Whole Wheat Strawberry Bread
1 ½ cups whole-wheat flour
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 cup sugar
2 cup fresh strawberries, sliced (frozen and thawed will work too)
2 large eggs, lightly beaten
½ cup canola oil
½ cup pumpkin or sunflower seeds (optional)
Preheat the oven to 350-degress F. Coat a loaf pan with butter or canola oil.
In a large bowl, combine the whole wheat flour, baking soda, salt, cinnamon and sugar. Whisk until combined. Add the strawberries and mix so that they’re coated in a layer of the flour mixture.
Add eggs, canola oil and seeds (if using). Mix until well combined, but be careful not to over mix. Pour the batter into the loaf pan and bake at 350 degrees F for about an hour or until a toothpick inserted into the center comes out clean. Cool 10 minutes before removing from the pan. Cool another 30 minutes before slicing. Serve warm with butter and coffee or tea.
Yield: 10 servings