Strawberry Bread Mini Loaves Food

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STRAWBERRY BREAD MINI LOAVES



Strawberry Bread Mini Loaves image

Great mini loaves for Christmas.

Provided by ed

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 9

2 cups white sugar
1 ¼ cups vegetable oil
4 eggs, beaten
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 (10 ounce) packages frozen strawberries, thawed
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 mini loaf pans.
  • Combine sugar, oil, and eggs in a bowl. Add flour, baking soda, cinnamon, and salt; mix well. Fold in strawberries and walnuts. Divide batter evenly between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour.

Nutrition Facts : Calories 546.7 calories, Carbohydrate 63.1 g, Cholesterol 54.6 mg, Fat 31 g, Fiber 2.6 g, Protein 6.8 g, SaturatedFat 4.7 g, Sodium 321 mg, Sugar 35.9 g

STRAWBERRY BREAD



Strawberry Bread image

This flavorful bread is a great way to use up those summer berries! Quick to prepare and a family favorite, this makes a great snack or breakfast treat!

Provided by The Cookin' Chicks

Categories     Breakfast     Side Dish     Snack

Time 45m

Number Of Ingredients 9

2 1/2 cups flour
3/4 cup sugar
3 1/2 tsp baking powder
1 tsp salt
3 tbsp vegetable oil
1 cup milk
1 egg
1 tsp vanilla extract
1 1/2 cups strawberries, chopped

Steps:

  • In a medium bowl, combine the flour, sugar, baking powder, salt, vegetable oil, milk, egg, and vanilla extract.
  • Mix until just combined.
  • Fold in the chopped strawberries.
  • Grease 4 mini loaf pans, 1 regular loaf pan, or a muffin pan.
  • Pour batter evenly into prepared pan.
  • Place pan in preheated ove, 350 degrees, and bake for about 35 minutes if making mini loaves, 65 minutes if making large loaf, and about 25-30 minutes if making muffins.
  • Remove pan from oven and allow to cool slightly before serving!

STRAWBERRY BREAD



Strawberry Bread image

Make and share this Strawberry Bread recipe from Food.com.

Provided by cuisinebymae

Categories     Quick Breads

Time 1h15m

Yield 2 loaves

Number Of Ingredients 9

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
2 cups sugar
15 ounces frozen unsweetened strawberries, cut up
4 eggs, well-beaten
1 1/4 cups cooking oil
1 1/4 cups chopped walnuts or 1 1/4 cups pecans

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.

Nutrition Facts : Calories 3366.3, Fat 195.6, SaturatedFat 25.6, Cholesterol 372, Sodium 1945.9, Carbohydrate 376.4, Fiber 16.5, Sugar 212.2, Protein 44.1

STRAWBERRY MINI LOAF BREAD



Strawberry Mini Loaf Bread image

This is a really good recipe for strawberry mini loaves, you can also use blueberries in place of strawberries or I have even made this using frozen cranberries, if desired throw in some grated coconut. They bake out very high and they are so moist. I have even sprinkled streusel lightly on top before baking.

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 50m

Yield 3 (mini breads)

Number Of Ingredients 13

1/2 cup butter, softened
2/3 cup sugar (or more if for a sweeter bread)
2 eggs
1 1/2 teaspoons vanilla extract or 1 1/2 teaspoons almond extract
1 cup applesauce
2 tablespoons half-and-half cream
2 cups all-purpose flour
1 teaspoon cinnamon (optional)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh strawberries, coarsely chopped
1/2 cup walnuts

Steps:

  • Set oven to 350°F.
  • Grease 3 mini loaf pans (you might have to use a fourth pan, depending on how large or small you chop the strawberries, and how many ingredients you are using in the batter).
  • In a bowl mix butter with sugar for about 4 minutes until light and creamy.
  • Add in eggs and vanilla; beat well until combined.
  • In a small bowl, combine/whisk the applesauce and half and half; add into the creamed mixture until well combined.
  • In a bowl, stir together flour, baking powder, baking soda and salt.
  • Add into the creamed mixture JUST until blended in (do not over mix!).
  • Stir in the chopped or sliced strawberries and walnuts.
  • Divide evenly between the mini loaf pans.
  • Bake for 30-35 minutes, or until loaves test done.

Nutrition Facts : Calories 1031.1, Fat 49, SaturatedFat 22.5, Cholesterol 226, Sodium 1284.1, Carbohydrate 134.7, Fiber 6, Sugar 49.1, Protein 17

STRAWBERRIES 'N' CREAM BREAD



Strawberries 'n' Cream Bread image

Once strawberry-picking time arrives here each summer, my husband and I look forward to this bread. Since only fresh strawberries will do, I have been thinking of trying a different kind of berry so we can enjoy it more often. Baking is great fun for me. I have to admit, though, sweets are my weakness. On occasion, a bag of chocolate chips makes it to the batter! -Suzanne Randall, Dexter, Maine

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (12 slices).

