Each week I bake something new for my dad to take to work for all of the employees to enjoy!  I package the cookies or breads up and write out the recipe for everyone to copy and take home with them. 


This week: Strawberry Bread made with fresh strawberries! I was thinking about making something with strawberries, but instead of a strawberry cupcake recipe I have been eyeing, I thought it would be fun to try a bread. That way it can be eaten as a snack or for slice for breakfast.  So yes, sweets can be made into something other than dessert.  And with the whole-wheat flour and fresh berries its delicious and good for you. :)


Instead of making the bread into muffins like the recipe called for, I baked them in cute little bread loaf pans so I can wrap in clear wrapping and tie with a straw bow.  I think the loafs make a great gift and it’s more portable than muffins.

The dough made two small bread loaf pans. But if you make muffins, it will make about 12 muffins.  

When you pull them out of the oven, they smell amazing!!



Martha Stewart, Whole Living recipe


·         1 ½ cups sliced strawberries 

·         1/3 cup plus 1 tbls sugar 

·         1 ¼ cup flour  

·         ½ cup whole-wheat flour  

·         2 teaspoons baking powder  

·         ½ teaspoon baking soda 

·         ½ teaspoon salt  

·         ½ teaspoon ground cinnamon 

·         1 cup low-fat buttermilk

·         ½ cup olive oil or vegetable oil

·         1 large egg

·         1 teaspoon pure vanilla extract

-Preheat oven 400 degrees.  Toss together strawberries and sugar.  Mash lightly with a potato masher and set aside.  In a large bowl whisk flours, baking powder, baking soda, salt, cinnamon. set aside.  In another medium bowl combine buttermilk, oil, egg, and vanilla.  Whisk together

-Make a well in the flour mixture and pour buttermilk mixture and berry mixture (with juice).  Fold until just combined. 

-Use an ice-cream scoop and  scoop into muffin tins (sprayed with PAM or with muffin liners). Or divide dough into bread loaf pans.  Sprinkle remaining sugar on top of dough.  Bake about 17 minutes for muffins and 20 minutes for loaf pans.  Until toothpick come out clean.  Cool 5 minutes then transfer to wire rack to cool completely.