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 TEA BREAD
This is a great summer recipe when fresh strawberries are plentiful. I especially like the almond flavour. It freezes well so I often bake several to have in the fall and winter.
Provided by Irmgard
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- In a bowl, gently toss together the strawberries, almonds and 1/4 cup of the flour; set aside.
- In a large bowl, beat the butter with the sugar until light and fluffy; beat in the eggs, one at a time.
- Beat in the almond extract.
- Stir together the remaining flour, baking powder, baking soda, salt, cinnamon and nutmeg; stir into the butter mixture alternately with the buttermilk, making three additions of the flour mixture and two of buttermilk.
- Gently fold in the strawberry mixture.
- Spoon into 2 greased and floured 8x4-inch loaf pans.
- Bake in a 350°F oven for about 1 hour or until a cake tester inserted in the centre comes out clean.
- Let cool in the pans on racks for 10 minutes.
- Remove from the pans; let cool completely in racks.
Nutrition Facts : Calories 2827, Fat 139.7, SaturatedFat 64.4, Cholesterol 565, Sodium 2803.1, Carbohydrate 353.7, Fiber 18.8, Sugar 169.2, Protein 52.8
STRAWBERRY TEA BREAD
This bread is delicious served at room temperature with cream cheese. Recipe makes two loaves and freezes well, so you can eat one and save one for later. Note: You can sub a 16 ounce bag of frozen unsweetened strawberries, thawed, for the fresh strawberries.
Provided by BecR2400
Categories Quick Breads
Time 1h20m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a bowl, combine flour, baking soda, salt, cinnamon and sugar, mixing well; set aside.
- In another bowl, combine eggs, butter, strawberries and pecans; add to dry ingredients, mixing well.
- Pour batter into two greased and floured 5-by-9-inch loaf pans.
- Bake 1 hour. Cool in pans before turning out.
- Serve at room temperature with cream cheese.
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 :
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