Fresh Strawberry Bread Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5x3-inch loaf pan.
• Pour vinegar into a measuring cup. Fill with milk to the 1/2 cup measuring mark. Set aside.
• Blend sugar, cream cheese, and butter together using a pastry blender in a large bowl until combined and smooth. Add 1 egg at a time, blending after each addition. Add vanilla extract and mix until combined.
• Combine flour, baking powder, baking soda, and salt in a small bowl. Stir together until combined. Fold a quarter of the flour mixture at a time into egg mixture until batter is doughy. Fold in milk-vinegar mixture until blended, making sure not to overmix. Mix in mashed strawberries with their juices just until combined. Pour dough into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.

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.

Steps:

• In a bowl, place the sliced strawberries. Sprinkle the slices with the 2 tablespoons of sugar. Place in the refrigerator for several hours or overnight. This will create a nice syrup with the berries.
• Preheat the oven to 350°F.
• Blend together the flour, 1 cup sugar, baking soda, and salt in a large mixing bowl.
• In a medium mixing bowl, combine the oil, vanilla, eggs, strawberry slices and its syrup. Dump the strawberry mixture into the flour mixture, and mix just until blended.
• Pour the batter into a greased loaf pan (9 inches x 5 inches) and bake for approximately 50 minutes.
• HINTS: This bread is lovely with cream cheese. Egg substitute (like Egg Beaters) can be used instead of the eggs - just make sure you use the equivalent of 2 eggs. Chef Walter suggests variations of adding 1 1/2 cup chopped pecans or a bit of cinnamon to the batter, if you like.

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.