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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)

Ingredients:

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

Instructions:

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.

strawberry-bread-loaf.jpg
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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Garden Checklist for week of April 20

Before possible showers at the end of the week, take advantage of all this nice sunshine – and get to work!

* Set out tomato, pepper and eggplant transplants.

* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, pumpkins, radishes and squash.

* Plant onion sets.

* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias.

* Transplant petunias, zinnias, geraniums and other summer bloomers.

* Plant perennials and dahlia tubers for summer bloom.

* Plant summer bulbs, such as gladiolus and tuberous begonias.

* Transplant lettuce and cabbage seedlings.

* Smell orange blossoms? Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.

* Apply slow-release fertilizer to the lawn.

* Thoroughly clean debris from the bottom of outdoor ponds or fountains.

* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.

* Spring brings a flush of rapid growth, and that means your garden is really hungry. Give shrubs and trees a dose of a slow-release fertilizer. Or mulch with a 1-inch layer of compost.

* Start thinning fruit that's formed on apple and stone fruit trees -- you'll get larger fruit at harvest (and avoid limb breakage) if some is thinned now. The UC recommendation is to thin fruit when it is about 3/4 of an inch in diameter. Peaches and nectarines should be thinned to about 6 inches apart; smaller fruit such as plums and pluots can be about 4 inches apart. Apricots can be left at 3 inches apart. Apples and pears should be thinned to one fruit per cluster of flowers, 6 to 8 inches apart.

* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.

* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.

* Weed, weed, weed! Don’t let unwanted plants go to seed.

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