Strawberry Bread 
Energy: Roughly 210 per slice
Components:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 2 massive eggs 
– 1/2 cup vegetable oil 
– 1/4 cup milk 
– 1 teaspoon vanilla extract
– 1 1/2 cups contemporary strawberries, chopped
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for simpler elimination.
2. In a big bowl, whisk collectively the flour, sugar, baking soda, and salt till effectively mixed.
3. In a separate medium bowl, beat the eggs flippantly. Add vegetable oil, milk, and vanilla extract, mixing till easy and constant.
4. Progressively pour the moist combination into the dry substances. Stir gently till the batter is simply mixed—watch out to not over-mix as this may guarantee a young bread.
5. Gently fold within the chopped strawberries, making certain they’re evenly distributed all through the batter.
6. Pour the batter into the ready loaf pan, spreading it evenly with a spatula.
7. Bake for 50-55 minutes, or till a toothpick inserted into the middle of the loaf comes out clear. If the highest of the bread is browning too shortly, cowl it with aluminum foil to forestall burning.
8. As soon as baked, take away the bread from the oven and let it cool within the pan for about 10 minutes. Rigorously switch it to a wire rack to chill utterly earlier than slicing.
Suggestions:
– For an additional burst of taste, add a teaspoon of lemon zest to the batter.
– When you want a chunkier texture, reserve some strawberries to sprinkle on high of the batter earlier than baking.
– This bread may be saved in an hermetic container at room temperature for as much as 3 days, or you possibly can freeze it for later consumption.