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Any strawberry bread recipes?

New Orleans, LA(Zone 9a)

Spring is here & I've got lots of strawberries! I'm looking for a good strawberry nut bread recipe, similar to banana nut bread. I did a web search & came across several recipes, but the comments all said something like add more strawberries or add less sugar. I'm looking for a tried & true recipes so I don't mess up my delicious strawberries. Anyone have one?
Jo-Ann

Midland, TX(Zone 8a)

jomoncon, my mother made strawberry bread loaves every year to include in her Christmas boxes to her children. The box also usually included bourbon bread, lemon squares, peanut brittle and Chex seasoned cereal mix. Then I would send my box with chocolate turtles, toffee and divinity. We were pretty well prepared for holiday entertaining. Here is her recipe for the strawberry bread. You can substitute fresh strawberries for the whole ones. When I use fresh berries I macerate them a bit with balsamic vinegar and sugar before adding to this recipe.

STRAWBERRY BREAD

3 C flour
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
2 C sugar...
Mix all dry ingredients in a large mixing bowl. Make a well in the center.

2 (10-oz) pkg frozen sliced strawberries, thawed
4 eggs, well beaten
1 1/2 C cooking oil
1 1/4 C chopped pecans...
Mix and combine in a separate bowl. Pour into the well of the dry ingredients. Stir all together carefully, just enough to dampen all ingredients.

Pour into two greased and floured loaf pans. Bake in preheated oven for one hour or until done. Test with toothpick or thermometer to be sure the center is cooked through.

Serve warm or wrap cooled loaves in plastic wrap and store in fridge or freeze for later use.

This is especially good sliced thick, buttered on top and toasted under the broiler. Makes a great breakfast addition.

I love strawberry bread! It will forever remind me of my mom.

~ pen

New Orleans, LA(Zone 9a)

pen, thanks so very much for the recipe. I'll give it a try today.

My Mom passed away 2 years ago, and there are certain recipes that remind me so much of her. When she passed, there were certain pots she had that I really wanted just because those pots held so many memories.

Jo-Ann

New Orleans, LA(Zone 9a)

pen, I tried your recipe yesterday & it came out great!! This will be my goto Strawberry Bread recipe from now on.
Jo-Ann

Midland, TX(Zone 8a)

Jo-Ann, thanks for the followup. I am so glad my mom's recipe turned out well for you. It sounds like you are going to be making this often. Maybe go over to Amazon and get one of Nordic's molded loaf pans. I got my daughter the one with the banana tree mold, and I have the one called a bundt fancy loaf pan....but I found it on another site for a lot less $$$. Can't remember the site--I just googled and found it, but here's what it looks like. It really makes sweet loaves look special.
http://www.amazon.com/s/ref=sr_pg_2?rh=n%3A1055398%2Ck%3Anordic+loaf+pan&page=2&keywords=nordic+loaf+pan&ie=UTF8&qid=1364511525
I, too, lost my mother two years ago. How sweet that she will live on in your kitchen along with your mom memories.

We have a go-to recipe thread going. Guess I will cross post this recipe there. Did you use 20 ounces of fresh strawberries? Did you use them fresh or macerated? ~pen

New Orleans, LA(Zone 9a)

pen, I used 20 oz. (by weight) fresh strawberries. Because they weren't terribly sweet, I crushed them & macerated with half the sugar. Mistake I did make: your recipe calls for just baking soda, but out of habit, I added a teaspoon of baking powder also. I also used my own backyard chicken eggs that make everything extra special! I also baked it in small loaf pans, about 5x3, so that I could freeze the extras. Made about 10 of those.

Those nordic pans look really nice and I'd love to have one. But on a retiree's income, we've had to cut back on some of the "nice" stuff. I'm still trying to convince DH that we just can't buy every/anything that catches the eye. So we're both on a $100 per month "allowance" for personal things. I'd rather buy garden stuff.
Jo-Ann

This message was edited Mar 29, 2013 4:39 AM

Midland, TX(Zone 8a)

The 5x3 pans sound great. I love the crust on these loaves, and the small pans will give you even more. Hmmm....maybe I am the one who needs to shop for more pans. :)

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