Donna Arold, Innkeeper
Main Street Manor Bed & Breakfast, Flemington

We have belonged to a local CSA/organic farm for the past 15 years and it is a thrill to be able to give our guests the best, freshest berries and veggies throughout the growing season, but sometimes we just cannot use all that we have. So, hence this recipe. It freezes well and allows one to savor spring’s very best berry whenever you need a fix. Enjoy!

2¼ cups sliced fresh strawberries
2 large eggs
1 cup granulated sugar
½ cup vegetable oil
½ teaspoon pure vanilla extract
1½ cups unbleached flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
½ cup chopped nuts (I like almonds)

Preheat oven to 350°. Grease a loaf pan and set it aside. Place berries in a blender and puree on high speed for a few minutes.
Beat eggs, sugar and oil together and add in the pureed berries and vanilla.

In a separate bowl, sift all dry ingredients together, except the nuts, and then fold into the wet mixture. Take care not to over
blend. Fold nuts in and pour into pan. Bake bread for 50–60 minutes until a tester comes out dry. Cool for about 10 minutes, then
turn out onto a wire rack and cool completely. Serve when cool and enjoy plain or with a little fresh whipped cream and some more fresh berries!

(Serves 8 - 10.)

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