Monday, July 20, 2009

Strawberry Bread!

I know, I know, what is that right?

Usually it's lemon bread or banana bread, but if you've never had strawberry bread you have no idea what you're missing out on, and since I like you and would never dream of keeping something this good from you, I'm posting the recipe and then you can go forth and conquer the Strawberry World.

I usually make loaves, but this time I made one loaf and then a bunch of muffins. YUM!

And no this final result picture is not mine, I kinda sort maybe forgot to get a pic of mine before it was inhaled by the family LOL
Image credit: gotnomilk

Strawberry bread

2 cups of sliced strawberries

1 cup sugar

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 large eggs

1/4 cup melted margarine

1/4 cup applesauce

Preheat oven to 350 degrees F. Grease and flour a 9×5x3″ loaf pan.

Place the strawberries in a bowl and sprinkle with 1/2 cup of sugar.

In a large bowl, blend together the remaining sugar, the flour, baking powder, baking soda, salt, and cinnamon. In a medium bowl, beat the eggs until foamy before beating in the margarine and the applesauce. Stir in the strawberries. Combine the two mixtures, blending until the dry ingredients are moistened.


Scrape the batter into the prepared pan and bake for 45 to 55 minutes, until a cake tester inserted into the center comes out clean and the top is golden. Remove from the oven and cool the pan on a wire rack for 5-10 minutes before removing the loaf from the pan.



  1. that recipe looks great. i can't wait to try it. i love strawberries and i love muffins. so i think it's a good combo!

  2. this looks delicious! My oldest is a picky eater so maybe this is a good way I can get some fruit in her.

  3. Oh my! I was going to make strawberry bread earlier this week but my strawberries ended up rotting :( This looks great though!

  4. Tried the recipe on Friday and it was SOOOO good! This is a keeper! : O )

  5. i just saw this! making my grocery list and getting strawberries :)

  6. This looks SO yummy! I wish I'd seen it when we had fresh-picked strawberries here in June!

  7. thank you for this awesome recipe! my husband loved it! :)

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    I bake bread on a weekly basis using a stand mixer. So far, I have made only the Portuguese cornbread (broa) recipe, but it turned out exactly as promised and is very tasty.

    I would have liked to see more whole grain recipes in here, but they are a little trickier to get to rise so that may be the reason.

    For the convenience of the bread, it is what it is and I can't complain.

    I just wish the instructions were a little simpler.

    1. I would look at some usual bread recipes prior to beginning these recipes as the I had to review the ones in the book to make sure I was doing it correctly. For example, the directions tell you to get a 5 quart bowl with an airtight lid to mix your yeast, salt, and water. You are told you don't proof the yeast, but in essence you are. Then you are to transfer this to a bowl to mix with the flour. You can do all this in the mixer bowl.

    The dough did seem a little salty to me, but that might just be me as I typically salt less than anyone I know. The yeast amount might be negotiable. This amount may be needed to get a rise on the other batches. For this amount of dough, with regular breadmaking, I usually use 5-6 teaspoons, not 2 tablespoons.

    2. I have a set of Tupperware bowls with lids. Not sure what they are called. I used the two medium sized bowls (orange and green) to give you an idea about the sizes needed. After mixing, I sprayed the largest bowl with cooking spray and put the dough in to rise. When it had doubled in size, I punched it down, taking what I needed, and stored the rest in the fridge, with the lid on loosely per the instructions. I also sprayed the small bowl to help get the dough out as it is rather sticky.

    3. The business with using a pizza peel and baking stone seemed like extra work to me. I sprayed with cooking spray my seasoned Lodge #8SK and allowed it to rise for the 2nd time in the cast iron skillet. The desired crust was there, not to hard and not too tender.

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