On my last bread post, Life of a Doctor’s Wife mentioned that I maybe should start a site called Everyday Breading (clever, no?). And I’m realizing that I do make quite a lot of bread. Oh, delicious carbs. Also, bread is so gratifying to make.
This is a recipe of my mom’s that I remember her making quite a bit when I was young, but when I mentioned to her a few months ago that I was making it, she said she hadn’t made it in about a decade. Who knew? It’s a staple in our house – Bart LOVES this bread and we alternate between serving it as a dessert (with whipped cream or vanilla ice cream) and just eating it for breakfast.
Cinnamon Strawberry Bread
Makes 1 loaf or 3 mini-loaves or 1 dozen muffins
1½ cups flour (all-purpose or white wheat or a combo of the two)
1 cup sugar
½ tsp salt
½ tsp baking soda
½ tsp cinnamon
1/3 cup plain yogurt
1/3 cup oil
1 cup chopped and mashed strawberries (I usually chop fresh strawberries up quite small and then pulse them a few times in the food processor. If I’m using frozen, I just microwave them and then mash them with a fork).
2/3 cup chopped pecans (optional; I almost never add these)
Preheat oven to 350. Whisk together dry ingredients in a large mixing bowl. Add remaining ingredients and stir until just combined.
Pour into greased pan (fill each pan or muffin tin about 2/3 full). Bake for 1 hour if doing a full loaf, 40 minutes for mini-loaves, and 30 minutes for muffins (or until a toothpick comes out cleanly).