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2010Summer Moist Strawberry Bread
So I thought you folks might like a recipe! The strawberries were on sale, and so we bought a bunch, but there’s only two of us and though we are Strawberry Devourers, I was worried they would go off before we had a chance to eat them all, so I thought to myself, “I wonder if I could combine two of my favorite foods here. Do people make strawberry bread?” Oh, yes. Yes, they do. So I started making this, realized I was missing crucial ingredients after I’d already started (I do this all the time, and it’s a terrible habit.) and so I had to make a trip to the store twice, (Oh, you better believe it.) in the storm and pouring rain, because I was determined to make this bread. That alone makes the recipe worth sharing. That and, you know, it’s scrumptious! So without further ado, super moist delicious strawberry bread. Enjoy!
What You Need
- 4 cups strawberries (2 cups finely chopped, 2s cup puree)
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups applesauce
What You Do
-
1. Preheat your oven to 350 °F (175 °C) and prepare two 9 x 5 inch loaf pans.
2. Slice and prepare your strawberries, then put them in a medium-sized bowl and combine with your applesauce. Afterwards set them aside for later.
3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Add your strawberry mixture to the flour mixture, blending until dry ingredients are just moistened. DO NOT be a completionist (ahem, like me) and OVER STIR until everything is blended. You’ll ruin the bread. Chunks of flour are encouraged!
4. Divide batter into pans and bake for 50-60 minutes, or until toothpick inserted comes out clean.
Julia
I love this recipe! It was so delish!
Andrew
I was directed here by a vegan friend of mine. I didn’t have applesauce, so I used three bananas that had browned but I didn’t want to throw out. This recipe is great. I plan on freezing one of the loaves because it’s too good to share with work. I cut it before it was totally cooled, and the inside seemed super moist and a little…wet? But it’s all the way done, I double-checked. I guess the strawberries just need a bit to dry out. Still, wonderful. Thanks for sharing.
Sara
If I recall ours did that as well and it was definitely the strawberries. Once it’s been in the refrigerator for a little while (or in your case, the freezer) it will harden and not be wet, but still moist. I’m so glad you liked it. And yay for sharing!
Julia
I just baked this! I didn’t have enough applesauce so I used a half cup of vanilla yogurt. It’s so good!
Veggies Have A Heart » Baking Frenzy: Part 1
[...] will be 2 dedicated to the baking, then 1 or 2 dedicated to the event itself. I baked 4 loaves of moist strawberry bread, 48 pumpkin chocolate chip muffins, and 52 chocolate chocolate-chip walnut cookies (from [...]
Warren
This was an excellent post. Thanks!
Athena
thanks so much!
Athena
the first time i tried this, it was simply delectable. just delicious. thanks so much for this recipe! i’m already planning to make it again tomorrow, as i won’t have family over to devour it all before i can get a good share!
i did not add eggs and it turned out perfectly. though it might have gone a bit quicker with them, i think. ugh i baked them for so long. now i’m wondering how many eggs the recipe used to have!
Sara
I think it was two eggs, actually. When it’s just two of us here at the house bread can go fast so I tend to split it in half once it’s entirely cooled and then pop half in the freezer. After it thaws it’s as good as when it’s first baked.
I’m so glad you liked it! Your blog looks great, as do your homemade cupcakes!
Stephanie
Hi Sara,
I was given a tray (that took up a whole shelf in my fridge!) of strawberries by my boyfriend’s dad. To try and make a dent, I’ve just put two gluten free loaves of this in the oven and I can’t wait to taste the results! I would like to make strawberry muffins too, but it’s only me at the moment. So I will get started on the tedious (?) task of cutting and pureeing the strawberries to put in the freezer for a later date
Sara
Stephanie,
I am so excited for you! I can’t wait to see how they turn out. Don’t forget that you can put a loaf in the freezer once it’s fully cooled and then you won’t have to worry about it going off before you get the chance to finish your first loaf!
Dani
I’m so full of fail. I tried this last night and ruined it because I forgot to add the baking soda to the dry mixture. I even borrowed some from someone and just overlooked it in the instructions. I SUCK AT BAKING.
Attempt number 2 will come tonight, when I will half the ingredients so I only ruin one loaf instead of two.
And Kim…that sounds amazing. I may have to try that…Perhaps once I get this recipe down. Haha.
Sara
Um, not sure how I missed this comment?! Sorry, ignore my last one then! Please let me know how it goes, but let me know if you use banana because I can’t do that since Tom is all allergic pants.
Dani
Did NOT use banana so he could have it! I made it right the second time and it turned out lovely. It was pretty crispy at first, but when I ate it the day after I baked it, after it had been wrapped and in the bread box, it was soft and moist.
Sara
THANK YOU. I will remove it from the recipe. Fantabulous.
Kim
Well, I’m already on a mission to make some GF lemon poppyseed muffins for the hubs tomorrow or else I’d try this, but after I read your little disclaimer about the eggs it immediately catapulted me back to my vegan college days where, in the event that flavors wouldn’t clash, I used bananas as an egg replacer. And it got me thinking… Summer Moist Strawberry BANANA Bread, anyone?!
(Holy run-on, Batman! That was one intense sentence.)
Sara
Unfortunately Tom is allergic to banana, so using it as a replacement is a no go, otherwise a banana probably would have solved the issue. But boy, strawberry banana bread sounds delliiccciouuusss.
Jess
This makes me feel better about spending hours at the grocery store last night trying to figure out a camping meal for 8 people! And thanks for the recipe too!
Sara
Oh yes, I love to browse in the grocery store. It’s probably annoys Tom sometimes because he likes to get in and get out. But I’m so easily distracted!
Dani
I’ll give it a try and let you know how it goes without the eggs. A couple friends have been making bread like maniacs, and I want to give it a try myself.
Thanks for the recipe. It looks amazing!
Sara
Thanks Dani! I’d looove to know how it turns out, though since this comment is late and I have you on Google Buzz, I’m pretty sure it didn’t turn out so well due to leaving out baking soda. Am I correct? =\