Strawberry Bread

Dry Ingredients:
3 cups flour (whole wheat works if you prefer)
1 tsp. salt
1 ½ cups sugar
1 tsp. baking soda
1 T. cinnamon


Wet Ingredients:
4 eggs, beaten
1 stick butter (1/2 cup) fully softened
½ cup applesauce
1 ¼ cups chopped pecans
2 10 oz packages frozen whole strawberries


1. Thaw frozen strawberries, keeping all strawberry juice. Reserve 3 Tablespoons strawberry juice for glaze (see below).

2. Grease and flour loaf pans (I recommend lining the pans with waxed paper.) Recipe makes 2 large loaf pans (8 x 4), 3 medium, or 6 mini loaves. Preheat oven to 350 degrees.

3. Combine dry ingredients in mixing bowl. Make a well in the center and add beaten eggs, very soft butter, and applesauce. Mix thoroughly, dough will be thick. Smash the defrosted
strawberries a bit, and add them, and the pecans (be sure to include the remaining strawberry juice after reserving amount in step 1) and mix carefully and thoroughly to combine. Try to coat all the strawberries with the batter.

4. Pour batter evenly into prepared loaf pans. Bake 40-70 minutes, depending on loaf size and whenever toothpick inserted comes out clean.

Glaze Ingredients:
1 cup powdered sugar (or more to thicken)
1 T. lemon juice (or more to taste)
3 T. strawberry juice (previously reserved in step 1).


5. Mix sugar, lemon, and strawberry juice. Drizzle/pour over tops and sides of bread loaves while still hot from the oven. (I put a sheet of wax paper under my cooling rack to catch the drips. Allow glaze to harden and cool completely before serving or freezing.



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