Wednesday, March 3, 2010

Strawberry Bread

Here is my mother's famous recipe for Strawberry Bread.

Dry Ingredients:
  • 3 cups flour (whole wheat works if you prefer)
  • 1 teaspoon salt
  • 1 ½ cups sugar
  • 1 teaspoon baking soda
  • 1 Tablespoon cinnamon
 Wet Ingredients:
  • 4 eggs, beaten
  • 1 stick butter (1/2 cup) fully softened
  • ½ cup applesauce
  • 1 ¼ cups chopped pecans
  • 2 10 oz packages frozen whole strawberries

1. Thaw frozen strawberries, keeping all strawberry juice. Reserve 3 Tablespoons strawberry juice for glaze (see below).

2. Grease and flour loaf pans (I recommend lining the pans with waxed paper.) Recipe makes 2 large loaf pans (8 x 4), 3 medium, or 6 mini loaves. Preheat oven to 350 degrees.

3. Combine dry ingredients in mixing bowl. Make a well in the center and add beaten eggs, very soft butter, and applesauce. Mix thoroughly, dough will be thick. Smash the defrosted strawberries a bit, and add them, and the pecans (be sure to include the remaining strawberry juice after reserving amount in step 1) and mix carefully and thoroughly to combine. Try to coat all the strawberries with the batter.

4. Pour batter evenly into prepared loaf pans. Bake 40-70 minutes, depending on loaf size and whenever toothpick inserted comes out clean.

Glaze Ingredients:
  • 1 cup powdered sugar (or more to thicken)
  • 1 Tablespoon lemon juice (or more to taste)
  • 3 Tablespoons strawberry juice (previously reserved in step 1).

 5. Mix sugar, lemon, and strawberry juice. Drizzle/pour over tops and sides of bread loaves while still hot from the oven. (I put a sheet of wax paper under my cooling rack to catch the drips. Allow glaze to harden and cool completely before serving or freezing.



Anonymous said...

I have a child who is not able to have applesauce (constipation issues) what could I use instead?

Michelle said...

I use the applesauce to replace some of the oil in the recipe, so you could do one of two things:

1. Replace the applesauce with additional 1/2 cup of butter (or other oil).

2. Use an alternate fruit, such as 1/2 cup of mashed banana.

I hope this helps!

Leah Sellers said...

Sounds delicious! Can't wait to try it! Can I use fresh instead of frozen strawberries? (I have some fresh just waiting to be used...)

Michelle said...

I've never used fresh strawberries... you could probably use them but you would have to mash them quite a bit to get sufficient juice out of them. Freezing/defrosting them seems to help the juice drain out more easily. Good luck!

Anonymous said...

Ive replaced oil in recipes with babyfood prunes.

The Aliaga Family said...

I made this recipe with fresh strawberries...YUMMY!!! Great recipe :)

Jaci Lopez said...

I just baked this today and OH WOW!!! I accidentally put 3 T of lemon juice with the 3 T of strawberry juice for the glaze. So, I added a little bit (about 1/4 c) more powdered sugar and it was amazing!! I really like the strawberry lemon flavor of the glaze. My lemon was an organic fresh from the tree, so it had a slight sweet flavor to it. Perfect for baking!!

Just one question: I had a LOT more strawberry juice come off of the frozen strawberries, so I bagged and froze it... what could I use it for? I'd hate to see it go to waste!

Thank you :0)