Pumpkin Pancakes

Pumpkin pancakes are loaded with sweet pumpkin, warm spices, and toasted pecans. They’re the perfect warm and cozy start to any chilly morning. As if fall wasn’t already busy enough, we are adding to the madness with a bathroom remodel and some other work around the house. So my week is spent trying to calm …

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Pumpkin pancakes are loaded with sweet pumpkin, warm spices, and toasted pecans. They’re the perfect warm and cozy start to any chilly morning.

Maple syrup being poured over a stack of pumpkin pancakes on a plate.

As if fall wasn’t already busy enough, we are adding to the madness with a bathroom remodel and some other work around the house.

So my week is spent trying to calm a dog who is anxious about the construction work and trying to figure out if the shipping company really lost our new bathtub on top of all of the normal stuff.

I’m really looking forward to a peaceful weekend morning, ok?

I think this weekend is due for a batch of pumpkin pancakes, a cup of coffee with homemade vanilla coffee syrup, and maybe a trip to the apple orchard. 

Sounds like a pretty perfect weekend to me.

(more…)

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Blueberry Lemon Brunch Cake

Blueberry Lemon Brunch Cake

Cake for breakfast is always a treat. Now there are plenty of times were I treat myself to a slice of leftover layer cake from the day before with you morning coffee, but usually cake for breakfast means coffee cake. This Blueberry Lemon Brunch Cake is a moist cake packed with fresh …

The post Blueberry Lemon Brunch Cake appeared first on Baking Bites.

Blueberry Lemon Brunch Cake

Cake for breakfast is always a treat. Now there are plenty of times were I treat myself to a slice of leftover layer cake from the day before with you morning coffee, but usually cake for breakfast means coffee cake. This Blueberry Lemon Brunch Cake is a moist cake packed with fresh blueberries and bright lemon zest, both flavors that are welcome at my breakfast table. And who doesn’t love a bit of extra fruit with breakfast – especially when it helps to justify an extra piece of cake!

The cake starts with a buttermilk cake batter that is flavored with lots of lemon zest. The lemon zest gives the cake plenty of bright flavor, more than you would get from juice alone. I did use two whole lemons (medium sized lemons) for the zest, so be sure to pick up two and save the zested lemons for juicing later on by storing them in the fridge. The blueberries are folded into the batter just before baking. Some may sink to the bottom of the cake because this is a light textured cake that has quite a lot of berries in it, but as long as you’ve greased your pan or lined it with parchment paper, the cake slices will come out neatly with the berries perfectly intact.

The cake is very moist and tender, much more cake-like than your average blueberry muffin. I topped the cake with a very generous sprinkle of sugar before baking to give it a nice crisp top crust and to add a little additional sweetness to the cake. If you have a favorite streusel recipe, you can certainly sprinkle that on top instead of the sugar to turn this easy cake into a slightly more traditional coffee cake.

As usual, you can use frozen blueberries in this cake recipe instead of fresh if fresh berries aren’t in season. If you are using frozen berries, I recommend using them from frozen and not letting them thaw before folding them into the batter. This will prevent the berry juice from running into the rest of the cake and turning the whole thing blue. Your cake might also need an additional minute or so of baking time, especially if you opt to be generous when you measure out the berries (as I sometimes am!), since cold berries will slightly chill the batter. Fresh blueberries are best when they are in season, so keep this recipe in mind the next time you buy a basket from your local grocery store or farmers’ market.

Blueberry Lemon Brunch Cake

Blueberry Lemon Brunch Cake
1 2/3 cup all purpose flour
1 tsp baking soda
1/4 tsp salt
1 1/4 cups sugar
2 large eggs
2/3 cup buttermilk
1 tsp vanilla
2 tbsp lemon zest (2 lemons)
6 tbsp butter, melted and cooled
1 1/4 cups blueberries, fresh or frozen
2 tbsp coarse sugar, for topping

Preheat oven to 350F. Lightly grease a 9-inch cake pan or line with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt and sugar.
In a large bowl, whisk together eggs, buttermilk, vanilla and lemon zest. Add in dry ingredients and whisk to combine. Pour in melted butter and whisk until butter is completely incorporated. Fold in blueberries.
Pour batter into prepared pan and spread into an even layer. Sprinkle the top of the cake with coarse sugar.
Bake for 45-50 minutes, until the cake is golden brown and the top springs back when lightly pressed. Allow cake to cool in the pan until almost room temperature (or at room temperature) before slicing.

