Fresh Strawberry Bread
Contributed by Diane S.

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.

Bon appetit from the Chef and staff at World Wide Recipes

If there is a single recipe that I have published over the last two
years that generated the most response from readers, this might be it.
Shortly after I published it in August, 1998, I began receiving email
telling me how great it is.  If fresh strawberries are not available
in your part of the world right now, then hold off on making this
recipe.  The fresh strawberries really are a must, and after all, the
recipe will keep longer than the bread.
September 98 Recipes