Strawberry Bread
I live in New Jersey, in the true “Garden State” area of the state and as such, there are farms and farmers markets all over the place. Last weekend, I visited my favorite NJ farm, Donaldson Farms, where strawberry self-picking season was in full force.
I left the farm with a trunkful of gorgeous, ripe, juicy strawberries, way too much for a family of two to eat fresh, so I opted to make strawberry bread with lemon-flavored icing with some of the berries. This bread is ultra-moist, berry-packed and delicious on its own or used in a strawberry shortcake with whipped cream, as we did.
Bread ingredients:
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ tsp. salt
- ¼ tsp. baking powder
- ½ tsp. baking soda
- 1 large egg
- ⅓ cup vegetable oil
- 3-ounce container of strawberry Greek yogurt
- 2 Tbsp. milk
- 1 cup sliced strawberries
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- Mixer Ingredients
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- Folding Berries
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- Unbaked Bread
Icing ingredients:
- 1 cup powdered sugar
- ½ tsp. pure vanilla extract
- 1 Tbsp. lemon juice
- 2 Tbsp. milk
Bread directions:
- Preheat oven to 325 degrees.
- Coat a 9”x5” loaf pan with cooking spray (or grease).
- In the bowl of an electric mixer, combine the flour, sugar, salt, baking powder, baking soda, egg, oil, yogurt and milk on low speed until just combined. Using a rubber spatula, incorporate the strawberries – don’t overmix, you want big strawberry chunks in the bread.
- Transfer the bread mixture to the loaf pan and bake for 55 minutes, or until no longer wiggly in the center of the bread (test 5 minutes before the proposed baking time of 55 minutes). Allow the bread to cool on a wire rack in the pan, then unmold onto a serving platter.
Lemon Icing
Icing directions:
In a small bowl, add all the icing ingredients and whisk until smooth. Drizzle over the bread.
8 servings.
Enjoy – Veronique
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