Strawberry Days

The days of summer are peeking around the corner...nudging at spring...blustering about like a warm wind beginning to heat up to hotter temperatures...


and with those warmer breezes come baskets of strawberries from the U-Pick-It Farm...

   

...my oldest daughter and I took a break from school and work and the general bustle of the day to pick strawberries. These tiny little red bursts of sweetness filled out baskets, stained our hands and broadened our smiles...

because...

We knew we would be having a tasty bite of warm Whole Wheat Strawberry Breakfast Bread soon...

This bread is easy, filling, not too sweet, with just the right amount of brown sugar to crunch the outsides and enough whole wheat to sastify..

After taking out what I needed for several loaves of bread...I flash froze and sealed the rest...perfect to have on hand for bread later...

Sorting, nibbling, washing...

Then I gathered all the ingredients for this quick and easy recipe...

Whole Wheat Strawberry Breakfast Bread

2 1/3 cup whole wheat flour (I use soft white)
1 cup brown sugar
1/2 cup white sugar
2 teaspoons cinnamon
dash of salt
1 teaspoon baking soda
1 1/3 cups coconut oil (or applesauce)
4 eggs
2 cups fresh strawberries

Preheat oven to 350. Grease two loaf pans, set aside. Mix first six dry ingredients together in large bowl. In a separate bowl, beat together oil and eggs. Slowly pour wet ingredients into the dry, mixing gently until combined. Fold in strawberries.
Pour into pans, then into the oven for 40 minutes or until golden brown and knife inserted in middle is clean.

Yummmm....

Off to make more...we already ate it all!