Tuesday, March 15, 2016

{lightened up} Strawberry Bread

Four years ago, I shared a recipe for strawberry bread that has become a family favorite in our house. It's something I look forward to baking when strawberry season begins here in Florida. Over the spring and summer months, I probably make it at least twice a month. It's just that good. 

Last month, our neighbors brought over these gorgeous strawberries that were freshly picked. I knew right away that I was going to make strawberry bread with them. Unfortunately, I was out of pretty much all my baking ingredients when I went to make it. So, I used what I had on hand and decided to attempt a lightened up version of our favorite bread. 

The result was amazing, just as good as the first recipe. Enjoy it for breakfast, lunch or even an afternoon snack. Bake some and share it with neighbors. Whatever you do, just make this recipe...you won't regret it! 

3 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 cup white sugar
1 cup + 1 TBS brown sugar 4 eggs, beaten
 1 c. applesauce 
1/4 c. oil
2 cups fresh chopped strawberries
Optional- 1/4 cup chopped walnuts

In large bowl, combine first 6 ingredients, except set aside the extra tablespoon of brown sugar. Add egg and oil; mix well.
Stir in berries until evenly distributed - batter will be
thick. Grease & flour two 9" loaf pans and divide batter evenly into
Topping: Sprinkle the remaining tablespoon of brown sugar over the top of the bread before baking. This is also the time to add the chopped nuts if you desire as well. 

Bake at 350 approx. 1 hour. Cool in pans 10 min. Invert onto
wire rack to cool completely.

To make mini loaves, follow the same directions above and back for about 40 minutes or until the edges are brown and a toothpick comes out clean. 

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