The Thursday night Farmer’s Market in our town is kind of a scene. It’s always packed with people, barbecue carts, a bounce house, puppet shows and live music, various political and religious booths, and of course, plent of farmers selling fabulous produce. It can be overwhelming and I usually don’t feel like dealing with the crowds (or the cold!) But Saturday mornings, most of the same farmers go to a shopping center parking lot, and that market is just focused on the food. I love it.
I picked up tons of great stuff this weekend, including the first fresh California strawberries I’ve had in a very long time. I knew Mike and I could devour all three baskets with no problem, but I couldn’t get the idea of strawberry bread out of my mind, so I decided to do some experimenting.
I used white whole wheat flour because it’s the best thing on earth, and a cup and a half of diced fresh strawberries. I wish I could say I waited for it to cool so I could cut perfect slices, but obviously that didn’t happen. I have a feeling I’ll be baking dozens of loaves of this over the next few months. With local strawberries so plentiful, who needs banana bread?
1/4 cup plain yogurt
1/4 cup vegetable oil
2 tsp pure vanilla extract
1 1/2 cups white whole wheat flour
2/3 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups fresh diced strawberries
Preheat the oven to 350 F and grease an 8 x 4″ loaf pan.
Whisk together the flour, sugar, baking soda, salt and baking powder in a large bowl.
In a separate bowl, beat the eggs until the evenly yellow (but not frothy). Stir in the yogurt, oil, and vanilla and stir until evenly mixed. Pour into the dry ingredients and mix until there are no longer traces of flour. Gently fold in the strawberries, then pour into the prepared pan.
Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then run a sharp knife around the bread and turn out onto a wire rack to cool completely before slicing.