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Christmas Strawberry Bread

SUBMITTED BY: KIMBER

"This beautifully pink, moist bread is a favorite at our house. Neighbors and friends look forward to receiving it for Christmas every year. Most people ask for the recipe."
PREP TIME  15 Min
COOK TIME  1 Hr
READY IN  1 Hr 15 Min
SERVINGS & SCALING
Original recipe yield: 24 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 3/4 cups frozen sweetened strawberries, thawed
  • 2 tablespoons strawberry extract
  • 3 eggs, beaten
  • 2 cups sugar
  • 1 1/2 cups canola oil
  •  
  • 1/4 cup frozen sweetened strawberries, thawed, with syrup
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 tablespoon strawberry extract

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 5x9 inch loaf pans.
  2. In a bowl, mix the flour, baking soda, salt, and cinnamon. In a separate bowl, beat together the 1 3/4 cups strawberries, 2 tablespoons strawberry extract, eggs, sugar, and oil. Gradually beat the flour mixture into the strawberry mixture. Transfer to the prepared loaf pans.
  3. Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean. Cool on wire racks.
  4. In a saucepan, mix the 1/4 cup strawberries with syrup, sugar, water, and 1 tablespoon strawberry extract. Bring to a boil, and stir constantly until sugar is dissolved, about 5 minutes. Pour over the bread while still warm.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2005 by CURTISLEE
Before discovering this recipe at the allrecipes.com website, I'd never heard of strawberry bread. Man, what a discovery! I will prepare this again and again. It's closer to cake than bread, but what does the name matter? It's moist, sweet but not overly sweet, unique, and spotlights strawberries--my favorite fruit. What more could we ask for? Five stars and beyond! I wouldn't change a thing.

22 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2006 by Bethany
This bread is very moist and delicious. Instead of buying strawberry extract, I used 1 tsp. vanilla in the bread batter, and in the glaze I used about 1/2 tsp. vanilla plus a few drops of orange extract. I also use granulated sugar instead of flour whenever greasing the pans for quick breads. It makes a sweet little crust on the underside that is much more appealing than flour residue. Loved the recipe - will definitely make it again.

19 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2006 by Shauna
This bread had a wonderful flavor. I have never had strawberry bread before, but it was much more than I expected! I would suggest if you don't intend to eat it up fast that you don't put the glaze on it after it bakes. Make the glaze and reserve it to place on slices. I found that it made the bread have a clammy texture because we didn't eat the two loaves right away.

8 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 297

  • Total Fat: 14.8g
  • Cholesterol: 27mg
  • Sodium: 159mg
  • Total Carbs: 38.8g
  •     Dietary Fiber: 1g
  • Protein: 2.5g

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