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Strawberry Bread II

Rated as 4.28 out of 5 Stars

"My oldest son got this recipe in home economics class in Jr. High years ago, and it is delicious."
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Ingredients

servings 230
Original recipe yields 12 servings (1 loaf or 12 muffins)

Directions

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  1. Lightly grease a 9 x 5 inch glass loaf pan, and line with greased waxed paper. 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. Fold into strawberry batter. Turn batter into prepared pan. Lightly drop pan to pop any air bubbles.
  4. Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool for 15 minutes in the pan, and then cool completely on a wire rack before slicing.

Nutrition Facts


Per Serving: 230 calories; 8.8 34.9 3.4 56 211 Full nutrition

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Reviews

Read all reviews 17
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I chose to go with this particular recipe because of its simplicity, but I did make two minor changes. I put the whole egg in with the butter/sugar mix and I used 2 cups of freshly sliced and su...

Most helpful critical review

There is something missing from this recipe. The batter was so dry I ended up adding liquid so it actually WAS batter. I think the author just missed something like oil or milk. After I played w...

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I chose to go with this particular recipe because of its simplicity, but I did make two minor changes. I put the whole egg in with the butter/sugar mix and I used 2 cups of freshly sliced and su...

This is really good. I used fresh strawberries and mashed about 1/2 pint in with the butter, then I added a 1/4 c orange juice. I used another pint of fresh berries instead of the frozen. My ...

Very good! I chose to make this into muffins vs. bread. I also used fresh strawberries vs. frozen that I let sit in a little sugar in order to produce their own juice. I did find the batter to...

There is something missing from this recipe. The batter was so dry I ended up adding liquid so it actually WAS batter. I think the author just missed something like oil or milk. After I played w...

My changes were fresh strawberries instead of frozen (we live in central florida), vanilla instead of almond and a ripe banana. Super good and moist, I did four mini loaves,and the three i cut ...

I followed this recipe exactly (EXCEPT I added a little extra almond extract by accident) and it was delicious! Moist, flavorful, with a nice crust. My hubby loved it, so I guess I'll make this ...

Love it! Followed the recipe except used fresh strawberries that I sugared and reserved the juice from that. I used about 2-1/2 cups of fresh strawberries, sliced, added about 2 Tbsp of sugar ...

These muffins were good. I used fresh strawberries and a 1/4 c of orange juice as some other people have suggested.

These muffins had a great strawberry flavor. IF your batter is too dry just add in more strawberry juice. I used all the juice from the dethawed strawberries. I would also recommend mixing the s...