Holiday Strawberry Bread Recipes

CHRISTMAS STRAWBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 5x9 inch loaf pans.
• In a bowl, mix the flour, baking soda, salt, and cinnamon. In a separate bowl, beat together the 1 3/4 cups strawberries, 2 tablespoons strawberry extract, eggs, sugar, and oil. Gradually beat the flour mixture into the strawberry mixture. Transfer to the prepared loaf pans.
• Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean. Cool on wire racks.
• In a saucepan, mix the 1/4 cup strawberries with syrup, sugar, water, and 1 tablespoon strawberry extract. Bring to a boil, and stir constantly until sugar is dissolved, about 5 minutes. Pour over the bread while still warm.

STRAWBERRY BREAD

Steps:

• In a large bowl, combine flour, baking soda, sugar, cinnamon and salt. Add egg, egg whites and oil; stir just until moistened. Fold in strawberries and nuts. Spoon into two greased 8x4-in. loaf pans. , Bake at 350° for 70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack.

HOLIDAY STRAWBERRY BREAD

Steps:

• In a large mixing bowl stir all the dry ingredients together.
• Make a "well" in the center of the mixture.
• Pour the strawberries, oil and eggs into the hole.
• Mix by hand until all the ingredients are thoroughly combined.
• Add the food coloring if desired.
• Pour the batter into 2 greased and floured 9 x 5 x 2-1/2" loaf pans.
• Bake at 350° for 1 hour or until tests done.
• Cool.
• You can use smaller size loaf pans for more loaves. Reduce cooking time.

HOLIDAY SEASON CRANBERRY BREAD

Steps:

• Sift flour, sugar, baking powder, salt and soda into large bowl and set aside.
• Add 2 tablespoons melted butter to 3/4 cup freshly squeezed orange juice.
• Add beaten egg to orange mixture and add to dry ingredients.
• Mix until dry ingredients are moistened.
• Stir in chopped nuts and cranberries.
• Turn into (greased and floured) 9 x 5 x 3 inch loaf pan.
• Bake at 350 degrees for 55 minutes to 1 hour.
• Let stand 24 hours before slicing.
• This recipe freezes very well - I usually wrap first in Saran Wrap, then wrap it in aluminum foil and then place in zip-lock bags - I generally take out of the freezer the night before serving, if possible.
• Delicious plain or with butter or cream cheese spread on it.