When the Farmer's Market Hands You Strawberries...

...make strawberry bread!

Steve and I purchased some excellent strawberries this weekend at the Wicker Park Farmer's Market. Even though we'll end up paying just a little bit more for produce from the farmer's market, we're never disappointed with what we bring home. The asparagus is always fresher and plumper, the berries always bright.

It seems like recently all of the strawberries we've been buying, even from Whole Foods, are really lacking in the taste department. This bunch from the farmer's market packed a lot of punch - great, tart flavors perfect for baking. They really held up well and the great strawberry flavors came right through. If I decided to make this bread again I would definitely taste test my berries beforehand, because if they're lacking in flavor from the get-go, I don't think the bread would be nearly as delicious!

Strawberry Bread

Recipe adapted by LazySusin

2 1/4 cup pastry flour (all-purpose flour may be substituted)

3/4 cup whole wheat flour

3/4 C + 2 T sugar

1/2 teaspoon salt

1/4 teaspoon baking soda

1 tablespoon baking powder

1 - 1 1/4 cups fresh strawberries, chopped

1 large egg

1/3 cup cooking oil

2/3 cup milk

1 cup water

1 teaspoon vanilla extract

1 teaspoon almond extract
Preheat the oven to 350 degrees.

In a large bowl, mix the dry ingredients together (except for the berries).

In a medium bowl, whisk the egg with a fork. Stir in the cooking oil, milk, water, and extracts. Add the berries to the liquid mixture and add that to the dry mixture.

With a spatula, mix the two together until moistened. Do not over mix.

Scrape the batter into a well-greased 9-inch by 5-inch loaf pan. Spread the batter evenly in the pan.

Sprinkle the top of the loaf with granulated sugar, which will create a subtle sugary crust when baked.

Bake for about an hour to an hour and ten minutes or until done. Test for doneness by inserting a toothpick into a crack in the center of the loaf. The toothpick will come out clean when done. Let cool for about 10 minutes before removing from the pan and cooling completely on a wire rack.