Strawberries that were slowly roasted gave this very moist quick bread a strong flavor.
Strawberry Bread– 300 g strawberries frozen organic or farm fresh*– 113 g or ½ cup butter melted– 200 g or 1 cup granulated sugar– 2 large egg– 160 g or ⅔ cup strawberry puree– ½ tsp fine sea salt– 2 teaspoons pure vanilla extract– 230 g or 1 ¾ cups all purpose flour– 1 ½ teaspoons baking powder– ¼ tsp baking soda– 60 g or ¼ cup sour creamStrawberry Glaze– 2-3 tablespoons strawberry puree– 1 ½ cups powdered sugar– Lemon juice as needed
INGREDIENTS
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INSTRUCTION
Oven or stovetop cooking can be used to cook the berries.
In a 13x9-inch cake pan, bake the berries for 20–30 minutes at 375 degrees.
STEP 1 .
To soften, break down, and evaporate water from the berries.
Place berries in a large pot over medium-low heat. For 35–45 minutes, the berries may soften and break down.
STEP 2.
Then blend cooked berries. You can remove the seeds by pressing through a fine mesh sieve, but I don't. Make ahead and refrigerate in a sealed jar.
STEP 3.
Take 160g (⅔ cup) for the bread and save the rest for the glaze.
The oven should be 350 F. Grease a standard loaf pan (8–9” x 4.5–5”).
Sprinkle sugar over melted butter in a heatproof bowl.
STEP 4.
Stir until butter and sugar blend. Whisk eggs 2 minutes. Add ⅔ cup (160g) strawberry puree, vanilla, and salt. Add flour, soda, and powder. Smoothly combine sour cream and flour.
STEP 5.
Mix carefully. Smooth top of loaf pan. The cake tester should come out clean after 45–55 minutes. Put the cake on a cooling rack after 10 minutes of cooling in the pan.
STEP 6.
To glaze, cool the bread. A pourable glaze is made by whisking strawberry puree and sugar with lemon juice. Use thick cake to avoid sliding. Over cake. An airtight container keeps bread fresh for days.