Fresh Strawberry Bread



2 cups (500 ml) fresh strawberries, washed and hulled

1+3/4 cups (430 ml) bread or all purpose flour

1 tsp (5 ml) baking soda

1 tsp (5 ml) salt

1/4 tsp (1 ml) baking powder

3/4 cup (180 ml) sugar

1/3 cup (80 ml) butter or other shortening

2 eggs

1/3 cup (80 ml) water

1/2 cup (125 ml) chopped walnuts

Cream cheese, softened (optional)

Ground cinnamon (optional)



Crush enough of the strawberries to fill 1 cup (250 ml). Pour into a

small saucepan and heat over a medium flame. Bring to a boil and cook

for 1 minute, stirring constantly, then remove from the heat and allow

to cool. Slice the remaining strawberries and chill. In a medium

bowl combine the flour, baking soda, salt, and baking powder. In a

large mixing bowl beat the sugar and butter together and then add the

eggs and water, mixing until light and fluffy. Add the flour mixture

to the butter mixture, mixing well to blend. Stir in the crushed

strawberries and walnuts. Spoon the mixture into a greased 8x4x4 inch

(approx. 20x10x10 cm) loaf pan. Bake in a preheated 350F (180C) oven

for 1 hour, or until a toothpick inserted in the center comes out

clean. When the loaf has cooled in the pan for 10 minutes, turn onto

a rack to cool. Cut into slices, spread with softened cream cheese,

add a light dusting of cinnamon, and top with the reserved chilled

strawberries. Makes one loaf.