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.


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.


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.


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.


  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!

  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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