Friday, May 27, 2011

Strawberry Season!

Here is a new recipe that I found:

Strawberry Swirl Bread!

As you can see, I doubled this recipe and figured that it might work stretched out among 3 loaf pans because it overflowed and made a mess on the bottom of my stove! :( Live and learn. :)

Sorry for the blurry photo - it was 10pm at night and I was tired and in a hurry.

The taste is really good! It's a nice moist strawberry bread with a hint of cinnamon.

Strawberry Swirl Bread

  • 1 3/4 cups flour

  • 1 1/2 cups sugar

  • 1 tsp. baking soda

  • 1 tsp. cinnamon

  • 1/2 tsp. salt

  • 1/4 tsp. ground nutmeg

  • 1/2 cup margarine, melted

  • 1 egg, beaten

  • 1 cup fresh or frozen (not in syrup) strawberries, mashed

  • 1/3 cup water


  • 1 (8 oz.) package cream cheese, softened

  • 1/4 cup sugar

  • 1 egg, beaten

Make swirl first. Mix all ingredients together until smooth. Set aside. Grease and flour one 9x5 loaf pan. Preheat oven to 350 degrees F. Make bread. Combine dry ingredients. Combine strawberries, margarine, egg, and water. Mix strawberry mixture into dry ingredients just till moistened. Pour all but 2 cups into prepared loaf pan. Pour cream cheese swirl mixture over strawberry batter: top with reserved strawberry batter. Cut through batter with a knife to create swirl. Bake 1 hour and 10 minutes. Cool on wire rack for 10 minutes, remove from pan, cool completely before cutting. Store tightly wrapped in plastic in refrigerator. Keeps several months if wrapped well and frozen.

You could probably make this into a coffee cake and bake it in a 9x13 pan.


1 comment:

  1. I LOVE this blog Heather!!! I had no idea about it! I will be using some of these recipes!! Im now a follower......see you soon! Nina