Ingredients
Strawberry Bread:
- 2 cups sliced, hulled, fresh strawberries
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped macadamia nuts
Mixed Berry Compote:
- 2 tablespoons unsalted butter
- 2 cups blackberries, rinsed
- 1 cup raspberries
- 1 cup blueberries
- 1/4 cup sugar
- 1/4 cup blackberry or raspberry liqueur
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1 orange, zested
- 1 recipe Vanilla Bean Ice Cream, recipe follows
Directions
Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan and set aside.
For the bread:
Place the strawberries in a blender or food processor, and puree on high speed. In a large bowl, beat together the eggs, sugar, and oil. Add the strawberries and whisk until well blended.
Into a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt. Fold into the strawberry mixture, blending until moistened. Fold in the nuts, being careful not to overmix. Pour into the prepared pan and bake until a tester inserted into the middle comes out clean, about 50 minutes. Remove from the oven and transfer the pan to a wire rack. Let sit for 10 minutes, then invert onto the wire rack to cool completely.
For the compote:
Heat the butter in a large saute pan over high heat until melted and bubbly. Add the berries and saute for 2 minutes. Add the sugar and liqueur and cook until the sugar dissolves, about 2 minutes. (Be careful: The liqueur may ignite. If it does, cool the berry mixture until the flames die down.) Add the ginger, cardamom, and orange zest. Mix well, and cook 2 to 3 minutes longer. Let cool for about 5 minutes.
Serve over the Vanilla Bean Ice Cream.
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By sternstein_9629559
dallas, TX
on July 15, 2010
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was looking for recipes to help make a dent in our giant COSTCO box of strawberries, and thought this would be a good project for my 13-year old daughter. we were not making the other components of the dessert, and i thought this looked like more of a quick-bread, so made it in a loaf pan. she added some walnuts we had on handi instead of macadamia (random, and it came out beautifully. great for breakfast or with coffee anytime. will likely use this for neighbor and teacher gifts too, as they are probably tired of our usual: banana bread...
By mev_11903927
Greensboro, GA
on March 09, 2010
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THE 'BREAD' BAKED IN A CAKE PAN WAS MOIST AND FLUFFY, BUT THE TASTE OF STRAWBERRIES , ALTHOUGH THERE IN A SUBTLE WAY, WAS NOT PREVALENT. HAVING SAID THAT, THE RECIPE ALSO CALLED FOR A BERRY COMPOTE AND HOMEMADE VANILLA ICE CREAM - SO, I CAN IMAGINE THAT WOULD WORK BEAUTIFULLY WITH THE BREAD/CAKE AND TAKE IT OVER THE TOP.
I DID SERVE IT WITH ICE CREAM AND LIKED IT A LOT.
.I THINK THIS IS SOMETHING I WOULD ALSO ENJOY WITH A CUP OF COFFE OR TEA IN THE MORNING, BECAUSE IT IS NOT TOO SWEET.
By pamdevone
El Paso, Texas
on October 18, 2009
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I tried just the bread for breakfast and I dusted it with powdered sugar. It was good, but I didn't taste any of the strawberries.
Read all 6 reviews