Strawberry bread

It's strawberry season, y'all! There is truly something amazing about fresh strawberries. I grabbed a bucket at the farmers market this weekend and they are incredible! They are 10x better than grocery store strawberries and they helped me whip up this spectacular bread. Honestly I was just looking for a recipe that had minimal ingredients since I didn't want to go to the grocery store, and this one turned out to be perfect. I halved the original recipe so it would just make one loaf, but seeing that hubby and I devoured half of the one in about the first hour, I probably should have made two! The next day I was wanting more, so I turned the recipe into muffins by adding a little milk. Perfect for breakfast all week :)

Strawberry Bread

1/2 cup oil
1 cup sugar
2 eggs, beaten
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1.5-2 cups chopped fresh strawberries, or 1 10-oz. package frozen strawberries*

*If you're using fresh ones, save a couple before chopping to use for the top. Also the amount is a guesstimate - just eyeball it. Add enough to make it good, but don't overload the dough.

Preheat oven to 350. Mix oil, sugar, and eggs. Add flour, baking soda, and salt. Mix well until thoroughly blended. Add in strawberries. They will mash a little in this process and that's okay.  Grease a loaf pan and sprinkle with sugar. Pour batter into the loaf pan. Slice 1-2 strawberries and lay the slices on top. Bake at 325 for 1 hour. To make it fancy, serve with cream cheese and extra strawberries.

adapted from: Just Cook Already

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