STRAWBERRY BREAD RECIPE
Follow our complete, step-by-step, photo illustrated instructions to make this moist and delicious Strawberry Bread recipe. We are using fresh picked berries while they're readily available and in season.
Provided by Steve Gordon
Categories Bread
Time 1h40m
Yield Varies
Number Of Ingredients 8
Steps:
- Lightly grease two loaf pans. Approx. 8-1/2 x 4-1/2
- Remove tops from berries, rinse well. Set aside.
- Sift the flour.
- Measure level cups of flour, place in a large mixing bowl.
- Add the sugar.
- Add the salt.
- Add the baking soda.
- Whisk together to combine.
- Place the oil in a medium sized mixing bowl.
- Add the eggs.
- Add the vanilla extract.
- Whisk together until combined.
- Add the wet ingredients to the dry ingredients, stirring gently to combine.
- Dice the strawberries, toss with 2 Tablespoons of reserved flour.
- Fold the berries into the batter.
- Spoon the batter, divided evenly, into the loaf pans.
- Bake in 350F degree oven for 60-70 minutes, or until done. Test with toothpick.
- Remove baked bread from the oven. Place pans on wire rack. Cool for 10 minutes.
- After 10 minutes, run a thin knife around inside edges of pan. Turn bread out on wire racks.
- Let the bread cool completely before slicing and serving.
- Enjoy!
STRAWBERRY BREAD I
A bread you MUST try! This is one you'll want to keep on hand.
Provided by Mary E. Crain
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Grease and flour a 9 x 5 inch pan well. Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, sift together sugar, flour, cinnamon, salt, and baking soda.
- In a smaller bowl, beat the eggs and oil. Stir in pecans and strawberries. Add egg mixture to the sifted ingredients, and stir until just combined.
- Bake for 1 hour, or until tester inserted in the center comes out clean.
Nutrition Facts : Calories 550.9 calories, Carbohydrate 63.7 g, Cholesterol 62 mg, Fat 31.5 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 4.1 g, Sodium 322.9 mg, Sugar 38.3 g
STRAWBERRY BREAD
My husband and I are strawberry lovers, so each spring we pick about 30 quarts. This recipe makes two delicious loaves. One we eat right away; the other we freeze and pull out when family comes to visit.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, baking soda, sugar, cinnamon and salt. Add egg, egg whites and oil; stir just until moistened. Fold in strawberries and nuts. Spoon into two greased 8x4-in. loaf pans. , Bake at 350° for 70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack.
Nutrition Facts :
STRAWBERRY BREAD
This is wonderful hot or cold, for breakfast or as a dessert. A definite family favorite!
Provided by Allrecipes
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans.
- Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.
- Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
- Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.
Nutrition Facts : Calories 281 calories, Carbohydrate 31.2 g, Cholesterol 31 mg, Fat 16.6 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 161.5 mg, Sugar 17.6 g
STRAWBERRY BREAD
Make and share this Strawberry Bread recipe from Food.com.
Provided by cuisinebymae
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour two 8"X4"X3" loaf pans.
- Combine dry ingredients.
- Make a well in the centre.
- Put strawberries (thawed), eggs, oil and nuts in the well.
- Mix thoroughly into a nice batter.
- Pour into two loaf pans.
- Bake 1 hour at 350 degrees F or until a toothpick inserted in centre comes out clean.
- Cool in pans 5-10 minutes, then remove from pans and cool on racks.
Nutrition Facts : Calories 3366.3, Fat 195.6, SaturatedFat 25.6, Cholesterol 372, Sodium 1945.9, Carbohydrate 376.4, Fiber 16.5, Sugar 212.2, Protein 44.1
STRAWBERRY BREAD
The recipe for this fruit-swirled quick bread comes from Debbie Cascio-van Hees, a reader from the Netherlands. It calls for fresh strawberries, but you can substitute thawed frozen berries. Softened cream cheese is a delicious spread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter an 8-by-4-inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.
- In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, cream 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.
- Scrape batter into prepared pan, smoothing 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). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.
STRAWBERRY SUMAC CAKE
In the introduction to this recipe from her cookbook, "Watermelon and Red Birds," Nicole Taylor notes that cooks in the Mediterranean and the Middle East know the acidic tang of crimson dried powdered sumac as a kitchen staple. Sumac doesn't get a lot of love in American kitchens, even though edible sumac species grow wild throughout America and are essential in the Indigenous American kitchen. Dr. Cynthia Greenlee wrote about how foraging is back in style for a new generation of Black Americans. If you want to forage for the wild variety of sumac and dry and prepare the spice at home, the fall season is the time to do it. Look for sumac with red berry clusters, such as staghorn sumac. Be sure to avoid berries of any other color, which may be poison sumac.
Provided by Nicole Taylor
Categories cakes, dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Prepare the strawberries: Combine the chopped strawberries, sumac, sugar and almond extract in a small bowl and set aside to macerate, a process of letting the berries soften and release their juices.
- Meanwhile, prepare the cake: Heat the oven to 350 degrees. Grease a 9-inch round cake pan or springform pan with 1 tablespoon olive oil.
- In a large bowl, whisk together the flour, cornmeal, salt, baking soda and baking powder to combine. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment or in a medium bowl using a handheld mixer, beat the eggs and 1 cup/200 grams sugar on medium-high speed until very pale and light yellow in color, about 3 minutes. The mixture should thicken and make ribbons that slowly lose their shape when they fall off the whisk attachment. With the mixer on high speed, slowly add the remaining 1 cup/240 milliliters olive oil and beat until everything is combined.
- Reduce the speed to medium-low and slowly begin adding the dry ingredients in 3 additions, adding the half-and-half in between additions. Mix until just combined. Remove the bowl from the stand mixer and fold in the diced strawberries and their liquid. Pour the batter into the prepared pan, smoothing the top with a spatula. Arrange the halved strawberries on the top.
- Bake for 50 to 65 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean. If the cake is becoming too brown before the center has set, cover loosely with foil.
- In a small bowl, mix the remaining 2 tablespoons/25 grams sugar with the sumac. Sprinkle the cake with the sumac sugar while still slightly warm.
- Allow the cake to cool in the pan on a wire rack for 20 minutes. Turn the cake out of the pan onto the rack or release the springform ring and remove it. (If using a standard cake pan, some sugar may fall off of the cake. Use parchment or wax paper to catch any stray sugar and sprinkle back over the cake.) Let cool completely before serving. Store leftover cake in an airtight container or wrapped in plastic wrap at room temperature for up to 1 day (or refrigerate up to 4 days).
EASY STRAWBERRY BREAD
Make and share this Easy Strawberry Bread recipe from Food.com.
Provided by MARIA MAC
Categories Quick Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Mix dry ingredients in large bowl.
- Form hole in middle. Mix eggs and oil and pour in hole.
- Add berries and mix by hand. Pour into 2 greased and floured loaf tins and bake at 325 degrees for 1 1/4 hours, or until done.
- Cool before cutting. Great with cream cheese. Bread may be frozen.
Nutrition Facts : Calories 3157, Fat 175.7, SaturatedFat 27.8, Cholesterol 423, Sodium 1942.3, Carbohydrate 372.4, Fiber 12.9, Sugar 214.1, Protein 33.3
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