For this month’s #Twelve Loaves linky party, the theme is berries. Now I don’t normally make bread with berries, so I needed to find a recipe that I would like – not an easy task since I’m kind of picky. As it happens, I found this recipe on Taste of Home and both my husband and I liked it. The bread is sweet and moist with a lovely flavor. I’ll definitely make this again.
It was a little odd with the frozen strawberries was that there seemed to be more liquid than strawberries but it turned out well, so who am I to question? Also, the spread can be used on regular toast or bagels.
Yield: 2 Loaves Cook Time: 50 minutes
- 2 10 ounce packages frozen and sweetened sliced strawberries, thawed (I couldn’t find this size, so I bought 16 ounce packages and saved the extra)
- 3 cups flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 1 cup canola oil (I substituted olive oil)
- 3 ounces macadamia nuts, optional (I skipped the nuts)
- 1 8 ounce package cream cheese, softened
- 3 tablespoons strawberries
Step 1: For the bread: Preheat oven to 350 degrees. Spray two 8 by 4 inch loaf pans with cooking spray. Drain the strawberries. Set 1/4 cup of the strawberry juice aside. Set 3 tablespoons of the berries aside to be used for the spread.
Step 2: Mix the flour, sugar, salt and baking soda in a large bowl. In a medium bowl, mix together the eggs, oil, 1/4 cup of juice and the remaining berries. Stir the wet ingredients into the dry ingredients to create a stiff batter. Do not over mix. If using, fold in the nuts.
Step 3: Divide the batter evenly and place in the loaf pans. Bake for 50 to 55 minutes. When done, a toothpick inserted in the bread will come out clean.
Step 4: For the spread: While the bread bakes. Soften the cream cheese in the microwave in small increments. Beat the 3 tablespoons of strawberries set aside earlier into the cream cheese. Keep the spread in the refrigerator until ready to serve.
Storing: Store loaves in a sealed plastic container or covered with plastic wrap.
Recipe from Taste of Home by Pat Stewart, Lees Summit, Missouri.
Look at what our very talented #TwelveLoaves bakers have created this April!
- Lemon Blueberry Bread by Alice at Hip Foodie Mom
- Yoghurt Scones With Cranberries by Rossella at Ma che ti sei mangiato
- Raspberry Quick Bread by Holly at A Baker’s House
- Mixed Berry Bread by Renee at Magnolia Days
- Raspberry Danish by Liz at That Skinny Chick Can Bake
- Strawberry Cinnamon Swirl Bread by Paula at Vintage Kitchen
- Berry Oatmeal Muffins by Roxana at Roxana’s Home Baking
- Strawberry Monkey Bread by Lora at Cake Duchess
- Berry Breakfast Bread by Dionne at Try Anything Once
- Strawberry Scones by Karen at Karen’s Kitchen Stories
We would love to have you join our #TwelveLoaves group; it’s easy!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your Bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this April 2013 posted on your blog by April 30, 2013.
You are next… Click here to enter
Lora launched this Twelve Loaves this past May and there have been many wonderful recipes shared since then. I haven’t participated from the beginning but it’s been fun the past few months that I have participated.
Check out what we have been busy baking!
May theme: Focaccia
June theme: Corn Rolls
July theme: Challah
August theme: Summer Fruit
September: Say CHEESE!
October: Seeds, nuts and grains
November: Autumn Fruits: Apples and Pears
December: Boozy Bread
January: Clean Slate
February: Open Challenge
March: Holiday Breads
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See what’s freshly baked for #TwelveLoaves on the growing Pinterest board.
This post may also be entered in the following linky party. Click the button below to see the other great posts in the blog hop.