My Strawberry Nut Bread Food

STRAWBERRY NUT BREAD

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.

STRAWBERRY NUT BREAD

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.

STRAWBERRY-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan.
• Roughly chop 1/2 cup of the walnuts, and finely chop the remaining 2 tablespoons, keeping them separate.
• Whisk together the flour, sugar, roughly chopped walnuts, baking powder, cinnamon, nutmeg and salt in a medium bowl.
• Whisk together the oil, eggs, vanilla and zest. Fold in the bananas and strawberries. Fold the oil mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared pan, and sprinkle the top with the finely chopped walnuts.
• Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.

STRAWBERRY NUT BREAD

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.

STRAWBERRY BANANA BREAD WITH NUTS

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.

STRAWBERRIES 'N' CREAM BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Add sour cream and vanilla; mix well., In another bowl, whisk flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts. , Pour into a greased 8x4-in. loaf pan. Sprinkle with remaining nuts. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

STRAWBERRY NUT BREAD

Steps:

• Heat oven to 350°F. Grease bottoms only of two 9x5- or 8x4-inch loaf pans with shortening; lightly flour.
• Slightly mash strawberries; set aside. In large bowl, mix sugar and oil. Stir in eggs until well blended. Stir in strawberries until well mixed. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pans.
• Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.