Tinker is a long time family friend of Tessa and Emily. The four of us started Recipe Club way back in January of 1995. Tinker is a mom of two beautiful children, world traveler, art collector, eclectic decorator, has a serious china fetish, is a successful professional, and an amazing cook. Over the years the members of our Recipe Club have been the recipients of dozens of her dishes. Some of her grandmother's tried and true, some of her own creations, along with magazine and cookbook adventures.
Love this Fresh Strawberry Bread she made a few years ago. If you're looking for a fresh change from the same old quick bread recipes, you'll love this. Nothing says spring like strawberries and lemon.
My motto: If you bake it, it will come.
Tinker's Fresh Strawberry Bread
3 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
2 cups sugar ( I use 1 brown and 1 white) any combo will work
3 eggs, beaten
2 teaspoon vanilla
1 cup vegetable oil
grated rind of 1 lemon
3 cups chopped strawberries
3/4 cup chopped pecans (optional)
Preheat oven to 350 degrees. Grease and flour two 8 inch loaf pans.
In a large bowl, combine the flour, baking soda, cinnamon and sugar. Stir. In a separate bowl, combine the eggs, vanilla, oil and lemon rind. Spoon the strawberries into the liquid ingredients and stir gently to coat the fruit. Add this mixture to the dry ingredients and nuts. Fold (with spatula by hand) until all ingredients are blended.
Pour the batter into the prepared pans and bake 50-60 minutes or until toothpick inserted in center comes out clean. Allow loaves to cool for 5 minutes, then turn out onto rack to cool.
-I omitted the nuts, and baked the loaves for about 55 minutes.
-If the loaves are browning too much, lay a sheet of foil over the loaves until done.