Serves 9.

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grilled nectarines with gorgonzola and hazelnuts

Listen, I don’t make the rules. These things aren’t rational. But at some point over our vacation in Scotland — a time when we mostly consumed fish and chips, more chips, steak pie, also with chips, a detail that I’m sure is unrela…

Listen, I don’t make the rules. These things aren’t rational. But at some point over our vacation in Scotland — a time when we mostly consumed fish and chips, more chips, steak pie, also with chips, a detail that I’m sure is unrelated — I began intensely craving the combination of peaches and blue cheese even though I can’t think of a time when they’ve crossed paths in my kitchen. Once we got home, I beelined for Salad Freak by Jess Damuck [Amazon, Bookshop, More Indies], a cookbook that came out this spring, because I had a hunch she’d put the idea in my head and sure enough, she had a combination of stone fruit and blue cheese waiting to fulfill my wayward vacation craving.

If you are thinking you don’t need a cookbook for salads, as I might have in the past, I’m here to tell you how wrong we are. We do, if not for exact measurements then for inspiration. For more creative ways to throw together what’s left in your fridge so nothing goes to waste. And to figure out what to eat when you’re in the third heat wave [fourth? fifth? heat waves are just a continuum now, aren’t they?] of the summer and everything you thought you’d want to cook in August no longer makes sense because it’s too hot to cook. Damuck’s book has us covered. There’s a breakfast salad with yogurt, cucumbers, eggs, and toasted seeds. There are soba salads and shredded kale salads and tortellini salads dressings with miso-mayo and horseradish goat cheese and a BBQ chicken cobb beloved by Snoop Dogg and every single thing is just a little bit unexpected and delivering the freshness I need right now.

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Smoked Salmon Pasta

This smoked salmon pasta is easy and irresistibly tasty, pairing the smoky fish with a creamy sauce, lemon and fresh…

A Couple Cooks – Recipes worth repeating.

This smoked salmon pasta is easy and irresistibly tasty, pairing the smoky fish with a creamy sauce, lemon and fresh dill.

Smoked salmon pasta

It’s hard to tire of the rich, buttery goodness of smoked salmon: it’s ideal for pairing with everything from bagels to dip to appetizers. Here’s the newest way we’ve fallen hard for it: Smoked Salmon Pasta! Imagine: chewy al dente pasta, bathed with a creamy sauce punctuated by bright lemon zest and herbaceous fresh dill. It’s hard not to be head over heels about this one! It’s extremely versatile: try it as an easy dinner, a fun brunch idea or picnic pasta salad.

Ingredients in this smoked salmon pasta

This smoked salmon pasta is designed as fast and easy meal, using a protein that’s totally no cook: smoked salmon! It makes it simple to throw into the pasta after you cook it, using cream cheese to make a quick and creamy sauce. Here’s what you’ll need:

  • Smoked salmon: Look for cold-smoked salmon or lox (with a soft texture), not hard-smoked (which is flaky and more like cooked salmon)
  • Short cut pasta like penne, rigatoni, or farfalle
  • Cream cheese
  • Olive oil
  • Grated Parmesan cheese
  • Garlic powder, onion powder, salt and pepper
  • Lemon zest
  • Fresh dill
Smoked salmon pasta

Tips for smoked salmon pasta

This recipe is as easy as they come: boil the pasta, add the sauce ingredients, stir it up and add smoked salmon! There are a few things to note about the method and what to expect. Here’s what to know:

  • Make sure to cook the pasta to al dente. This means “to the bite” in Italian: ideally when it’s tender with a small white speck inside when you bite into a piece. Boil it a few minutes less than the package instructions indicate, and start taste testing early!
  • Save the pasta water! This ingredient will be used to make a creamy sauce. It’s easy to forget (been there), so my mom shared a tip with us. Place a liquid measuring cup inside your strainer. When you go to dump the pasta, you’ll remember to remove the liquid!
  • The texture is best when served immediately. This smoked salmon pasta is best when the pasta is freshly cooked and it’s warm: especially since you use the pasta water to help create the sauce. You can eat it later, but it does get drier in texture. More on that below!
Smoked salmon pasta

Leftovers and storage instructions

Want to save this smoked salmon pasta for later, or make it in advance? Here’s what to know:

  • Make ahead tip: The best way to prep in advance? Measure out all your sauce ingredients and place them in a covered container in the fridge. Then cook the pasta and dump them in when you’re ready to serve.
  • Leftovers become dry with refrigeration. They store up to 3 days refrigerated, but you’ll notice the texture becomes drier. You can reheat the pasta with a splash of water on the stovetop, and revive the flavors with a pinch or two of salt.

