Description
This Chocolate Strawberry Bread is a delightful twist on traditional beer bread, combining the fruity sweetness of strawberry soda and fresh strawberries with rich milk chocolate chips. Baked to a golden brown and served with a luscious rhubarb strawberry whipped topping, this loaf is perfect for breakfast, dessert, or an anytime treat.
Ingredients
Scale
Bread Ingredients
- 1 package Bountiful Beer Bread Mix®
- 12 ounces strawberry soda
- â…“ cup frozen sliced strawberries, chopped
- ½ cup milk chocolate chips
Topping Ingredients
- 2 tablespoons Rhubarb Strawberry Fruit Spread
- 1 cup non-dairy frozen whipped topping, thawed
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the bread.
- Mix the Batter: In a large bowl, combine the beer bread mix, strawberry soda, chopped strawberries, and milk chocolate chips. Stir gently for 20 to 30 seconds; avoid overmixing so that the batter remains lumpy.
- Prepare the Pan: Grease a 9×5-inch loaf pan to prevent sticking, then spread the prepared batter evenly into the pan.
- Bake the Bread: Place the loaf pan in the oven and bake for 50 to 55 minutes until the bread turns golden brown and a toothpick inserted into the center comes out clean.
- Make the Topping: While the bread bakes, mix the non-dairy frozen whipped topping with the rhubarb strawberry fruit spread in a small bowl to create a flavorful topping.
- Serve: Let the bread cool slightly, then serve slices with the whipped topping on the side for an extra burst of flavor.
Notes
- Do not overmix the batter to ensure the bread has a tender crumb texture.
- Ensure the loaf is fully baked by checking that the toothpick inserted in the center comes out clean.
- For a stronger strawberry flavor, use fresh strawberries instead of frozen if available.
- The non-dairy whipped topping makes this recipe suitable for those avoiding dairy, but you may substitute with your preferred whipped topping.
- Store leftover bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
