With the produce sections bursting with strawberries I was attracted by this recipe although it uses frozen strawberries in sugar, so you can make this all year round. However, after my first taste tester I was not sure if I should even post it because he gave a bad review. After he did not eat anything else that morning and tasters 2 and 3 wanted seconds I decided to share it.
It is super simple and gets you into the strawberry mood. For picking and storage tips read my previous post on Strawberries.
I was a little disappointed as the batter is a beautiful pink color but the bread comes out brown, or at least mine did. I also reduced the sugar because I thought the additional sugar in the strawberries would make it more sweet. I think you actually need the required amount of sugar or you could add a confectionary sugar glaze…maybe I will do that with my second loaf.
Strawberry Bread Recipe
- 3 1/4 cups flour
- 1 3/4 cups sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 16oz frozen sliced strawberries w/ sugar thawed including the juice
- 3 large eggs, slightly beaten
- 1 cup canola oil
Preheat the oven to 350 degrees. Spray 2 loaf pans with nonstick spray and set aside. Mix the four, sugar, cinnamon, salt and baking soda in a large mixing bowl. Add the strawberries on low speed. Mix in the eggs an dthe oil until well combined. Pour the batter equally into the pans. Bake 50 to 60 minutes or until a toothpick comes out clean. remove the bread from the pan and cool on a wire rack.