Strawberry Quick Bread will get you in the mood for Spring. It is full of fresh strawberries and covered with a simple glaze. We love this bread for breakfast, but who says you can have it for dessert with a dollop of whip cream and some Chunky Strawberry Sauce? I can't wait for Spring to get here in East Texas!
When I was a young girl growing up in the 60's the only time we could get strawberries were at the start of Summer. Mother knew of a big Strawberry Patch not to far from our house, and we would load up in the car with the windows rolled all the way down (no air conditioner) take our gallon buckets and pick a load of them. This is back breaking work. You bend over the whole time picking next to the ground where they are hidden beneath the leaves. When you get home, you appreciate all the time it took pick them. Mother would freeze them to enjoy Strawberry Shortcake in the winter. In the winter, my Sisters and I loved Mother's Strawberry Shortcake!
Southerner's love a good quick bread! After the 1950's when baking powder was introduced, cooks everywhere starting baking quick breads. The quick bread method of baking is just that~ quick! The idea is to not to over mix the batter. Basically, moistening the ingredients and leaving the batter slightly lumpy, with streaks of flour showing. The recipe is then baked, fried or cooked immediately so the leavening does not stop working. Remember quick bread recipes have a warning "DO NOT OVER MIX and DO NOT OVER BAKE". Enjoy!