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25 hours
Prep: 10 minutes
Cook: 60 minutes
632 calories per serving view nutrition facts
1 loaf
suggest servings
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| 2 | cups | strawberries | frozen, unsweetened, whole, thawed, reserve juice |
| 1 3/4 | cups | flour, all-purpose | |
| 1 | teaspoon | baking soda | |
| 1/4 | teaspoon | baking powder | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | cinnamon | |
| 1/2 | cup | butter | |
| 1 | cup | sugar | |
| 2 | large | eggs | |
| 1/4 | cup | strawberry juice | from reserve |
| 1 | tablespoon | lemon juice |
Preheat oven to 350 degrees F.
Puree strawberries using blender, food processor or strainer.
You should have 1 cup of puree.
Mix flour, baking soda, baking powder, salt and cinnamon in large bowl.
Cream butter.
Using medium bowl, add sugar, then eggs till well-combined.
Alternately add dry ingredients, strawberry juice and lemon juice to butter mixture, beginning and ending with dry ingredients.
Stir in strawberry puree.
Pour batter into standard-sized loaf pan or two smaller (approximately 3x7-inch) loaf pans that have been well-greased.
Bake until a toothpick comes out clean, about 1 hour for a full-sized loaf, 50 minutes for smaller loaves.
Cool 10 minutes in pan; turn out on wire rack to finish cooling.
Wrap and store 24 hours before slicing.
| % Daily Value* | |
| Total Fat 26.0g | 40% |
| Saturated Fat 15.0g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 167mg | 56% |
| Sodium 631mg | 26% |
| Total Carbohydrate 93.0g | 31% |
| Dietary Fiber 2.0g | 7% |
| Sugars 50.0g | |
| Protein 9.0g | 18% |
| Vitamin A | 17% | Vitamin C | 3% | |
| Calcium | 4% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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