Thursday, July 10, 2008

Another wayward, pictureless recipe....

I think I may be losing my mind. I forgot to take a picture for one of the muffins in the previous entry and forgot to take a picture of the Strawberry Bread I made as well. I've decided to share the recipe nonetheless because it was tasty - not too sweet but just enough, and it was sure as heck easy to make. One of these (since the recipe makes 2 breads) made its way to my local nest board "secret baker" recipient as well.

Strawberry Bread

1 bag (16 oz) frozen whole strawberries, thawed, drained
2 cups sugar
1 1/4 cups vegetable oil
4 eggs
3 cups Gold Medal® all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt

Heat oven to 350°F. Grease bottoms only of two 9x5- or 8x4-inch loaf pans with shortening; lightly flour.

Slightly mash strawberries; set aside. In large bowl, mix sugar and oil. Stir in eggs until well blended. Stir in strawberries until well mixed. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pans.

Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.


That Girl said...

Sounds delicious

Joelen said...

I just might have to make this next week to use up frozen strawberries! Thanks for sharing!

Katie said...

I noticed we both made Carrot Cake Pancakes for "Pancakes on Parade." What are the chances?

Great blog!

Cooking and the City said...

Robin this sounds delicious :-)

Joe and Samantha said...

oooh sounds yummy.
next time the second loaf can make it over here. Didn't Joe tell you to feed me?