strawberry bread

This easy Strawberry Banana Bread recipe is made with greek yogurt instead of oil or butter. It&#039;s loaded with fresh strawberries and easy to prep and bake!

Strawberry Banana Bread

all-purpose flour

cinnamon

baking soda

baking powder

salt

eggs

sugar

Greek yogurt

banana

strawberries

walnuts

Preheat the oven to 350°F, and line a loaf pan with parchment paper overhanging on the sides.

In a large bowl, combine the flour, cinnamon, baking soda, baking powder and salt. Whisk together until well combined; set aside.

In another large bowl, whisk together the wet ingredients including the eggs, sugar, Greek yogurt, and mashed banana until well combined. Gently fold in the diced strawberries and walnuts.

Pour the dry ingredients into the wet ingredients and stir gently. Do not overmix.

Transfer the batter into the prepared loaf pan, spreading it out evenly, and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to get too brown, cover it with a sheet of aluminum foil after 35 minutes.

Remove from oven, and let it cool for about 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

https://content.jwplatform.com/videos/UTdUls1h.mp4

This easy Strawberry Banana Bread recipe is made with greek yogurt instead of oil or butter. It's loaded with fresh strawberries and easy to prep and bake!

This strawberry banana bread is bursting with fresh berries and sweet bananas. It is moist and keeps well.

strawberries,

bananas,

brown sugar

all purpose flour

tsp baking powder

tsp baking soda

tsp table salt

eggs, room temp

tsp pure vanilla extract

salted butter, melted

Preheat oven to 350F, with rack on lower middle. Grease and flour a glass 8&#215;5&#8243; loaf pan.

In a bowl, gently toss strawberries with the granulated sugar, coating all strawberries with sugar. Let sit.

In large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

In separate bowl, beat eggs until slightly foamy. Add vanilla, brown sugar, and melted butter (not too hot.) Add in the macerated strawberries and mashed bananas.

Using rubber spatula, gently fold flour mixture into the egg/butter mixture, just until dry ingredients are moistened.

Scrape batter into prepared pan. Bake about 1 hour to 1.5 hours, or until toothpick in center comes out almost clean, with just a few moist crumbs attached.

Let bread cool completely in pan on wire rack prior to slicing. Overnight works best. 

It IS awesome! love the mild flavour of the strawberries in combo with the banana!

Excellent change from our usual banana bread.  I crossed my fingers with my substitutes: 1:1 used gf flour, and vegan margarine and stevia instead of 1/4c granulated sugar.  Also added raisins and walnuts because husband 'needed' them.  Also I had 3 overripe bananas so had to use them all! Thank you for a new favourite!

This recipe is delicious and was a success for me. Thank you!

This was AMAZING!! I omitted the white sugar and it was sweet enough for us!

https://content.jwplatform.com/videos/9kyyIJr7.mp4

Easy One-Bowl Apple Cake Recipe comes together in a pinch. All natural, nothing artificial, and tastes incredible. This cake is a keeper you’ll want all year round.

Easy One-Bowl Apple Cake

This strawberry banana bread is packed with fresh strawberries! This is an easy, no-mixer quick bread recipe you&#x27;re going to love!

light brown sugar, packed

oil oil

sour cream (lite is okay;

vanilla extract

all-purpose flour,

salt,

mashed ripe bananas (about 2 large or 3 small bananas)

strawberries, all-purpose flour

Preheat oven to 350F. Spray one 9×5-inch loaf...

Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note – Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.

To a large bowl, add the the first...

To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.

Add 1 1/4 cups flour, baking powder, baking...

Add 1 1/4 cups flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.

Add the bananas and fold gently to combine.

Add the strawberries tossed in 3 tablespoons flour...

Add the strawberries tossed in 3 tablespoons flour and fold gently to combine. Batter should be on the thicker side. If it’s not, you may wish to add up to 1/4 cup additional flour. All bananas and strawberries vary in their moisture content and the consistency of batters will vary. The berries will release water into batter during baking and it’s better to err on the side of a thicker than thinner batter by adding additional flour if you deem it necessary.

Turn batter out into the prepared pan ,...

Turn batter out into the prepared pan , smoothing the top lightly with a spatula.

Bake for about 55 to 65 minutes (I...

Bake for about 55 to 65 minutes (I baked 60 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.*

Allow bread to cool in pan for about...

Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

Bread will keep airtight at room temperature for...

Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Easy fresh strawberry quick bread recipe. This strawberry bread will make your house smell like heaven. Try this delicious quick bread recipe and pair with a cup of tea or coffee.

Fresh Strawberry Bread

vegetable oil

buttermilk ((no substitutions))

lemon

Preheat oven to 350 degrees F.

Grease a 9x5 inch aluminum loaf pan with butter.

