June 30, 2011

Strawberry Bread with Lemon Icing

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Have you ever had real strawberries - I mean real, real strawberries? I'm talking small, straight from the farm, red all the way through strawberries. I thought I had eaten good strawberries, but I had no idea what I was missing until I had some from the CSA produce at work. They tasted so....strawberry-y and were nothing short of amazing.



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We got so many delicious little strawberries from the CSA at work that we were worried we wouldn't be able to finish them all. So I took on the challenge of incorporating lots and lots of strawberries into a baked good to share at lunch.


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I experimented with a recipe for strawberry bread, and it came out just perfect. It's sweet without being too sweet, and it highlights the delicious flavor of the strawberries wonderfully. I added a touch of lemon glaze to the top because I felt it needed a little bit of flavor contrast. I made a second loaf without the glaze, which served as a tasty breakfast loaf.

This bread would also be perfect for if you have strawberries that are a little mushy but you don't want to throw them away.


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Some notes:

- Be sure to grease the pan well before pouring the batter in, as the cooked strawberries tend to stick.

- If you want this less sweet, just add less sugar!

- For an even lighter version, try substituting some of the oil with applesauce.



2 comments :

  1. Looking forward to making this later in the day!! I am going to add some blueberries.....a much lighter Independence Day dessert than the traditional flag cake decorated with blueberries and strawberries and a whole lot easier to bring to a picnic. Happy 4th!

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  2. Great recipe! I just baked up some for tomorrow's breakfast but could not resist cutting off a slice this evening. Yum.

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