Fresh Strawberry Sweet Bread
photo by CaliforniaJan
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
16
ingredients
- 1 1⁄2 cups fresh strawberries, sliced
- 1 cup granulated sugar, divided
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup butter, melted
directions
- Preheat oven to 350°. Lightly grease and flour a standard glass (8x5") loaf pan.
- Rinse, core and slice the strawberries; place in a small bowl and sprinkle with 1/2 cup sugar.
- In a large mixing bowl, blend together the remaining sugar, flour, baking powder, baking soda, salt and cinnamon.
- In a medium bowl, beat the eggs until foamy, then add the vanilla and melted butter. Make sure the melted butter isn't too hot-just barely melted.
- Stir in the strawberries. Combine the two mixtures, blending until the dry ingredients are moistened.
- Scrape the batter into the pan and bake for 60-70 minutes, until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and cool on a wire rack for 20 minutes before removing the bread from the pan.
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Reviews
-
Very tasty! After reading the other reviews, I used 1/2 whole wheat and half AP flour and substituted half the butter for plain fat free yogurt. I used nine (previously fresh) frozen strawberries that I microwaved to room temp. again, and I mashed them up with a fork like you would for a banana and get great results, ie no chunks. I will be having this for dessert/ breakfast w/ a little dab of whipped topping I think! Thanks for a great recipe.
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Tweaks
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Very tasty! After reading the other reviews, I used 1/2 whole wheat and half AP flour and substituted half the butter for plain fat free yogurt. I used nine (previously fresh) frozen strawberries that I microwaved to room temp. again, and I mashed them up with a fork like you would for a banana and get great results, ie no chunks. I will be having this for dessert/ breakfast w/ a little dab of whipped topping I think! Thanks for a great recipe.
RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?