Easy Strawberry Bread Food

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.

EASY STRAWBERRY SHORTCAKE

Steps:

• In a small bowl, mash the strawberries; stir in sugar. Cover and refrigerate until serving. , For biscuits, in a large bowl, combine the flour, 4-1/2 teaspoons sugar, baking powder, salt, cream of tarter and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and vanilla until moistened. , Turn dough onto a lightly floured surface; knead 8-10 times. Shape into two 4-in. circles. Place on an ungreased baking sheet. Bake at 450° for 12-14 minutes or until golden brown. , To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top each with half of the strawberry mixture. Replace shortcake tops. , In a small bowl, beat the cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Dollop onto shortcakes.

STRAWBERRY BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour two 8"X4"X3" loaf pans.
• Combine dry ingredients.
• Make a well in the centre.
• Put strawberries (thawed), eggs, oil and nuts in the well.
• Mix thoroughly into a nice batter.
• Pour into two loaf pans.
• Bake 1 hour at 350 degrees F or until a toothpick inserted in centre comes out clean.
• Cool in pans 5-10 minutes, then remove from pans and cool on racks.

STRAWBERRY BANANA BREAD

Steps:

• Preheat the oven to 350°F (175°C).
• Mash ripe bananas with a potato masher or fork.
• Mix butter into the mashed bananas in a large mixing bowl.
• Add in the sugar, egg, and vanilla and mix.
• Add the flour, baking soda, salt, and mix well.
• Gently fold in strawberries.
• Pour mixture into a buttered 4×8 inch loaf pan.
• Bake for 50 minutes or until toothpick inserted in the center comes out clean.
• Cool on a rack. Keep in an airtight container up to three days.

FRESH STRAWBERRY BREAD LOAF CAKE

Steps:

• Preheat the oven to 350F. Spray a non-stick 9x5 loaf pan with non-stick cooking spray.
• Chop the strawberries, put them in a bowl and mash with a potato masher or a fork.
• In a large bowl, combine flour, sugar, baking powder, salt and cinnamon.
• In a small bowl, whisk the eggs, then add vegetable oil and mashed strawberries and mix until combined.
• Make a well in the center of the dry ingredient mixture and pour the liquid ingredients into the well. Stir the mixture until well combined.
• Pour the strawberry bread batter into the loaf pan. Put in the oven and bake for 1 hour.

EASY HOMEMADE STRAWBERRY BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray a loaf pan with nonstick spray.
• In a large bowl or stand mixer (affiliate link), combine eggs, 2/3 cup sugar, vegetable oil, and vanilla and beat on medium speed until fully blended.
• Add flour and baking powder, then milk and continue to mix until uniform.
• Gently fold in diced strawberries and pour into prepared pan. *See note below*
• Sprinkle with 1 tablespoon of sugar over the top of the batter.
• Bake for 45 minutes or until toothpick inserted into the center comes out clean.
• Cool in pan 10 minutes before transferring to a cooling rack.

EASY STRAWBERRY BREAD

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.

THE BEST FRESH STRAWBERRY BREAD (+VIDEO)

Steps:

• Preheat oven to 350F degrees and place the oven rack in the middle position.
• Spray the bottom and sides of an 8-cup loaf pan (9x5x3-inch) with nonstick cooking spray.
• In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened.
• Add the sugar and continue to beat until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the vanilla extract. Scrape down the sides of the bowl as needed.
• In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
• With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour.
• Mix only until combined (don't overmix).
• Gently stir in the chopped strawberries and walnuts.
• Scoop the batter into the prepared pan and bake about 1 hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
• Place on a wire rack to cool and then remove the bread from the pan.

STRAWBERRY BREAD

Steps:

• Preheat oven to 350° F. Grease a 9 x 5-inch loaf pan; set aside.
• In a large bowl, whisk together flour, sugar, baking powder, salt and cinnamon.
• In a medium bowl, whisk together eggs, milk, oil and vanilla extract.
• Add the wet ingredients to the dry ingredients and stir just until combined; do not over-mix. Gently fold in the strawberries and pecans (if using).
• Transfer batter to the prepared loaf pan.
• Bake for 55 minutes - 1 hour, or until a toothpick inserted in the center of the loaf comes out clean. You may want to cover the bread loosely with foil after the first 45 minutes to prevent the top from becoming too dark.
• Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

STRAWBERRY BREAD

Steps:

• Preheat the oven to 350 degrees.
• In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
• In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
• Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
• To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.
• Once the bread is cool, spread the glaze on top of the bread. Slice and serve.

