Strawberry Bread

5 from 4 votes

You don't want to miss this really fast Strawberry Bread which is permeated with fresh, ripe strawberries in every bite. This is a quick bread that needs only a bowl, a whisk, and a few measuring utensils, this goes together in literally minutes.

Prep Time20

Cook Time54

Cooling Time10

Total Time1 24

Course: Bread

Cuisine: American

Keyword: bread, Strawberry Bread

Servings: servings

Calories: 264kcal

Author: Helen S. Fletcher

Ingredients

1 cup strawberry puree, from about 8 ounces fresh or frozen strawberries
1 cup granulated sugar (200 grams or 7 ounces)
½ cup canola or vegetable oil
1 egg
1 egg yolk
1 ½ cups all-purpose flour (210 grams or 7 ⅓ ounces)
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
Red food coloring as needed, optional

Instructions

Preheat the oven to 325°F. Line the bottom of a 9x5" loaf pan with parchment and spray the entire pan with a non-stick baking spray. Set aside.
Puree the strawberries in a food processor or blender. If using frozen strawberries, do not defrost them. They will be rather slushy and that is how they should be.
Whisk the oil and sugar in a medium size bowl until combined. Add the egg and yolk, whisking well. Whisk in the strawberry puree.
Combine the flour, baking soda, baking powder and salt. Add to the liquid and whisk to mix compeltely.
If using, add food color remembering to make it a bit darker than desired as it will lighten when baked.
Pour the batter into the prepared pan, smooth it out and bake for 40 to 50 minutes until a tester comes out clean. If the top browns too quickly, lightly tent it with foil.
Cool 10 to 15 minutes before turning it out onto a rack to cool completely.

Notes

For Banana Bread - Add 1 cup pureed bananas (about 2 large or 3 medium) and ½ cup coarsely chopped walnuts. The riper the bananas, the better.
For Pumpkin Bread - To the flour mixture, add ½ teaspoon each of cinnamon, nutmeg and cloves. Add 1 cup canned pumpkin.
For Double Apple - To the flour mixture, add 1 teaspoon cinnamon and ½ teaspoon nutmeg. Add 1 cup unsweetened apple sauce and ¾ cup shredded apple (from 1 medium granny smith apple)
Don't over beat the batter if using a mixer. This can toughen the gluten making a less tender bread.
Using a whisk eliminates this problem.
Make sure the oven is preheated so the bread can go in without waiting.
If the baking powder or baking soda is old you can test it.
Baking soda: Add ¼ teaspoon white or cider vinegar to ½ cup hot water. It should fizz or bubble if it's good. If not, replace it.
Baking powder: Pour ¼ cup really hot tap water over ½ teaspoon of baking powder If is fizzes a lot or bubbles, it is good. Otherwise, it's time to replace it.
Quick breads often take a bit to bake. If the top starts browning too much, tent it lightly with foil.
The bread can be stored at room temperature for several days. It can also be frozen, well wrapped, for several months. Thaw at room temperature.

Nutrition