Strawberry Bread II

This recipe for strawberry bread is a quick and easy way to make a delicious breakfast or snack. The bread is moist and flavorful, with a hint of sweetness from the strawberries. It’s perfect for busy mornings when you need something quick and satisfying.


  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, separated
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon almond extract
  • 10 ounces frozen strawberries, thawed and drained (reserve juice)


1. Preheat oven to 350 degrees F (175 Degrees C).

2. In a large bowl, cream together butter or margarine, sugar, and almond extract. Separate eggs, and beat in egg yolks one at a time until light and fluffy. Sift flour, baking powder and soda into creamed mixture, and mix thoroughly. Stir in 1/4 cup strawberry juice. Fold in strawberries.

3. In another bowl, beat egg whites until stiff then fold it into the strawberry batter you created earlier.

4 Lightly grease a 9 x 5 inch glass loaf pan with waxed paper lining the inside of it then pour your mixture gently into the mold taking care not to overfill it

5 Drop pan onto countertop lightly a few times so that any air bubbles present will rise to the surface and pop 6 Bake for 50 to 60 minutes or until tester comes out clean when inserted into center of loaf 7 Let bread cool for 15 minutes while still in pan before attempting to remove wire rack to finish cooling

See also  Pumpernickel Bread II

Nutrition Facts

  • Calories: 2200
  • Fat: 100g
  • Saturated fat: 60g
  • Unsaturated fat: 40g
  • Trans fat: 0g
  • Cholesterol: 300mg
  • Sodium: 2800mg
  • Potassium: 3600mg
  • Carbohydrates: 260g
  • Fiber: 10g
  • Sugar: 120g
Strawberry Bread II

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