Strawberry Chocolate Walnut Loaf

Since we are transitioning from summer to fall, it called for a heavier bread but I wasn't ready to turn loose of the strawberries just yet. Here in Hawaii it still feels like summer, but I'm missing the changing of seasons.  This recipe is modified from my Island Banana Bread recipe and it has a similar texture.  The strawberry flavor isn't as strong as the banana flavor in banana bread.  It's a mild flavor that is accented perfectly with strawberry butter.  This recipe may take some altering depending on the strawberry batch and the humidity.  

Ingredients

• 1/2 cup butter
• 1/2 cup sugar
• 2 tsp. vanilla
• 2 eggs
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 16 oz (1 carton) organic strawberries
• 1 cup milk chocolate chips
• 2 cups chopped walnuts

Directions

Preheat oven to 350F.

Start by rinsing and cutting out the tops of the strawberries.  Then cut the strawberries into small pieces.  Set them aside.  Make sure and use organic strawberries and local grown for the best taste.  

In a large mixing bowl, cream together the butter and the sugar.  I always suggest using real butter.  

Add in the vanilla and eggs, one at a time.  If you can't buy local eggs, try to buy free range eggs.  It really does make a difference.  Add in the strawberries and mix until well blended for 1-2 minutes.

In another bowl, mix together the flour, baking soda and salt.  Slowly mix the flour (dry) mixture into the cream (wet) mixture. 

Mix slowly for 1-2 minutes until blended. Fold in the nuts and milk chocolate chips.  If you substitute semi-sweet chocolate chips, cut the amount in half.  Otherwise the strong chocolate taste will over power your bread.

Scoop batter into a greased loaf pan or paper cup lined muffin cups.

Bake at 350F (325F if in a glass pan).  For small loaves, bake for 40-50 minutes.  For muffins, bake for 20-30 minutes.  Test with a toothpick, it should come out clean.

Cool on wire rack and save in airtight containers in the refrigerator.  Dust with powdered sugar before serving. 

This is best served with strawberry butter.  If you need the recipe check it out below:

http://www.daniellelondon.com/blog/summer-strawberry-butter

Enjoy! :)

Ingredients

• 1/2 cup butter
• 1/2 cup sugar
• 2 tsp. vanilla
• 2 eggs
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 16 oz (1 carton) organic strawberries
• 1 cup milk chocolate chips
• 2 cups chopped walnuts

Directions

Preheat oven to 350F.

Start by rinsing and cutting out the tops of the strawberries.  Then cut the strawberries into small pieces.  Set them aside.  In a large mixing bowl, cream together the butter and the sugar.  Add in the vanilla and eggs, one at a time.  Add in the strawberries and mix until well blended for 1-2 minutes.  In another bowl, mix together the flour, baking soda and salt.  Slowly mix the flour (dry) mixture into the cream (wet) mixture.  Mix slowly for 1-2 minutes until blended. Fold in the nuts and chocolate chips.  Scoop batter into a greased loaf pan or paper cup lined muffin cups. Bake at 350F (325 if in a glass pan).  For small loaves, bake 40-50 minutes.  For muffins, bake 20-30 minutes.  Test with a toothpick, it should come out clean.

Cool on wire rack and save in airtight containers in the refrigerator.  Dust with powdered sugar before serving. 

This is best served with strawberry butter.  Enjoy!