Savory Sunday:Warm Strawberry Bread

I hope you all had a blessed weekend. Today I want to share a recipe I tried this week. This strawberry bread is from The Food Allergy Mama's Baking Book. My family enjoyed this recipe and I hope it warms your hearts and tummies as well. It is a Valentine's-Day treat everyone can enjoy!

I did make a couple of adaptions. Instead of using all purpose flour, I used Bob's Red Mill Gluten Free All Purpose Flour. I also ended up baking my bread 10 minutes longer than recommended. I'm not sure if it was my oven, or the addition of the gluten free flour. I also added 1 teaspoon of vanilla flavoring. I just think all baked goods need a little vanilla.

Yield: 1 Loaf

11/2 Cups frozen strawberries
1/2 cup canola oil
3 tablespoons water
1/2 cup unsweetened applesauce
2 teaspoons grated orange zest
2 teaspoons freshly squeezed orange juice
21/2 cups of Bob's Red Mill gluten-free all purpose flour mix
2 teaspoons of xanthum gum
1/12  teaspoons ground cinnamon
3/4 teaspoon of baking soda
1/4 teaspoon salt
1 teaspoon of vanilla

Method

Preheat oven to 350 degrees and spray a 9x5x3- inch loaf pan with dairy-free baking spray.

In a blender, puree the strawberries, oil, water, applesauce, orange juice, orange zest, and vanilla until smooth.

In a medium bowl, combine the flour, sugar, cinnamon, baking soda, xanthum gum, and salt with a wire whisk.  Make a well in the middle of the flour mixture, and pour the strawberry puree into the well.  Stir with a rubber spatula until combined.

Pour into prepared pan, and bake 50 to 60 minutes, or until an inserted tooth pick comes out clean.

Cool completely before slicing.

Yummy strawberry bread