One of our most well known plans is our coated cherry bread. What's more, it never bombs that each time I share an image or video of that fast bread on Facebook, somebody says, "This would be astounding with strawberries!". So… right away, we've taken that much-adored cherry bread and transformed it into a speedy bread formula utilizing crisp strawberries. What's more, you were correct… it is phenomenal!
New natural product can be dubious to work with on the grounds that it adds a great deal of dampness to the bread. Finely diced strawberries worked delightfully right now. We utilized around 2 cups of little strawberry pieces. I for the most part say the more natural product, the better, so now and again we've included around 2 1/2 cups of organic product. Also, it thoroughly works, yet the bread can be soggy to such an extent that it nearly self-destructs with that much natural product. Is that actually an issue? You choose. Anyplace between 2-2 1/2 cups of organic product should work fine and dandy.
Recollect similarly as with every speedy bread to not over blend the hitter. Blend the wet fixings well, at that point blend in the dry fixings just until they are consolidated. At that point tenderly crease in the strawberries.
- For the Bread:
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1/2 cup oil
- 1 large egg
- 1 teaspoon vanilla extract or almond extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder** (see notes)
- 1/4 teaspoon salt
- 2 cups diced strawberries
- 2 tablespoons all-purpose flour
- For the Glaze:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 1/3 cup finely diced strawberries
- 1/2 teaspoon vanilla extract or almond extract
- 1-2 tablespoons heavy cream or milk** (optional)
- Preheat the oven to 350 degrees.
- In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
- Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
- To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.
- Once the bread is cool, spread the glaze on top of the bread. Slice and serve.
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