There’s something incredibly satisfying about baking your own bread at home, especially when it’s as tasty and fruity as this Strawberry Bread. This bread is a real treat – it’s sweet, moist and packed full of fresh strawberries. The strawberries give the bread a wonderful flavor and a beautiful pink hue that’s sure to impress anyone who sees it. This recipe is one of my favorites for a reason – it’s surprisingly easy to make and the result is absolutely delicious. Every time I bake this bread, my kitchen is filled with the wonderful aroma of strawberries and cinnamon – a scent that’s sure to get you in the baking mood. It’s the perfect bread for breakfast, brunch, or even as a sweet treat in the afternoon. Trust me, once you’ve tried this strawberry bread, you’ll find yourself making it again and again!
Ingredients
- 2 c. flour
- 2 c. sugar
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 4 eggs, beaten
- 1 1/4 c. vegetable oil
- 2 pkg. (10 oz.) frozen strawberries, thawed and chopped
Baking Instructions
- Preheat oven to 350°.
- Combine dry ingredients in large bowl. Form a shallow well in center of mixture and add remaining ingredients.
- Stir well.
- Spoon mixture into two greased and floured loaf pans.
- Bake 1 hour.
- Cool 10 minutes in pans.
Calorie: 250
Total cooking time: 1 hour 20 minutes
Difficulty level: Easy
Strawberry Bread: A Sweet Symphony in the Kitchen
I’ve always had a love-hate relationship with baking. I love the final product (who doesn’t love a good slice of homemade bread?), but the process can sometimes feel like a chaotic symphony, with flour and sugar as the unruly orchestra members. But when it comes to this Strawberry Bread, I’ve got to say, it’s worth every note.
First Movement: The Dry Ingredients
As I stood in my kitchen, I took a moment to appreciate the simplicity of the task at hand. Two cups of flour, two cups of sugar, a teaspoon of baking soda, and a teaspoon of cinnamon. Four humble ingredients that were about to become something spectacular. And by spectacular, I mean the kind of delicious you can only get when you combine sugar and flour in quantities that would make a dietitian weep.
Second Movement: The Wet Ingredients
After forming a well in the middle of my dry ingredients (which felt a bit like playing in a sandbox), it was time to introduce the rest of the gang. Four beaten eggs, a generous amount of vegetable oil, and the pièce de résistance—two packages of thawed, chopped frozen strawberries. Now, let me tell you, there’s something strangely satisfying about beating eggs. It’s like they’re the punching bags of the culinary world. And don’t even get me started on the strawberries. They’re the divas of this performance, demanding to be thawed and chopped before they will grace us with their presence.
Third Movement: Stir It Up
With all the ingredients in the bowl, it was time to stir. Stirring is a delicate art. Go too fast, and you’ll end up with a flour cloud that makes your kitchen look like a winter wonderland. Too slow, and you’re left with a lumpy mess that even your dog would turn his nose up at. The key is to find that sweet spot, a stirring rhythm that’s just right. It’s like conducting that unruly orchestra, only this time, it’s a rock concert in your mixing bowl.
Fourth Movement: The Baking
Now came the part that always sends a shiver of anticipation (and a little dread) down my spine. Spooning the mixture into two greased and floured loaf pans and popping them into a preheated oven. There’s something terrifyingly exciting about committing your creation to the fiery depths of an oven. It’s like sending your kids off to college. You’ve done your best, and now it’s up to them (and the oven) to make something of themselves.
Finale: The Cooling
An hour later, with the intoxicating aroma of strawberry bread wafting through my home, I pulled the golden loaves from the oven. But don’t be fooled, my friends. This is not the end of our symphony. Oh no, we still had the cooling to contend with. Those tantalizing ten minutes of waiting, of letting the bread cool in the pans, while your taste buds impatiently tap their little feet.
And there you have it, my friends. The sweet symphony of Strawberry Bread, from start to finish. It’s a baking experience that’s part chaos, part art, and entirely delicious. So, grab your conductor’s baton (or rather, your wooden spoon), and step into your kitchen. It’s time to make some music of your own.
