Some cosmetic changes in preparation for larger site changes in the works.

Close
Marianne

Strawberry Bread...this is good toasted with a little butter for breakfast...

Veteran Member
1539 posts
Joined: Apr 10, 2006

Options

Posted to Thread #15321 at 2:07 pm on Jun 29, 2009

STRAWBERRY BREAD (PENZEY'S SPICES RECIPE)

1 1/2 cups fresh strawberries, sliced (about 1
pint with a few left over)
1 cup granulated sugar, divided
1 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
2 eggs
1/2 tsp. vanilla extract
1/2 cup melted butter (one stick)

Preheat oven to 350 degrees. Lightly grease and flour a standard glass (8x5") loaf pan. Rinse, core and slice the strawberries, place in a small bowl and sprinkle with 1/2 cup sugar. In a large bowl, blend together the remaining sugar, flour, baking powder, baking soda, salt and cinnamon. In a medium bowl, beat the eggs until foamy, then add the vanilla extract and melted butter. Make sure the melted butter isn't too hot-just barely melted. Stir in the strawberries. Combine the two mixtures, blending only until the dry ingredients are moistened. Scrape the batter into the pan and bake for 60-70 minutes, until a toothpick inserted in the center comes out clean. Remove the pan from the oven and cool on a wire rack for 20 minutes before removing the bread from the pan.

Amanda, I'd use the two cups of berries you have. A few more won't hurt a thing. I've made this recipe many times, and it always turns out good. What wouldn't with all that butter?


"A brandy for the Chef!"


Other messages in this thread: