Recipe by Kat
"I came up with this bread late one night because I had too many strawberry that were about to go bad. I love it. This works equally well with fresh or frozen strawberries."
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1 1/2 cups
1 1/2 cups
1 1/4 pounds
fresh strawberries, sliced
This turned out great. I made several changes to make it more healthy: -half white and half brown sugar -added 1/2c ground flax seed -added 1c walnuts -used half white and half wheat flour -used 1c applesauce plus 1/2c oil instead of 1 1/2c oil Also, I had no fresh strawberries so I mashed with a potato masher 16 oz of frozen strawberries partial strained
Not too bad. Husband didn't like it much. Thinks it is too sour/bitter? I like the taste but not the texture. It's too wet inside. Added more oatmeal and instead of oil, used 1 cup of applesauce and 1/2 cup of butter. 2 tsp of cinnamon and 1 tsp of vanilla. Mashed up the strawberries as well. May not make again. Will try it cold later...
UPDATE: Disgusting cold. Nasty the next day. Will never make again. Wasted good strawberries. Blah!
Looking over the recipe, I was sure that 1-1/2 cups of oil would be too much. I also thought 1 T. of cinnamon and 1-1/4 pounds of strawberries would be too much. Indeed, when I mixed up the batter I was sure my suspicions were true. The batter is very thick, and almost looks oily. I suspect it is the juices from the strawberries that provide the extra moisture the batter seemed to need. It all came together to produce a moist, beautiful bread, full of strawberry flavor, and just the right hint of cinnamon. What did NOT work was the size of the pans called for. When I looked at the batter in the bowl I just knew I would need bigger pans, and as it turned out the 8x4" pans I used were just right. I prepared this exactly as written and believe it needs no changes or tinkering. And the sprinkle of oatmeal on the top is a great finish!
wow. subbed out oil for equivalent in strawberry puree. this is so super strawberry flavored it's insane. if u have extra berries go for the puree substitute. healthier and delicious! thanks!
This was very tasty! Next time I think I would use half brown sugar/half white. Also...I added walnuts...and it as spectacular!
I tried this recipe with the same motivation its creator had: aging strawberries! And I'm really pleased with the results! No major changes, but here they are: Cut the sugar to 1 c. white, 1/2 c. brown. Added the walnuts per the other suggestions. I used 1 c. oil and 1/2 c. plain yogurt. Oh, and I didn't have 7X3 loaf pans. But, nevertheless, it worked nicely with an 8X4 and 12 regular sized muffins.
I halved this recipe as I only wanted to make one loaf. I'm glad I did--not bc this bread is bad but bc it is awesome and I don't need to eat it! It's only downfall is that it's crumbly where the strawberries are, but I can so deal with that bc the taste is wonderful. You can definitely taste the strawberries and the bread is slightly sweet--not too sweet at all. It lets the oatmeal and strawberries shine. I was a bit worried about the batter as it was so thick. The strawberries were a bit difficult to fold in but once I did it was fine. I did have to bake about 25 min longer, but I had overripe strawberries and I tossed in a few more than called for, so that would easily account for that. Thank you for the recipe!
Used 1 cup ww flour. 1/2 cup oil & 1 cup pureed strawberries 1 1/2 cup brown sugar & 1/2 cup wht sugar Very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Oatmeal Strawberry Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 136
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