Berry Bread
Yield
12 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
cinnamon
|
|
| 1 | tablespoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 ¼ | cups |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 2 | cups |
strawberries
or blueberries, fresh |
*
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 15 | ml |
cinnamon
|
|
| 15 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 296 | ml |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 473 | ml |
strawberries
or blueberries, fresh |
*
|
| 237 | ml |
nuts
chopped |
|
Directions
Combine the flour, cinnamon, baking soda, and salt; set aside.
In large bowl of electric mixer, combine oil, eggs, and sugar, mixing well.
Gradually add dry ingredients to creamed mixture, stirring until just moistened.
Stir in berries and nuts. Spoon mixture into 2 greased and floured loaf pans.
Bake at 1 hour at 350℉ or until tested done.
Cool in pans 10 minutes; remove to wire racks to cool completely.
These freeze well; make multiple loaves with extra berries.
