Yummy strawberry or peach bread!

After reading THIS GREAT POST about why a fellow blogger decided to not eat any more cereal (all the same reasons that I had for making the same decision!), I decided to check out her healthy recipes for some new breakfast ideas. Her Strawberry bread jumped out at me because we have tons of strawberries in our freezer right now. I made the healthier soaked version, but she also gives the non-soaking version if you want it. YUM! I only used 1 cup of sucanat instead of 1 1/2 cups and it was plenty sweet for me. Next time I might lessen it even more! You should really check out her blog: Homemade Dutch Apple Pie for some other great recipes!

Strawberry Bread (Peach Bread/Fruit Bread)

2 cups fresh (or frozen) strawberries

3 cups whole wheat flour

1 1/2 cups rapadura or sucanat

1 Tbsp. ground cinnamon

1 tsp. salt

1 tsp. baking soda

1/2 cup melted butter (organic)

3 eggs (hormone/antibiotic free)

First…you can do one of two things with your strawberries: If they’re fresh, you can slice them and stir them into your dry ingredients. Or, if you don’t think your family will like chunks of strawberries in their bread…blend them all up in the blender, then mix in. If you’re using frozen strawberries, thaw, then blend in blender.

Mix dry ingredients together. Stir in butter, eggs and strawberries. Pour into two buttered loaf pans. Bake in a 350° oven for 45-50 minutes.

To soak flour:
Melt butter and cool slightly. Mix flour, butter and enough buttermilk to just moisten the flour. Cover and let sit for at least 7 hours. When ready to bake add remaining ingredients. You can add a little extra buttermilk if the dough is too dry or just to make the bread lighter/more moist. Bake as directed above.