Simple Strawberry Bread with Honey Lemon Butter

Looking for the perfect warm-weather recipe? This simple strawberry bread recipe is sure to please. Spread a little honey lemon butter on it and you're golden. 

 

While creating a recipe seems simple...sometimes, not so much. I can create a chicken recipe without thinking about it, but a bread? I'm not so awesome in that category. Probably in the entire baking category if we're being completely honest here. But, I actually did it. And I'm really happy with the results. It took some time and tweaking...and in the end, the simplicity of the recipe I created is what prevailed. Trying to get all fancy wasn't the answer. By a long shot.   

{Scroll down for the real recipe}. 

This original recipe was a DISASTER. With a capital D {and capital following letters, too...it was that bad}. It could have also been called pudding bread. Because that was the consistency of it when I plopped it out of the pan {after an hour and a half in the oven}.

After some research, I put together a much simpler recipe that was a real winner.

For the bread I used:

• 2 cups strawberries, chopped {fresh strawberries work best}
• 2 tablespoons powdered sugar
• 1 cup butter, softened
• 2 cups sugar
• 3 eggs, beaten
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 teaspoons baking powder
• 1/2 cup vegetable oil {optional...depends on the consistency of your dough towards the end of the recipe}

This is about the size you want to chop your strawberries. In the previous recipe I pureed them...DISASTER. Just a rough chop is perfection here.  

You'll sprinkle your berries with the powdered sugar, toss and set aside.

Sift together the flour, salt, cinnamon & baking powder.  In a separate bowl, cream together the butter, sugar & eggs. Add butter mixture to flour mixture and stir until blended. If mixture is too dry, add the vegetable oil {honestly, the dough is almost cookie-dough-like in texture, even with the oil}. Fold in the strawberries. Divide dough between two greased & floured loaf pans. Bake at 350 for one hour. Allow to cool before slicing.

Honey Lemon Butter:
Combine 1/2 a cup of softened butter with two tablespoons of honey, one teaspoon of fresh lemon juice and two tablespoons lemon zest. I used my mini chopper because it's easy, but you could use a mixer or whatever works best for you.

Cover with plastic wrap and refrigerate overnight. 

Click on the image below to print the recipe card {comes in both 4x6 and 3x5 sizes}:

{i linky-party here}

and at Coastal Charm and Savvy Southern Style

Neglect your chores like me and don't miss a thing:

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