Super Strawberries Cream Bread Food

STRAWBERRIES & CREAM BREAD (STRAWBERRY OR BLUEBERRY)

Steps:

• Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
• In small bowl, beat butter until creamy. Gradually add sugar, beat 1 minute or until light and airy. Add brown sugar. Beat in eggs, one at a time. Beat in sour cream and vanilla.
• Stir into flour mixture only until dry ingredients are moistened.
• Fold in strawberries and nuts.
• Pour into a greased 8 x 4 inch loaf pan.
• Bake at 350°F for 60 to 65 minutes or until toothpick comes out clean.
• Let stand 10 minutes in pan.
• Turn out on rack to cool.

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 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.

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 CREAM CHEESE BREAD

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 9x5 loaf pan. In a large mixing bowl, using an electric mixer, beat cream cheese until smooth and creamy. Add 1 cup of sugar and beat until light and fluffy. Add beaten eggs and mix well.
• Using a wire whisk slowly add buttermilk, oil and vanilla. In a medium size mixing bowl, sift flour, baking powder, salt, cinnamon and dry jello mix.
• Add mixed dry ingredients to the cream cheese mixture or (wet ingredients). Mix with a wooden spoon or a wire whisk. (NOTE: Don't over mix. Over mixing will result in a tough textured bread. Gently fold in the strawberries (reserving about 2 Tablespoons to sprinkle on top of batter before baking. Add 1 Tablespoon of the strawberry juice to the batter.
• Reduce the oven to 325 degrees and bake loaf for 50 to 55 minutes or until a toothpick comes out clean. (Note: Oven temperatures vary so I would check on the bread after about 45 minutes. It still might need another 10 minutes or so. Just don't over bake) Allow bread to cool completely in the pan on a wire rack before glazing and slicing.
• Make the glaze: Using an electric mixer, beat cream cheese until smooth. Add confectioners' sugar, vanilla and heavy cream. Mix until smooth and creamy. Drizzle over bread immediately after bread has cooled. Garnish with chopped fresh strawberries, if desired. Bread will stay fresh for 7 days stored in an airtight container.

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!

CRANBERRY-WALNUT BREAD

Steps:

• Preheat oven to 325 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
• With an electric mixer, cream butter and sugar on medium speed until combined. Add egg, and beat well. Gradually add flour mixture, mixing until combined (dough will appear very dry). Reduce speed to low; beat in orange zest and juice. Fold in cranberries and walnuts.
• Spread batter in prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, 50 minutes to 1 hour (tent with foil if top is browning too quickly). Cool in pan 10 minutes; run a knife around edges of loaf, and invert onto a wire rack. Turn top side up; cool completely before slicing.

SUMMER STRAWBERRIES AND CREAM

Steps:

• Place strawberries in a bowl and give them good rinse.
• Cut large strawberries (if any) in half, than using spiral potato masher, mash them. There still should be chunks of strawberries.
• Add approximately 1/4 cup of sour cream or low-fat yogurt and 1-2 Tbsp of sugar to your taste.
• Mix everything well and serve with some fresh french bread or by itself :)

STRAWBERRIES AND CREAM FRENCH TOAST

Steps:

• In a medium, chilled glass bowl, combine heavy cream, sugar, and almond extract. Whip by hand or with an electric mixer (definitely the quicker method!) until stiff peaks form. Place in the fridge until ready to use.
• Toss strawberries with the 1 tablespoon flour.
• In a medium sauce pan over medium heat, combine butter, strawberries, and sugar. Once butter is melted reduce heat to low and simmer for 6-8 minutes, stirring occasionally, until sauce darkens and thickens slightly. Remove from heat.
• In a wide, shallow dish, whisk together eggs, milk, almond extract, and flour for 2-3 minutes until flour is incorporated.
• Preheat a large, wide skillet (or griddle) over medium-low heat. Melt 1 tablespoon of butter in the skillet. While butter is melting, proceed with next step.
• Dip a slice of bread in the egg mixture being sure to let it soak for a few seconds, then turn it over and repeat. Lift the bread and allow excess to drip off before transferring to preheated skillet.
• Cook toast 3-4 minutes before turning over and cooking another 3-4 minutes until golden brown. You can cook multiple pieces of toast at the same time if you have room in the skillet, just be sure they aren't touching.
• Repeat with remaining pieces of bread. Top with strawberry sauce and a big dollop of whipped cream and serve immediately.

SUPER STRAWBERRIES & CREAM BREAD

Steps:

• Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
• In small bowl, beat butter until creamy; Gradually add sugar, beat 1 minute or until light and airy; Add brown sugar; Beat in eggs, one at a time; Beat in sour cream and vanilla.
• Stir into flour mixture only until dry ingredients are moistened.
• Fold in chopped strawberries and nuts.
• Pour into a greased and floured baking pan. Just about any pan could probably be used (a loaf pan, springform pan, etc.), just keep in mind that the bread will rise, so you want to make sure your pan is deep enough to avoid overflowing. I used roughly a 10.5 inch, round pan, about 2 inches deep.
• Place sliced strawberries, evenly, over the top of batter.
• To make the topping: Combine the flour and sugar in a bowl.
• With a fork or a mixer, cut in and mix butter until consistency of cookie dough (the best way I can think to describe it).
• Tear topping into little chunks and spread evenly over top of sliced strawberries. I had just enough to cover them completely, however, as stated above, the amount you need will vary depending on the size of your pan. If you use a bigger pan, you will need to make about a batch and a half of what is stated above for the topping. If you use a considerably smaller pan, like a loaf pan, you might want to cut the topping recipe in half. It's hard to mess it up, so do what you think will work. :).
• Bake at 350°F for 60 to 65 minutes or until toothpick comes out clean (cooking time may vary; it took about 90 minutes in my oven).
• Remove from oven and let cool for about 10 to 15 minutes.
• DIG IN!

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.

STRAWBERRIES WITH SOUR CREAM

Steps:

• In small bowl combine sour cream, vanilla, and maple syrup. Whisk together and pour over strawberries and serve.