Print

Irresistiblemente Húmedo Pan de Fresa

Print Recipe

A moist and flavorful strawberry bread that fills your kitchen with a sweet aroma, perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 1 cup Sugar (brown sugar for deeper flavor)
  • 1 cup Milk (almond milk for dairy-free option)
  • 1/3 cup Oil (melted butter or coconut oil)
  • 1 large Egg (flax egg for vegan version)
  • 1 teaspoon Vanilla (almond extract for unique twist)
  • 2 cups All-Purpose Flour (whole wheat for healthier option)
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Chopped Pecans (walnuts or omit for nut-free)
  • 1 cup Chopped Strawberries
  • 2 tablespoons Melted Butter (coconut oil for dairy-free glaze)
  • 1 cup Powdered Sugar (sugar alternative for healthier option)
  • 1/4 cup Heavy Cream (milk for lighter option)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. Whisk together the flour, baking powder, and salt in a medium-sized bowl.
  3. In another bowl, mix the sugar and oil, then add the egg, milk, and vanilla, stirring until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined.
  5. Fold in the chopped strawberries and pecans.
  6. Pour the batter into the greased loaf pan.
  7. Bake for 50 to 60 minutes, checking for doneness with a toothpick.
  8. Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  9. Prepare the glaze by mixing powdered sugar with heavy cream and melted butter, then drizzle over the cooled bread.
  10. Slice and serve as desired.

Notes

Store leftover bread wrapped in plastic wrap or aluminum foil for up to three days at room temperature, or refrigerate for up to a week. For longer storage, freeze tightly wrapped for up to three months.

Nutrition

Find it online: https://hwepodcast.com/irresistiblemente-humedo-pan-de-fresa/