I followed the advise of others and doubled the amount of strawberries. I used 1/2 cup olive oil and 3/4 cup low fat sour cream. I also baked it in a bundt pan greased and sprinkled with cinnamon sugar as others have suggested. It was lovely and moist but the flavour of strawberries is very subtle. I would make it again if I had over ripe strawberries to use up.
Another so-good-you-want-to-slap-your-mama recipe! I took the advice of other reviewers to add more strawberries, and it was scrumptious! It’s strawberry season in Louisiana, and this was a great way to use them. I did sub 3/4 cup of applesauce for that much oil, and increased the berries to almost 3 cups. Too much of a good thing is a good thing. I made five mini loaves and passed them out to lucky friends and co-workers.
This was a tasty way to use up strawberries. I substituted applesauce for half the oil, like the others had suggested. I also let the berries soak in milk in sugar before adding to mixture. My batch made FOUR mini loaves.
Pretty good. I will make a couple of changes next time. Add 50% more strawberries and use pumpkin pie spice instead of straight cinnamon. Will bump that up 50% too. Otherwise, mine looked just like the pic. My kids love it.
This is a keeper, next time I will add more strawberries, I didnot have that extra cup to put in. I also baked it in a bunt pan and put a sugar glaze on top. This is great.
FOR THE BREAD:
»3/4 cup granulated sugar
»1/2 cup milk
»1/2 cup oil
»1 large egg
»1 teaspoon vanilla extract or almond extract
»2 cups all-purpose flour
»2 teaspoons baking powder
»1/4 teaspoon salt
»2 cups diced strawberries
»2 tablespoons all-purpose flour
FOR THE GLAZE:
»2 cups powdered sugar
»2 tablespoons melted butter
»1/3 cup finely diced strawberries
»1/2 teaspoon vanilla extract or almond extract.
HOW TO MAKE:
1-2 tablespoons heavy cream or milk** (optional)
US Customary – Metric
HOW TO MAKE:
1-Preheat the oven to 350ºF.
2-In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
3-In a small bowl, toss together the strawberries and the 2 Tbsps. of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
4-Pour the bread batter into a greased 9″*5″ bread pan. Bake at 350ºF for 50 TO 55 mins. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 mins, then remove the bread to a wire rack to cool completely.
5-To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.
6-Once the bread is cool, spread the glaze on top of the bread. Slice and serve.