Ingredients
- 250 grams flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 egg
- 150 grams white sugar
- 50 grams brown sugar
- 240 grams cranberry juice
- 70 grams vegetable or melted coconut oil
- 2 teaspoon vanilla extract
- 200 grams fresh strawberries, rinsed, dried and tossed in 2 TBSP flour
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180*C. Spray and line a 9x5 loaf pan
2. Place egg and sugar into TM bowl. Mix 10 seconds/speed 3.
3. Add cranberry juice, oil and vanilla to TM bowl. Mix 5 seconds/speed 3.
4. With the blades running at speed 1, slowly add the flour, baking soda, salt and cinnamon through the hole in the lid of the TM. Be careful not to over mix or the bread will be tough.
5. Turn the blades off once the dry ingrediants have mixed in. Using a spatula, gently fold in the strawberries.
6. Place the batter in the loaf tin and cook for 30-45 minutes or until a skewer inserted comes out clean. If the top of the bread starts to get too brown, cover with aluminium foil.
7. Allow bread to cool on a wire rack.
8. Serve dusted with icing sugar or your favourite icing.
9. Store bread in an airtight container.
Tip
- Can be made as muffins, place batter into lined muffin tins and bake for 15-20 minutes or until skewer inserted comes out clean
- This bread freezes wonderfully
- You can add pecans or walnuts to the batter before baking
- You can substitute apple sauce instead of oil for a healthier version
- Set the egg out of the fridge a few hours before baking so that it is room temperature
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Love these! I doubled the recipe b/c I had 400g strawberries to use up. This might have contributed to the difficulty mixing the dry & wet ingredients together. I had to manually fold in the dry ingredients occasionally, and upped the speed to 2 (despite the warning about it becoming tough, my muffins were still soft enough).
I cut the sugar to less than half (I used 150g brown sugar for a double mixture), and they were still sweet enough and delicious.
I missed out the cinnamon (didn't have it), and used spelt flour.
I substituted the coconut oil with olive oil (all I had), which gave it an olive oil taste, so next time I'd probably try to use something else. But they were still awesome.
I also didn't toss the strawberries in flour (I'm lazy!), and they were lovely.
Will definitely make again. I agree, it's a cake mixture rather than a bread, but tastes divine!
I think this is a cake rather than a bread - and a very nice cake! The batter is quite wet but it baked to a beautiful moist cake in 35 minutes; no need for icing. Good way to use up excess strawberries. Yummo, thank you!
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