STRAWBERRY BREAD
Have fresh garden strawberries? Try this fresh strawberry bread with melt-in-your-mouth strawberry glaze. This quick bread recipe comes together in just 10 minutes. If you love fruit breads, you'll also love our cherry bread!
Provided by Julie Clark
Categories Bread
Time 1h
Number Of Ingredients 15
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.
Nutrition Facts : Calories 394 kcal, Carbohydrate 62 g, Protein 4 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 25 mg, Sodium 92 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
STRAWBERRY BREAD
This quick bread is made with fresh strawberries and pecans. Top with a simple glaze.
Provided by Sandra Shaffer
Categories Bread
Time 1h30m
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F. Lightly grease the loaf pan(s) with unsalted butter and dust with flour. Set aside.
- In a large mixing bowl whisk together the flour, baking powder, cinnamon and salt.
- In a separate mixing bowl beat the butter and sweetener until light and fluffy. Add the vanilla extract and eggs and mix until well combined.
- Add the butter mix in the flour mix and fold ingredients together until just combines. Add in the strawberries and pecans.
- Bake mini loves for 25-30 minutes. A large 9"x4" loaf should bake for up to 60 minutes. A tooth pick placed in the center of the loaf should come out clean.
- Cool in the baking pan for 30 minutes.
- Place confectioner's sugar in a small mixing bowl.
- Add vanilla extract and 2 tablespoon of heavy cream stirring until smooth. Add additional cream to reach your desired consistency.
- Top of cooled strawberry bread.
Nutrition Facts : Calories 320 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 94 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
STRAWBERRY BREAD WITH BUTTERMILK GLAZE
A simple, sweet strawberry bread with a tangy strawberry buttermilk glaze. Serve with vanilla ice cream if you want to make it even better.
Provided by Joshua Mancil
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Cream sugar and butter together in a bowl with an electric mixer. Beat in eggs one at a time. Mix in vanilla extract.
- Combine flour, baking soda, baking powder, and salt in a separate bowl. Beat into egg mixture slowly until just combined. Fold in strawberries. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
- Whisk confectioners' sugar, buttermilk, strawberry extract, and food coloring together in a bowl for glaze.
- Allow bread to cool slightly, then remove from the pan. Pour glaze over the top. Serve warm.
Nutrition Facts : Calories 465.5 calories, Carbohydrate 78.9 g, Cholesterol 100.6 mg, Fat 13.9 g, Fiber 1.6 g, Protein 7 g, SaturatedFat 8 g, Sodium 450.5 mg, Sugar 48.1 g
STRAWBERRY BREAD
Steps:
- Preheat your oven to 350 °F. Grease a standard loaf pan ( 9x5x3 inches approximately) and set aside.
- In a large mixing bowl, beat together the butter and sugar until creamy and smooth. Beat in the eggs, one at a time until fully combined. Mix in the extract, lemon zest and milk until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add into the butter mixture and stir until mixed in well. Toss the strawberries in the flour then stir in the berries until they are just mixed in.
- Spoon into the prepared loaf pan, smoothing out the top. bake for 55-60 minutes or until a cake tester or toothpick inserted into the middle comes out clean. Remove from the oven and let cool until you can touch the pan safely. Turn out onto a rack to cool completely.
- Glaze with my Vanilla Icing Glaze when fully cooled.
Nutrition Facts : Calories 2639 kcal, Carbohydrate 375 g, Protein 45 g, Fat 109 g, SaturatedFat 64 g, TransFat 4 g, Cholesterol 628 mg, Sodium 2184 mg, Fiber 12 g, Sugar 168 g, ServingSize 1 serving
HOW TO MAKE STRAWBERRY GLAZE
Steps:
- Rinse the strawberries. Cut off the caps and chop the berries into small chunks. Set aside 1/3 for later.
- In a saucepan over medium-high heat, combine 2/3 of the strawberries, sugar, and vanilla. Stir until the strawberries release their juices. Mash the berries with a wooden spoon to release more syrup. Keep cooking for 15 minutes or until the mixture thickens.
- Use a stick blender or whisk to puree/mash the strawberries to achieve your desired smoothness or chunkiness.
- Combine the puree with the remaining strawberries and enjoy!
Nutrition Facts : Calories 96 cal
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.
Nutrition Facts : ServingSize 1 /10 of the loaf, Calories 307 kcal, Carbohydrate 53 g, Protein 5 g, Fat 9 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 144 mg, Fiber 1 g, Sugar 32 g, TransFat 1 g
STRAWBERRY RHUBARB BREAD
This EASY, no-mixer quick bread is full of spring and summer flavors! Sweet strawberries and tart rhubarb are used to make this delightful bread that's topped with a buttery CRUMBLE and then GLAZED!
Provided by Averie Sunshine
Categories Bread, Rolls, Muffins & Breakfast
Time 1h40m
Number Of Ingredients 22
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.
Nutrition Facts : Calories 452 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 269 milligrams sodium, Sugar 42 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
GLAZED STRAWBERRY BREAD
Make and share this Glazed Strawberry Bread recipe from Food.com.
Provided by BeccaB3c
Categories Breads
Time 1h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine strawberries, sugar, oil and eggs.
- Beat at medium speed for 2 minutes.
- Add remaining ingredients, stir until dry particles are moistened.
- Pour into buttered 9" x 5" loaf pan.
