The Pioneer Woman Tasty Kitchen
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Strawberry Bread

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Level: Easy

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Description

I bought so many strawberries at the farmer’s market and I wanted to use them before they went bad. So Sheena and I were thinking of recipes left and right. We sat at the kitchen counter staring at the box of fresh strawberries when it came to us. Strawberry bread! We looked at each other and laughed because neither of us had actually made strawberry bread before. If you like strawberries you’ll love it!

Ingredients

  • 3 cups Chopped Fresh Strawberries
  • 2 cups White Sugar, Divided
  • 3-⅛ cups All-purpose Flour
  • ¾ Tablespoons Ground Cinnamon
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1-¼ cup Vegetable Oil
  • ½ cups Apple Sauce
  • 3  Eggs, Beaten

Preparation

1. Preheat oven to 350 F and spray three 12-count whoopie pie baking sheets with non-stick spray. You can also use regular muffin tins. We just like how thin the whoopie pie sheets make the muffins.

2. Place your chopped strawberries in a medium sized bowl, coat lightly with a little bit of the sugar and set aside.

3. In a large bowl, combine flour, cinnamon, baking soda, remaining sugar and salt, mix well.

4. Add oil, applesauce and beaten eggs into the strawberries and stir until thoroughly combined.

5. Combine your strawberry mixture with your flour mixture and stir until dry ingredients are just moistened.

6. Spoon batter into the whoopie pie pans to the top of each slot. Bake for 10 minutes. Remove pans from oven and set on a rack. Let them sit for 2 minutes and then remove them from the pan and let cool on a wire rack.

Recipe makes approximately 30-32 muffin tops/whoopie pies.

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