Difference between revisions of "Strawberry Bread"
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* 2 (10-ounce) packages frozen sliced [[strawberries]], thawed | * 2 (10-ounce) packages frozen sliced [[strawberries]], thawed | ||
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# Combine first 5 ingredients; mix well. | # Combine first 5 ingredients; mix well. | ||
# Combine [[egg]]s, [[vegetable oil|oil]], and [[strawberries]]; add to dry ingredients, mixing well. | # Combine [[egg]]s, [[vegetable oil|oil]], and [[strawberries]]; add to dry ingredients, mixing well. | ||
Latest revision as of 10:14, 15 July 2012
Description
File:Strawberrybread.jpg
Strawberry Bread
This recipe was given to me by my mother, and makes 2 large loaves, or 4 to 6 smaller loaves, depending upon the size of the pans. As a side note, the recipe calls for 20 ounces of frozen strawberries, but since 10- and 20-ounce packages are practically nonexistent nowadays, you can use either a 16-ounce or 24-ounce container. Personally, I use 24 ounces for better flavor.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 2 cups sugar
- 3 eggs, beaten
- 1 cup vegetable oil
- 2 (10-ounce) packages frozen sliced strawberries, thawed
Procedures
- Combine first 5 ingredients; mix well.
- Combine eggs, oil, and strawberries; add to dry ingredients, mixing well.
- Pour batter into 2 greased and floured 9- x 5- x 3-inch loaf pans.
- Bake at 350°F for 1 hour or until a wooden pick inserted in the center comes out clean.
