Strawberry Spice Loaf Recipes

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STRAWBERRY BREAD



Strawberry Bread image

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

2 cups fresh strawberries
3 ⅛ cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 ¼ cups vegetable oil
4 eggs, beaten
1 ¼ cups chopped pecans

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 SPICE LOAF



Strawberry Spice Loaf image

This is a wonderful holiday bread! Every time I take this bread to a holiday gathering, everyone wants the recipe. It's easy to make, very moist, and has lots of fresh strawberry flavor. Try it, you'll be glad you did.

Provided by Janise Witten

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h15m

Yield 20

Number Of Ingredients 9

3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 ¼ cups vegetable oil
4 eggs, beaten
2 (10 ounce) packages frozen strawberries, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
  • In a large bowl, combine flour, sugar, salt, cinnamon, nutmeg and baking soda. In a separate bowl, combine oil and eggs. Add strawberries (juice and all) to oil/egg mixture. Mix thoroughly. Make a well in the center of the dry ingredients and pour in the strawberry mixture. Mix until thoroughly combined. Pour batter into prepared pans.
  • Bake in preheated oven for one hour, or until a toothpick inserted into the center of a loaf comes out clean. Cool slightly before removing from pans.

Nutrition Facts : Calories 291.8 calories, Carbohydrate 37.3 g, Cholesterol 37.2 mg, Fat 14.9 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 194.2 mg, Sugar 21.4 g

STRAWBERRY SPICE LOAF



STRAWBERRY SPICE LOAF image

Categories     Berry     Cake

Number Of Ingredients 9

3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 1/4 cups vegetable oil
1 recipe - 4 eggs, beaten
20 ounces (2 packages) frozen strawberries, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
  • In a large bowl, combine flour, sugar, salt, cinnamon, nutmeg and baking soda. In a separate bowl, combine oil and eggs. Add strawberries (juice and all) to oil/egg mixture. Mix thoroughly.
  • Make a well in the center of the dry ingredients and pour in the strawberry mixture. Mix until thoroughly combined. Pour batter into prepared pans.
  • Bake in preheated oven for one hour, or until a toothpick inserted into the center of a loaf comes out clean.
  • Cool slightly before removing from pans.

STRAWBERRY SCONE LOAF



Strawberry Scone Loaf image

Bits of dried strawberry form jammy pockets in the tender crumb of this golden, crunchy-topped treat. Baking it as a loaf instead of individual scones keeps the interior particularly moist, while the edges bake up craggy and brown. Serve it dolloped with softened butter or clotted cream. And while adding jam might seem like overkill, it's only in the best possible way.

Provided by Melissa Clark

Categories     quick breads, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 11

1 cup/125 grams dried strawberries or pitted dates (not freeze-dried; see Tip)
2 cups boiling water
2 cups/250 grams all-purpose flour, plus more for dusting the work surface
1/4 to 1/3 cup/50 to 66 grams granulated sugar, plus more for sprinkling
1 tablespoon baking powder
3/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1/2 cup/113 grams very cold unsalted butter
1/3 cup buttermilk, plus more for brushing
1 large egg, beaten
Butter and clotted cream, for serving

Steps:

  • Heat oven to 375 degrees with a rack in the upper third. Line a baking sheet with parchment paper.
  • Place strawberries in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes. Drain, pat dry and coarsely chop.
  • Place the flour, sugar, baking powder, salt and baking soda in a large bowl and whisk to combine. Using the large holes of a box grater, grate the butter into the bowl, then toss until mixture resembles oatmeal. Alternatively, pulse all the dry ingredients together in a food processor. Cube the butter, add to the processor, and pulse until the mixture looks like oatmeal. Transfer mixture to a large bowl.
  • Add strawberries and toss well.
  • In a small bowl, whisk together buttermilk and egg. Add buttermilk mixture to flour mixture. Using a wooden spoon, stir until all the dry flour bits are incorporated, but the dough is still shaggy. Using your hands, knead and press the dough a few times while it's still in the bowl until the dough just holds together.
  • Dump the dough out onto the prepared sheet pan. Pat the dough into a round loaf about 8 inches in diameter. Using a sharp knife, deeply score the loaf into 8 wedges (but don't cut all the way through). Brush the loaf all over with buttermilk and sprinkle generously with sugar.
  • Bake until golden brown, 25 to 35 minutes. Let cool slightly. Cut or break into wedges and serve warm with butter and clotted cream.

STRAWBERRY BREAD



Strawberry Bread image

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

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 egg plus 3 egg whites, lightly beaten
1-1/4 cups vegetable oil
2 cups chopped fresh or frozen strawberries
1-1/2 cups chopped walnuts

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 STREUSEL LOAF



Strawberry Streusel Loaf image

Such a delicious strawberry loaf, it makes about 12 servings, and is so very tasty for every to have with tea or coffee -

Provided by Chef mariajane

Categories     Quick Breads

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 14

1/2 cup walnuts
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon all-vegetable shortening
1 cup brown sugar, packed
1/2 cup vegetable oil
2/3 cup carnation fat-free evaporated milk
1 teaspoon vanilla
2 cups Robin Hood Nutri Flour Blend
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups strawberries, chopped (fresh or frozen)

Steps:

  • Preheat oven to 350°F Grease a 9 x 5-inch loaf pan.
  • STREUSEL: Blend walnuts, sugar, cinnamon and shortening until crumbly; reserve.
  • LOAF: Stir brown sugar with oil until combined. Beat in eggs, evaporated milk and vanilla untl smooth. In a separate bowl, mix flour with baking powder, cinnamon, baking soda and salt. Add the flour mixture to the milk mixture; stir until moistened. Fold in strawberries.
  • Spread the loaf batter into prepared loaf pan. Sprinkle with streusel mix.
  • Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes. Remove from pan to a wire rack to cool for 1 hour. Scoop up and replace any fallen streusel. Serve warm or at room temperature.

Nutrition Facts : Calories 225.9, Fat 13.4, SaturatedFat 1.8, Cholesterol 0.6, Sodium 203.5, Carbohydrate 26.1, Fiber 0.9, Sugar 24.4, Protein 1.9

STRAWBERRY LEMON LOAF



Strawberry Lemon Loaf image

My dearest friend, Carol, was the inspiration behind this recipe. There was a recipe published in this month's issue of Light & Tasty. It gave me some ideas and this bread was the end result. It is perfect as the base for fresh strawberry shortcake. Hope you enjoy!

Provided by PaulaG

Categories     Quick Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

1 3/4 cups all-purpose flour
1/4 cup sugar
1/4 cup Splenda sugar substitute
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 egg whites
1 (6 ounce) carton sugar-free lemon yogurt, sweetened with Splenda
1/4 cup skim milk
1/4 cup canola oil
2 teaspoon lemons, rind of, grated
1 -1 1/2 cup strawberry, chopped very coarse

Steps:

  • Preheat oven to 350°F.
  • Spray a non-stick loaf pan with cooking spray and set aside.
  • In a large mixing bowl, combine flour, sugar, Splenda, baking powder, baking soda and salt.
  • In separate bowl, whisk the egg, egg whites, yogurt, oil, milk and lemon peel.
  • Add to dry ingredients and mix until moistened.
  • Fold in chopped strawberries.
  • Pour into prepared pan and bake for 45 minutes or until toothpick inserted off center comes out clean.
  • Cool for 10 minutes before removing from pan.

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