Strawberry Bread

My grandmother used to make Strawberry Bread. I loved her recipe but I wanted something a little bit different, and this is what I came up with. While this isn't her recipe, she was definitely the inspiration for it! I made this in the fall when strawberries were out of season, so I used frozen strawberries. I plan to try it again in the spring with fresh strawberries.

Strawberry Bread

by Susan Whempner

For bread:

1 1/2 cups flour
3/4 cups sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 egg
milk
1/3 cup canola oil
seeds from 1/2 of a Marx Foods Tahitian Vanilla Bean
1/2 cup chopped strawberries (thawed frozen or use fresh)

For glaze:
1/4 cup strawberries
2 Tablespoons cream
1 cup powdered sugar
seeds from 1/2 of a vanilla bean
3 to 4 more teaspoons of cream

Preheat the oven to 350. Chop the strawberries and set aside. In a mixing bowl, sift together the flour, sugar, salt and baking powder and set aside. Whisk the egg in a measuring cup and add enough milk to make 1 cup. Whisk together the oil, egg and milk, and vanilla bean seeds. Add to dry ingredients and mix until combined. Gently fold in the chopped strawberries. Bake for 45 minutes to 1 hour, or until done and top is golden. Cool completely.

For the glaze, put 1/4 cup of strawberries and 2 tablespoons of cream in a food processor and pulse until pureed. You will only need 3 teaspoons of this mixture. You can freeze the rest and add it to your next smoothie! In a small mixing bowl, measure out 1 cup of powdered sugar, vanilla bean seeds, 3 teaspoons of strawberry puree and 3 - 4 teaspoons cream. Mix well and drizzle over the cooled loaf.