{"id":29778,"date":"2023-02-24T02:10:00","date_gmt":"2023-02-24T07:10:00","guid":{"rendered":"https:\/\/lakelandgazette.info\/news\/?p=29778"},"modified":"2023-02-05T21:12:25","modified_gmt":"2023-02-06T02:12:25","slug":"quick-strawberry-bread","status":"publish","type":"post","link":"https:\/\/lakelandgazette.info\/news\/2023\/02\/24\/quick-strawberry-bread\/","title":{"rendered":"<strong>Quick Strawberry Bread<\/strong>"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">One of our most popular recipes is our glazed cherry bread. And it never fails that every time I share a picture or video of that quick bread on Facebook, someone says, \u201cThis would be amazing with strawberries!\u201d. So\u2026without further ado, we\u2019ve taken that much-loved cherry bread and turned it into a quick bread recipe using fresh strawberries. And you were right\u2026it is fantastic!<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"959\" sizes=\"auto, (max-width: 1110px) 100vw, 1110px\" src=\"https:\/\/i0.wp.com\/lakelandgazette.info\/news\/wp-content\/uploads\/2023\/02\/strawberry-bread-recipe-1.jpg?resize=640%2C959&#038;ssl=1\" alt=\"\" class=\"wp-image-29779\" srcset=\"https:\/\/i0.wp.com\/lakelandgazette.info\/news\/wp-content\/uploads\/2023\/02\/strawberry-bread-recipe-1.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/lakelandgazette.info\/news\/wp-content\/uploads\/2023\/02\/strawberry-bread-recipe-1.jpg?resize=200%2C300&amp;ssl=1 200w\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\"><strong>Bread with Fresh Strawberries<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fresh fruit can be tricky to work with because it adds a lot of moisture to the bread. Finely diced strawberries worked beautifully in this recipe, though. We used about 2 cups of small strawberry pieces. I usually say the more fruit, the better, so at times we\u2019ve added about 2 \u00bd cups of fruit. And it totally works, but the bread can be so moist that it almost falls apart with that much fruit. Is that really a problem? You decide. Anywhere between 2-2 \u00bd cups of fruit should work just fine.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remember as with all quick breads to not over mix the batter. Mix the wet ingredients well, then mix in the dry ingredients just until they are combined. Then gently fold in the strawberries.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The exact baking time will depend on not only the size and shape of the pan, but also if the pan is glass or metal. It should take *about* 50-55 minutes to bake. Be careful not to open the oven too much when it is baking or the bread could fall in the middle. Peek in with the oven light on until it \u201clooks\u201d done, then test it with a toothpick.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Grease and flour the loaf pan (or&nbsp;<a href=\"https:\/\/thebestcakerecipes.com\/cake-release-recipe\/\" target=\"_blank\" rel=\"noreferrer noopener\">use cake release<\/a>) so that the bread comes out from the pan easily. Allow the bread to cool in the pan about 15-2o minutes and turn it out onto a wire rack to cool completely.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Strawberry Glaze&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We used \u2153 cup of freshly diced strawberries in this powdered sugar glaze. A couple of tips about the glaze:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Allow the bread to cool completely before you add the glaze or it will melt everywhere.<\/li>\n\n\n\n<li>We didn\u2019t need any milk or cream to make the glaze spreadable, but it may depend on the juiciness of your strawberries. The glaze will be very thick and look like it is not mixing up, but if you keep mixing, it should create a nice creamy pink glaze as shown below. If it doesn\u2019t, add milk or heavy cream 1 tablespoon at a time. The glaze will soften as it sits too since the sugar pulls out juices from the strawberries. Keep this in mind when adding milk and don\u2019t add too much!<\/li>\n\n\n\n<li>If you\u2019d like less calories per slice, make \u00bd a recipe of the glaze and just drizzle it overtop. We make enough to make it a thick icing because\u2026well..we love frosting!<\/li>\n\n\n\n<li>Because of the fresh fruit in the glaze, you\u2019ll want to store the bread in the refrigerator.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>FOR THE BREAD:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3\/4&nbsp;cup&nbsp;granulated sugar<\/li>\n\n\n\n<li>1\/2&nbsp;cup&nbsp;milk<\/li>\n\n\n\n<li>1\/2&nbsp;cup&nbsp;oil<\/li>\n\n\n\n<li>1&nbsp;large&nbsp;egg<\/li>\n\n\n\n<li>1&nbsp;teaspoon&nbsp;vanilla extract&nbsp;or almond extract<\/li>\n\n\n\n<li>2&nbsp;cups&nbsp;all-purpose flour<\/li>\n\n\n\n<li>2&nbsp;teaspoons&nbsp;baking powder**&nbsp;(see notes)<\/li>\n\n\n\n<li>1\/4&nbsp;teaspoon&nbsp;salt<\/li>\n\n\n\n<li>2&nbsp;cups&nbsp;diced strawberries<\/li>\n\n\n\n<li>2&nbsp;tablespoons&nbsp;all-purpose flour<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>FOR THE GLAZE:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2&nbsp;cups&nbsp;powdered sugar<\/li>\n\n\n\n<li>2&nbsp;tablespoons&nbsp;melted butter<\/li>\n\n\n\n<li>1\/3&nbsp;cup&nbsp;finely diced strawberries<\/li>\n\n\n\n<li>1\/2&nbsp;teaspoon&nbsp;vanilla extract&nbsp;or almond extract<\/li>\n\n\n\n<li>1-2&nbsp;tablespoons&nbsp;heavy cream or milk**&nbsp;(optional)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Instructions<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\">\n<li>Preheat the oven to 350 degrees.<\/li>\n\n\n\n<li>In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.<\/li>\n\n\n\n<li>In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.<\/li>\n\n\n\n<li>Pour the bread batter into a greased 9\u2033x5\u2033 bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.<\/li>\n\n\n\n<li>To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.<\/li>\n\n\n\n<li>Once the bread is cool, spread the glaze on top of the bread. Slice and serve.&nbsp;<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>One of our most popular recipes is our glazed cherry bread. And it never fails that every time I share a picture or video of that quick bread on Facebook,&hellip; <\/p>\n","protected":false},"author":1,"featured_media":29779,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"0","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","inline_featured_image":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"wpai_generated_summary":"","footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"dois","default_image_id":71799,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false},"categories":[3772],"tags":[4460],"class_list":["post-29778","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-quick-strawberry-bread"],"jetpack_publicize_connections":[],"_links":{"self":[{"href":"https:\/\/lakelandgazette.info\/news\/wp-json\/wp\/v2\/posts\/29778","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lakelandgazette.info\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lakelandgazette.info\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lakelandgazette.info\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lakelandgazette.info\/news\/wp-json\/wp\/v2\/comments?post=29778"}],"version-history":[{"count":0,"href":"https:\/\/lakelandgazette.info\/news\/wp-json\/wp\/v2\/posts\/29778\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lakelandgazette.info\/news\/wp-json\/wp\/v2\/media\/29779"}],"wp:attachment":[{"href":"https:\/\/lakelandgazette.info\/news\/wp-json\/wp\/v2\/media?parent=29778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lakelandgazette.info\/news\/wp-json\/wp\/v2\/categories?post=29778"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lakelandgazette.info\/news\/wp-json\/wp\/v2\/tags?post=29778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}