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 BREAD I
A bread you MUST try! This is one you'll want to keep on hand.
Provided by Mary E. Crain
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Grease and flour a 9 x 5 inch pan well. Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, sift together sugar, flour, cinnamon, salt, and baking soda.
- In a smaller bowl, beat the eggs and oil. Stir in pecans and strawberries. Add egg mixture to the sifted ingredients, and stir until just combined.
- Bake for 1 hour, or until tester inserted in the center comes out clean.
Nutrition Facts : Calories 550.9 calories, Carbohydrate 63.7 g, Cholesterol 62 mg, Fat 31.5 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 4.1 g, Sodium 322.9 mg, Sugar 38.3 g
STRAWBERRY BREAD RECIPE
Steps:
- Gather your ingredients. Heat oven to 350 F.
- Whisk or sift together the dry ingredients in a large bowl. This is the bowl you will be doing the majority of the mixing in.
- Toss the strawberries with 2 to 3 tablespoons of flour, until they are well-coated. This will prevent the berries from soaking into the bread too much, and help them hold their shape better while baking. Set aside.
- Whisk together the melted butter, orange juice, and milk in a measuring cup or small bowl. Whisk in the beaten egg. Just make sure the mixture is cool enough before whisking in the egg so that it doesn't scramble the egg.
- Whisk the wet ingredients into the dry ingredients until all the dry ingredients have been moistened. Don't over mix.
- Gently fold in the strawberries.
- Line a loaf pan with parchment paper or grease it generously. Pour the batter into the prepared pan. Place it in the oven and bake for about 45 to 50 minutes or until a toothpick comes clean out of the center.
- Pull the bread out of the oven and allow it to cool.
- Gather the ingredients for the cream cheese frosting.
- While the bread is cooling, whisk together the cream cheese icing ingredients.
- Drizzle the icing over the cooled strawberry bread.
- Slice and serve!
Nutrition Facts : Calories 444 kcal, Carbohydrate 76 g, Cholesterol 62 mg, Fiber 2 g, Protein 8 g, SaturatedFat 7 g, Sodium 693 mg, Sugar 39 g, Fat 12 g, ServingSize 1 loaf (serves 6), UnsaturatedFat 0 g
STRAWBERRY GINGERBREAD
This is based on a recipe from an inn on the coast of Maine. They serve it warm with butter or whipped cream, but it can also be served cold.
Provided by CoolMonday
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Chop strawberries, sprinkle with sugar, mix well, cover and refrigerate for an hour.
- Grease and flour a 12x8x2 baking dish.
- Preheat oven to 350 degrees.
- With electric beater, beat together oil, 1 cup sugar, salt and molasses.
- Beat in egg.
- In separate bowl combine flour, spices and baking soda.
- Drain strawberries if any liquid, dredge berries with 2 tablespoons of flour mixture.
- Add remaining flour mixture to first mixture alternately with buttermilk, beating after each addition.
- Stir in strawberries.
- Pour into baking dish.
- Sprinkle top with 2 tablespoons sugar.
- Bake for 35-40 minutes, until toothpick comes out clean.
- Cut into squares and serve warm with butter or whipped cream -- or serve later cold.
Nutrition Facts : Calories 261.3, Fat 10, SaturatedFat 1.5, Cholesterol 18.4, Sodium 231.5, Carbohydrate 40.2, Fiber 0.9, Sugar 22.8, Protein 3.5
OLD-FASHIONED GINGERBREAD
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
- Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
- Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
- When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.
THE BEST STRAWBERRY BREAD
This moist and yummy bread is perfect for breakfast, brunch, dessert, or whenever you're craving something delicious. :) Plus it freezes beautifully and you can make it into muffins too!
Provided by personiussarah
Categories Breads
Time 1h15m
Yield 3 small loaves, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and grease three 7 1/2 x 4 inch loaf pans.
- In a medium bowl, cream the butter and the sugar.
- Add vanilla and lemon.
- Beat in eggs one at a time.
- Beat in sour cream.
- Whisk the flour, cream of tartar, and baking soda together in a large bowl and gently stir in strawberries. Make a well in the center.
- Add wet ingrediants and stir just until combined ( DON'T over-mix, the bread will get tough )
- Pour into prepared pans and bake 50-55 minutes or utill a toothpick inserted in the center comes out clean.
- Enjoy!
Nutrition Facts : Calories 262.8, Fat 12.8, SaturatedFat 7.6, Cholesterol 71.8, Sodium 275.9, Carbohydrate 33.6, Fiber 0.7, Sugar 17.4, Protein 3.8
STRAWBERRY OATMEAL BREAKFAST BARS
I'm always on the lookout for easy and delicious things to make for breakfast that are on the one hand, relatively healthy and good for you, while on the other hand, not too good for you. I think these really do fit the bill. These are normally made with strawberry preserves, but here we're using fresh strawberries for a little lighter and lower-sugar approach. For best results, refrigerate before serving.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x12-inch baking dish.