And that’s it! We hope you love this smoked salmon pasta as much as we do. It disappeared very quickly at a dinner we made for my parents recently!

More smoked salmon recipes

Smoked salmon is ideal for quick and easy meals because it’s a healthy protein that requires no cooking! Here are some of our top smoked salmon recipes:

This smoked salmon pasta recipe is…

Pescatarian. For gluten-free, use gluten-free pasta.

Print
Smoked salmon pasta

Smoked Salmon Pasta


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 to 6 servings

Description

This smoked salmon pasta is easy and irresistibly tasty, pairing the smoky fish with a creamy sauce, lemon and fresh dill.


Ingredients

  • 12 ounces penne (or other short-cut pasta like rigatoni, farfalle, etc.)
  • ½ cup cream cheese (1/2 8-ounce block)
  • 1 tablespoon olive oil
  • 2 tablespoons grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 6 to 8 ounces smoked salmon*, flaked into pieces with a fork
  • Zest from 1 lemon
  • 2 tablespoons fresh dill

Instructions

  1. Bring a large pot of well-salted water to a boil. Cook the pasta until it is al dente, testing a few minutes before the package instructions indicate. Using a glass liquid measuring cup, reserve 1 cup of the hot pasta water, then drain the pasta.
  2. Return the pasta to the pot. Add the cream cheese (broken into dollops), olive oil, grated Parmesan cheese, garlic powder, onion powder, kosher salt and a few grinds black pepper. Pour in ½ cup of the pasta water and toss until a creamy sauce forms; adding a splash of additional water as necessary to come to a creamy consistency.
  3. Add the smoked salmon (flaked into pieces with a fork), lemon zest, and fresh dill. Gently mix, adding another splash of pasta water so that it’s creamy. Serve immediately. (Leftovers store up to 3 days refrigerated, but you’ll notice the texture becomes drier. You can reheat the pasta with a splash of water on the stovetop, and revive the flavors with a pinch or two of salt.)

Notes

*Look for cold-smoked salmon or lox (with a soft texture), not hard-smoked (which is flaky and more like cooked salmon).

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Pasta

Keywords: Smoked salmon pasta

A Couple Cooks - Recipes worth repeating.

Classic Mimosa Recipe

Learn how to make a classic mimosa at home with our easy recipe, tips, and tricks! This orange juice cocktail uses only 2 ingredients, champagne, and chilled orange juice. A classic brunch cocktail and perfect for any time of the year! Traditionally se…

Learn how to make a classic mimosa at home with our easy recipe, tips, and tricks! This orange juice cocktail uses only 2 ingredients, champagne, and chilled orange juice. A classic brunch cocktail and perfect for any time of the year! Traditionally served in champagne flutes, this simple cocktail is truly perfect for any holiday or occasion, especially […]

The post Classic Mimosa Recipe appeared first on Sugar and Charm.

Classic Blueberry Muffins

This is the best blueberry muffins recipe! The muffins come out tall, fluffy and golden, with an irresistibly sweet fruity…

A Couple Cooks – Recipes worth repeating.

This is the best blueberry muffins recipe! The muffins come out tall, fluffy and golden, with an irresistibly sweet fruity flavor.

Blueberry muffins

Sometimes you just need a classic, non-fancy rendition of a recipe, and this one is it. Meet our best Blueberry Muffins recipe! These babies come out tall and proud, with pure golden tops dotted with crunchy turbinado sugar. The interiors are fluffy and moist, scented with cinnamon and honey and studded with sweet tart purple berries. We spend weeks honing and refining this recipe to make it perfect: and we hope you’ll think it is, too.

