High Country Baking: Quick strawberry bread
Good, easy, pretty”…that’s what I scribbled on the margin of my recipe for this quick bread after making it for the first time. Now that I’ve baked it on many more occasions, my description still holds true. With a moist, light texture, the crunch of walnuts, and the taste of strawberries enhanced by a little lemon zest and nutmeg, it’s a pleasing little treat. Serve it for breakfast, accompany it with fruit and cheeses after dinner, or wrap it, top it with a bow, and give it as a gift.
Getting it in the oven is almost as much fun as eating it once it comes out. The dry ingredients are combined, the strawberries are mashed and added to the wet ingredients, then they’re all quickly blended and ready for the pan.
What could go wrong? Very little as long as you find some ripe, tasty berries, measure your ingredients accurately, and don’t overbeat the batter, (all it needs is gentle stirring).
Vera Dawson, a chef instructor with CMC’s Culinary Institute, lives in Summit County, where she bakes almost every day. Her recipes have been tested in her home kitchen and, whenever necessary, altered until they work at our altitude. Contact her at firstname.lastname@example.org.
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