STRAWBERRY BREAD

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.

STRAWBERRY BREAD FROM SAVEUR

Steps:

• Preheat the oven to 350 degrees F. Prepare a loaf pan with baking spray.
• Combine the flour, baking powder, cinnamon and salt in a bowl and whisk to combine.
• In another bowl mix the sugar, oil and eggs.
• Next mix the wet and dry ingredients and stir until just combined. Add the strawberries and stir gently.
• Pour the batter into the prepared pan and sprinkle with sugar over the top.
• Bake for 70-75 minutes. (note that original recipe calls for 60 minutes but I found that too brief)
• Let cool before serving.

FRESH STRAWBERRY BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5x3-inch loaf pan.
• Pour vinegar into a measuring cup. Fill with milk to the 1/2 cup measuring mark. Set aside.
• Blend sugar, cream cheese, and butter together using a pastry blender in a large bowl until combined and smooth. Add 1 egg at a time, blending after each addition. Add vanilla extract and mix until combined.
• Combine flour, baking powder, baking soda, and salt in a small bowl. Stir together until combined. Fold a quarter of the flour mixture at a time into egg mixture until batter is doughy. Fold in milk-vinegar mixture until blended, making sure not to overmix. Mix in mashed strawberries with their juices just until combined. Pour dough into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.

FRESH STRAWBERRY BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9x5 inch aluminum loaf pan with butter. Set aside.
• Mix the dry ingredients: In a medium bowl, whisk 2 cups all-purpose flour, baking soda, and salt until evenly combined.
• Mix the wet ingredients: In another large bowl, mix the egg, granulated sugar, vegetable oil, buttermilk, vanilla extract, and lemon zest until evenly combined.
• Gradually, add the dry ingredients to the wet ingredients, whisking until no pockets of flour remain. Do not overmix.
• Thoroughly pat dry the diced strawberries. Reserve about 3 tablespoons of strawberries for later and set aside. Toss the remaining diced strawberries with 1 ½ tablespoons all-purpose flour. Gently, fold in the flour-coated strawberries into the batter until just combined, leaving any excess flour behind.
• Pour batter into the prepared loaf pan. Top with the reserved 3 tablespoons of diced strawberries, gently pushing them down into the batter but letting them still be visible. This will make the bread more beautiful.
• Bake for about 60-65 minutes, or until a toothpick inserted in the middle comes out clean. About 40 minutes into the baking time, cover with aluminum foil to prevent it from browning too fast. Tip: To prevent the bread from sinking in the middle, only open it once when you need to cover it with foil, and when it's ready to check for doneness.
• Remove from oven and let it cool for 20 minutes before removing from the pan. Then, carefully remove from the pan and let it cool a bit more before slicing. Note: The strawberries inside may look a little bit pale, that's normal. Using bright red and firm strawberries helps with that.

STRAWBERRY RHUBARB BREAD

Steps:

• Preheat the oven to 350° F and spray a 9x5-inch loaf pan with cooking spray or grease and flour the pan; set aside. Tip - For easier and a more foolproof removal (you won't necessarily want to truly invert this bread to get it out of the pan so that the crumble topping doesn't fall off), make a parchment sling with a sheet of parchment that drapes over the sides of the pan and spray that as well with cooking spray.
• To a large mixing bowl, add the sugars, buttermilk, lemon juice, oil, eggs, vanilla, and whisk to combine; set aside.*** (See Notes)
• To a separate bowl, add the flour, baking powder, baking soda, cinnamon, salt, and whisk to combine.
• Add the dry ingredients to the wet ingredients and stir just until combined.
• Add the strawberries, rhubarb, and stir until just combined; don't overmix or your bread will be tougher.
• Pour the batter into the bread pan and lightly smooth the top with a spatula; set aside.
• To a medium bowl, add all ingredients, and cut the butter into the dry ingredients until small pebbles and crumbles form. Note that you are not "stirring" but rather are fluffing and cutting which is the technique that's needed in order to end up with crumbles not just a "paste".
• Evenly sprinkle the crumble topping over the batter and bake for about 55 minutes, or until the bread is springs back to a light touch, is lightly golden browned, a toothpick inserted in the center should come out clean, and/or the internal temp reaches 200F as measured by a food thermometer.
• Allow bread to cool in the pan, on a wire rack, for about 30 minutes before carefully removing and placing on a wire rack to cool completely before glazing and slicing.
• To a medium bowl, add the confectioners' sugar, vanilla, slowly drizzle in the dairy, and whisk to combine. Add a touch more sugar or dairy depending on your exact desired glaze consistency.
• Evenly drizzle over the bread before slicing and serving.
• Bread can be stored airtight at room temperature for up to 48 hours noting that the crumble will lose a bit of crispness as time passes. If you want to store it longer, keep it in the refrigerator for up to one week. However, note that pastries and breads of any kind do tend to dry out a bit in the fridge. You can also freeze this bread for up to 3 months. To thaw, do not open the bag until completely thawed so it doesn't dry out.

