From The Amish Cook’s Baking Book by Lovina Eicher with Kevin Williams
When I was a child, my first job was picking strawberries. I started when I was in sixth or seventh grade and did it until I was around sixteen or seventeen. My sisters and I would go pick berries with some other Amish children. We would go pick strawberries in the morning until the sun got too hot, always before lunch. Each of us would have two buckets: One would be to pick for our job, and the other would be for “seconds”—strawberries not good enough to pick and sell but still good enough to take home and eat. We had to fill the 4-quart buckets and take them to the end of the row, and they’d give us a token for each full bucket. We’d then cash in the tokens for our pay. If you were a fast picker, you could earn a lot. We would take home our seconds and make things out of them, or just eat them fresh. We home-canned a lot of them into strawberry pie fillings and strawberry jam.
2 large eggs
Preheat the oven to 350°F. Grease a 5 by 9-inch pan and set aside.
In a large bowl, beat the eggs until foamy. Add the oil, sugar, vanilla, and almond extract to the eggs and mix well. In another bowl, sift together the flour, baking powder, baking soda, and salt.
Add to the oil mixture and stir until just barely moistened. Add the strawberries and nuts and lightly mix, being careful not to over mix.
Pour into the prepared pan and bake until nicely browned and a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. If it begins to brown too quickly, place aluminum foil over the top of the bread.
This bread freezes well for long-term storage or will keep 3 or 4 days in a sealed container.
Yield: Serves 6–8
Recipes: Bread, Strawberry Bread, Parve, Kosher