How to Make Strawberry Bread II - A Step-by-Step Guide

Strawberry bread is a delightful and versatile treat that is perfect for breakfast, brunch, or as a sweet snack. This recipe for Strawberry Bread II takes the classic quick bread to the next level with the addition of fresh strawberries and a hint of almond flavor. The result is a moist, tender bread with a burst of sweet and tangy berry flavor in every bite.

Whether you have an abundance of fresh strawberries on hand or simply want to indulge in a delicious baked treat, this recipe i...

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Ingredients

  • ½ cup butter, softened
  • 1 cup white sugar
  • 2 eggs, separated
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon almond extract
  • 1 (10 ounce) package frozen strawberries - thawed, drained and juice reserved

Information

  • Servings: 12
  • Yield: 1 loaf or 12 muffins

  • Lightly grease a 9 x 5 inch glass loaf pan, and line with greased waxed paper. Preheat oven to 350 degrees F (175 Degrees C).
  • In a large bowl, cream together butter or margarine, sugar, and almond extract. Separate eggs, and beat in egg yolks one at a time until light and fluffy. Sift flour, baking powder and soda into creamed mixture, and mix thoroughly. Stir in 1/4 cup strawberry juice. Fold in strawberries.
  • In another bowl, beat egg whites until stiff. Fold into strawberry batter. Turn batter into prepared pan. Lightly drop pan to pop any air bubbles.
  • Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool for 15 minutes in the pan, and then cool completely on a wire rack before slicing.
  • Nutrition

    230 cal.

    • Total Fat: 9g
    • Saturated Fat: 5g
    • Cholesterol: 56mg
    • Sodium: 211mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 1g
    • Total Sugars: 18g
    • Protein: 3g
    • Vitamin C: 10mg
    • Calcium: 36mg
    • Iron: 1mg
    • Potassium: 70mg