Strawberry Cinnamon Bread Food

STRAWBERRY CINNAMON ROLLS

Steps:

• Combine water, sugar, and yeast in the bowl of a stand mixer. Allow yeast to bloom until foamy, about 10 minutes.
• Gradually add flour to the yeast mixture. Heat butter in a small microwave-safe bowl until melted; add to the flour mixture. Add egg and salt. Mix until a soft, sticky dough forms. Transfer dough to the counter and cover with plastic wrap. Let rest until doubled in size, about 1 hour.
• Roll dough out to a 9x16-inch rectangle on a lightly floured surface. Spread butter on top. Mix brown sugar and cinnamon together in a small bowl; sprinkle over butter. Roll up dough tightly. Cut into 12 pieces.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place rolls in the baking dish. Gently cover with a piece of foil. Allow rolls to rise in a warm area, about 25 minutes.
• Uncover rolls and bake in the preheated oven until centers are lightly golden brown, 15 to 18 minutes.
• While rolls are cooling slightly, prepare the glaze. Combine powdered sugar, strawberry puree, vanilla extract, and salt; beat by hand or with an electric mixer until smooth. Spread over the tops of the rolls.

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.

STRAWBERRY BREAD

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

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.

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.

STRAWBERRY BREAD

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.

STRAWBERRIES 'N' CREAM BREAD

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.

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

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 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 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.

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.

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!

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.