You don't want to miss this really fast Strawberry Bread which is permeated with fresh, ripe strawberries in every bite. This quick bread needs only a bowl, a whisk, and a few measuring utensils, this goes together in literally minutes. This, along with Snickers Brownies are perfect baking projects with children. Don't forget to look...
You don't want to miss this really fast Strawberry Bread which is permeated with fresh, ripe strawberries in every bite. This quick bread needs only a bowl, a whisk, and a few measuring utensils, this goes together in literally minutes. This, along with Snickers Brownies are perfect baking projects with children. Don't forget to look at the variations below for more quick breads that are equally easy. Recipe Ingredients BACK ROW: Flour, strawberries, oil MIDDLE ROW: Red food coloring, egg + egg yolk, granulated sugar FRONT ROW: Baking soda, baking powder, salt Variations 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) Be sure to see the recipe card below for the full ingredients list and instructions. Step by Step Instructions Step 1. Place the strawberries in the food processor or blender. Step 2. Puree the strawberries until smooth. Step 3. Combine the oil and the sugar in a medium size bowl. Step 4. Whisk together. Step 5. Whisk in the egg and the yolk. Step 6. Add the strawberry puree to the bowl and whisk in. Step 7. Combine the flour, baking soda, baking powder, and salt. Whisk to mix. Step 8. Add the flour to the wet ingredients. Step 9. Whisk the flour in until completely combined. The batter at this point will seem a little insipid looking. Step 10. To correct this, red food coloring can be added to perk it up. Step 11. Pour the batter into the prepared pan and bake as instructed. Recipe FAQ's Why is called quick bread? Quick breads are faster and easier to make that yeast raised breads because they depend upon baking powder and baking soda to rise. They are often mixed in one bowl and baked immediately. What are some other types of quick breads? Muffins, biscuits, scones, cornbread, tortillas, and popovers. Can quick bread recipes wait to be baked? No. You want to get them into the oven as soon as they are smoothed in the pan. Baking powders being sold are double acting which means that they half of the leavening starts acting as soon as it is mixed with liquid, the remainder is activated by heat. For the best texture and height, have the oven preheated and pop them in as soon as they are in the pans. Expert Tips 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 1/4 teaspoon white or cider vinegar to 1/2 cup hot water. It should fizz or bubble if it's good. If not, replace it. Baking powder: Pour 1/4 cup really hot tap water over 1/2 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. Other Quick Breads You're Sure to Love Love this recipe or any other on my site? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card & consider leaving a review in the comments further down, thanks!  Star ratings help people discover my recipes online. Your support means a great deal to me Strawberry Bread You don't want to miss this really fast Strawberry Bread which is permeated with fresh, ripe strawberries in ev
ery bite. This is a quick bread that needs only a bowl, a whisk, and a few measuring utensils, this goes together in literally minutes. 1 cup granulated sugar (200 grams or 7 ounces)1/2 cup canola or vegetable oil1 cup strawberry puree, from about 8 ounces fresh strawberries1 1/2 cups all-purpose flour (210 grams or 7 1/3 ounces)1/2 teaspoon baking soda1/4 teaspoon baking powder1/4 teaspoon saltRed food coloring as needed, optional 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.Whisk the oil and sugar in a medium size bowl until combined.Add the egg and yolk, whisking well.Whisk in the strawberry pureeCombine 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 foilCool 10 to 15 minutes before turning it out onto a rack to cool completely. 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. 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 1/4 teaspoon white or cider vinegar to 1/2 cup hot water. It should fizz or bubble if it's good. If not, replace it. Baking powder: Pour 1/4 cup really hot tap water over 1/2 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. BreadAmerican
