Did you have a wonderful Mother’s Day this past weekend?
We had a really great lunch with my mother in law and I ended up with leftover lobster mac and cheese so I’m pretty darn excited for lunch today.
This week is a little insane with contractors coming over to repair some issues with the house (holy cow, can you believe we’ve been in our house for nearly a year?!), a luncheon, a doctor’s appt (fingers crossed I get this obnoxious boot off my foot), a visit with a friend + her new baby, and then a quick trip out of town for a high school graduation. I’m quite positive I’m leaving something off of that list, too.
To start off our hectic week on the right foot, I whipped up some breakfast bread.
I feel like I make Banana Bread 80% of the time because I have bananas that are going bad and not necessarily because I’m craving Banana Bread. Today, I was craving a baked bread but not Banana Bread and because I had strawberries on hand rather than bananas, I decided to go with a Strawberry Bread. Not just any Strawberry Bread though, a Quick & Easy Frosted Strawberry Bread.
Frosted with cream cheese with a hint of more strawberry.
- 3 c. flour
- 2 c. sugar
- 1 tbsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1 1/4 c. vegetable oil
- 4 eggs, lightly beaten
- 1 pint, fresh strawberries
- Strawberry Frosting
- 8 ounce cream cheese, softened
- 2 tbsp confectioners sugar
- 3 tbsp strawberry puree
- For the cream cheese frosting, wash and drain the strawberries, then process in a food processor until smooth. (I don’t like the texture of strawberry seeds so I strain my strawberries- if you don’t mind the grains skip the straining). In a stand mixer, beat the cream cheese with the confectioners sugar until smooth then add 3 tbsp of the strawberry juice. Refrigerate until ready. Set aside the remainder of the strawberry juice.
- Mix the flour, sugar, cinnamon, baking soda and salt in a bowl. Make a well in the center of the flour mixture. Add the reserved strawberry juice, oil, and eggs to the well and combine well.
- Spray each of your two 4×8 loaf pans, or 4 miniature loaf pans well with nonstick cooking spray. Spoon in the batter and bake at 350 degrees for 1 hour or until the loaves are done- a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes. Gently remove from pans and allow to cool completely on a wire rack. Prior to serving, frost the tops of the loaves with the cream cheese spread.
Using my miniature ceramic baking pans (found them at Michael’s), I made 4 of these little Strawberry breads. One for me, one for you, one more for me, one for the husband’s office. Everyone wins in this scenario.
The bread is insanely easy and I feel like it’s partially good for you. I mean, it’s made with a pint of strawberries! It would also make an adorable gift, too.
Speaking of gifts, make sure you pop over on Thursday. I’m gifting something fun!