Strawberry Bread with Riverbench Estate Pinot Noir

One of our staff members, Megan McDermott, brought this delicious cake to a staff meeting recently. Though desserts can be difficult to pair with wines, this was a mouth-watering combination with our Estate Pinot Noir! And since Santa Maria is so famous for its strawberries we couldn’t help but be thrilled.

• 1 ½ cups flour
• 1 cup sugar
• Pinch of salt
• ½ tsp. baking soda
• ½ tsp. baking powder
• 2 cups fresh strawberries, diced
• ½ cup vegetable oil
• 2 eggs, beaten
• ½ tsp. almond extract
• ½ cup mini chocolate chips

Preheat the oven to 350 degrees. Grease a 9 by 5 inch loaf pan.
In a large bowl, combine flour, sugar, salt, baking soda, and baking powder. Mix well and set aside.

In another bowl, combine the oil, eggs, and almond extract. Add the strawberry chunks.

Add the wet mixture to the dry ingredients and stir until just blended. Stir in chocolate chips and pour batter into the pan. Bake for 1 hour or until done.