PERFECT STRAWBERRY AND OATMEAL BREAD
Fresh strawberries make this delicious bread so flavorful. I tried to make this bread as healthy as possible... (I'm on a health kick right now) and I think it came out great!
Provided by mommyluvs2cook
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with some oil.
- Stir all-purpose flour, whole wheat flour, oats, white sugar, brown sugar, flax seeds, cinnamon, baking powder, and salt together in a large bowl.
- Whisk oil, eggs, and yogurt in a smaller bowl. Stir into the flour mixture just until combined, using hands if batter is very thick. Fold in strawberries. Pour into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 52.8 g, Cholesterol 47 mg, Fat 16.9 g, Fiber 4.1 g, Protein 6.4 g, SaturatedFat 2.8 g, Sodium 235.4 mg, Sugar 28.4 g
OATMEAL STRAWBERRY BREAD
I came up with this bread late one night because I had too many strawberry that were about to go bad. I love it. This works equally well with fresh or frozen strawberries.
Provided by Kat
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 3h5m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 7x3 inch loaf pans.
- Stir together the flour, 1 1/2 cups rolled oats, sugar, cinnamon, baking powder, and salt in a large mixing bowl. In another bowl, whisk together the vegetable oil and eggs; stir into flour mixture until just moistened. Fold in strawberries. Pour into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of rolled oats.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool the strawberry bread in the pans for 5 minutes before cooling completely on a wire rack.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 34.8 g, Cholesterol 31 mg, Fat 15.1 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 150.1 mg, Sugar 18 g
GRANDMA'S OATMEAL BREAD
My grandmother made this bread for special occasions, and it's remained a family favorite. The aroma of it always brings hungry appetites to the table. -Marcia Hostetter, Canton, New York
Provided by Taste of Home
Time 55m
Yield 2 loaves (8 slices each).
Number Of Ingredients 10
Steps:
- In a small bowl, combine the boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large bowl, dissolve yeast in warm water. Stir in the molasses, brown sugar and 1 cup flour. Beat until smooth. Stir in oat mixture and enough remaining flour to make a stiff dough. , Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball. Cover and let rest for 10 minutes; Shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 30-35 minutes (cover loosely with foil if top browns too quickly). Remove from pans to wire racks to cool.
Nutrition Facts : Calories 247 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 307mg sodium, Carbohydrate 52g carbohydrate (13g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY OATMEAL BREAD
Let the aroma of cinnamon fill your house as this outrageously strawberry-y flavored bread bakes!
Provided by Jenni K
Categories Other Breads
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350. Grease 2 loaf pans.
- 2. Mix dry ingredients (using only 1 1/2 cups of the oats) in a large bowl.
- 3. In a different bowl, whisk eggs and mix in strawberry puree.
- 4. Add the wet ingredients into the dry ingredients and mix until just moistened.
- 5. Fold in sliced strawberries.
- 6. Pour into the prepared loaf pans. Sprinkle each with 1 Tbsp of oats.
- 7. Bake 50-60 minutes until a toothpick inserted in the center comes out clean. Cool 5 minutes in the pans, then turn out and cool completely on a wire rack.
STRAWBERRY BREAD
My husband and I are strawberry lovers, so each spring we pick about 30 quarts. This recipe makes two delicious loaves. One we eat right away; the other we freeze and pull out when family comes to visit.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves.
Number Of Ingredients 9
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.
Nutrition Facts :
STRAWBERRY BREAD
The recipe for this fruit-swirled quick bread comes from Debbie Cascio-van Hees, a reader from the Netherlands. It calls for fresh strawberries, but you can substitute thawed frozen berries. Softened cream cheese is a delicious spread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter an 8-by-4-inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.
- In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.
- Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.
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STRAWBERRY BREAD WITH STRAWBERRY GLAZE | AMBITIOUS KITCHEN
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5/5 (33)Calories 240 per servingCategory Breakfast, Gluten Free, Snack
- Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper and spray the pan with nonstick cooking spray.
- In a large bowl, mix together the eggs, maple syrup, yogurt, vanilla extract, almond extract and coconut oil until smooth.
- Next add dry ingredients to wet ingredients: almond flour, oat flour, baking soda and salt. Mix everything together with a wooden spoon until well combined.
- Mix the diced strawberries + 1 tablespoon oat flour in a medium bowl. Fold the diced strawberries into the batter. Pour batter into the prepared loaf pan and bake for 35-45 minutes or until the tester comes out clean. Allow bread to cool in the pan for 10 minutes before removing and transferring to a wire rack to finish cooling. Make sure the bread is completely cool before you add the icing.
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Category Healthy Quick Bread RecipesCalories 243 per servingTotal Time 2 hrs 20 mins
- Preheat oven to 350°F. Coat an 9-by-5-inch loaf pan with baking spray; set aside. Finely mash strawberries in a large bowl with a potato masher. Add egg, 2/3 cup brown sugar and 1/4 cup melted butter; whisk to combine. Add all-purpose flour, 1/2 cup whole-wheat flour, 1 teaspoon cinnamon, baking powder, 1/2 teaspoon salt and lemon zest; stir until well combined. Spoon the batter into the prepared pan.
- Combine oats and the remaining 1/3 cup brown sugar, 3 tablespoons melted butter, 1/2 cup whole-wheat flour, 1/4 teaspoon cinnamon and 1/4 teaspoon salt in a small bowl; mix with a fork until crumbly. Sprinkle evenly over the batter; press gently to adhere.
- Bake until a wooden pick inserted in the center comes out clean, about 55 minutes, loosely covering with foil during the final 15 minutes of cook time to prevent over-browning, if needed. Let the bread cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack, about 1 hour.
- Whisk confectioners' sugar and lemon juice in a small bowl until smooth. Drizzle over the cooled bread.
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