Plant City Strawberry-Lemon Quick Bread

Bread:

2 large eggs

1/2 cup Joe and Son's Eureka Lemon Olive Oil

1 cup sugar

1 cup chopped & mashed strawberries (about 1/2 pound of berries) drain ALL the juice off

2 cup self-rising flour packed (see note for all-purpose flour) *

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

Glaze

2 cups powdered sugar

1/4 heavy cream

1 teaspoon Sicilian Lemon White Balsamic

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour two loaf pans with a small amount of olive oil.

Wash and hull the berries. Chop and mash about half of the berries and strain off the excess juice.

Whisk egg in large mixing bowl. Add Eureka Lemon Olive Oil, sugar and strawberries. In another mixing bowl stir together the flour, cinnamon and salt. Add the dry mixture to the strawberry mixture and stir.

Pour into loaf pans, filling about 1/2 full. This is a moist bread and it will not cook through if you fill the pans too full.

Bake for 30-35 minutes until lightly browned or until a straw inserted into the center comes out clean.

Cool on wire racks for five minutes. Remove bread from pan and continue to cool. Drizzle top of bread with glaze if desired. To store, wrap in clear wrap. This bread will keep fresh for several days.

*Note: if using all-purpose flour add 1/2 teaspoon baking soda and 1/2 teaspoon baking powder