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Berry Recipes: Strawberry Bread

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Strawberry Recipes

Berry Love! Berries are bursting out of this buttery bread! Doesn’t that look amazing? There’s something very comforting about a quick bread. Maybe it’s the reliability of guaranteed satisfaction. You can enjoy a slice for breakfast, a nibble with a cup of tea in the afternoon, or enjoy it as dessert. This recipe Strawberry Bread with Pecans has a few tricks up its sleeve to make it even better! Read on to learn more about berries  — AND a ton more great berry recipes.

Berry, Berry Good

Summer is here! We’re past the solstice and the temperatures are rising. Farmers markets are packed and gardens are starting to produce. Undoubtedly, summer food has its own vibe — bright, vibrant, and simple.

Berries are a key part of an easy-breezy summer food scene. James Beard award-winning cookbook author (and dear friend!) Cynthia Graubart has two new books packed with recipes that you need to have as part of your summer cooking repertoire: Blueberry Love and Strawberry Love, both packed with sweet and savory recipes for pies, jams, smoothies, sauces, shortcakes, salsas, salads, and more.

I am thrilled to share with you her recipe from Strawberry Love for Strawberry Bread with Pecans. I hope you enjoy this indulgent and buttery deliciousness! Cynthia and I both agree that blueberries, cherries, and many other summer fruits can be swapped out for the strawberries

berry recipes

What is a Quick Bread?

This bread is a quick bread. A quick bread made with a leavening agent such as baking powder or baking soda, or both instead of yeast that allows for immediate baking. No proofing or rising is required and the bread can go immediately into the oven.  (Other examples of quick bread include biscuitsmuffins, and this Golden Fruit and Nut Cake.)

You are going to love these books! Look to buy signed copies of Blueberry Love and Strawberry Love at CynthiaGraubart.com

Helpful Hints for Stress Eating

I stress eat. Well, hell, I just love to eat. I eat when I am happy, I eat when I am sad, I eat when I am mad. I do also recognize that when I get anxious I want to eat. The first step is noticing it. And, I’ve decided to just go with it. How I handle it has changed. Instead of reaching for something less healthy,  I eat fruit.

“But there’s so much sugar,” you say.

Well, yes, but eating fruit with vitamins, minerals, and fiber is a heck of a lot better than most stress-eating foods.

Eating berries is a tactile experience and that’s satisfying in a very important way. I am occupying my mouth and hands.  Also, I can only eat a few berries at a time so it’s a somewhat slow process. It’s all part of how I handle and manage the urge.

I also utilize berries for “mindless eating.” You know what I mean – when you want to graze. I will put a bowl of blueberries near my desk so that if I simply want to graze or nibble, I am noshing on berries – not chips or some other salty snack. Sure, I could do it with carrot or celery sticks, but vegetables feel far too virtuous! The natural sweetness of the berries tricks my mind into thinking it’s an indulgent experience.

cutting butter

What Does it Mean to Cut in Butter?

Quite the transition to go from eating berries for mindless eating to butter. I eat butter. I had a reader comment that my Peaches and Cream Cake from last week was too many points. To that, I say to each his or her own. I’d rather have a slice of cake, of good cake. If you combine a box of fat-free cake mix with sugar-free soda and bake it for me, that’s not cake. Sure, it might have zero points or near it, but whatever. That’s a bucket of chemicals.

Let’s use a little technique to make a really good cake instead of a bunch of ingredients you cannot pronounce.

Cutting the butter into the flour helps prevent the absorption of moisture and aids in a flaky pastry result. Moisture also helps in the overdevelopment of gluten; conversely, if there is less moisture, there is less gluten development.

The fat in the butter coats the grains of flour.  The term is a very common term in baking, most commonly used in the how-to when making biscuits and pie crusts. Cutting in butter means incorporating cold butter into the dry ingredients so that the butter stays in little clumps throughout the mixture.

Cold butter is the key to flaky, tender baked goods. When cutting in cold butter, it’s important to work quickly to ensure that the butter stays cold until it is ready to be transferred to the oven. In the hot oven, the cold bits of butter melt and create steam. The steam makes small spaces and gaps in the crumb, resulting in a loaf of delicious quick bread.

(Even packed with pecans and bursting with butter, this indulgent strawberry bread comes in at 7 WW blue points a slice!) 

berries

Berry Recipe Round-Up

Berries are bursting out all over in my recipe round-up! Check it out.

Thanks so much for reading. Make sure to check out Cynthia’s books! Head over to my Instagram page and enter to win. And, Friday 6/25 at 11:30 am we’ll be LIVE on Facebook and YouTube for Cookbooks with Virginia. Please join us!

