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CSA eats! strawberries, starring in Strawberry Bread

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I have never been much of a baker unfortunately! But I am getting better! I used the rest of our delicious strawberries that we picked when we visited picadilly farm. I changed things up a bit to make this healthier. The end result was perfectly moist. Just wish it had more strawberries in it!!!!! I read a good amount of the 445 reviews on all recipes, which lead to some of the changes.

Strawberry Bread from
2 cups fresh strawberries (not sure how much I had)
3 1/8 cups AP flour (1 cup whole wheat flour and 2 1/8 cups AP flour)
2 cups white sugar (decreased to 1 cup)
1 tablespoon ground cinnamon (decreased to 1 tsp)
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil (used 12 oz. unsweetened applesauce)
4 eggs, beaten
1 1/4 cups chopped pecans (omitted, but adding nuts would be good!)

1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans. (I only had one 9×9 square brownie pan)
2. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture. (I just cut the tops off, and mashed a little bit with a masher, my berries were ripe and soft. skipped the sugar)
3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil (applesauce) and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans. (I just mixed everything together at once, with a big spoon and added the strawberries last)
4. Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely. (I did 45 minutes, which was exactly perfect!)


One response »

  1. This look fantastic! Thanks for sharing 🙂


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