I found some beautiful organic strawberries in my Idaho Albertsons and made this bread that I created many years ago. Why is it the BEST Strawberry Bread? I use a lot less sugar than most strawberry bread recipes, good fats are added from your favorite vegetable oil, it's mostly whole wheat and strawberries are pumped into the batter but also the glaze!
Oh...and it tastes delicious and has a great texture!
1 1/3 cups whole wheat flour + 2/3 cup unbleached white flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups diced strawberries
2 tablespoons unbleached white flour
GLAZE: 1 cup powdered sugar, 1 tablespoon melted butter, 1/4 cup finely diced strawberries, 1/8 teaspoon each vanilla paste/extract and almond extract
Preheat oven to 350-degrees. Coat three mini loaf pans (6” x 3”) or one, 9 x 5-inch loaf pan with cooking spray or brush with vegetable oil.
In mixing bowl, beat together the sugar, milk, oil, egg, vanilla and almond extract on medium speed until well blended. In a medium bowl, whisk the flours together with the baking powder and salt. Add this flour mixture to the wet ingredients in mixing bowl and beat on low just until combined.
In a small bowl, toss 2 cups diced strawberries with 2 tablespoons of flour to coat them well. With a spatula, fold the strawberries into the batter.
Fill each mini loaf pan with a third of the batter (about 1 1/8 cups each). Bake until toothpick inserted in the center comes out clean (about 40 minutes for mini loaves or 50-55 minutes for one large loaf). After 10 minutes, remove the loaves from the pans to cool completely.
Meanwhile for the glaze, combine all of the ingredients together in a medium bowl and stir with a mini spatula or spoon until the glaze is pink and a perfect glaze consistency. When bread is cool, spread the glaze on top of each of the loaves. ENJOY!