A delicious springtime bread made with fresh strawberries.
Course Bread
Cuisine All-American
Keyword quick bread, Strawberry
Servings 16servings
Calories 248kcal
Author Lynn / Turnips 2 Tangerines
Equipment
2- 8 x 4-inch loaf pans
Ingredients
3eggs
2cupssugar
1 1/2cupsvegetable oil
1 1/2cupsmashed strawberries
1teaspoonvanilla extract
3cupsall-purpose flour
2teaspoonsground cinnamon
2teaspoonsbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
Powdered Sugar Glaze:
1cupsifted powdered sugar
1tablespoonmilkplus additional if needed
1/2teaspoonvanilla extract
few drops red or pink food coloring
Instructions
Glaze:
Combine powdered sugar, 1 tablespoon milk and vanilla or almond extract. Stir in additional milk, 1 teaspoon at a time, until of drizzling consistency. Add a few drops of red or pink food coloring to tint pink. Stir well. Set aside.
Bread:
Grease and lightly flour two 8 x 4 x 2 inch loaf pans
In a large bowl, beat eggs with an electric mixer on medium high speed for 4 to 5 minutes, until thick and lemon-colored. Add granulated sugar; beat about 1 minute longer. Add oil and almond or vanilla extract; beat just until combined. Fold in mashed strawberries. Set aside.
Stir together flour, cinnamon, baking powder, baking soda, and salt. Add dry ingredients to strawberry mixture, stirring just until moistened. Divide batter evenly between prepared pans.
Bake at 350º for 50 minutes for or until toothpick inserted in the center comes out clean. Cool in pans 10 minutes. Loosen edges with a narrow metal spatula. Remove bread from pans; cool completely on wire rack. Wrap and store overnight before slicing.
Unwrap bread, drizzle with pink powdered sugar glaze.