With friends coming for coffee tomorrow I decided to make some quick bread. Hmmm, strawberry? So I did a google search and came up with Raspberry Bread. I just changed out the raspberries for strawberries. It is a keeper recipe, but when I make with strawberries again, I will add a hint of cinnamon.
I used frozen strawberries and left them frozen. I did chunk them into small pieces thinking it would make the bread moist, but not soggy - good move.
This is really an easy recipe. It is 2 bowls, one for dry and one for wet. Whisk each, then combine the wet into the dry. Done. Pour into prepared pans, bake and eat. Voila!
I like making the small loaves; 3 small loaves (3X5) equal one regular sized (9X5) loaf pan. So you can do either. I just like to have some to give away.
prep time 10 MINUTES
cook time 40 MINUTES
INGREDIENTS
- 2 cups + 4 tablespoons all-purpose flour, divided
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- 1 tsp. cinnamon
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3/4 cup buttermilk
- 1/4 cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 2 cups chunked strawberries
- Preheat oven to 350F. Spray one large or 3 small loaf pans with cooking spray, or grease and flour the pan; set aside.
- In a large bowl, add 2 cups + 2 tablespoons flour, sugars, baking soda, optional salt, & cinnamon and whisk to combine; set aside.
- Melt the butter. Allow butter to cool momentarily so you don’t scramble the egg.
- In a bowl whisk together egg, buttermilk, oil and vanilla. Add the melted butter and whisk to combine.
- Pour wet over dry and stir until just combined; don’t overmix. Batter will be somewhat lumpy and don’t try to stir the lumps smooth or bread will be tough; set aside.
- In a medium bowl, add the strawberries, 2 tablespoons flour, and toss lightly to combine (coating berries in flour helps to reduce sinking while baking).
- Add the strawberries to the batter and fold very lightly to combine.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula or wet fingers, pushing it into corners and sides as necessary.
- Bake bread for 40 minutes to an hour depending on pan size. Bread is done when top is set in the middle, slightly domed, springy to the touch, and a toothpick inserted in the center (if you can find a patch without hitting raspberries) comes out clean or with a few moist crumbs, but no batter.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
- Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Yummy with cream cheese.
Yummy as French toast.
Yummy toasted.
I actually don't enjoy baking. Cookies are not a favorite because you have to be SO attentive. Pies require a mess, rolling pins and being attentive to the dough so it doesn't become tough. I just prefer my concentration to be about dinners yet somehow my retirement years find me baking. Funny isn't it how we can't predict the future!