Ah spring! It is in the air, and in the market, too. Fresh strawberries are beginning to populate the produce section, and all I can think of is new recipes to make with them. Here is a favorite of mine, and I have cut the fat and added applesauce instead, with super moist results. Just delicious. Enjoy!
Strawberry bread
2 cups of sliced strawberries
1 cup sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs
1/4 cup melted margarine
1/4 cup applesauce
Preheat oven to 350 degrees F. Grease and flour a 9x5x3″ loaf pan.
Place the strawberries in a bowl and sprinkle with 1/2 cup of sugar.
In a large bowl, blend together the remaining sugar, the flour, baking powder, baking soda, salt, and cinnamon. In a medium bowl, beat the eggs until foamy before beating in the margarine and the applesauce. Stir in the strawberries. Combine the two mixtures, blending until the dry ingredients are moistened.
Scrape the batter into the prepared pan and bake for 45 to 55 minutes, until a cake tester inserted into the center comes out clean and the top is golden. Remove from the oven and cool the pan on a wire rack for 5-10 minutes before removing the loaf from the pan.
How good does this look! I’m intrigued that there is no milk substitute called for, apparently you get enough moisture from the fat and eggs as well as the fresh strawberries.
AND don’t forget the applesauce – makes all the difference!
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I stumbled onto this wonderful blog just as 3 lbs of c.s.a. strawberries were starting to get all oozy…how fortuitous! I replaced the eggs with soy yogurt–to veganize it–and the results were two half-loaves that were super-moist, sweet and delicious, just like the berries that inspired them. And that touch of cinnamon makes all the difference, really accents the berries nicely!
Thanks for the great idea!
That sounds like a great idea with the soy yogurt – I’ll have to try that next time.
Today, I was looking for a moist bread recipe to use fresh strawberries before they were overripe. This is a “keeper” for our family! I did add a little something extra: 1/2 cup of fresh pineapple that was about to overripen. I put the pineapple (cut up in tidbits) in with the sliced strawberries then sprinkled with sugar.
The presentation in the pictures is what caught my eye. The slices of strawberries look so pretty in the bread.
Thank you for sharing this recipe.
Oh my, pineapple sounds like an outstanding addition. Will have to try! Glad you enjoyed the recipe.
Let me tell you this is fantastic! A friend gave me a slice of her strawberry bread (I had never had any before) and I loved it… I searched the internet and found this one. I love the fact that it is lower fat. I added 1/2 C of cranberries and 1/2 cup of walnuts. Fabulous! Thanks for posting.
Glad you liked it. I like it too. I love the idea of cranberry and walnuts, too!
I had some strawberries left over from the farmers market that were about to go bad, so I scoured the internet for a suitable recipe… This bread turned out fabulously!! I’m vegan, so I used organic flax instead of eggs (1 TBSP ground flax to 3 TBSP hot water per egg) and since I didn’t have applesauce, I used organic canola oil. I also added 1/2 cup of chopped walnuts. I will be making this again and again! Thank you so much for the recipe! 🙂
Sounds good!
[…] that those two food items are quite tasty. Here’s a picture of some strawberry bread that this site provided (recipe included, you may want to try it […]