Strawberry Bread II Recipe - Allrecipes.com
Strawberry Bread II Recipe

Strawberry Bread II

Recipe by  

"My oldest son got this recipe in home economics class in Jr. High years ago, and it is delicious."

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Ingredients Edit and Save

Original recipe makes 1 loaf or 12 muffins Change Servings
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Directions

  1. Lightly grease a 9 x 5 inch glass loaf pan, and line with greased waxed paper. Preheat oven to 350 degrees F (175 Degrees C).
  2. In a large bowl, cream together butter or margarine, sugar, and almond extract. Separate eggs, and beat in egg yolks one at a time until light and fluffy. Sift flour, baking powder and soda into creamed mixture, and mix thoroughly. Stir in 1/4 cup strawberry juice. Fold in strawberries.
  3. In another bowl, beat egg whites until stiff. Fold into strawberry batter. Turn batter into prepared pan. Lightly drop pan to pop any air bubbles.
  4. Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool for 15 minutes in the pan, and then cool completely on a wire rack before slicing.
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Reviews More Reviews

Most Helpful Positive Review
Apr 11, 2003

This is really good. I used fresh strawberries and mashed about 1/2 pint in with the butter, then I added a 1/4 c orange juice. I used another pint of fresh berries instead of the frozen. My kids loved it and I'll make it again.

 
Most Helpful Critical Review
Apr 11, 2003

There is something missing from this recipe. The batter was so dry I ended up adding liquid so it actually WAS batter. I think the author just missed something like oil or milk. After I played with it the muffins came out okay.

 

15 Ratings

Jun 10, 2006

I chose to go with this particular recipe because of its simplicity, but I did make two minor changes. I put the whole egg in with the butter/sugar mix and I used 2 cups of freshly sliced and sugared strawberries....juice and all....and folded them into the other mix. Bake time for an 8x8 pan in my convection oven was 40 minutes. It was our first taste of strawberry bread and it was an instant hit. Unbelievable moist and absolutely delicious.

 
Oct 03, 2011

Very good! I chose to make this into muffins vs. bread. I also used fresh strawberries vs. frozen that I let sit in a little sugar in order to produce their own juice. I did find the batter to be a little on the thick side, so I added about 1/4 cup of milk. I also had some shredded coconut on hand so I threw that in for a little added flavor. I baked these in a Texas sized muffin tin and sprinkled the tops with some turbinado sugar for a little extra "crunch" before popping them in the oven. I baked them at 400 for about 23 minutes. Sweet and fruity!

 
Mar 16, 2009

My changes were fresh strawberries instead of frozen (we live in central florida), vanilla instead of almond and a ripe banana. Super good and moist, I did four mini loaves,and the three i cut were gone quickly after my MOPS steering meeting. Will definitely make again.

 
Aug 24, 2003

I followed this recipe exactly (EXCEPT I added a little extra almond extract by accident) and it was delicious! Moist, flavorful, with a nice crust. My hubby loved it, so I guess I'll make this again!

 
Mar 14, 2011

Love it! Followed the recipe except used fresh strawberries that I sugared and reserved the juice from that. I used about 2-1/2 cups of fresh strawberries, sliced, added about 2 Tbsp of sugar and a little water - let stand an hour or more. Took longer to bake - I might try a larger pan next time or put it into mini pans.

 
Jul 18, 2007

These muffins were good. I used fresh strawberries and a 1/4 c of orange juice as some other people have suggested.

 

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Nutrition

  • Calories
  • 230 kcal
  • 11%
  • Carbohydrates
  • 34.9 g
  • 11%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 211 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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