Strawberry Papaya Nut Bread Recipes

STRAWBERRY NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 9x5 inch loaf pans.
• Sift together the flour, baking soda, salt, ground cinnamon and sugar in a large mixing bowl. Make a well in the center. Beat together the eggs and oil and pour them into the well. Stir just enough to moisten the ingredients. Fold in the strawberries and nuts. Pour mixture into prepared pans; fill containers no more than half full.
• Bake in a preheated oven about 60 minutes or until a toothpick inserted in the center comes out clean. Cool 20 to 30 minutes before removing from pans. Move to a rack to cool completely before slicing.

STRAWBERRY NUT BREAD

Steps:

• Combine and stir the strawberries, eggs and oil.
• Sift the dry ingredients together.
• Add the wet ingredients to the dry and stir to blend. (If the mixture is too dry, Add some of the reserved liquid).
• Stir in the nuts and raisins.
• Pour into a large, greased and floured tube pan. Bake in a 350F oven for 1 to 1 1/4 hours or until a tester comes out clean.
• Cool on a rack. Cut the bread when it is cool-the following day is fine.

STRAWBERRY NUT BREAD

Steps:

• Heat oven to 350°F. Grease bottoms only of two 9x5- or 8x4-inch loaf pans with shortening; lightly flour.
• Slightly mash strawberries; set aside. In large bowl, mix sugar and oil. Stir in eggs until well blended. Stir in strawberries until well mixed. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pans.
• Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

MY STRAWBERRY NUT BREAD

Steps:

• 1. Preheat oven to 350 degrees. Cream butter, sugar, vanilla, and lemon extract. Add eggs, one at a time, beating after each addition. Stir together flour, salt, cream of tartar, and soda. in another bowl mix jam and sour cream. Add dry ingredients to butter mixture alternately with jam mixture. Beat until well combined. Stir in nuts.
• 2. Pour batter into 2 well greased loaf pans. Bake at 350 degrees for 50-55 minutes or until bread tests done with a toothpick inserted in center. Remove from oven. Cool 10 minutes and then remove from pan to cool completely.

PAPAYA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Slice papayas in half lengthwise. Scoop out black seeds and discard. Peel and discard skin. Place flesh in a bowl and mash. Transfer to a strainer and allow to sit for 10 minutes to drain any liquid.
• Combine flour, poppy seeds, baking soda, and salt in a bowl. Cream sugar and butter together in a separate bowl. Mix in eggs, one at a time, until well blended. Mix in papaya flesh, buttermilk, guava juice, and vanilla. Slowly stir in dry ingredients until just moistened. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then release loaf from the pan onto a wire rack. Let cool completely, about 30 minutes, before slicing.

STRAWBERRY NUT BREAD

Steps:

• Cream butter, sugar, vanilla, & lemon extract til fluffy.
• Add eggs one at a time, beating after each addition.
• Stir together flour, salt, cream of tartar, & soda.
• Combine jam & sour cream.
• Add jam mixture alternately with dry ingredients, beating til well combined.
• Stir in walnuts.
• Divide batter between 5 greased & floured 4"x 2"x 1" loaf pans.
• Bake at 350 for 50-55.
• Cool on racks.

STRAWBERRY NUT BREAD

Steps:

• Mix together the flour, sugar, salt, baking powder, baking soda, and nuts.
• Add egg, margarine, and strawberries. Stir until blended. Do not beat!
• Pour into a greased 9x5-inch loaf pan. Sprinkle with cinnamon.
• Bake at 350 for 45-60 minutes or until done.
• Cool in pan for 10 minutes; remove from pan and place on rack to cool.
• Best if allowed to mellow for a day. For longer life, store in refrigerator.

PAPAYA BREAD

Steps:

• Drain papaya very well on paper towels.
• Cream butter in a mixing bowl, using an electric mixer on medium speed.
• Gradually add sugar, beating well.
• Add eggs, one at a time; beat well after each addition.
• In another bowl, mix together the flour, and next 6 ingredients; add to creamed mixture, stirring well.
• Stir in papaya, raisins, and chopped walnuts.
• Spoon batter into a greased and floured 8 1/2x 4 1/2 inch loafpan.
• Bake in a 350° oven for 1 hour and 10 minutes OR until done.
• Let cool in pan for 10 minutes; remove bread from pan and let cool completely on a wire rack.