Mix the dry ingredients: In a large bowl, whisk 2 cups all-purpose flour, baking soda, and salt until evenly combined.

Mix the wet ingredients: In another large bowl, mix the egg and sugar until evenly combined. Whisk the oil, buttermilk, vanilla extract, and lemon zest until evenly mixed.

Gradually, add the wet ingredients to the dry ingredients, whisking as you pour just until there are no lumps as best as you can. Try not overmix.

Reserve about 3 tablespoons of strawberries for later and set aside. Toss the remaining diced strawberries with 1 1/2 tablespoons all-purpose flour. Gently, fold in the floured strawberries into the batter.

Pour batter into the prepared pan. Top with the reserved 3 tablespoons of diced strawberries, gently pushing them down into the batter but letting them still be visible. This will make the bread more beautiful.

Bake for about 55-60 minutes, or until a toothpick inserted in the middle comes out clean, and until golden brown. At 40 minutes into baking, cover with foil to prevent it from browning too much. Tip: don't open the oven too many times while baking or the bread will not rise properly.

Let cool slightly and slice. The strawberries inside will look a bit pale, which is normal.

Strawberry bread is fluffy, soft, and moist, packed with farm-fresh strawberries. Simple, sweet, and delicious, perfect for a summer brunch.

Strawberry Bread

all-purpose flour (250 grams)

milk (240 grams)

vegetable oil (70 grams)

Preheat oven to 350 F. Lightly grease a 9x5-inch loaf pan (1 lb. loaf pan) with cooking oil.

In a large bowl, combine all the dry ingredients including flour, baking soda, baking powder, sugar, ground cinnamon and salt. Whisk together until evenly distributed and set aside.

In a medium bowl, whisk to combine all the wet ingredients including milk, oil, egg and vanilla extract.

Pour the wet mixture into dry flour mixture and fold together using a rubber spatula until just combined and no dry ingredients is visible. Do not overmix. Overmixing will make the bread denser and firmer.

Fold in the chopped strawberries until evenly mixed. Do not overmix.

Pour the batter into the prepared loaf pan and bake for 55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean.

Let cool in the pan on a wire cooling rack for 10-15 minutes. Then invert to remove the loaf.

Serve warm or at room temperature. Drizzle with a vanilla bean glaze or honey if desired. 

Wonderful healthy strawberry bread made gluten free thanks to almond flour and oat flour and packed with a boost of protein thanks to siggi’s strawberry yogurt. This fluffy and moist strawberry bread is naturally sweetened with maple syrup for the perfect brunch treat or snack. Add a luscious strawberry glaze if you’d like!

Fresh Strawberry Shortcake Bread with Strawberry Glaze

Wet ingredients:

maple syrup

(5.3 ounce) container siggi’s strawberry or vanilla yogurt

almond extract

Dry ingredients:

almond flour

oat flour

Mix-ins:

strawberries + 1 tablespoon oat flour

For the strawberry lemon glaze:

strawberry jam

lemon juice,

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.

To make the strawberry glaze: in a small bowl mix together the powdered sugar, strawberry jam and lemon juice until well combined and smooth. Add more lemon juice to thin the glaze if you’d like. Pour over cooled bread then cut into 10 slices. Enjoy!

Moist, tender, and flavorful, you will fall in love with this Strawberry Bread recipe. It&#039;s loaded with diced strawberries and topped with a sweet, delicious glaze.

sugar ((150 grams))

milk ((120 milliliters))

vegetable oil ((120 mL))

all-purpose flour ((255 grams))

strawberries ((230 grams))

sugar ((120 grams))

milk

Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with baking spray.

In a medium bowl, whisk together the sugar, milk, oil, egg, and vanilla. In another medium bowl, stir together 2 cups of flour, baking powder, and salt. Add the flour mixture to the sugar mixture and stir until just combined.

In a small bowl, combine strawberries and 2 tablespoons flour, tossing to coat strawberries. Fold the strawberries into the batter. Pour the batter into the prepared loaf pan.

Bake for 55 to 60 minutes or until a wooden pick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and cool completely on a wire rack.

For the Bread:

Place the strawberries in a small bowl and mash. Stir in the powdered sugar and milk. Spoon over the cooled bread. Let stand for 30 minutes or until the glaze sets before serving.

For the Glaze:

Super moist strawberry quick bread is mixed together in a snap. Drizzle it with a sweet vanilla glaze and get ready to indulge.

Glazed Strawberry Bread

(250 grams) all-purpose flour (spooned & leveled)

egg,

(150 grams) granulated sugar

(50 grams) packed light or dark brown sugar

(240 milliliters) buttermilk

(80 milliliters) vegetable oil (or canola; or melted coconut oil)

flour

(120 grams) confectioners’ sugar

Tablespoons (30 milliliters) heavy cream or milk

Preheat oven to 350°F (177°C). Spray a 9&#215;5-inch loaf pan with nonstick spray. I prefer a dark metal loaf pan, which seems to help brown quick breads more evenly.

