Strawberry Ribbon Bread Recipes
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
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 :
OLD FASHIONED STRAWBERRY BREAD
Original recipe came with my mom from Poland in 1912. I only added the allspice and walnuts to the recipe. Recipe won 3 Blue ribbons at the Los Angeles County Fair in 1963-67.
Provided by Lori91761
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- Sift dry ingredients together in a large bowl.
- Mix the milk, melted shortening and egg together and add to dry mixture.
- Mix in strawberries, walnuts and drained raisins.
- Pour into a greased 9"x5"x3" loaf pan.
- Bake in preheated 350 degree F oven for 45 minutes or until tested done.
- Remove pan from oven and cool on a wire rack, for 1 hour before cutting.
Nutrition Facts : Calories 218.2, Fat 9.9, SaturatedFat 2.1, Cholesterol 19.1, Sodium 252, Carbohydrate 29.5, Fiber 1.2, Sugar 11.3, Protein 3.9
STRAWBERRY RIBBON BREAD
My mother, Lois Schmidt, has been making this bread for our family at Christmas for years. It's a big hit with everyone. The cream cheese filling pairs well with the strawberry flavor.
Provided by Allrecipes Member
Time 1h25m
Yield 32
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon. In another bowl, combine eggs, oil, strawberries and food coloring if desired. Stir into dry ingredients just until moistened.
- For filling, beat cream cheese. Add the egg, sugar, flour and extract; beat well. Spoon a fourth of the batter into two greased 8-in. x 4-in. x 2-in. loaf pans. Spread half of the filling over each. Top with the remaining batter. Bake at 350 degrees F for 70-80 minutes or until a toothpick comes out clean. Cover loosely with foil if top browns to quickly. Cool for 10 minutes before removing from pans to wire racks. Store in the refrigerator.
Nutrition Facts : Calories 151.2 calories, Carbohydrate 25.6 g, Cholesterol 34.9 mg, Fat 4.5 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 127.4 mg, Sugar 15.5 g
STRAWBERRY RIBBON CAKE
This recipe came out of my mom's first cookbook, a Family Circle cookbook she bought as a newlywed in 1972. She's been making this wonderful cake ever since. She baked it for my last birthday, and I must say it's still my favorite cake!
Provided by Velouria
Categories Dessert
Time 1h
Yield 1 8-inch four-layer cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- For the cake:.
- Grease two baking pans, 8x8x2; dust with flour.
- Sift cake flour, baking powder, and salt onto wax paper. Cream butter until soft in a large bowl; beat in sugar gradually until fluffy. Beat in eggs, one at a time, until fluffy again, then flavorings.
- Stir in flour mixture, alternately with milk, just until blended. Spoon half the batter into one pan; stir food coloring into remaining batter; pour into second pan. Bake in moderate oven (375°F) 35 minutes, or until centers spring back when pressed with fingertip. Cool layers in pans on wire racks 10 minutes; turn out onto racks; cool completely.
- Split each cooled layer; put together, alternating pink and yellow, with part of the strawberry butter cream; frost sides and top with remaining.
- For the Strawberry Butter Cream:.
- Blend cream cheese with butter until fluffy in a medium-size bowl; beat in strawberries. Stir in 2 cups of the confectioners' sugar until smooth. Measure out 1 1/2 cups of the mixture for filling. Beat remaining confectioners' sugar into remaining mixture in bowl for frosting.
Nutrition Facts : Calories 631.9, Fat 24.2, SaturatedFat 14.6, Cholesterol 131.3, Sodium 361.7, Carbohydrate 99.3, Fiber 0.7, Sugar 70.8, Protein 6.2
STRAWBERRY RIBBON BREAD
My mother, Lois Schmidt, has been making this bread for our family at Christmas for years. It's a big hit with everyone. The cream cheese filling pairs well with the strawberry flavor.
Provided by Allrecipes Member
Time 1h25m
Yield 32
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon. In another bowl, combine eggs, oil, strawberries and food coloring if desired. Stir into dry ingredients just until moistened.
- For filling, beat cream cheese. Add the egg, sugar, flour and extract; beat well. Spoon a fourth of the batter into two greased 8-in. x 4-in. x 2-in. loaf pans. Spread half of the filling over each. Top with the remaining batter. Bake at 350 degrees F for 70-80 minutes or until a toothpick comes out clean. Cover loosely with foil if top browns to quickly. Cool for 10 minutes before removing from pans to wire racks. Store in the refrigerator.
Nutrition Facts : Calories 151.2 calories, Carbohydrate 25.6 g, Cholesterol 34.9 mg, Fat 4.5 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 127.4 mg, Sugar 15.5 g
STRAWBERRY PECAN BREAD
Make and share this Strawberry Pecan Bread recipe from Food.com.
Provided by kvlong
Categories Quick Breads
Time 1h20m
Yield 2 loaves, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine the dry ingredients. Add eggs, oil, strawberries and pecans. Stir just until all ingredients are moistened, may still be a bit lumpy.
- Spoon the batter into 2 well-greased 9x5x3-inch loaf pans. Bake at 350ºF for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes, the remove and cool completely on wire racks.
Nutrition Facts : Calories 831.9, Fat 49.4, SaturatedFat 6.3, Cholesterol 105.8, Sodium 484.4, Carbohydrate 91.3, Fiber 3.8, Sugar 52.6, Protein 9.8
STRAWBERRY RIBBON BREAD
My mother, Lois Schmidt, has been making this bread for our family at Christmas for years. It's a big hit with everyone. The cream cheese filling pairs well with the strawberry flavor.
Provided by Allrecipes Member
Time 1h25m
Yield 32
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon. In another bowl, combine eggs, oil, strawberries and food coloring if desired. Stir into dry ingredients just until moistened.
- For filling, beat cream cheese. Add the egg, sugar, flour and extract; beat well. Spoon a fourth of the batter into two greased 8-in. x 4-in. x 2-in. loaf pans. Spread half of the filling over each. Top with the remaining batter. Bake at 350 degrees F for 70-80 minutes or until a toothpick comes out clean. Cover loosely with foil if top browns to quickly. Cool for 10 minutes before removing from pans to wire racks. Store in the refrigerator.
Nutrition Facts : Calories 151.2 calories, Carbohydrate 25.6 g, Cholesterol 34.9 mg, Fat 4.5 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 127.4 mg, Sugar 15.5 g
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