- Wash and hull the strawberries to remove the green tops.
- Place the strawberries in a blender and blend until smooth, or mash them with a fork to create a puree.
- Add melted butter, vanilla extract, one egg, honey, and a pinch of salt in a mixing bowl.
- Pour the strawberry puree into the mixing bowl with the wet ingredients.
- Stir or whisk until all the wet ingredients are well combined.
- In a separate bowl, mix the flour with baking soda.
- Gradually add the dry mixture to the wet ingredients, stirring continuously to avoid lumps.
- Mix all the ingredients thoroughly until a smooth and even batter forms.
- Lightly grease the baking pan or line it with parchment paper.
- Pour the batter evenly into the pan, spreading it out if necessary.
- Place the pan into the baking appliance.
- Set the mode to “Quick Baking” and start the baking process.
Strawberry Bread
Let’s bake a healthy strawberry bread machine loaf that’s surprisingly easy! This Zojirushi bread maker recipe uses whole wheat, no yeast, no refined sugar, and naturally sweet, berry puree for a moist, fragrant, low-sugar strawberry quick bread. also, You will discover how simple it is to create a delicious and wholesome breakfast or snack using your automatic bread maker. Ready to fill your kitchen with the irresistible aroma of fresh strawberry bread? Let’s get started!
- Servings 10
- Prep time 20 min
- Baking time 1,5 hrs
Nutrition Per Serving
- Calories: 219 kcal
- Fat: 7 g
- Saturated Fat: 4 g
- Sugars: 10 g
- Dietary Fibre:5g
- Cholesterol: 23 m g
- Carbohydrates: 36 g
- Sodium: 375 mg
- Potassium: 120 mg
- Protein:6 g
Nutritional values are approximate and may vary.
Ingredients in Strawberry Bread
- 200 grams of fresh or frozen strawberries
- 300 grams of whole wheat flour
- 50 ml of filtered water
- Three tbsp. of honey
- One egg
- Two tsp. of baking soda
- Three tbsp. of melted butter
- Two teaspoons of vanilla extract
Kitchen Tools for Strawberry Bread Recipe
How to Make Strawberry Bread
Tips
- Monitor the dough consistency: keep an eye on the dough during the kneading process. If it appears too dry or too sticky, adjust the consistency by adding a little more liquid or flour as needed. The moisture content of the strawberries can vary, so adjustments may be necessary.
- The cake dough should be fluffy consistency
- Once the bread is baked, allow it to cool for a few minutes before slicing. Enjoy your strawberry bread while it’s still warm, or let it cool completely on a wire rack before storing it refrigerated in an airtight container for longer time.
- Too Dry: Signs: Crumbly, difficult to bring together, floury appearance. Solution: Add water one tablespoon at a time, kneading until the dough becomes smoother and more pliable. Consider the strawberries: Depending on if you used fresh or frozen strawberries, and how juicy they were, this will change the moisture content of the dough.
- Too Sticky: Signs: Clings to your hands and the work surface, difficult to shape. Solution: Add whole wheat flour one tablespoon at a time, kneading until the dough is manageable. Be careful not to add too much, as this can lead to a dry bread. Feel the Dough: The dough should feel elastic and slightly springy after kneading. Fluffy Consistency: The batter should be light and airy, not dense. This ensures the bread rises well and has a tender crumb. When mixing the wet and dry ingredients, mix just until combined. Overmixing can lead to a tough bread. The baking soda needs to be well dispersed, to allow for even rising.
- Cooling and Storage : Purpose: Allows the bread to set and prevents it from crumbling when sliced. Method: Let it rest in the pan for 5-10 minutes before transferring it to a wire rack. Why: Cooling on a wire rack allows air to circulate, preventing the bottom from becoming soggy. If the bread is stored warm, it will cause condensation in the container, and ruin the bread.
- Storage: Refrigeration: Store in an airtight container or wrapped tightly in plastic wrap or foil. This helps to maintain moisture and prevent staleness. Room temperature storage: if it will be eaten in a day or two, it can be stored at room temperature, in an air tight container, but refrigeration will greatly increase the lifespan of the bread. Freezing: The bread can also be frozen for longer storage. Wrap it tightly in plastic wrap and then in a freezer bag. Thaw at room temperature before serving.
- Slicing: A serrated knife is ideal for slicing the bread cleanly.
How do you prepare strawberries for baking?
- Selecting Fresh Strawberries: Choose ripe, fresh strawberries that are firm, plump, and brightly colored. Avoid strawberries that are mushy or overripe.
- Washing the Strawberries: Before doing anything else, gently rinse the strawberries under cold running water. Be careful not to soak them, as strawberries absorb water, affecting their texture and flavor. Pat them dry with paper towels or use a clean kitchen towel to remove excess moisture.
- Removing the Stem: Use a paring knife or a strawberry huller to remove each strawberry’s green stem and leaves. Simply insert the knife or huller into the top of the strawberry and twist to remove the stem and hull.
- Sweetening the Strawberries (Optional): If you prefer slightly sweeter berries, you can add some sweetener over the sliced strawberries and gently toss them to coat. Allow the berries to sit for a few minutes to soak, releasing some strawberry juices and enhancing the flavor. The amount of sweetener to add will depend on your taste preferences and the strawberries’ sweetness.
When you have prepared your strawberries using these steps, they’re ready to be incorporated into your favorite baking recipe, whether it’s a pie, Strawberry Bread, tart, cake, muffin, loaf, or any other delicious treat you have in mind!