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What to do with less-than-perfect strawberries: Make quick bread

Recipe: Strawberry quick bread with walnuts

Strawberries and walnuts give this quick bread its flavor.

Strawberries and walnuts give this quick bread its flavor.

Debbie Arrington

Fresh strawberries can be beautiful one day and not so pretty the next.

Turn those less than perfect strawberries into something yummy: Strawberry quick bread.

This versatile and easy bread can brighten breakfast, provide afternoon snacks or (with a little whipped cream) become a simple dessert. Bits of strawberry are in every bite.

Fresh strawberries offer the most flavor, but this recipe can be made with previously frozen (and drained) strawberries, too.

Strawberry quick bread

Makes 1 loaf (about 12 servings)


1 cup strawberries, pureed or mashed

1 tablespoon sugar

1-1/2 cups all-purpose flour

1 cup sugar

1 teaspoon pumpkin pie spice

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup vegetable oil

2 eggs, lightly beaten

1 cup walnuts, chopped


Preheat the oven to 350 degrees F.

Grease and flour a 9-by-5-inch loaf pan. Set aside.

Puree or mash 1 cup strawberries (about 12 large berries). Add 1 tablespoon sugar; set aside.

In a large bowl, sift together flour, 1 cup sugar, pumpkin pie spice, baking powder, baking soda and salt.

This is an easy bread to make for dessert or snacks.

In another bowl, combine strawberries with oil and beaten eggs. Add strawberry mixture to dry ingredients and blend just until moist. Fold in chopped walnuts.

Pour batter into the prepared loaf pan. Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.

Let cool in the pan for 10 to 15 minutes. Remove from the pan and let it continue to cool at least another 10 minutes before slicing.

Serve warm or room temperature.


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Dig In: Garden Checklist

For week of June 4:

Because of the comfortable weather, it’s not too late to set out tomato and pepper seedlings as well as squash and melon plants. They’ll appreciate this not-too-hot weather. Just remember to water.

* From seed, plant corn, pumpkins, radishes, melons, squash and sunflowers.

* Plant basil to go with your tomatoes.

* Transplant summer annuals such as petunias, marigolds and zinnias.

* It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.

* Let the grass grow longer. Set the mower blades high to reduce stress on your lawn during summer heat. To cut down on evaporation, water your lawn deeply during the wee hours of the morning, between 2 and 8 a.m.

* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.

* Dig and divide crowded bulbs after the tops have died down.

* Feed summer flowers with a slow-release fertilizer.

* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather.

* Thin grapes on the vine for bigger, better clusters later this summer.

* Cut back fruit-bearing canes on berries.

* Feed camellias, azaleas and other acid-loving plants.

* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.

* Pinch back chrysanthemums for bushier plants with many more flowers in September.

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