What people are saying

To make sure these were indeed the best blueberry muffins, we asked a few of our readers to test this recipe before publishing it here. Here’s what the testers had to say about this recipe:

  • “I’ve baked many blueberry muffins before and I’m always looking for the right one. I made these this morning and my whole family loved them!” –Jennifer
  • “The flavor is fantastic, so fluffy, not too sweet, just the right amount of crunch on the top with the sugar!” –Sarah
  • “Just made this recipe and turned out so yummy! Love the turbinado sugar on top, and it was easy to put together!” –Heather
  • “It was a quick and easy bake. I love the turbinado sugar on top and that the batter had some flavor from the spices, not just basic batter!” –Elizabeth
  • “I love a crunchy sugar top muffin! They have a nice crumb: it’s tender but with a nice chew.” –Maya
Blueberry Muffins Recipe

Ingredients in blueberry muffins

With a recipe as classic as blueberry muffins, there’s bound to be disagreement between bakers and chefs on the “right” way to do things. This blueberry muffins recipe is intended for the home cook: easy to whip up with just the right height and shape. They’re not bakery style, but they look and taste impressive. In our research, we found we prefer oil over butter, and a bit of Greek yogurt and honey improved the texture and flavor profile. Here’s what you’ll need:

  • Fresh blueberries: fresh are preferred vs frozen
  • All-purpose flour
  • Granulated sugar
  • Cinnamon, nutmeg, baking powder and salt: cinnamon and a little nutmeg add complexity to the flavor
  • Eggs
  • Honey: required! It adds just the right complexity and moisture (if you must, substitute maple syrup or agave syrup)
  • Vegetable oil: after extensive testing, we found oil made a moister, lighter muffin than butter
  • Greek yogurt: Or substitute sour cream! This addition makes a moist muffin and tender crumb
  • Milk
  • Apple cider vinegar: adds just the right amount of tang and lift (without having to buy a lemon)
  • Turbinado sugar makes a crunchy, glittery topping
Blueberry Muffins

Tips for this blueberry muffins recipe

Outside of the ingredients list, this blueberry muffins recipe is pretty standard. Mix the dry ingredients, mix the wet ingredients, and bake! Here are a few notes to keep in mind during the process:

  • Wash the dry the berries first. This gives them time to fully dry while you’re mixing up the batter.
  • Resist the urge to overmix. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
  • The muffin cups will be very full. We believe a good muffin should be tall with a generous muffin top. These will be more full than you’re used to for a homemade muffin.
  • Baking at 400 degrees makes a taller muffin. After experimenting for years, our favorite temperature for baking muffins is 400 degrees Fahrenheit (versus 350 which is standard). It makes a taller and fluffier muffin: and it’s quicker to bake!
Blueberry Muffins

Storage info

The best part about these blueberry muffins? They’re even better after storage. Store them at room temperature overnight, and they become even more moist and delicious. It’s a great reason to make them ahead: but of course, they’re great day of too! Here’s how to store blueberry muffins:

  • At room temperature: Store up to 4 days in a sealed container at room temperature: they become even more moist over time.
  • Refrigerated: Store refrigerated up to 1 week or more: allow to come to room temperature before serving.
  • Frozen: Freeze the muffins in a sealed container for up to 3 months.

Variations on blueberry muffins

Blueberry muffins are one thing…but how about blueberry lemon? Blueberry banana? Here are a few ways to mix up this classic muffin:

This blueberry muffins recipe is…

Vegetarian. For vegan, go to Vegan Blueberry Muffins. For gluten-free, go to Blueberry Oatmeal Muffins.

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Blueberry muffins

Classic Blueberry Muffins


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12

Description

This is the best blueberry muffins recipe! The muffins come out tall, fluffy and golden, with an irresistibly sweet fruity flavor.


Ingredients

  • 1 ½ cups fresh blueberries
  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 eggs
  • ¼ cup honey
  • ½ cup vegetable oil
  • ½ cup Greek yogurt (or sour cream)
  • ½ cup milk
  • 1 teaspoon apple cider vinegar
  • Turbinado sugar, for topping

Instructions

  1. Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
  2. Wash and dry the blueberries. 
  3. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, cinnamon, nutmeg, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the honey, vegetable oil, yogurt, milk and apple cider vinegar until smooth. Stir the wet ingredients into the dry ingredients with a spatula until a thick, smooth batter forms. Fold the blueberries into the batter with a spatula. 
  4. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. Sprinkle the tops with turbinado sugar (or additional granulated sugar).
  5. Bake: Bake the muffins for 18 to 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Eat immediately or they taste even better the next day after storage in a sealed container at room temperature. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.
  • Category: Muffin
  • Method: Baked
  • Cuisine: Muffin
  • Diet: Vegetarian

Keywords: Blueberry muffins, blueberry muffin recipe, blueberry muffin, blueberry muffins recipe

A Couple Cooks - Recipes worth repeating.

