Strawberry Jam Bread Recipes

STRAWBERRY JAM BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Combine flour, salt, cream of tartar, and baking soda in a bowl; set aside.
• Stir strawberry jam and buttermilk together; set aside.
• Combine sugar, butter, vanilla extract, and lemon juice in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with strawberry jam mixture, mixing just until blended. Fold in walnuts.
• Divide batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 15 minutes. Remove from pans onto cooling racks.

STRAWBERRY JAM

Steps:

• In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

STRAWBERRY-JAM YOGURT BREAD

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-5-by-2 1/2-inch loaf pan. Dust with flour; tap out excess. Sift together flour, baking soda, baking powder, and the salt.
• Put egg whites in the bowl of an electric mixer; beat on medium speed until soft peaks form. Add 1/3 cup plus 1 tablespoon sugar; beat until stiff, glossy peaks form. Transfer meringue to a large bowl.
• Fit mixer with the paddle. Put butter in a clean mixing bowl; mix on medium-high speed until fluffy, 2 to 3 minutes. Add 1/3 cup plus 1 tablespoon sugar and the zest; mix on medium until pale and fluffy, 3 to 4 minutes. Scrape down sides. Reduce speed to low; add yolks, 1 at a time. Mix in vanilla and lemon juice. Mix in flour mixture in three batches, alternating with two batches of yogurt.
• Whisk one-third meringue into batter. Gently fold in remainder with a rubber spatula. Spoon batter into pan.
• Bake until firm to the touch and browned and crisp, about 55 minutes. (If top browns too quickly, tent with foil.) Let cool slightly in pan on a wire rack, about 10 minutes. Run a knife around edges to loosen; unmold. Let cool completely.
• Cut cake horizontally into three layers. Spread half of jam on bottom layer. Top with middle layer. Spread remaining jam on middle layer. Top with third layer. Refrigerate until set, about 2 hours.

STRAWBERRIES 'N' CREAM BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Add sour cream and vanilla; mix well., In another bowl, whisk flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts. , Pour into a greased 8x4-in. loaf pan. Sprinkle with remaining nuts. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.