Fresh Strawberry Bread

"This is a summer bread, as you need truly ripe strawberries for it to be at its best. And believe the recipe-don't skip the mellowing."
 
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Ready In:
1hr 30mins
Ingredients:
11
Yields:
1 loaf
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ingredients

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directions

  • Pour pureed strawberries into a small saucepan. Heat to boiling over medium heat and cook 1 minute, stirring constantly; cool.
  • In a large mixing bowl, cream sugar, shortening and eggs until light and fluffy.
  • Combine remaining dry ingredients.
  • Alternately add flour mixture and water to creamed mixture, mixing at low speed.
  • Stir in pureed strawberries.
  • Blend well, so that there are no patches of white batter, but be careful not to overmix, or bread will be tough.
  • Fold in nuts, if using.
  • Put batter in a 9x5 loaf pan that has been sprayed with cooking spray, or into two 1-lb pans.
  • Bake at 350° for about 1 hour (45-50 minutes for the smaller pans), or until a toothpick inserted in the center comes out clean.
  • Cool in pan 10 minutes; remove from pan and cool completely on wire rack.
  • Mellow bread by wrapping in foil and freezing or storing at room temperature for 24 hours. IMPORTANT: Don't skip this step. This bread is pretty tasteless right out of the oven. A definite case of what a difference a day makes.

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Reviews

  1. I was lucky enough to buy some delicious Queensland strawberries in the middle of winter. This cake turned out very moist, however I don't think it had much of a strawberry flavour - next time I will not puree the strawberries as much so the cake will have strawberry "chunks".
     
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RECIPE SUBMITTED BY

I am a retired community college instructor. I taught Communication Studies for 36 years, 34 of them at a community college in California. I do a lot of church volunteer work, and a lot of pitterputtering, and retirement is great!
 
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