Strawberry Breakfast Bread

Last week when I finally got to do some major grocery shopping I hit up Henry’s as usual for all of my produce. They had a great sale on berries, which I took advantage of and stocked up on all the varieties: blackberries, blueberries and strawberries. I honestly don’t know what in carnation I was thinking purchasing four pints of strawberries, I mean on the first day Payton probably polished off a good half pint but really Melissa? They started shriveling so I contemplated what I was going to bake. After searching and searching I landed on strawberry bread and a strawberry ice-box tart. With the 90 degree weather plus a hefty amount of humidity I scratched the tart and only baked the bread. The recipe is great, the baking time took double what it states and after tasting it I think I should have used my blackberries instead. I totally plan on using my blackberries for a take on Starbucks’ Very Berry Coffee Cake which is my fav. I made it last year for my parents and it was delish but I am going to change that recipe up a bit. If you want to give this recipe a whirl here you go…

(I found this recipe on The Village Cook and she adapted the recipe from “to die for blueberry muffins from allrecipes.com)

In a bowl, mix:

1 1/2 cups flour

3/4 cups sugar

1/2 tsp salt

2 tsp baking powder

Now- in a 1 cup measuring cup:

1/3 cup oil

2 tsp vanilla (while the recipe calls for vanilla, almond or lemon would be a great substitute)

1 egg

now add milk to the 1 cup mark.

Mix by hand or with your handy dandy KA mixer.

Add 1/3 c coarsely chopped strawberries, and combine the wet and dry ingredients. (I added roughly 1 cup)

Pour into a prepared loaf pan. (I topped with 6 slices of strawberries)

Bake at 375°F for 17-20 min. (I baked mine for 40 minutes, just make sure the bread isn’t all jiggly in the middle and that it has nicely browned edges)

Once cool, drizzle with 2 tps cream mixed with 1 c powdered sugar.

Optional: any fruit can be used. You can also throw in some nuts

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