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August 8, 2011
Streusel-Topped Strawberry Bread
Breads & Muffins
Prep time:
15 minutesCooking time:
45 minutes“Make an extra loaf of this fruity quick bread for an inexpensive grab-and-go breakfast. Thinly slice, then top with a flavored cream cheese spread or peanut butter for a boost of protein.”
Ingredients
Serves 16
- 3 cups all--purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 4 eggs
- 1 1/4 cups vegetable oil
- 2 (10-ounce) packages frozen sliced strawberries, thawed and drained
- 1 cup chopped pecans
- STREUSEL TOPPING:
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 4 tablespoons butter, cut into 8 pieces
Directions
1
Preheat oven to 375°F. Grease 2 loaf pans. Stir together flour, sugar, baking soda, salt and cinnamon in a large mixing bowl. Make a well in center of mixture.
2
Combine eggs, oil, strawberries and pecans in a small bowl. Add to dry ingredients; stir well. Divide batter between loaf pans.
3
For streusel topping, combine brown sugar and flour in a small bowl. Cut butter in with a pastry blender or 2 knives until mixture is crumbly.
4
Sprinkle streusel over each loaf. Bake until a toothpick inserted in center comes out clean, about 45 minutes. Cool loaves in pans for about 10 minutes. Remove from pans. Cool completely.
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Cookin' xpress!
Cookin' xpress!
Heavy batters can be difficult to test for doneness by just using a toothpick. Instead, check to see if the bread has pulled away from the sides of the pan during baking-then you will know if it is done.
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