Chocolate Bread

This decadent Chocolate Bread is infused with espresso and chocolate chips for a quick bread that satisfies your chocolate cravings for breakfast or an afternoon snack. Or try a slice with whipped cream and berries for a simple yet delicious dessert. This post contains affiliate links. It seems like lately I have had a lot …

The post Chocolate Bread appeared first on My Baking Addiction.

This decadent Chocolate Bread is infused with espresso and chocolate chips for a quick bread that satisfies your chocolate cravings for breakfast or an afternoon snack. Or try a slice with whipped cream and berries for a simple yet delicious dessert.

Slices of chocolate bread topped with whipped cream and berries on a white plate next to a gold fork.

This post contains affiliate links.

It seems like lately I have had a lot of people around me who need some cheering up. I don’t know what’s in the air these days, but it feels like everyone has had something going on.

One of the easiest ways for me to spread some love is by sharing baked goods. And quick breads are always a hit!

Sometimes I will make a big batch of quick bread and freeze a few loaves, that way I have something on hand that I can pull out and take to a friend or neighbor when they are sick, have just had a baby, or simply need a pick-me-up.

Lately, this chocolate bread has been one of my favorite pick-me-up recipes. It’s super rich and decadent and makes you feel better with just one bite.

(more…)

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Vanilla Bean Scones

Vanilla bean scones are simple to make but packed with flavor. Whip up these scones for a special brunch or afternoon treat any time! This post contains affiliate links. I have been smitten with scones from the first time I ate one. They’re one of my favorite treats to pick up at the coffee shop …

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Vanilla bean scones are simple to make but packed with flavor. Whip up these scones for a special brunch or afternoon treat any time!

Close up of vanilla bean scones on a wire cooling rack.

This post contains affiliate links.

I have been smitten with scones from the first time I ate one. They’re one of my favorite treats to pick up at the coffee shop and have become one of my favorite breakfasts or afternoon snacks to make.

I like that you can make scones with so many different ingredients – sour cream, buttermilk, heavy cream, and even yogurt.

Take these Vanilla Bean Scones. I used vanilla yogurt to give them even more flavor, and I am so glad I did. 

We could not stop eating them – fresh out of the oven they smelled divine. Once cooled, I topped them with a smooth vanilla glaze – vanilla overdrive, friends. And it is SO good.

(more…)

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An Easy Smashed Potato & Ramp Frittata for the Best Brunch Ever

When I was growing up, my dad traveled a lot for work. He’d leave on a Monday and sometimes be gone for days. Once a year, his work would take him to the Pacific Northwest. I remember this because he would return from this trip each year with a special…

When I was growing up, my dad traveled a lot for work. He’d leave on a Monday and sometimes be gone for days. Once a year, his work would take him to the Pacific Northwest. I remember this because he would return from this trip each year with a special piece of cargo: fresh salmon on dry ice.

He’d re-tool his usual travel plan, checking his perfectly overhead bin-sized suitcase so that he could bring the salmon onto the plane as his carry-on. In Kansas, fresh, quality fish (at least fish from the sea) was a serious luxury. So when the salmon arrived home, it was treated like gold: My mom cooked it lovingly and carefully (seared and placed onto a ciabatta bun that had been mayo-ed and topped with lightly dressed arugula and a fat slice of peppered tomato). Dad went through all of this effort (and frankly, expense) for one meal’s worth of payoff, just so my mom and we kids could taste really good, fresh fish. This is one of the perks when you grow up in a house that takes food seriously.

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Strawberry Bread

This strawberry bread recipe is moist and sweet, starring everyone’s favorite berry! Drizzle with lemon icing for a festive treat.…

A Couple Cooks – Recipes worth repeating.

This strawberry bread recipe is moist and sweet, starring everyone’s favorite berry! Drizzle with lemon icing for a festive treat.

Strawberry Bread

Here’s a festive treat that’s nearly impossible for anyone to resist: Strawberry Bread! This sweet quick bread is sweet and moist, studded with ripe red berries and scented with vanilla. Each bite will have you coming back for more! It’s fantastic as is, but drizzle it with a quick lemon icing to finish with a pop of zingy sweet. Needless to say, this one disappears very quickly in our house! It’s great for spring or summer parties, brunch, or a fun weekend baking project.