Bon Appétit, Y’all

Virginia Willis

Strawberry Recipes

Strawberry Bread with Pecans

Makes 1 9x5 loaf
About 7 points per 1/2-inch slice
Prep Time10 mins
Cook Time1 hr 10 mins
Course: bread, Breakfast, Dessert, Snack, TEA
Cuisine: American, BRITISH, Southern
Keyword: BREAKFAST BREAD, FRUIT BREAD, quick bread, STRAWBERRY BREAD, STRAWBERRY RECIPE
Servings: 18 slices
Author: Virginia Willis

Ingredients

  • 2 1 ⁄2 cups all-purpose flour
  • 3 ⁄4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 ⁄2 teaspoon salt
  • 1 ⁄3 cup butter cut into 1⁄2-inch cubes
  • 3 ⁄4 cup chopped pecans or other chopped nuts
  • 2 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries hulled and diced

Instructions

  • Preheat the oven to 350°F (180°C). Spray or grease and flour a 9- by 5-inch loaf pan.
  • Whisk together the flour, sugar, baking powder, and salt in a large bowl until thoroughly combined, at least 30 seconds. Scatter the butter cubes over the flour mixture and rub the butter into the flour using your fingers, or cut the butter into the flour with a pastry blender, two knives, or two forks, until the mixture becomes fine crumbs. Toss 1⁄2 cup of the nuts into the flour mixture. Make a well in the center of the flour.
  • Whisk the eggs lightly in a medium bowl, and whisk in the milk and vanilla. Add the egg mixture to the well in the flour mixture and stir gently but thoroughly, scraping the bottom of the bowl, until the mixture is just combined. Avoid overmixing. Gently fold the strawberries into the batter.
  • Scoop the batter into the prepared pan and top with the remaining 1⁄4 cup nuts. Bake the bread for about 1 hour 10 minutes, until a toothpick inserted into the center comes out clean (avoiding a strawberry).
  • Let the bread cool in the pan for 10 minutes. Run a knife around the inside edges of the pan to loosen the bread and turn it out onto a wire rack. Slice and serve warm. Refrigerate any leftovers and reheat in a microwave, or toast and slather with butter.

Reprinted from Blueberry Love from Storey Publishing ©2021 by Cynthia Graubart

Photo © Keller + Keller Photography  Styling: Catrine Kelty

Please note that this post may contain affiliate links and I may make a commission if you use my affiliate link to buy the product.

Heads up! I am not a doctor, RD, or health professional nor am I an official WW ambassador or representative. I am sharing here what works for me. Thanks for reading!

If you are interested in hosting me for a speaking engagement, event, cooking class, or a book signing, let me know! Send an email to jona@virginiawillis.com and we’ll be back in touch as soon as possible.

Please be nice. Unauthorized use and/or duplication is prohibited. All photos and content are copyright protected. If you wish to republish this recipe, please link back to this recipe on virginiawillis.com. Thanks so much!

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Please note that this post may contain affiliate links.

Virginia Willis

Georgia-born French-trained Chef Virginia Willis’ biography includes making chocolate chip cookies with Dwayne “The Rock” Johnson, foraging for berries in the Alaskan wilderness, harvesting capers in the shadow of a smoldering volcano in Sicily, and hunting for truffles in France. She is talent and chef-instructor for the digital streaming platform Food Network Kitchen. Her segments feature authentic and innovative Southern cooking. She was the celebrity chef at the Mansion at Churchill Downs for the 143rd running of the Kentucky Derby. Virginia has spoken at SXSW, cooked for the James Beard Foundation, and beguiled celebrities such as Bill Clinton, Morgan Freeman, and Jane Fonda with her cooking — but it all started in her grandmother’s country kitchen. Recently, her work has been inspired by her weight loss success story, Virginia has lost 65# and kept it off for over 1 1/2 years! “If a French-trained, Southern chef can do it, you can, too.” She is the author of Fresh Start; Secrets of the Southern Table; Lighten Up, Y’all; Bon Appétit, Y’all; Basic to Brilliant, Y’all; Okra; and Grits. Lighten Up, Y’all won a James Beard Foundation Award of Excellence in the Focus on Health Category. Lighten Up, Y’all as well as her first cookbook, Bon Appétit, Y’all, were finalists in the Best American Cookbook for the International Association of Cookbook Awards and were also named by the Georgia Center of the Book as “Books Georgians Should Read.” She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network’s Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52 and has contributed to Eating Well, GRLSQUASH, Culture, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of “Seven Food Writers You Need to Know.” Her legion of fans loves her down-to-earth attitude, approachable spirit, and traveling exploits. Her culinary consulting company, Virginia Willis Culinary Enterprises, Inc specializes in content creation, recipe development, culinary editorial and production services, cookbook writing, media training, spokesperson and brand representation, and public speaking. Virginia is on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, the Atlanta Community Food Bank Advisory Board, as well as the Community Farmers Market Advisory Board. She is a food and hunger advocate for No Kid Hungry and a premier member of the No Kid Hungry Atlanta Society. She a member of The James Beard Foundation, Chef’s Collaborative, Georgia Organics, and Southern Foodways Alliance.

This Post Has 2 Comments

  1. Karey M Stoltz

    Quick question: Typically when a recipe calls for some fruit of veg in a cup measure, is that before or after chopping?

    1. Virginia Willis

      Thanks for reading and thanks for asking. It depends on the way the recipe is written. 1 cup strawberries, chopped is not the same as 1 chop chopped strawberries, as you probably know. There’s also 12 strawberries, hulled and chopped or 8 ounces, chopped. etc. It goes on and on as you can gather. I like to know what I need to buy at the market, not have too much or two little because I don’t know how much I need to get to 2 cups of sliced. I personally, will most often call for either and number or a weight for an item and then chop it. So the style that Cynthia and I share would be 1 pound or 2 cups strawberries, sliced.

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