OK, so I’d wanted to blog a recipe involving watermelon today, since I have 14 or so sitting out in the garage. (That’s one frustrating thing about gardening - some produce seems to come all at once.) But all I could find on the internets were watermelon juice recipes, or recipes that required use of a food mill (don’t have *sigh*), so after a half hour of searching I gave up and changed course.

Instead I decided to look for a bread recipe calling for applesauce and strawberries, so I could use up some of that yummy strawberry applesauce I made yesterday. This recipe for strawberry bread popped up all over the place, so I figured it muse be a sign from the Fruit Fairy. Or something.

With some slight modifications, here’s my recipe for Sweet Strawberry Applesauce Bread.

Sweet Strawberry Applesauce Bread

Ingredients

- Dry -
2 cups flour
1 cup sugar (reduce to 3/4 cup if you’d like a less sugary bread)
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice

- Wet -
Egg replacer for two eggs
1/2 to 3/4 cups Sweet Strawberry Applesauce (Or 1/2 cup commercial applesauce)
2 cups strawberries, chopped
1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees and prepare two loaf pans with cooking spray.

2. In a mixing bowl, combine dry ingredients.

3. In a separate mixing bowl, combine wet ingredients.

4. Mix dry and wet ingredients until moist and blended. Depending on the consistency and type of applesauce you use, you may want to add a little extra water or extra applesauce. (The original recipe calls for 1/2 cup applesauce, but I used a little extra, since my homemade applesauce is thicker than commercial varieties.)

5. Pour into loaf pans and bake at 350 degrees for 40-60 minutes. (The original recipe calls for one large pan, but I had trouble getting the center fully cooked at 350 degrees - so I recommend splitting it into two smaller loaves à la my Sweet Cinnamony Zucchini Bread recipe.)

As you can see, I experimented with the original recipe, which I’ve copied below for reference. I may try starting with thinner applesauce next time around, so I don’t have to play with the quantities of “wet” ingredients. Feel free to leave your suggestions in the comments!

Strawberry Bread Ingredients

2 c Flour
1/4 ts Salt
1 c Sugar
2 lg Egg whites, whipped
1/2 ts Baking soda
1 ts Vanilla extract
2 ts Baking powder
1/2 c Applesauce, at room
1 ts Cinnamon
2 c Strawberries, chopped * SEE

Instructions for Strawberry Bread

OVEN: 350 Prepare a loaf pan with cooking spray and flour. In a mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, combine egg whites, vanilla, applesauce, and strawberries. Mix dry ingredients with wet ingredients just until moistened. Pour into prepared pan and bake for 25 minutes depending on pan size. *NOTE: If using frozen strawberries, measure them after defrosting and draining them. VERY LOW FAT!

Recipe by: Anita A. Matejka 8-95 Posted to JEWISH-FOOD digest V97 #204 by Linda Shapiro on Jun 27, 1997

[Via www.bigoven.com]

Oh, and if you can tell me wtf to do with all them melons, by all means…!

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