Once strawberries show their heads at farmer's markets, I am quick to jump to them but they don't last long at all once you have them in your grasp. Quickly they start to shrivel or mold and nothing breaks my heart more then having to throw away something I waited all year for because I didn't eat them fast enough.
Last night I caught a glimpse of a big handful of strawberries that were on their last leg, past the point of just eating them plainly so I decided to make a sweet quick bread to utilize them before I lost them forever.
Moist quick bread studded with fresh strawberries and toasted hazelnuts, great for breakfast or even sliced and toasted with some butter and jam.
Strawberries & Cream Bread
1/2 cup earth balance, softened
3/4 cup organic cane sugar plus 2 tbl for sprinkling
1 tbl ener-g egg replacer
1/4 cup water
4 oz strawberry soy yogurt
2 tsp vanilla extract
1 1/4 cup whole wheat flour
1/2 cup ap flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 cup chopped fresh strawberries
3/4 cup roughly chopped hazelnuts, toasted
Preheat the oven to 325.
Cream the butter and 3/4 cup sugar until light and fluffy. Add the egg replacer powder and water and beat until smooth. Add the yogurt and vanilla and cream together.
In another bowl, combine the flours, baking powder, baking soda, salt and cinnamon. Add the dry to the wet in two additions. By hand, fold in the strawberries and hazelnuts.
Grease a loaf pan or 9" cake pan and fill. Sprinkle the top with 2 tbl of sugar and bake for 50 minutes or until a toothpick inserted in the center comes out clean. Cool completely before slicing.