Monday, August 20, 2007

[CHRISTMAS-RECIPE] STRAWBERRY-LEMON BREAD

STRAWBERRY-LEMON BREAD

1 cup coarsely chopped fresh strawberries

2/3 cup strawberry jam or preserves

2 1/4 cups all-purpose white flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

Generous 1/4 teaspoon salt

2/3 cup granulated sugar

1/3 cup nonfat buttermilk

1 large egg

1/3 cup canola oil or corn oil

Finely grated zest (yellow part of skin) from 1 large lemon

2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Coat a 9- by 5-inch loaf pan with
nonstick spray.

Stir together berries and jam until blended; set aside while
remaining ingredients are readied. In a large bowl thoroughly stir
together flour, baking powder, baking soda and salt until well
blended. Using a fork, beat together sugar, buttermilk, egg, oil,
lemon zest and vanilla in a medium bowl.

Using a large spoon, stir buttermilk mixture into flour mixture just
until partly combined. Add a generous half of the strawberry mixture,
gently stirring just until ingredients are evenly incorporated; do
not overmix. Immediately turn out half of batter into pan. Spoon over
remaining strawberry mixture over batter. Top with remaining batter,
smoothing out surface. Using a table knife held vertically, swirl
mixture to lightly combine berry mixture with batter. Smooth surface
again.

Bake on center oven rack for 40 to 45 minutes, until bread is nicely
browned and a toothpick inserted in thickest part comes out clean.
(If bread browns too rapidly, turn heat to 325 degrees F. for the
last 5 or 10 minutes.) Let pan stand on a wire rack until bread is
thoroughly cooled.

Makes about 12 servings.


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