The Backstory: Strawberry Bread is a nice change of pace from the famous banana bread that is more common. Oh, I am not saying there is anything wrong with the latter, it is delicious. but sometimes a change can be just as good. When I first saw this recipe I realized how quick and easy this is to prepare. It’s not rocket science. Ilana Katz submitted this to The Jewish Kitchen. She has generously shared around 30 of her family’s treasured recipes with us and we love (her) and each and every one of them. Did we mention that Ilana is a celebrated musician, visual artist, and writer? Ilana shares her love of cooking with her husband Warren, who is just at home in the kitchen as she is. Together they create and cook various dishes that they lovingly gathered from family and friends What a great team they make!
- 3 cups flour
- 2 cups sugar
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tbsp. cinnamon
- 2 eggs
- 1 1/4 vegetable oil
- 2 10 ounce packages of thawed (previously) frozen strawberries
- Preheat oven to 350 degrees. Grease a loaf pan. Set aside.
- Mix eggs and oil. Add dry ingredients and strawberries in a medium bowl.
- Pour into loaf pan and bake for one hour.
- NOTE: To halve recipe, use only one egg.
…The Backstory continues: This is the story that accompanied Ilana’s recipe: I got this recipe from Yonah and she got it from a friend of hers, I think. It is a nice, easy bread to make. It is delicious and a nice change of pace from banana bread. Plus, if you have some frozen strawberries on hand in the freezer, you can always throw it together last minute, if you are going to someone’s house and want to bring something. Also, it freezes well.
- Jodi Luber