- Remove the green tops from strawberries using the tip of small, sharp knife or strawberry huller. Place the berries cut-side down on a work surface and cut in half. Slice each half lengthwise 3 to 5 times before turning and cutting across in a nice, uniform dice.
- Combine diced strawberries, lemon juice, sugar, and cornstarch in a mixing bowl and stir until thoroughly combined and the cornstarch disappears. Set aside until needed.
- Combine oats, all-purpose flour, whole wheat flour, brown sugar, salt, and ginger in a mixing bowl. Pour in melted butter and stir thoroughly until dry ingredients are evenly coated.
- Transfer 60% of the oatmeal mixture into the prepared baking dish and spread out into an even layer. Press the mixture down with the back of a spoon or spatula to compress slightly.
- Place strawberries over the top using a slotted spoon. Do not press down. Reserve any accumulated juices in the bowl. Top with remaining oatmeal mixture and press down lightly with the back of a spoon or spatula. Drizzle reserved juices on top.
- Bake in the preheated oven until the top is golden brown, about 45 minutes. Press the top down with a spatula to compress slightly. Let cool completely, about 1 hour. Cut into bars and serve.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 43.5 g, Cholesterol 30.5 mg, Fat 12.9 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 7.5 g, Sodium 127.5 mg, Sugar 19.5 g
STRAWBERRY BREAD
The recipe for this fruit-swirled quick bread comes from Debbie Cascio-van Hees, a reader from the Netherlands. It calls for fresh strawberries, but you can substitute thawed frozen berries. Softened cream cheese is a delicious spread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h10m
Number Of Ingredients 9
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.
STRAWBERRY BREAD
Make and share this Strawberry Bread recipe from Food.com.
Provided by Darlene Summers
Categories Quick Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients.
- Mix strawberries, eggs and oil.
- Add to dry ingredients.
- Stir carefully.
- Put batter in 2 greased loaf pans.
- Bake at 350° for approximately 1 hour. Insert toothpick in middle of bread; if it comes out clean bread is done.
- Cool 10 minutes before removing from pans.
Nutrition Facts : Calories 3517.5, Fat 201.4, SaturatedFat 28.2, Cholesterol 372, Sodium 2630.4, Carbohydrate 395.1, Fiber 21.8, Sugar 220.1, Protein 51.8
GINGERED STRAWBERRY TART
This strawberry delight is delicious with or without the crystallized ginger. It's perfect for spring or summer. It looks elegant, and tastes great, too. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Pulse cookies in a food processor until finely ground. Add 2 tablespoons sugar and melted butter; pulse until blended. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom. Place on a baking sheet; bake until lightly browned, 8-10 minutes. Cool completely., In a large saucepan, mix cornstarch and remaining sugar until smooth. Add chopped strawberries, water and, if desired, ginger. Bring to a boil, stirring occasionally; cook and stir 2 minutes. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes. Cool 30 minutes. Pour into crust. Refrigerate, covered, until set, about 2 hours., Arrange sliced strawberries over top. In a microwave, warm jam until melted; brush over berries.
Nutrition Facts : Calories 252 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 196mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 3g fiber), Protein 2g protein.
EASY STRAWBERRY BREAD
Make and share this Easy Strawberry Bread recipe from Food.com.
Provided by MARIA MAC
Categories Quick Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Mix dry ingredients in large bowl.
- Form hole in middle. Mix eggs and oil and pour in hole.
- Add berries and mix by hand. Pour into 2 greased and floured loaf tins and bake at 325 degrees for 1 1/4 hours, or until done.
- Cool before cutting. Great with cream cheese. Bread may be frozen.
Nutrition Facts : Calories 3157, Fat 175.7, SaturatedFat 27.8, Cholesterol 423, Sodium 1942.3, Carbohydrate 372.4, Fiber 12.9, Sugar 214.1, Protein 33.3
STRAWBERRY BREAD II
My oldest son got this recipe in home economics class in Jr. High years ago, and it is delicious.
Provided by V Monte
Categories Breakfast and Brunch Breakfast Bread Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Lightly grease a 9 x 5 inch glass loaf pan, and line with greased waxed paper. Preheat oven to 350 degrees F (175 Degrees C).
- In a large bowl, cream together butter or margarine, sugar, and almond extract. Separate eggs, and beat in egg yolks one at a time until light and fluffy. Sift flour, baking powder and soda into creamed mixture, and mix thoroughly. Stir in 1/4 cup strawberry juice. Fold in strawberries.
- In another bowl, beat egg whites until stiff. Fold into strawberry batter. Turn batter into prepared pan. Lightly drop pan to pop any air bubbles.
- Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool for 15 minutes in the pan, and then cool completely on a wire rack before slicing.
Nutrition Facts : Calories 229.9 calories, Carbohydrate 34.9 g, Cholesterol 55.7 mg, Fat 8.8 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 5.2 g, Sodium 211.2 mg, Sugar 17.9 g
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