Strawberry Tea Bread Recipes

Steps:

• Grease and flour a 9 x 5 inch pan well. Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, sift together sugar, flour, cinnamon, salt, and baking soda.
• In a smaller bowl, beat the eggs and oil. Stir in pecans and strawberries. Add egg mixture to the sifted ingredients, and stir until just combined.
• Bake for 1 hour, or until tester inserted in the center comes out clean.

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.

Steps:

• In a bowl, gently toss together the strawberries, almonds and 1/4 cup of the flour; set aside.
• In a large bowl, beat the butter with the sugar until light and fluffy; beat in the eggs, one at a time.
• Beat in the almond extract.
• Stir together the remaining flour, baking powder, baking soda, salt, cinnamon and nutmeg; stir into the butter mixture alternately with the buttermilk, making three additions of the flour mixture and two of buttermilk.
• Gently fold in the strawberry mixture.
• Spoon into 2 greased and floured 8x4-inch loaf pans.
• Bake in a 350°F oven for about 1 hour or until a cake tester inserted in the centre comes out clean.
• Let cool in the pans on racks for 10 minutes.
• Remove from the pans; let cool completely in racks.

Steps:

• Preheat oven to 350 degrees. In a bowl, combine flour, baking soda, salt, cinnamon and sugar, mixing well; set aside.
• In another bowl, combine eggs, butter, strawberries and pecans; add to dry ingredients, mixing well.
• Pour batter into two greased and floured 5-by-9-inch loaf pans.
• Bake 1 hour. Cool in pans before turning out.
• Serve at room temperature with cream cheese.

Steps:

• In a large bowl, combine flour, baking soda, sugar, cinnamon and salt. Add egg, egg whites and oil; stir just until moistened. Fold in strawberries and nuts. Spoon into two greased 8x4-in. loaf pans. , Bake at 350° for 70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack.

Steps:

• In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour.
• Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn't boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour.
• Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier.
• Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain.
• Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes.
• While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners' sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth.
• If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Combine flour, salt, cream of tartar, and baking soda in a bowl; set aside.
• Stir strawberry jam and buttermilk together; set aside.
• Combine sugar, butter, vanilla extract, and lemon juice in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with strawberry jam mixture, mixing just until blended. Fold in walnuts.
• Divide batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 15 minutes. Remove from pans onto cooling racks.