And this did turn out well. It's an extremely moist bread; the loaf was a little misshapen at one end when I removed it from the pan, but I employed the popular kitchen magic trick known as turning-the-loaf-around-so-you-can't-see-that-side and voila!, a perfect loaf.
My heart still lies with banana bread, but I will definitely make this bread again.
Adapted from Everyday Food
The recipe calls for fresh strawberries, but you can also substitute thawed frozen berries.
6 tbsp unsalted butter, room temperature
1 pint strawberries, rinsed, hulled, quartered and mashed with a fork
1-3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp salt
1 cup sugar
2 large eggs
1/3 cup water
1. Preheat oven to 350 degrees F. Butter (or spray with cooking spray) an 8 x 4" loaf pan.
2. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.
3. In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside.
With an electric mixer, cream together the butter, sugar and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.
4. Scrape batter into prepared pan, smoothing the top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark).
5. Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.