- 8
- 10 mins
- 80 mins
Ingredients
- 5 T. + 1 t. unsalted butter, room temperature, plus more for pan
- 1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork
- 1 +3/4 c. all-purpose flour
- 1 t. baking soda
- 1/2 t. ground cinnamon
- 1/4 t. baking powder
- 1/4 t. salt
- 1 c. sugar
- 2 large eggs
Preparation
Step 1
1. Preheat oven to 350F. Butter an 8-by-4 in. loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternatively with 1/3 c. water, beginning and ending with flour. Fold in reserved strawberries.
3. Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 min. if top is getting too dark). Cool in pan 10 min. Run a knife around edges; invert onto a rack. Reinvert; cool completely. (300F 40 min. in deep cupcake pan)