Friday, May 18, 2012


We are enjoying springtime in Virginia! I have quite a few photographs to share from all the different blooms and flowers that we have taken pleasure in in the last few months, especially some that Benjamin has taken.

Yesterday the children and I carried on one of our favourite family traditions, which we started in Canada...strawberry picking! We were so happy to be able to find a place to pick berries here, too. 

We made freezer jam and several batches of strawberry bread and muffins. I also froze quite a few berries for smoothies. 

Plus, we ate a few along the way. :)

Here is my recipe for strawberry bread...

Strawberry Bread Recipe

1/2 cup butter, room temperature
1/2 cup granulated white sugar
1/4 cup brown sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup sour cream or plain yogurt
1 1/2 cups fresh strawberries, diced

Preheat oven to 350 degrees. Butter and flour a loaf pan.

Beat the butter until softened. Add both sugars and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Add the sour cream and vanilla. Add the flour mixture, in small portions. Mix only until combined. Gently fold in the diced strawberries.

Spoon the batter into the prepared pan and bake for 60-70 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

Makes 1 loaf.

I double this and freeze.


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