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Strawberry Chai Bread

BREADS

strawberry-chai-bread-nc-recipe

Strawberry Fields Forever

Our grandchildren love to pick strawberries. Most of the fruit ends up in their mouths, but the experience is priceless for youngsters with little awareness of where food comes from and how scrumptious it tastes when perfectly ripe. The North Carolina Strawberry Association works to support NC strawberry farmers and brings producers and consumers together. Their website offers news of events and recipes that make the most of the delicate fruit.

Here’s one that will be on my table next weekend. Strawberry Chai Bread. Bursting with Yum!

YIELD

Two 8 x 4 loaf pans; or one 9×5 loaf pan and one 8×4 loaf pan; or one bundt cake pan

INGREDIENTS

Our grandchildren love to pick strawberries. Most of the fruit ends up in their mouths, but the experience is priceless for youngsters with little awareness of where food comes from and how scrumptious it tastes when perfectly ripe. The North Carolina Strawberry Association works to support NC strawberry farmers and brings producers and consumers together. Their website offers news of events and recipes that make the most of the delicate fruit. Here’s one that will be on my table next weekend. Strawberry Chai Bread. Bursting with Yum!

Difficulty: Easy


2 cups fresh strawberries (rinsed and hulled)
1 Tablespoon lemon juice
1 bag spiced chai decaffeinated tea, opened
4 eggs, beaten
1½ cups sugar
1 teaspoon vanilla extract
1/8 cup plain flour
2 cups chopped fresh strawberries (rinsed & hulled)
1 teaspoon lemon zest
3 cups plain flour
1 teaspoon baking soda
1 teaspoon salt

For the spread:
8 oz. mascarpone, softened
½ cup fresh strawberries, rinsed & hulled ¼ cup sugar
1 Tablespoon lemon juice
1 teaspoon lemon zest
1/8 teaspoon vanilla

PREPARATION & METHOD

Preheat oven to 350 degrees.

Grease and flour pans. (Can use two 8 x 4 loaf pans, one 9×5 loaf pan and one 8×4 loaf pan, or one bundt cake pan.)

Puree 2 cups fresh strawberries, lemon juice and tea.

Stir together in a large bowl, eggs, sugar, and vanilla extract.

Sprinkle flour over 2 cups chopped fresh strawberries and lemon zest. Set aside.

Pour the pureed strawberry and tea mixture into the large bowl of wet ingredients.

Stir together 3 cups flour, baking soda, and salt.

Add the dry ingredients to the wet ingredients, stirring until just combined.

Gently fold in the chopped/floured strawberry mixture.

Divide batter between 2 greased and floured loaf pans or bundt pan.

Bake at 350 degrees for 45-60 minutes until toothpick comes out clean. (Will slice easier the next day. Keep on counter overnight.)

To make the spread:

Mix all ingredients in a food processor until well-combined. Store in refrigerator.

MORE INFO

Recipe courtesy Deborah Whitmire, Cary, NC. First place in State Farmers Market Strawberry Recipe Contest, Raleigh NC


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