Strawberry Bread
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
2 loaves
ingredients
directions
- Preheat oven to 350 degrees F.
- Mix all dry ingredients.
- Add other ingredients and mix well.
- Pour into 2 greased loaf pans.
- Bake for 60-70 minutes.
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Reviews
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Wow. This bread is amazing! I found this recipe after going grocery shopping and buy too much to fit my frozen strawberries in the freezer... I hope I do that again! The bread is moist, full of flavor, and the aroma fills the house with an awesome "fall" smell. I only made one loaf, but added 1 1/2 cups of Strawberries for extra taste. VERY TASTY!! I'll definatly make it again!
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I found this recipe just as I had some fresh strawberries I needed to use up. I modified it wildly to make it vegan, to use what I had on hand, and to cut back on the oil, but am very happy with the results. I used two cups of spelt flour and one cup of oat flour, cut the oil back to 1/2 cup and used 1/2 cup applesauce, used egg sized blobs of tofu instead of eggs, omitted the cinnamon and used strawberry and orange extracts instead. Mixed all the dry ingredients in a big bowl, and put all the wet ingredients in the food processor. Baked in a bundt pan. Very easy. When using egg substitutes I have found that my breads are more moist than when using eggs and that they need to be baked a bit longer, usually about 5 minutes past the recommended baking time.
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Tweaks
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I found this recipe just as I had some fresh strawberries I needed to use up. I modified it wildly to make it vegan, to use what I had on hand, and to cut back on the oil, but am very happy with the results. I used two cups of spelt flour and one cup of oat flour, cut the oil back to 1/2 cup and used 1/2 cup applesauce, used egg sized blobs of tofu instead of eggs, omitted the cinnamon and used strawberry and orange extracts instead. Mixed all the dry ingredients in a big bowl, and put all the wet ingredients in the food processor. Baked in a bundt pan. Very easy. When using egg substitutes I have found that my breads are more moist than when using eggs and that they need to be baked a bit longer, usually about 5 minutes past the recommended baking time.
RECIPE SUBMITTED BY
<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>