I just made this bread again, and it's as good as ever. Another added bonus is it's fairly lowfat. Luckily, I had access to sweet FL strawberries, which makes all the difference.
This bread is more strawberry-ey than most, so top quality, sweet strawberries are a must. Tasteless strawberries will simply not work, ie, the bread will only be as good as the strawberries.
STRAWBERRY BREAD
INGREDIENTS:
1 1/2 cups fresh strawberries, coarsely chopped (make sure the strawberries are sweet)
3/4 cup sugar
1 3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 eggs, lightly beaten
1/4 cup unsalted butter, melted (1/2 stick)
1 teaspoon vanilla
DIRECTIONS:
Preheat oven to 350 F (325 F for dark pans). Lightly grease a loaf pan.
In small bowl combine strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain; reserve liquid and strawberries in separate bowls.
In a large bowl, combine flour, baking soda, nutmeg, and salt. Set aside.
In a medium bowl, mix eggs, butter, vanilla, remaining 1/4 cup of sugar, and reserved liquid from berries.
Make a well in the center of the dry mixture. Add the liquid mixture and mix until just combined. Fold in the strawberries.
Pour the batter into loaf pan, and bake in the middle of the oven for about 50 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack around 15-20 minutes; then invert loaf directly onto wire rack. Serve warm or at room temperature.
Note: For muffins, preheat oven to 400 F. (375 F for dark pans). Spoon into greased muffin cups and bake 15-20 minutes. Serve warm.
posted by Kricket - ORB
edited by Meryl
This bread is more strawberry-ey than most, so top quality, sweet strawberries are a must. Tasteless strawberries will simply not work, ie, the bread will only be as good as the strawberries.
STRAWBERRY BREAD
INGREDIENTS:
1 1/2 cups fresh strawberries, coarsely chopped (make sure the strawberries are sweet)
3/4 cup sugar
1 3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 eggs, lightly beaten
1/4 cup unsalted butter, melted (1/2 stick)
1 teaspoon vanilla
DIRECTIONS:
Preheat oven to 350 F (325 F for dark pans). Lightly grease a loaf pan.
In small bowl combine strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain; reserve liquid and strawberries in separate bowls.
In a large bowl, combine flour, baking soda, nutmeg, and salt. Set aside.
In a medium bowl, mix eggs, butter, vanilla, remaining 1/4 cup of sugar, and reserved liquid from berries.
Make a well in the center of the dry mixture. Add the liquid mixture and mix until just combined. Fold in the strawberries.
Pour the batter into loaf pan, and bake in the middle of the oven for about 50 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack around 15-20 minutes; then invert loaf directly onto wire rack. Serve warm or at room temperature.
Note: For muffins, preheat oven to 400 F. (375 F for dark pans). Spoon into greased muffin cups and bake 15-20 minutes. Serve warm.
posted by Kricket - ORB
edited by Meryl