Ok, Ok…This is the Last Recipe Post Today…;)

Hello Friends,

This just looked so tasty!! I would tweak some things to a bit healthier choices and what would fit our food allergies. But if we make it, we can also adjust the recipe to our health needs!! FUN!!!

Enjoy!!!

k

Strawberry Bread

The recipe for this fruit-swirled quick bread comes from a reader, Debbie Cascio-van Hees, from the Netherlands.

It calls for fresh strawberries, but you can substitute thawed frozen berries.

Softened cream cheese is a delicious spread.

by Martha Stewart
Strawberry Bread
  • PREP 10 MINS
  • TOTAL TIME 1 HOUR 10 MINS
  • YIELD Serves 8

INGREDIENTS

  • 5 tablespoons plus 1 teaspoon unsalted butter, softened, plus more for pan
  • 1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 large eggs

DIRECTIONS

  1. STEP  1 Prepare 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.
  2. STEP  2 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.
  3. STEP  3 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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