Strawberry Papaya Nut Bread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 9x5 inch loaf pans.
• Sift together the flour, baking soda, salt, ground cinnamon and sugar in a large mixing bowl. Make a well in the center. Beat together the eggs and oil and pour them into the well. Stir just enough to moisten the ingredients. Fold in the strawberries and nuts. Pour mixture into prepared pans; fill containers no more than half full.
• Bake in a preheated oven about 60 minutes or until a toothpick inserted in the center comes out clean. Cool 20 to 30 minutes before removing from pans. Move to a rack to cool completely before slicing.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Slice papayas in half lengthwise. Scoop out black seeds and discard. Peel and discard skin. Place flesh in a bowl and mash. Transfer to a strainer and allow to sit for 10 minutes to drain any liquid.
• Combine flour, poppy seeds, baking soda, and salt in a bowl. Cream sugar and butter together in a separate bowl. Mix in eggs, one at a time, until well blended. Mix in papaya flesh, buttermilk, guava juice, and vanilla. Slowly stir in dry ingredients until just moistened. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then release loaf from the pan onto a wire rack. Let cool completely, about 30 minutes, before slicing.

Steps:

• Drain strawberries, reserving 1/2 cup juice. Set berries and juice aside. In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. Combine eggs, oil, strawberries and food coloring if desired; stir into dry ingredients just until moistened. Stir in pecans. , Pour into two greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack. , In a small bowl, beat cream cheese and reserved strawberry juice until fluffy; refrigerate. Serve with the bread.

Steps:

• Mix all together until well blended.
• Pour into 2 greased and floured loaf pans.
• Bake at 350 degrees for 30 to 45 minutes or until toothpick comes out clean.

Steps:

• Mix together the flour, sugar, salt, baking powder, baking soda, and nuts.
• Add egg, margarine, and strawberries. Stir until blended. Do not beat!
• Pour into a greased 9x5-inch loaf pan. Sprinkle with cinnamon.
• Bake at 350 for 45-60 minutes or until done.
• Cool in pan for 10 minutes; remove from pan and place on rack to cool.
• Best if allowed to mellow for a day. For longer life, store in refrigerator.

Steps:

• Preheat oven: 350°F.
• Combine dry ingredients.
• Add eggs, oil, strawberries, bananas, and pecans.
• Stir just until all ingredients are moistened.
• Spoon batter into two well greased loaf pans.
• Bake for 60-70 minutes until cake tests done.
• Cool in pans 5 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Grease 2 loaf pans.
• Beat together butter and sugar.
• Add eggs and mix well.
• Add milk, flour, baking powder, and salt; mix.
• Stir in bananas, strawberries, and nuts.
• Pour batter into two prepared pans.
• Bake for 35-40 minutes.
• Let cool 30 minutes before removing from pans and slicing.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray. Line a baking sheet with parchment paper.
• Sift flour, baking soda, cinnamon, and salt together into a bowl.
• Cream sugar and butter together in a large bowl. Mix in sour cream, eggs, and vanilla. Add mashed bananas and mix until combined. Gradually mix in dry ingredients. Fold in strawberries and nuts. Pour into the prepared pan and set on the lined baking sheet.
• Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 65 to 80 minutes.

Steps:

• Cream butter, sugar, vanilla, & lemon extract til fluffy.
• Add eggs one at a time, beating after each addition.
• Stir together flour, salt, cream of tartar, & soda.
• Combine jam & sour cream.
• Add jam mixture alternately with dry ingredients, beating til well combined.
• Stir in walnuts.
• Divide batter between 5 greased & floured 4"x 2"x 1" loaf pans.
• Bake at 350 for 50-55.
• Cool on racks.

Steps:

• Drain papaya very well on paper towels.
• Cream butter in a mixing bowl, using an electric mixer on medium speed.
• Gradually add sugar, beating well.
• Add eggs, one at a time; beat well after each addition.
• In another bowl, mix together the flour, and next 6 ingredients; add to creamed mixture, stirring well.
• Stir in papaya, raisins, and chopped walnuts.
• Spoon batter into a greased and floured 8 1/2x 4 1/2 inch loafpan.
• Bake in a 350° oven for 1 hour and 10 minutes OR until done.
• Let cool in pan for 10 minutes; remove bread from pan and let cool completely on a wire rack.

Steps:

• Mix oil/butter and prefered sugar.
• Mix in remaining ingredients.
• Pour into loaf pan.
• Bake at 350 for 40-50 minutes or until cake tester comes out clean, 1/2 way through baking add cinnamon on top for crystalized sweetness.