Strawberry Preserves Bread Recipes

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STRAWBERRY BREAD



Strawberry Bread image

My husband and I are strawberry lovers, so each spring we pick about 30 quarts. This recipe makes two delicious loaves. One we eat right away; the other we freeze and pull out when family comes to visit.

Provided by Taste of Home

Time 1h25m

Yield 2 loaves.

Number Of Ingredients 9

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 egg plus 3 egg whites, lightly beaten
1-1/4 cups vegetable oil
2 cups chopped fresh or frozen strawberries
1-1/2 cups chopped walnuts

Steps:

  • In a large bowl, combine flour, baking soda, sugar, cinnamon and salt. Add egg, egg whites and oil; stir just until moistened. Fold in strawberries and nuts. Spoon into two greased 8x4-in. loaf pans. , Bake at 350° for 70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack.

Nutrition Facts :

STRAWBERRY PRESERVES BREAD



Strawberry Preserves Bread image

I got this receipe from "The Texas Experience" cookbook. I've tweaked it to my personal preferences and I'm very pleased with the results. It's a very tender bread with a subtle hint of strawberry flavor. I used Imitation Strawberry Extract because that's all I could find locally. If you try it please let me know if you're pleased with the results also.

Provided by Luby Luby Luby

Categories     Quick Breads

Time 1h40m

Yield 2 Loaves

Number Of Ingredients 12

1 cup butter, softened at room temperature (2 sticks)
1 1/2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cream of tartar
2 cups strawberry preserves
1 tablespoon imitation strawberry extract
4 eggs
1/2 cup sour cream
1 cup chopped pecans
3 cups flour

Steps:

  • Preheat oven to 325 degrees.
  • Grease two 9x5 loaf pans.
  • Cream butter, sugar, salt, baking powder, baking soda and cream of tarter until light and fluffy.
  • Add strawberry preserves, strawberry extract, eggs and sour cream, mixing well.
  • Add chopped pecans and slowly add 3 cups flour, mixing well.
  • Pour batter into loaf pans and bake for approximatley 1 hour and 10 minutes or until toothpick inserted into the middle comes out clean.

Nutrition Facts : Calories 3633.9, Fat 155.3, SaturatedFat 72.6, Cholesterol 692.3, Sodium 2904.7, Carbohydrate 525.9, Fiber 13.8, Sugar 309.5, Protein 40.9

STRAWBERRY JAM BREAD



Strawberry Jam Bread image

This is a delicious sweet bread recipe that I received from a friend years ago. It's a wonderful breakfast option or you can make little loaves to give as gifts. This bread can also be frozen easily and saved for a later date.

Provided by skuehne

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h25m

Yield 16

Number Of Ingredients 12

3 cups all-purpose flour
1 teaspoon salt
¾ teaspoon cream of tartar
½ teaspoon baking soda
1 cup strawberry jam
½ cup buttermilk
1 ½ cups white sugar
1 cup unsalted butter, softened
1 teaspoon vanilla extract
¼ teaspoon lemon juice
4 eggs
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  • Combine flour, salt, cream of tartar, and baking soda in a bowl; set aside.
  • Stir strawberry jam and buttermilk together; set aside.
  • Combine sugar, butter, vanilla extract, and lemon juice in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with strawberry jam mixture, mixing just until blended. Fold in walnuts.
  • Divide batter evenly between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 15 minutes. Remove from pans onto cooling racks.

Nutrition Facts : Calories 382.6 calories, Carbohydrate 52 g, Cholesterol 77.3 mg, Fat 17.8 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 212.5 mg, Sugar 32.2 g

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  • Preheat oven to 350°F (177°C). Spray a 9×5 loaf pan with nonstick spray. I prefer a dark metal loaf pan, which seems to help brown quick breads more evenly.
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