Strawberry Cake Bread

I love fresh fruit, and one it's not uncommon for us to take extra fruit and freeze it to use in the colder months. The other day I pulled out a bunch of strawberries from the freezer with the intention of trying (for a second time) to make Strawberry Cake Bread. I found the Strawberry Cake Bread on a blog I like to read, Eco-Babyz (link takes you directly to the recipe).

I tried this once before with fresh strawberries, but it didn't turn out as moist as desired, likely because I wasn't using frozen strawberries (which Ana at Eco-Babyz does, including all the juice from them). This time I used the frozen berries and the juice. I accidentally added an extra CUP of strawberries this time (kids were distracting me), but it turned out great. So great, in fact, that my hubby and I ate half of it that night, and the rest the following morning. So much for self-control, eh?

Anyway, the recipe (as I made it)!

Strawberry Cake Bread

• 2/3c melted butter
• 3/4c brown sugar
• 2 eggs, beaten
• 1t vanilla
• 1t baking soda
• a pinch of salt
• 1T flax seed
• 2c flour
• 2 1/2c frozen (thawed) strawberries cut into halves or quarters

Directions:

1) Preheat oven to 350F, and oil a loaf pan and an 8x8 pan.
2) Mix everything but the strawberries in the order listed.

3) Fold the strawberries into the batter and divide into the pans.

4) Bake for 1 hour and 10min (though test the 8x8 pan at about 45 minutes, and every 5 minutes after, until a toothpick comes out clean since it won't be as deep as the loaf pan). Serve cool (or slightly warm).

A big thank you to Ana at Eco-babyz for sharing this fabulous recipe. To view her post with the original recipe, click here.

Disclaimer: Thoughts of Fluff was not compensated for this post. All opinions are my own and may differ from your own. Original recipe was from Eco-Babyz, and was slightly modified by Thoughts of Fluff. Post may contain affiliate links.