Fresh strawberry bread

I tried this recipe because I had some strawberries that I REALLY needed to do something with. They were a little too ripe to be eaten plain and I didn't have any Cool Whip to make a fun dessert. So, I got this recipe from Bernard Clayton's New Complete Book of Breads that my Dad got me a few years ago. Holy cow, it's yummy!! Zac is a huge fan of strawberries, so of course he loved it and wants me to double the strawberries!! It's a veeeerrry simple bread recipe, so those of you who say bread is too hard - try it!!

INGREDIENTS

1 pint fresh strawberries, washed and hulled
1 3/4 cups flour (bread or all-purpose)
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
3/4 cup sugar
1/3 cup butter or shortening
2 eggs
1/3 cup water
1/2 cup chopped nuts (optional - recommend walnuts or pecans)

DIRECTIONS

Preheat oven to 350.

Crush enough of the strawberries to fill 1 cup. Pour into a small saucepan and heat on medium. Cook for one minute, stirring constantly. Cool. Slice remaining strawberries and chill.

In a medium bowl combine the dry ingredients, except the sugar.

In a large mixing bowl, cream the sugar and butter; then add the eggs and water, mixing until light and fluffy.

Add the flour mixture to the butter mixture, mixing well. Stir in the crushed strawberries and nuts, if using. Pour into greased medium (8 1/2" x 4 1/2") loaf pan.

Bake for 55-60 minutes, till pick inserted in the center comes out clean. Remove from oven and allow to cool in pan for 10 minutes, and then turn onto a cooling rack/towel.

Now, Zac and I are just eating it like it is and it's darn tasty. Mr. Clayton's idea also sounds great - top the slices with softened cream cheese and the reserved, chilled strawberries. Either way, it's definitely "Good Eats." :)