Strawberry Nut Bread
The recipe below is from The Bob's Red Mill Baking Book. It has been altered ever-so-slightly to use margarine instead of butter, for a dairy-free treat.
Forget pre-packaged fruit bars. This nutty, fruity bread is a healthy breakfast treat, made even better spread with cream cheese (think strawberries and cream). Or enjoy it on a warm summer day, when strawberries are in full bloom, with an ice cold glass of lemonade. This wonderful recipe comes from the Bob's Red Mill Baking Book.
Forget pre-packaged fruit bars. This nutty, fruity bread is a healthy breakfast treat, made even better spread with cream cheese (think strawberries and cream). Or enjoy it on a warm summer day, when strawberries are in full bloom, with an ice cold glass of lemonade. This wonderful recipe comes from the Bob's Red Mill Baking Book.
Author: Bob's Red Mill
Serves: 1 loaf (10 slices)
Ingredients
- 2 pints Strawberries, hulled
- 1 cup Evaporated Cane Juice
- 5 Tbsp Margarine, softened
- 2 large Eggs
- 1 cup White Flour, Unbleached
- ¾ cup Whole Wheat Pastry Flour
- 1½ tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ tsp Cinnamon (Ground)
- ⅓ cup Rice or Soymilk
- ½ cup Walnuts-Baker’s Pieces
Instructions
- Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan, or line it with parchment paper.
- Place half of the strawberries in a blender and puree. Add enough strawberries to make 1 cup of puree. Set aside the rest of the strawberries. Pour the puree into a saucepan, bring to a boil, and cook stirring constantly for 1 minute. Remove the puree from the heat and cool. Slice the remaining strawberries.
- In a large bowl, cream the sugar, margarine, and eggs. In a separate bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon.
- Add one-third of the flour mixture to the butter and egg mixture, and incorporate, then add half the milk and incorporate. Repeat until all of the flour and milk is added, then fold in the strawberry puree, sliced strawberries and walnuts.
- Pour the batter into the prepared pan and bake for about 1 hour, or until a tester comes out clean. Let the bread rest for 5 minutes, then remove it from the pan and cool it on a wire rack.
Notes
This recipe also contains: Cholesterol 230mg, Total Carbohydrate 42g, Dietary Fiber 3g, Sugars 22g and Protein 6g.
Nutrition Information
Serving size: 1 slice Calories: 280 Fat: 11 grams (saturated fat 4.5 grams)
