18 Ratings
  • 4 Rating Star 8
  • 5 Rating Star 8
  • 2 Rating Star 1
  • 3 Rating Star 1

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

v monte
Servings:
12
Max Servings:
12
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Ingredients

Directions

  • 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).

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  • 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.

  • 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.

  • 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

229.95 calories; 3.38 g protein; 34.9 g carbohydrates; 1.05 g dietary-fiber; 17.87 g sugars; 8.79 g fat; 5.16 g saturated-fat; 55.67 mg cholesterol; 295.7 IU vitamin-a-iu; 2.04 mg niacin-equivalents; 0.03 mg vitamin-b6; 9.61 mg vitamin-c; 46.04 mcg folate; 35.99 mg calcium; 1.29 mg iron; 8.28 mg magnesium; 70 mg potassium; 211.21 mg sodium; 0.17 mg thiamin; 79.11 calories-from-fat; 60 percent-of-calories-from-carbs; 34 percent-of-calories-from-fat; 5 percent-of-calories-from-protein; 19 percent-of-calories-from-sat-fat


Reviews (17)

Read All Reviews

Most helpful positive review

Anonymous
06/10/2006
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 sugared strawberries....juice and all....and folded them into the other mix. Bake time for an 8x8 pan in my convection oven was 40 minutes. It was our first taste of strawberry bread and it was an instant hit. Unbelievable moist and absolutely delicious.
(29)

Most helpful critical review

Anonymous
04/11/2003
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 with it the muffins came out okay.
(16)
18 Ratings
  • 4 Rating Star 8
  • 5 Rating Star 8
  • 2 Rating Star 1
  • 3 Rating Star 1
Anonymous
06/10/2006
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 sugared strawberries....juice and all....and folded them into the other mix. Bake time for an 8x8 pan in my convection oven was 40 minutes. It was our first taste of strawberry bread and it was an instant hit. Unbelievable moist and absolutely delicious.
(29)
Anonymous
04/11/2003
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 kids loved it and I'll make it again.
(29)
Jillian
10/03/2011
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 be a little on the thick side so I added about 1/4 cup of milk. I also had some shredded coconut on hand so I threw that in for a little added flavor. I baked these in a Texas sized muffin tin and sprinkled the tops with some turbinado sugar for a little extra "crunch" before popping them in the oven. I baked them at 400 for about 23 minutes. Sweet and fruity!
(20)
Anonymous
04/11/2003
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 with it the muffins came out okay.
(16)
Anonymous
03/16/2009
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 were gone quickly after my MOPS steering meeting. Will definitely make again.
(14)
GINAGINA
08/24/2003
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 again!
(12)
Anonymous
03/14/2011
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 and a little water - let stand an hour or more. Took longer to bake - I might try a larger pan next time or put it into mini pans.
(11)
BONF
07/18/2007
These muffins were good. I used fresh strawberries and a 1/4 c of orange juice as some other people have suggested.
(9)
Patricia
12/13/2006
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 strawberries in until there aren't any more big chunks because they stay mushy after baking. They had good flavor but very wet and messy to get out of the pan.
(9)