Make the bread: 

In a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined. Set aside. In a medium bowl, whisk the egg, granulated sugar, and brown sugar together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the buttermilk, oil, and vanilla. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Try very hard not to overmix, which will result in a tough textured bread. Fold in the strawberries.

Bake the bread for 50 minutes to 1 hour. I cover the bread loosely with aluminum foil after 30 minutes to prevent the top from getting too brown. Poke the center of the bread with a toothpick at 50 minutes. If it comes out clean, the bread is done. If it comes out wet, bake longer. Oven times will vary between ovens. My bread took 58 minutes exactly. Allow bread to cool completely in the pan on a wire rack before glazing and slicing. 

Make the glaze

Whisk the confectioners&#8217; sugar, vanilla, and cream together until combined and creamy. Drizzle over bread immediately before serving. Bread stays fresh covered tightly at room temperature for up to 1 week. Bread&#8217;s flavor and moisture are intensified on day 2!

A neighbor brought over some freshly picked strawberries, so I made a couple batches of this bread for both of us to enjoy - so delicious!

This is super moist and tender strawberry bread, filled to the brim with fresh summer berries. I usually make the quick bread with melted coconut oil, but a neutral oil like vegetable oil works too. Drizzle the cooled bread with creamy vanilla icing.

Easy Strawberry Bread

(50 grams) packed brown sugar

(180 milliliters) buttermilk, at room temperature*

(80 milliliters) vegetable oil coconut oil

(60 grams) confectioners’ sugar, sifted

Tablespoon (15 milliliters) heavy cream or milk

Preheat oven to 350°F (177°C). Grease an 8&#215;4-inch loaf pan like this one or this one with nonstick spray. Set aside.

In a large bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Set aside.

In a medium bowl, whisk the egg, granulated sugar, brown sugar, and buttermilk together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the oil and vanilla.

Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Avoid over-mixing. Gently fold in the strawberries. Pour/spoon batter into prepared loaf pan.

Bake for 55–70 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. All ovens vary, so begin checking every 5 minutes around the 55-minute mark.

Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. Remove bread from the pan and place the loaf directly on the wire rack to cool completely.

Make the icing

Whisk the icing ingredients together. (I usually use heavy cream, which promises a thick icing.) Drizzle over bread before slicing.

Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week. Icing seeps into the top of the strawberry bread over time, so expect the tops of the slices to become a little moist.

pecans

eggs, lightly beaten

Preheat the oven to 350°.  Lightly grease two light-colored loaf pans with non-stick cooking spray.

In a large bowl, whisk together the flour, salt, sugar, baking soda, and cinnamon until combined. Stir in the pecans, strawberries, oil, and eggs. Mix until just combined. Do not overmix.

Pour into the loaf pans and bake 55 minutes to 1 hour, or until a toothpick inserted into the center of the loaves comes out clean.

Made with fresh fruit, this easy, moist strawberry bread is a delicious and easy treat. It's loaded with diced strawberries and topped with a sweet strawberry glaze! The perfect summer recipe for enjoying strawberries!

cups (260 grams) all-purpose flour

tsp baking powder

tsp salt

(112 grams) unsalted butter, melted

cup (207 grams) sugar

tsp vanilla extract

lemon juice

¼ cup (60 milliliters) milk

cups (270 grams) diced strawberries (about 1 lb)

heavy cream

(115 grams) powdered sugar

Preheat oven to 350°F (180°C). Grease a 9×5 loaf pan very well with non-stick baking spray.

In a medium size bowl, combine the flour, baking powder and salt.

Combine the melted butter and sugar, then add the eggs and vanilla extract and mix together until well combined.

Add the lemon juice and milk and mix together until well combined.

Add the dry ingredients to the wet ingredients and mix just until combined. Don’t over-mix.

Pour the batter into the loaf pan and bake for 60-65 minutes, or until a toothpick inserted in the middle comes out clean.

Remove the loaf from the oven and allow to cool for about 10 minutes, and then remove to a cooling rack to cool completely.

To make the icing, add the diced strawberries to a medium sized bowl. Mash with a fork or a muddler, then add 1 tablespoon of heavy cream.

Add the powdered sugar and whisk together until well combined. It may start out thick and seem like it won’t come together, but it should. Add additional cream, a teaspoon at a time, if needed to get a spreadable icing consistency.

Pour/spread the icing over the cooled bread.

Store in an air-tight container. You can store it at room temperature for about 24 hours, and refrigerate it after that for another 2-3 days. The icing on top will add moisture, so expect it to be quite moist on top.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1720535721/flracryeq9coyog94bah.mp4

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