Strawberry Bread with Strawberry Butter

Every year around Febuary, I start getting so excited for the strawberry patches to open. Of course, they don't open till the end of April, but strawberrys stay on my mind all Spring, till I can sink my teeth into those big fresh juicy berries. There is nothing as good as local grown, fresh, perfectly ripe strawberrys. To sustain me through, till fields yield their glory, I used frozen for this quick bread.

I made mini loaves and it reminded me of zuchinni bread. The strawberry flavor is very sutle and the cinnomon seems to take center stage. Then add your Strawberry Butter and your taste buds start singing. This butter would be good on waffles or scones too.

Perfect with a cup of coffee or tea. Morning, noon, or midnight munchies. I'm submitting it to Gretchen Noelle of Canela and Comino, who has selected quick breads for this month's Homegrown Gourmet.

Strawberry Bread
This recipe from CDKitchen
for Snook's Bayside Club

Ingredients:

3 cups All-purpose flour
2 cups Sugar
3 teaspoons Cinnamon
1 teaspoon Baking soda
1 teaspoon Salt
1 1/4 cup Vegetable oil
4 Eggs
1 1/4 pound Fresh strawberries; sliced -OR - Unsweetened frozen berries, thawed, drained and coarsely chopped
1/2 cup Walnuts, coarsely chopped (I left out the nuts for daughter reasons.)
2 (8-1/2 x 4-1/2-inch) loaf pans

Strawberry Butter
By:All Recipes
ingredients:
1/2 cup butter, softened
2 tablespoons confectioners' sugar (I used superfine sugar)
1 tablespoon strawberry preserves DIRECTIONS
In a small bowl, beat together the butter, confectioners' sugar and strawberry preserves until creamy. Cover, and refrigerate until serving.