- Bake at 350 degrees for 50-60 minutes until a toothpick comes out clean.
- Cool upright in pan 15 minutes; loosen edges and remove from pan.
- Cool completely.
- Mix glaze ingredients and drizzle over cooled loaf.
Nutrition Facts : Calories 466.4, Fat 26.9, SaturatedFat 3.5, Cholesterol 53.1, Sodium 322.6, Carbohydrate 52.9, Fiber 2.2, Sugar 31.8, Protein 5.9
HOW TO MAKE GLAZED STRAWBERRIES
How to Make Glazed Strawberries. If you're looking for a way to use up ripe strawberries or want to make your desserts stand out, try glazing strawberries. Dip whole strawberries into a simple syrup and let them harden. Then you can serve...
Provided by wikiHow
Categories Berries
Number Of Ingredients 4
Steps:
- Rinse 16 strawberries and dry them with a paper towel. You can leave the stems on the strawberries or trim them off if you prefer. Ensure that the strawberries are completely dry since the sugar glaze won't stick to wet berries. Avoid using frozen strawberries for this recipe. They'll release too much moisture as they thaw and they'll become mushy.
- Insert a toothpick into the stem or big end of each strawberry. Push the toothpick about 1 inch (2.5 cm) deep into the strawberry. This will make it easier to dip the strawberries into the hot glaze. If you don't have toothpicks, you can use lollipop sticks or bamboo skewers.
- Put the sugar and water into a saucepan with a candy thermometer. Pour 1 cup (200 g) of granulated sugar along with 1⁄4 cup (59 ml) of water into a saucepan and clip a candy thermometer to the side of the saucepan. The tip of the candy thermometer should be near the bottom of the pan without touching it.Variation: To make red-glazed strawberries that have a cinnamon flavor, reduce the amount of sugar to 3/4 cup (150 g) and add 1/2 cup (112 g) of crushed cinnamon red hots along with the water. You can also substitute caster or superfine sugar for the granulated sugar.
- Heat the sugar syrup until it reaches 300 °F (149 °C). Stir the sugar so it mixes with the water and turn the burner to medium-high. Stir the mixture frequently as it liquifies and heats up to 300 °F (149 °C). Stir gently to prevent the hot syrup from splashing out of the saucepan. 300 °F (149 °C) on the candy thermometer is also called hard crack stage. If you don't have a thermometer, spoon a little syrup into a bowl of cold water. The syrup should break and crack if it's hot enough.
- Turn off the burner and dip the strawberries into the syrup. Carefully hold a strawberry by the toothpick and lower it into the hot syrup. Dip it down until all but the stem is glazed. Then place it on a sheet of parchment paper. Repeat this with the rest of the strawberries. Work quickly so the syrup doesn't have a chance to cool too much. The hot syrup can burn your skin, so use caution when you dip the berries.
- Let the strawberries harden and serve them within 2 hours. Leave the strawberries alone for a few minutes so they harden completely. For the best texture, serve the glazed strawberries within 2 hours. You can set them out for guests to pick up or place them on top of decorated cakes and tarts. The berries will begin to shrink under the glaze and they'll become too ripe after a few hours. This is why you should avoid making the glazed strawberries too far in advance.
STRAWBERRY BREAD
This Strawberry Bread is moist and delicious, made with fresh strawberries and drizzle with vanilla glaze.
Provided by Shauna
Categories Dessert
Time 1h20m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 518 kcal, Carbohydrate 79 g, Protein 5 g, Fat 21 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 40 mg, Sodium 93 mg, Fiber 2 g, Sugar 51 g, UnsaturatedFat 15 g, ServingSize 1 serving
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- In a medium bowl whisk the egg, white and brown sugars together until there's no lumps. Whisk in buttermilk, oil and vanilla. Slowly combine wet ingredients into the dry ingredients. Whisk until there are no lumps. Fold in strawberries. Pour into bread pan.
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Category BreadTotal Time 2 hrsEstimated Reading Time 5 mins
- Preheat oven to 350°F (177°C). Spray a 9×5 loaf pan with nonstick spray. I prefer a dark metal loaf pan, which seems to help brown quick breads more evenly.
- In a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined. Set aside. In a medium bowl, whisk the egg, granulated sugar, and brown sugar together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the buttermilk, oil, and vanilla. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Try very hard not to overmix, which will result in a tough textured bread. Fold in the strawberries.
- Bake the bread for 50 minutes to 1 hour. I cover the bread loosely with aluminum foil after 30 minutes to prevent the top from getting too brown. Poke the center of the bread with a toothpick at 50 minutes. If it comes out clean, the bread is done. If it comes out wet, bake longer. Oven times will vary between ovens. My bread took 58 minutes exactly. Allow bread to cool completely in the pan on a wire rack before glazing and slicing.
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4.9/5 (14)Total Time 1 hr 5 minsCategory DessertCalories 374 per serving
- Preheat your oven to 350°F. Grease/spray an 8 or 9 inch loaf pan. I used a light colored pan as I did not want my bread to get over brown on the sides.
- In a large bowl, sift together flour, baking powder, baking soda and salt together and set it aside. Beat eggs, oil, sugar, yogurt and vanilla together in a medium bowl until combined. Add sour cream and mix it in too.
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- Pour in the greased pan, top with remaining strawberries and bake for about 50-60 minutes or until a tooth pick inserted in the center comes out clean. My bread took exactly 57 minutes in oven.
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