Tastes of the Season: Strawberries in a Quick Bread

Editor's Note: Margaret M. Johnson is the author of seven Irish cookbooks, most recently,”Flavors of Ireland.”

You might have seen this recipe before on Patch, but I think it’s worth an annual repeat when the strawberry season is in full swing and local farm stands are brimming with them . We all know about using them in shortcakes, salads, scones, smoothies, and preserves, but you’ll also love them in this quick bread, an old-fashioned, fast rising bread that get its leavening by baking powder or soda rather than yeast.

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, beaten
• 3/4 cups canola oil
• 1 cup sugar
• 1 cups fresh strawberries, hulled and quartered
• 3/4 cups chopped pistachio nuts
• Confectioners’ sugar for serving

1.Preheat the oven to 350° F. Spray a 9- x-5- x 3-inch loaf pan with cooking spray and dust with flour. Tap out excess.

2. In a large bowl, sift together the flour, baking soda, salt, and cinnamon. In a separate large bowl, whisk together the eggs, oil, and sugar. Fold in the strawberries and pistachios. Transfer the batter to the prepared pan, smooth the top, and bake for 55-60 minutes, or until a skewer inserted into the center comes out clean. Cool in pan for 10 minutes, and then invert on to a wire rack and let cool completely before slicing (or wrap in foil and store at room temperature). Dust with confectioners’ sugar before serving.