Strawberry Pistachio Bread with Strawberry Butter

This delicious quick bread (no yeast or rising times involved!) is delicious on its own, but with a topping of strawberry butter, everyone will enjoy a slice or three of this one on a weekend morning.

2 cups plus 2 teaspoons self-rising flour, divided

3/4 cup plus 1 teaspoon sugar, divided

1/3 cup finely chopped roasted salted pistachios

1/2 cup whole milk

2 large eggs

2 tablespoons unsalted butter, melted

1/2 teaspoon lemon zest

1 cup chopped fresh strawberries

Preheat oven to 350 degrees. Lightly spray an 8 1/2-by-4 1/2-inch cast-iron loaf pan with baking spray with flour.

In a large bowl, whisk together 2 cups flour, 3/4 cup sugar and pistachios; make a well in the center of dry ingredients.

In a small bowl, whisk together milk, eggs, melted butter and lemon zest. Stir milk mixture into flour mixture just until combined.

In a small bowl, stir together strawberries and the remaining 2 teaspoons flour; gently stir into batter. Spread batter into prepared pan.

Bake until a wooden pick inserted in the center comes out clean, about 45 minutes. Sprinkle remaining 1 teaspoon sugar onto hot bread. Let cool in pan on a wire rack for 10 minutes.

Run a knife around the edges of the pan. Remove bread from pan, and let cool on a wire rack for 30 minutes. Serve with Strawberry Butter.

Strawberry Butter

1/2 cup unsalted butter, softened

1/2 cup confectioners’ sugar

1/2 cup coarsely mashed strawberries drained

1/2 teaspoon lemon zest

1/4 teaspoon vanilla extract

In a medium bowl, beat butter with a mixer at medium speed until creamy. Add confectioners’ sugar and beat until fluffy. Gradually add strawberries, beating until combined. Beat in lemon zest and vanilla. Serve immediately, or cover and refrigerate for up to 1 week. Let cold butter stand at room temperature until softened, about 20 minutes, before serving.

 This recipe is courtesy of Southern Cast Iron Magazine.