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Strawberry Bread
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Servings
1 loaf
Servings
1 loaf
Strawberry Bread
Print Recipe
Servings
1 loaf
Servings
1 loaf
Ingredients
Servings: loaf
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease a 9x5 inch aluminum loaf pan with butter.
  3. Mix the dry ingredients: In a large bowl, whisk the flour, baking soda, and salt until evenly combined.
  4. Mix the wet ingredients: In another large bowl, mix the egg and sugar until evenly combined. Whisk the oil, buttermilk, vanilla extract, and lemon zest until evenly mixed.
  5. Gradually, add the wet ingredients to the dry ingredients, whisking as you pour just until there are no lumps as best as you can. Try not to overmix.
  6. Toss most of the diced strawberries with flour (reserve about 3 tablespoons for later). Gently, fold in prepared strawberries into the batter.
  7. Pour batter into the prepared pan. Top with the remaining diced strawberries, gently pushing them down into the batter but letting them still be visible. This will make the bread more beautiful.
  8. Bake for about 55-60 minutes, or until a toothpick inserted in the middle comes out clean, and until golden brown. At 40 minutes into baking, cover with foil to prevent it from browning too much. Tip: don't open the oven too many times while baking or the bread will not rise properly.
  9. Let cool slightly and slice. The strawberries inside will look a bit pale, which is normal.
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Strawberry Muffins
Print Recipe
Strawberry Muffins
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat oven to 400°F. Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners.
  2. In a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended.
  3. In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries.
  4. Using a large spoon, gently fold ingredients just until moist. Do not over mix.
  5. Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2 teaspoon sugar, if desired.
  6. Bake 20 to 25 minutes.
  7. Makes 12 muffins
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    almond apple apricot basil bean beets brussel sprouts carrots corn cranberry cranberry bean cucumber fava bean green bean honey lemon olive oil onion orange peach pear pepper persimmon pumpkin raspberry squash strawberry tomato watermelon zucchini