The recipe below, which comes from the out-of-print Keepsake Quilting™ Cookbook, which was published as a charitable fund-raiser in 2001, calls for baking two loaves of quick bread with whole strawberries. We decided to chop up the strawberries and make just one loaf plus 12 muffins, baking the muffins about half as long as the loaf. Betsy S., who is quite the baker, used pastry tips and the strawberry cream cheese to turn the sweet muffins into pretty cupcakes. So, if you want a recipe that is great for breakfast, teatime or party time, this strawberry-bread recipe is just the thing.
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Strawberry Bread
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| 3 cups flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon cinnamon |
1 teaspoon salt 4 eggs 1 cup vegetable oil 2 (10-ounce) packages frozen strawberries, thawed |
Combine the flour, sugar, baking soda, cinnamon and salt in a bowl and mix well. Beat the eggs in a mixing bowl. Add the oil and strawberries and mix well. Stir the flour mixture into the strawberry mixture gradually and mix well. Pour the batter into 2 greased loaf pans. Bake at 350 degrees for 55 to 65 minutes or until a wooden pick inserted in the center comes out clean. Cool the loaves in the pans on wire racks for 15 minutes. Turn the loaves onto wire racks to cool completely. Serve with strawberry cream cheese.
Yield: 2 loaves (12 servings)
I have made this bread many times with fresh berries and it turns out very well. You may never use frozen again!
Is the cupcake fabric still available? I typed cupcake in the search box but it didn’t come up. Thank you.
Hi Wanda,
The cupcake fabrics will be up on our website by the end of next week, so be sure to check back then!
Happy quilting,
Betsy