I have made my first attempt at making Strawberry Bread. It’s in the oven right now and, of course, I’ll be sure to come back and post the results when it’s done. In the meantime, here is the recipe I used…
Strawberry Bread
3 eggs
1 1/2 cups sugar
1/2 cup cooking oil
1/2 cup non-sweetened applesauce (or use 1 cup oil and omit applesauce)
2 teaspoons vanilla
2 cups all-purpose flour
1 cup old fashioned oats
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups crushed strawberries
1 cup crushed nuts
Beat eggs and sugar together; add applesauce, oil and vanilla. Mix well.
Mix dry ingredients together (flour, baking soda, baking powder and salt) well; add oats and blend together well.
Mix flour mixture together with wet mixture; blend well.
Fold in strawberries and nuts.
Pour mixture into two greased regular-sizeed loaf pans. (DO NOT OVERFILL PANS) Bake at 350 for one hour.
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I played around with this recipe, so hopefully it will come out nice and tasty. I added the applesauce and nuts. I didn’t have enough oil and applesauce makes a nice healthy substitute. I would love to have put pecans in this bread, but I had walnuts today, so that’s what I used. I hope it’s yummy. Will edit as soon as I know… 😀
UPDATE 1:
ACK!!! I just learned my first strawberry bread lesson. Do NOT overfill the loaf pans. I filled the loaf pans mostly full because that’s what I do with banana nut bread and it turns out fine. Not the case with strawberry bread. I smelled something burning and, yep, some of the batter was cooking over and burning in the bottom of my oven. I just hope the bread can be salvaged. (I almost didn’t post this because it’s embarassing, but I guess most of us have kitchen missteps from time to time and it’s good to learn as we go. I hope.)
UPDATE 2:
I am happy to report that the bread survived my bungled baking. Yay!! It is really quite good. I wasn’t sure what to expect, but it is really quite tasty. Not a strong strawberry taste like I was expecting, but still VERY good. I’m just happy it wasn’t a total flop. Remember: DO NOT OVERFILL LOAF PANS!! I would say fill maybe half to 3/4, but leave rising room!!