Saturday, April 25, 2009

Strawberry Bread

This is great hot or cold. It's nice and moist. You could even serve it with a cream cheese/marshmallow cream spread or whipped cream and fresh strawberries on the side and I'm sure it would be extra yummy. This is a great way to use up strawberries if you buy them by the flat like I do. Strawberry season has arrived!

3-4 c fresh strawberries (frozen works too)
3 1/8 c flour
2 c sugar
2 t cinnamon
1 t salt
1 t baking soda
1 c oil
4 eggs, beaten
1 T vanilla

-In a medium bowl, roughly crush up strawberries with your hands, leaving chunks here and there. Sprinkle lightly with a little sugar and set aside.
-Combine flour, sugar, cinnamon, salt and baking soda in a large bowl; mix.
-To strawberries add oil, eggs, and vanilla. Pour into flour mixture, blending until just moistened.
-Grease and flour two 9x5 loaf pans and pour batter in. Depending on how many cups of strawberries you add, this may vary. I used 4 c strawberries and got 1 large, 1 9x5, and 1 mini loaf. So you could probably get three 9x5 pans out of this instead of the two.
-Bake at 350 for 45-55 minutes in the 9x5 pans, or until toothpick comes out clean. Mini loaf took 35-40 minutes, large took 60 minutes. Let cool.
-Dust with powdered sugar, slice and serve.
-Recipe from

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