Number Of Ingredients 12

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup chopped fresh strawberries
3/4 cup chopped walnuts, toasted, divided

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.

Nutrition Facts : Calories 199 calories, Fat 11g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 196mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.

MINI BREAD LOAVES



Mini Bread Loaves image

These crusty little loaves make great bread bowls, sandwich rolls and toasting bread. This recipe makes 16-18 "baby breads" ..enough to last us the week and still have some for the freezer. A trick: Slice the loaves into fourths thru the "equators". Use the middle two slices for toast and the outer slices for a sandwich. A great recipe for beginning bread makers. Variations: Italian type bread: Sprinkle one baking sheet with cornmeal then slit the tops of the mini breads and sprinkle with more cornmeal. Bread Bowls: Do not reduce heat or spray with water after 10 minutes. Baking at a higher temperature will make a crustier and more substantial loaf. ****** Note! A mistake was made when I first posted this recipe. As of 1-12-05 the recipe reads 13 cups of flour rather than 11. Thanks. Barb

Provided by Aroostook

Categories     Yeast Breads

Time 2h6m

Yield 16 baby breads

Number Of Ingredients 9

1/2 cup room temp water (75-F)
1 teaspoon dry yeast
3/4 cup flour
6 cups water
1 teaspoon dry yeast
4 teaspoons kosher salt
13 cups flour
2 teaspoons olive oil
1 tablespoon olive oil or 1 tablespoon butter, to paint crusts (optional)

Steps:

  • Starter.
  • Combine water and yeast in a large bowl and mix well.
  • Add ¾ cup flour and whisk 100 times.
  • Cover and let set one hour.
  • Dough.
  • Add an additional tsp of dry yeast, 6 cups of (room temp.) water, 4 cups of flour and kosher salt to starter mix.
  • Whisk 50 times and let stand 2 minutes.
  • Using a large spoon mix in 2 cups of flour until well incorporated.
  • Add 3 cups of flour and mix until well incorporated.
  • Add another 3 cups of flour and mix until well incorporated.
  • Let dough rest 5 minutes.
  • Cover working surface with generous amount of flour (about a cup).
  • Turn soft wet dough onto surface and sprinkle with flour.
  • Dip your hands in flour and knead the dough.
  • (Push it down and forward with the heel of one hand. Then pull dough back from the top and fold dough over with the other.).
  • Gradually add the last cup of flour as you knead for about 5 minutes.
  • Shape dough into a ball and return to large bowl that has been lightly coated with 1 ½ tsp olive oil.
  • Brush top with ½ tsp olive oil.
  • Cover and let rise until doubled (approx an hour).
  • Deflate the dough, turn out unto a floured surface and knead for about a minute.
  • Separate dough in half.
  • Separate each half in half.
  • Divide these pieces into fourths.
  • (You should have 16 pieces. And sometimes I get 18 pieces-- lol).
  • Shape each piece into a tight ball and place on a greased baking sheet (up to 6 to a sheet).
  • Let rise for 30 minutes.
  • Preheat oven to 450F and place oven racks in the center of the oven.
  • Place a pan of water under the racks where the bread will bake.
  • Place loaves in hot oven for ten minutes.
  • *Spray/sprinkle loaves with water.
  • Reduce heat to 400F and continue baking for 10-12 minutes.
  • Remove from oven.
  • Paint w/ butter or oil for a softer crust (optional).
  • *For crustier loaves keep the 450F bake time to 20 minutes and omit 400F bake & water spritz.

Nutrition Facts : Calories 404.9, Fat 2.5, SaturatedFat 0.4, Sodium 585.7, Carbohydrate 82.2, Fiber 3, Sugar 0.3, Protein 11.3

RHUBARB-BERRY MINI LOAVES



Rhubarb-Berry Mini Loaves image

A few sweet blueberries or strawberries complement the tang of the rhubarb in this quick bread that can be made into mini loaves or muffins.

Provided by SIXMITTS

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 45m

Yield 8

Number Of Ingredients 11

½ cup melted butter
½ cup orange juice
¼ cup brown sugar
1 egg
1 ½ cups finely chopped rhubarb
½ cup chopped fresh strawberries
2 ½ cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground ginger

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease eight 2 1/2x3 1/2-inch mini loaf pans.
  • Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries.
  • Combine flour, sugar, baking powder, salt, and ginger in a bowl. Pour into egg mixture and stir until just incorporated and batter is stiff. Divide and spread batter evenly between the 8 prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 30 minutes.

Nutrition Facts : Calories 343 calories, Carbohydrate 52.9 g, Cholesterol 53.8 mg, Fat 12.6 g, Fiber 1.7 g, Protein 5.3 g, SaturatedFat 7.6 g, Sodium 361.6 mg, Sugar 21.3 g

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