Mornings are not popular in the Pierce household. The art of getting four people up and out the door can be a chore; making these four non-morning people happy can be insurmountable. In my attempt to give everyone a bit of morning love without actually having to speak to them, I decided to add homemade breakfasts to our routine. I needed something portable that could be prepped in advance and relatively healthy. I first offered muffins; after throwing away a third of the batch each week my morale was low. We moved on to smoothies; cups left in the car on a 93 degree day do not offer a great aroma in the afternoon. Like a gift from above I received an email from Martha Stewart.com with a presentation on quick breads. We have a winner! These are easy to bake and even easier to transport. They are also a great way to sneak seasonal fruits and veggies into the morning meals. This week we enjoyed Strawberry Bread. Slather a slice of this with cream cheese, pour yourself a go-cup of coffee and morning seems a little less hellish.
Prep: 10 minutes Total: 1 Hour 10 minutes
5 Tablespoons unsalted butter softened
1 pint strawberries, rinsed, hulled, quartered and mashed with a fork
1 3/4 cups AP flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
- Preheat oven to 350 degrees. Butter an 8-by-4 inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook stirring 1 minute. Set aside (Note: I failed to cook while stirring on my first attempt of this bread and had a runny mess on my hand. This step is critical)
- In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder and salt; set aside. With an electric mixer, cream the butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.
- Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around the edges; invert onto a rack. Reinvert; cool completely.
I always bake a quick bread on Sunday evening. Not only does it end the weekend with the beautiful smell of freshly baked goods, but I go to bed knowing that breakfast is already served!