Strawberry Pecan Bread Food

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.

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:

• Stir dry ingredients in large bowl making a well in the center of mixture.
• Mix remaining ingredients and pour into well. Stir enough to dampen all ingredients.
• Pour into greased, lightly floured loaf pans. Bake at 350 degrees - 45 minutes to 1 hour, or when done. Cool before removing from pan.

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.

STRAWBERRY PECAN BREAD

Steps:

• Combine the dry ingredients. Add eggs, oil, strawberries and pecans. Stir just until all ingredients are moistened, may still be a bit lumpy.
• Spoon the batter into 2 well-greased 9x5x3-inch loaf pans. Bake at 350ºF for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes, the remove and cool completely on wire racks.

STRAWBERRY BANANA SALAD

Steps:

• Place bananas in a large bowl and mash. Stir in juice from ½ of a lemon.
• Add sugar, pineapple and greek yogurt. Stir until smooth. Stir in cherries and strawberries.
• Fold in whipped topping. Refrigerate until serving.

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 PECAN BREAD

Steps:

• 1. In a medium sized bowl, combine the butter and the sugar, vanilla, and lemon extract until smooth. Add the eggs, one at a time, and beat each one well.
• 2. Combine flour, salt, cream of tartar and soda. Combine sour cream and jam. Add the jam mixture, alternating with the dry ingredients to the cream mixture. Beat until thoroughly combined. Stir in the pecans.
• 3. Turn mixture into a lightly greased and floured loaf pan. Bake in a preheated 350-degree oven for 55 minutes.
• 4. Serve warm with butter or cream cheese spread.