Ingredients in strawberry bread

This strawberry bread recipe is a standard quick bread: a bread that’s made without yeast. It’s similar to a banana bread or pumpkin bread, but it’s simply made with flour, sugar and baking powder as the leavener. Add to that chopped ripe strawberries, and you’ve got one killer bread. Here’s what you’ll need:

  • All-purpose flour
  • Sugar
  • Baking powder and salt
  • Eggs
  • Milk
  • Vegetable oil
  • Lemon juice
  • Vanilla extract
  • Strawberries
Strawberry Bread

What people are saying

We asked a few people from our A Couple Cooks Instagram community to recipe test this strawberry bread for us before publishing it here. Not surprisingly, it got rave reviews! Here’s what our testers had to say:

  • “This strawberry bread is sooooo delicious. I love how flavorful and moist it is. I added the icing and it’s a must, in my opinion!” -Brooke
  • “It was so yummy!! My whole family loved it. My mom even took it into her office and everyone loved it there too! We thought it was really moist and yummy with the strawberries.” – Allie
Strawberry Bread

Tips for making strawberry bread

This strawberry bread recipe is quick and simple: but there are a few things to note before we get started. Here are a few tips:

  • Toss the chopped strawberries with flour so they don’t sink. Coating them in a bit of flour before folding into the batter makes sure they don’t sink to the bottom of the pan. Save out a bit for topping the bread to get a nice look to the top.
  • Don’t overmix the batter. Resist the urge to overmix, which can cause holes in the bread! Mix just until the streaks of dry ingredients are incorporated.
  • The bake time depends on your oven and size of your pan. Using an 8-inch pan will make a taller bread, but it will take slightly longer to bake. It should take about 70 minutes in a 9-inch pan and 75 minutes in an 8-inch pan, but this varies.

Add lemon glaze!

The best part of this strawberry bread recipe, in our opinion, is the lemon glaze! It takes just 2 minutes to whisk together powdered sugar and lemon juice. But it adds a world of difference: it gives a layer of zingy sweetness to each bite. Go to Lemon Glaze.

Lemon Glaze

Strawberry bread storage

How to store this homemade strawberry bread once you’ve baked up a loaf?

  • Strawberry bread lasts 3 to 4 days at room temperature wrapped in aluminum foil.
  • Store refrigerated for 10 days, making sure to bring the slice to room temperature before enjoying.
  • Freeze un-iced bread for up to 3 months. Slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.

More strawberry recipes

Looking for more to do with this popular berry? Here are some of our top strawberry recipes:

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Strawberry Bread

Strawberry Bread


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 slices

Description

This strawberry bread recipe is moist and sweet, starring everyone’s favorite berry! Drizzle with lemon icing for a festive treat.


Ingredients

For the strawberry bread

  • 2 cups plus 1 tablespoon all-purpose flour, divided
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 eggs
  • ½ cup milk
  • ½ cup vegetable oil
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 ½ cups diced ripe strawberries (about 12 ounces)

For the lemon glaze

  • ½ cup powdered sugar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease an 8-inch or 9-inch loaf pan.
  2. In a medium bowl, mix the 2 cups flour, granulated sugar, baking powder, and kosher salt.
  3. In a separate bowl, whisk the eggs, milk, vegetable oil, lemon juice, and vanilla extract.
  4. Dice the strawberries into small pieces, then mix them with the remaining 1 tablespoon flour. Save out ¼ cup for topping the bread.
  5. Gradually add the dry ingredients into the wet ingredients, stirring with a spatula just enough until it comes together and there are no streaks of flour (try not to overmix). Fold in the strawberries, mixing until combined. Pour the batter into the prepared loaf pan, and top with the reserved strawberries.
  6. Bake 70 to 75 minutes, until the top springs back when touched and a toothpick inserted has only a few clinging crumbs. The exact timing will depend on your oven and the size of the pan.
  7. Cool the bread in the pan for 30 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 30 minutes to 1 hour). If desired, mix the powdered sugar and lemon juice in a small bowl until it comes together into a smooth icing. Use a fork to drizzle the top of the bread with the icing.
  8. Storage info: The bread lasts 3 to 4 days at room temperature wrapped in aluminum foil or refrigerated for 10 days (bring to room temperature before enjoying). You can also freeze un-iced bread for up to 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
  • Category: Bread
  • Method: Baked
  • Cuisine: Bread
  • Diet: Vegetarian

Keywords: Strawberry bread, strawberry bread recipe

A Couple Cooks - Recipes worth repeating.