Food with My Dude: Strawberry Almond Breakfast Bread

Hi, friends! I hope you’re having a wonderful weekend so far. It’s been a few weeks since I’ve shared a recipe and I’m choosing this one because I was most excited about it. My father-in-law found this Strawberry Almond Breakfast Bread recipe in a cookbook and passed it along to us.

I’m not sure what cookbook this recipe is in, but below are the original instructions from it if you want to just look straight at the picture. [I’ll be sharing the instructions and a step-by-step guide that I made in this post]:

Ingredients:

• 10-ounces package frozen sliced strawberries [or one pack of fresh strawberries, which you can find in your local grocery store. We didn’t use all of the strawberries from the package, so you can save those for later!]
• 2 eggs
• 1/2 cup cooking oil [canola for us]
• 1 cup sugar
• 1 1/2 cups white flour
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt, or 1/4 teaspoon table salt
• 2/3 cup chopped almonds

I bought two bags of almonds [pictured above] from the Dollar General because they were much cheaper than if I bought them at Kroger. Plus, they were the perfect size! I only needed one bag of almonds for this recipe, but this was realized during the baking process.

Price: 

$

The recipe is budget-friendly and it contains a lot of staple ingredients. We have almost all of the items listed, but we lacked strawberries and almonds. I wanted to use fresh strawberries instead of frozen ones and I’m happy I did because the taste was delicious!

The Bread-Making Process

I always like to preheat the oven before I start prepping the recipe because it takes me a bit of time to combine the ingredients. I set the oven to 350° Fahrenheit, then greased an 8.5 inch loaf pan.

The recipe calls for 10 ounces of thinly sliced strawberries and I used our food scale to keep track of the weight. I couldn’t get it exactly to 10 ounces, but I was super close.

Side note: Look how large this strawberry is!

Okay, you might have seen larger ones, but this was by far the largest strawberry I’ve seen. If you’re curious, like I was, it weighs 2.57 ounces!

I was super reluctant to cut up the strawberry, so I preserved it!

Just kidding, I don’t know how to do that and that would be strange on my part.

Okay, back to the mixing process.

After you weigh out 10 ounces of strawberries, combine in a large bowl:

• 2 eggs
• 1/2 cup cooking oil
• 1 cup sugar

First, crack the eggs and beat them in a bowl. Then, add the cooking oil and sugar. Mix those ingredients together.

Then, combine the egg mixture and strawberries. Stir well.

Once you have those ingredients mixed, add these items to the bowl:

• 1 1/2 cups white flour
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt, or 1/4 teaspoon table salt

This is where you’re really going to get a workout, I know I did. Mixing in the flour was definitely the toughest part of this recipe. A few minutes later, with a cramped arm and hand, I ended up with this thick mixture:

Once blended, it’s time to add in the almonds.

This step is where you’re supposed to chop up the 2/3 cup of almonds. I totally forgot about that and I dumped whole almonds into the mixture, whoops. It was too late to back out, so I stirred in the almonds and hoped for the best.

It became another mini workout to stir in the almonds, but it wasn’t too terrible.

Next, place the mixture in the greased loaf pan.

It takes the loaf an hour and 10 minutes [70 minutes] to bake in the oven.

The result of the loaf:

The directions say to let the bread cool in the pan for 10 minutes, then remove it from the pan and let it finish cooling on a food rack.

Whenever we cut the loaf to see if it was completely cooked, I was slightly worried that it wasn’t done all the way through since the strawberries looked like jelly — as turns out, that’s how they’re supposed to look after being cooked. They had a purple-ish jelly appearance to them, so that’s normal if this is your first time cooking strawberries in something!

As if 10 ounces of strawberries weren’t enough, I used some of the remaining strawberries and dressed up the bread a little more.

Taste: I’ve never tried strawberry bread before until now and I thought it was a bit strange to eat cooked strawberries, due to the warm texture of them and all. The bread had the perfect balance of sweetness with a hint of cinnamon. Overall, I really liked the bread and I would definitely pick this one over banana bread! Although, Stephen would think differently since he was more happy with the banana bread.

I stored the remaining bread loaf in a gallon bag and placed it in the fridge to keep it fresh. I thought the bread tasted even better whenever it was cold and eaten as leftovers, so that made me more happy about this recipe! It was gone within a few days, so I think it was a success.

Rating:

★★★★★

Heat level: N/A

This was one of my favorite recipes to make so far and I really want to make it again because I’m craving it after staring so much at these pictures.

Have you tried strawberry almond bread before?

Also, save this recipe to your Pinterest board: