Strawberry Bread - dessert you can eat for breakfast!
Daniel | June 8, 2008
This isn’t your typical “Dough!” entry. I’d envisioned “Dough!” as being more about bread as food, not bread as dessert. However, Costco had huge containers of strawberries and mom offered to split them with me, and right then I knew what the next bread article was going to be.
I also dried some in the dehydrator (along with some bananas) to use in my breakfast cereal mix. I’m getting ahead of myself. The breakfast cereal is an article for Vegetarian week.
This is what’s known as a “quick bread” - generally, when I think of quick bread I think of sweet, dessert style bread. They tend to be pretty simple to make. Mix all dry ingredients, mix all wet ingredients, then mix those 2 mixtures.
Strawberry bread is no exception. First, here’s what you’ll need:
* 2 cups fresh strawberries
* 1 cup whole wheat flour
* 2 cups all purpose flour
* 1 cup splenda,
* 1 cup white sugar
* 1 tablespoon ground cinnamon
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1&1/2 cups no sugar added applesauce
* 4 eggs, beaten
* 1 cup chopped pecans
Once you have all of that together, do this:
1. Preheat oven to 350 degrees F (175 degrees C). Use a canola based non-stick spray to grease two 9 x 5 inch loaf pans.
2. Prepare strawberries by washing and removing tops. Dice into largeish chunks 3/4 of a cup, then puree the remaining strawberries.
3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend apple sauce, eggs and strawberry puree. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans and diced strawberries. Divide batter into pans.
4. Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.
Makes 2 loaves!