STRAWBERRY BREAD RECIPE

Steps:

• Lightly grease two loaf pans. Approx. 8-1/2 x 4-1/2
• Remove tops from berries, rinse well. Set aside.
• Sift the flour.
• Measure level cups of flour, place in a large mixing bowl.
• Add the sugar.
• Add the salt.
• Add the baking soda.
• Whisk together to combine.
• Place the oil in a medium sized mixing bowl.
• Add the eggs.
• Add the vanilla extract.
• Whisk together until combined.
• Add the wet ingredients to the dry ingredients, stirring gently to combine.
• Dice the strawberries, toss with 2 Tablespoons of reserved flour.
• Fold the berries into the batter.
• Spoon the batter, divided evenly, into the loaf pans.
• Bake in 350F degree oven for 60-70 minutes, or until done. Test with toothpick.
• Remove baked bread from the oven. Place pans on wire rack. Cool for 10 minutes.
• After 10 minutes, run a thin knife around inside edges of pan. Turn bread out on wire racks.
• Let the bread cool completely before slicing and serving.
• Enjoy!

STRAWBERRY BREAD

Steps:

• Preheat the oven to 350°F.
• In a medium bowl stir together the sugar, milk, oil, egg, and vanilla.
• In a separate bowl combine the flour, baking powder, and salt.
• Add the dry ingredients to the wet ingredients and stir until just combined.
• In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries.Pro Tip: Coating the strawberries in flour will help keep them suspended in the bread while baking, so you will have a nice distribution throughout.
• Fold the floured strawberries gently into the batter.Pro Tip: Be very gentle folding in the strawberries to minimize streaking in the bread or crushing the berries.
• Pour the bread batter into a greased 9"x5" bread pan.
• Bake at 350°F for 50 to 55 minutes on the middle rack of your oven. A toothpick inserted in the center of the bread should come out clean.
• Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
• To make the glaze, combine the powdered sugar, melted butter, diced strawberries, milk and extract in a small bowl. Mix until it is smooth.
• Once the bread is cool, spread the glaze on top of the bread. Slice and serve.Pro Tip: Make sure to let cool fully before glazing.Pro Tip: Place bread on a wire rack before pouring the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your bread.

STRAWBERRY BREAD

Steps:

• Preheat oven to 350°F with a rack in the middle of the oven. Grease a 9x5 loaf pan and set aside.
• In a medium bowl, combine flour, baking powder, and salt.
• In a separate bowl, whisk oil, sugar, eggs, vanilla, almond extract, and buttermilk. Add the dry ingredients and whisk until combined.
• In another bowl combine the strawberries and 1 tablespoon flour. Add the strawberries to the batter (reserving a few for the top) and stir with a rubber spatula until combined.
• Pour batter into prepared loaf pan and smooth the top. Sprinkle the reserved strawberries on top and sprinkle 1 tablespoon of sugar all over the batter. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean (be careful not to overbake). Rotate the pan halfway through bake time to ensure even browning. Place the pan on a rack to cool for 15 minutes, then carefully remove from the pan and place directly on the wire rack to cool. Note: I like to run a thin knife between the bread and the pan to help it release from the pan easier.

STRAWBERRY BREAD

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.