I’m trying the fruit breads again. This time I tried strawberry. The other change I made was using two small loaf pans instead of one big pan.
This bread was more “bread” like than the blueberry bread which came out more like cake. I was surprised by the small amount of cinnamon that the recipe calls for. But when I tasted it I knew why. Even just using that small amount, all I could taste was cinnamon. That would have been great if it were cinnamon bread and not strawberry bread. I couldn’t really taste the strawberry.
Sam said it was “pretty good.” He didn’t run back for more like he did with the blueberry bread. I thought it was still yummy even though it wasn’t as sweet.
The best part about making it in two small pans was that I was able to gift one to Dotty.
Ingredients
1 large egg
¼ cup corn or vegetable oil
¾ cups sugar
1/2 cup chopped & mashed strawberries (about 1/2 pound of berries) drain ALL the juice off
1 cup self-rising flour packed (see note for all-purpose flour) *
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions
Preheat oven to 350 degrees. Grease two mini loaf pans with cooking spray with flour like Baker's Secret.
Wash and hull the berries. Chop and mash berries and strain off the excess juice. Measure out ½ cup.
Whisk egg in large mixing bowl. Add oil, sugar and mashed strawberries. In another mixing bowl stir together the flour, cinnamon and salt. Add the dry mixture to the strawberry mixture and stir.
Pour into loaf pans, filling about 1/2 full. This is a moist bread and it will not cook through if you fill the pans too full.
Bake for 30-35 minutes until lightly browned or until a straw inserted into the center comes out clean. Moist breads like this Strawberry Bread are difficult to know when they are done. The straw or small knife inserted into the bread is the best way to know. You can’t just go by the time.
Cool on wire racks for five minutes. Remove bread from pans and continue to cool until ready to slice. To store, wrap in clear wrap. This bread will keep fresh for several days.
* Note: if using all-purpose flour add ¼ teaspoon baking soda and ¼ teaspoon baking powder
Recipe from: chloesblog.bigmill.com