STRAWBERRY BREAD
This is wonderful hot or cold, for breakfast or as a dessert. A definite family favorite!
Provided by Allrecipes
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans.
- Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.
- Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
- Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.
Nutrition Facts : Calories 281 calories, Carbohydrate 31.2 g, Cholesterol 31 mg, Fat 16.6 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 161.5 mg, Sugar 17.6 g
STRAWBERRY STREUSEL LOAF
Such a delicious strawberry loaf, it makes about 12 servings, and is so very tasty for every to have with tea or coffee -
Provided by Chef mariajane
Categories Quick Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Grease a 9 x 5-inch loaf pan.
- STREUSEL: Blend walnuts, sugar, cinnamon and shortening until crumbly; reserve.
- LOAF: Stir brown sugar with oil until combined. Beat in eggs, evaporated milk and vanilla untl smooth. In a separate bowl, mix flour with baking powder, cinnamon, baking soda and salt. Add the flour mixture to the milk mixture; stir until moistened. Fold in strawberries.
- Spread the loaf batter into prepared loaf pan. Sprinkle with streusel mix.
- Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes. Remove from pan to a wire rack to cool for 1 hour. Scoop up and replace any fallen streusel. Serve warm or at room temperature.
Nutrition Facts : Calories 225.9, Fat 13.4, SaturatedFat 1.8, Cholesterol 0.6, Sodium 203.5, Carbohydrate 26.1, Fiber 0.9, Sugar 24.4, Protein 1.9
STRAWBERRY STREUSEL CAKE
From Kosher by Design Short on Time. I've been too short on time to try it (!!), but since I don't want to lose it, I'm recording it here. I suspect that it would be good with other flavors of jam too. (Maybe raspberry? Apricot?)
Provided by Sarah Chana
Categories Breakfast
Time 55m
Yield 1 cake
Number Of Ingredients 15
Steps:
- Preheat oven to 357°F Spray a 9.5" springform pan. Set aside.
- Combine flour, sugar, salt, baking powder, cinnamon in a mixer bowl. Add eggs, and beat on medium speed. Add milk, oil, vanilla and beat until smooth.
- Pour batter into prepared pan. Spoon the strawberry jam over the batter. Use a knife or spatula to make shallow swirls to ripple the jam into the cake batter.
- To make streusel topping: Put all the ingredients into a medium bowl and use your fingers to pinch it all together until you get coarse crumbs. Sprinkle all over the cake.
- Bake uncovered for 45 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool for a few minutes before removing the sides of the pan. Cool completely and slice.
Nutrition Facts : Calories 4430.2, Fat 164.4, SaturatedFat 62.4, Cholesterol 640.3, Sodium 2622.3, Carbohydrate 682.8, Fiber 17.4, Sugar 341.4, Protein 58.2
BLUEBERRY STREUSEL LOAF CAKE
Everything you love about a sweet, juicy blueberry muffin exists in this sliceable, streusel-topped loaf. Baking it at a higher temperature for the first 20 to 25 minutes helps achieve a crisp topping, while finishing it at a lower temperature helps ensure a moist center. This recipe calls for fresh blueberries, but frozen work, too. If you use frozen, don't thaw them first, and keep in mind that they may release additional liquid during baking, which will add more color to the loaf. One final tip: Tossing the fresh or frozen berries in a little flour before stirring them into the batter helps keep them suspended so that each and every slice is evenly studded with blueberries.
Provided by Erin Jeanne McDowell
Categories snack, breads, cakes, dessert
Time 1h30m
Yield One 9-inch loaf
Number Of Ingredients 20
Steps:
- Make the streusel: In a medium bowl, stir the flour, oats, sugar, baking powder, cinnamon and salt together to combine. Add the cubed butter and toss until each cube is fully coated in flour.
- Cut the butter into the flour mixture with your hands or a pastry cutter until the mixture forms large clumps. Refrigerate while you make the batter.
- Heat the oven to 400 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
- Make the cake: In a medium bowl, toss the blueberries with 1/4 cup/30 grams all-purpose flour. In another medium bowl, whisk the remaining 2 cups/260 grams flour with the baking powder, baking soda and salt to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg, and mix well to combine. Scrape down the sides of the bowl, then add the vanilla and mix to combine.
- Add half of the flour mixture, then mix on low speed to combine. With the mixer still running, add the buttermilk in a slow, steady stream and mix until fully combined. Add the remaining flour mixture and mix until just combined.
- Remove the bowl from the mixer and, using a silicone spatula, fold in the blueberries (and any remaining flour in the bowl with them) by hand until they are evenly distributed throughout the batter.
- Pour half of the batter into the prepared pan and spread it into an even layer. Crumble half of the streusel on top in an even layer. Pour the remaining batter into the loaf pan, spread into an even layer and crumble the remaining streusel on top. The loaf pan will be just over 3/4 full. Place it on a parchment-lined baking sheet.
- Transfer the loaf to the oven and bake for 20 to 25 minutes, until the bread has risen about 1/2 inch above the edge of the loaf pan. Lower the temperature to 325 degrees and bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes, tenting the loaf with foil if it's browning too quickly.
- Set the cake on a wire rack and let cool in the pan for 15 to 20 minutes, then run an offset spatula around the outside edge and gently unmold the cake onto a wire rack. Cool completely before slicing and serving.
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RECIPE - STRAWBERRY STREUSEL BREAD - ONE HUNDRED …
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