Strawberry Bread

why make this recipe

This strawberry bread is easy and sweet. It uses simple ingredients you may already have. It makes a good snack or breakfast. For a fresh drink with your bread, try the mango strawberry smoothie recipe.

introduction

This bread is soft and full of strawberry bits. You mix dry and wet ingredients, fold in fruit, and bake. The steps are simple and the result tastes fresh and bright.

how to make Strawberry Bread

Preheat the oven and grease a loaf pan. Mix dry ingredients in one bowl and wet in another. Combine them until just mixed. Fold in the diced strawberries. Pour the batter into the pan and bake until a toothpick comes out clean. Cool before slicing.

Ingredients :

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup diced strawberries

Directions :

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. In another large bowl, mix the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Gradually stir in the dry ingredients until just combined, then fold in the diced strawberries.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
6. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

how to serve Strawberry Bread

Slice the bread and serve it plain or with a thin spread of butter or cream cheese. It is good warm or at room temperature. Pair with tea or coffee for a simple treat.

how to store Strawberry Bread

Wrap the cooled bread in plastic wrap or store in an airtight container. Keep at room temperature for up to 2 days. For longer storage, freeze slices in a sealed bag for up to 3 months. Thaw before serving.

tips to make Strawberry Bread

• Use fresh, firm strawberries and dice them small so they mix well.
• Do not overmix the batter; stop when dry streaks mostly disappear.
• Tap the pan lightly on the counter to remove big air bubbles.
• Check doneness with a toothpick near the center to avoid underbaking.

variation (if any)

• Add 1/2 cup chopped nuts like walnuts or pecans for crunch.
• Stir in 1/2 cup chocolate chips for a sweeter loaf.
• Replace half the oil with applesauce to cut fat.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well first, then pat dry so the batter is not too wet.

Q: Can I make muffins instead of a loaf?
A: Yes. Fill muffin cups about two-thirds full and bake 18-22 minutes at 350°F (175°C).

Q: Why is my bread soggy in the middle?
A: It may be underbaked or the strawberries were too wet. Bake until a toothpick comes out clean and drain fruit well.

Q: Can I use a different flour?
A: You can try whole wheat, but the texture will be denser. Use a mix of white and whole wheat for best results.

Strawberry Bread

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 1 loaf (about 10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A soft and sweet strawberry bread that’s perfect for breakfast or a snack.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup diced strawberries

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. In another large bowl, mix the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Gradually stir in the dry ingredients until just combined, then fold in the diced strawberries.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
6. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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Notes

Try serving with a thin spread of butter or cream cheese. Store in an airtight container for up to 2 days or freeze for longer storage.

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Nutrition

• Serving Size: 1 slice
• Calories: 200
• Sugar: 12g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg