Strawberry Bread
Try this really simple Strawberry Bread recipe to enjoy those summer berries. This fast, sweet, and moist bread is a great accompaniment to any brunch or dessert dish!
Yield: 12
Materials
- 2 cups all-purpose flour 213 g
- 1/2 cup white sugar 110 g
- 1/8 cup brown sugar 31 g
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups sliced strawberries 10 oz whole strawberries
Instructions
- Prepare: Grease and flour a loaf pan, then put it aside and preheat the oven to 350°F.
- Make Dough In a medium-sized bowl, combine flour, baking soda, sugar, and salt; stir. Whisk together the eggs, oil, and vanilla extract in a large bowl. Mixing until just incorporated, gradually add the dry ingredients to the wet mixture. Avoid overmixing!
- Stir in the strawberries gently, reserving a few to garnish the toast after you fold in the rest of the strawberries.
- Bake: Spoon dough into dusted and oiled loaf pans; sprinkle reserved strawberries on top. A cake tester or knife should come out clean from the middle after 50 to 55 minutes of baking, when the dough will be browned.
- Have fun!
Notes
Keepsake
Counter: For up to four days, keep it in a plastic ziplock bag after lightly wrapping it in paper towels.
Freezer: For up to three months, put it in a freezer-safe container after lightly wrapping it in paper towels.
Alterations
Strawberries: Although fresh are preferable, frozen strawberries can still be used; just be sure to thaw them out before using. All-purpose Flour: Bob's Red Mill 1:1 is our favorite; you can also use gluten-free flour as long as it already contains xantham gum!
Vanilla Extract: Another excellent choice is almond!
Vegetable Oil: Use canola or another flavor-neutralizing oil.
Counter: For up to four days, keep it in a plastic ziplock bag after lightly wrapping it in paper towels.
Freezer: For up to three months, put it in a freezer-safe container after lightly wrapping it in paper towels.
Alterations
Strawberries: Although fresh are preferable, frozen strawberries can still be used; just be sure to thaw them out before using. All-purpose Flour: Bob's Red Mill 1:1 is our favorite; you can also use gluten-free flour as long as it already contains xantham gum!
Vanilla Extract: Another excellent choice is almond!
Vegetable Oil: Use canola or another flavor-neutralizing oil.