Summer Moist Strawberry Bread

So I thought you folks might like a recipe! The strawberries were on sale, and so we bought a bunch, but there’s only two of us and though we are Strawberry Devourers, I was worried they would go off before we had a chance to eat them all, so I thought to myself, “I wonder if I could combine two of my favorite foods here. Do people make strawberry bread?” Oh, yes. Yes, they do. So I started making this, realized I was missing crucial ingredients after I’d already started (I do this all the time, and it’s a terrible habit.) and so I had to make a trip to the store twice, (Oh, you better believe it.) in the storm and pouring rain, because I was determined to make this bread. That alone makes the recipe worth sharing. That and, you know, it’s scrumptious! So without further ado, super moist delicious strawberry bread. Enjoy!

What You Need

4 cups strawberries (2 cups finely chopped, 2s cup puree)
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups applesauce

What You Do

1. Preheat your oven to 350 °F (175 °C) and prepare two 9 x 5 inch loaf pans.
2. Slice and prepare your strawberries, then put them in a medium-sized bowl and combine with your applesauce. Afterwards set them aside for later.
3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Add your strawberry mixture to the flour mixture, blending until dry ingredients are just moistened. DO NOT be a completionist (ahem, like me) and OVER STIR until everything is blended. You’ll ruin the bread. Chunks of flour are encouraged!
4. Divide batter into pans and bake for 50-60 minutes, or until toothpick inserted comes out clean.