Strawberry Tea Bread Recipes

STRAWBERRY BREAD I

Steps:

• Grease and flour a 9 x 5 inch pan well. Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, sift together sugar, flour, cinnamon, salt, and baking soda.
• In a smaller bowl, beat the eggs and oil. Stir in pecans and strawberries. Add egg mixture to the sifted ingredients, and stir until just combined.
• Bake for 1 hour, or until tester inserted in the center comes out clean.

STRAWBERRY BREAD

Steps:

• Preheat oven to 350 degrees. Butter an 8-by-4-inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.
• In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.
• Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.

STRAWBERRY BREAD

Steps:

• Preheat the oven to 350 degrees.
• In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
• In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
• Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
• To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.
• Once the bread is cool, spread the glaze on top of the bread. Slice and serve.

STRAWBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans.
• Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.
• Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
• Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.

STRAWBERRY BREAD

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.

STRAWBERRY TEA BREAD

Steps:

• In a bowl, gently toss together the strawberries, almonds and 1/4 cup of the flour; set aside.
• In a large bowl, beat the butter with the sugar until light and fluffy; beat in the eggs, one at a time.
• Beat in the almond extract.
• Stir together the remaining flour, baking powder, baking soda, salt, cinnamon and nutmeg; stir into the butter mixture alternately with the buttermilk, making three additions of the flour mixture and two of buttermilk.
• Gently fold in the strawberry mixture.
• Spoon into 2 greased and floured 8x4-inch loaf pans.
• Bake in a 350°F oven for about 1 hour or until a cake tester inserted in the centre comes out clean.
• Let cool in the pans on racks for 10 minutes.
• Remove from the pans; let cool completely in racks.