Strawberry Almond Breakfast Bread
A delicious breakfast bread, and very easy to make!
Yield
8 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
strawberries
frozen, sliced |
|
| 2 | large |
eggs
|
|
| ½ | cup |
vegetable oil
|
|
| 1 | cup |
sugar
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ⅔ | cup |
almonds
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
strawberries
frozen, sliced |
|
| 2 | large |
eggs
|
|
| 118 | ml |
vegetable oil
|
|
| 237 | ml |
sugar
|
|
| 355 | ml |
all-purpose flour
|
|
| 7.5 | ml |
cinnamon
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 158 | ml |
almonds
chopped |
*
|
Directions
Defrost strawberries.
Beat eggs in a bowl until fluffy.
Add oil, sugar, and strawberries. Sift together flour, cinnamon, soda, and salt into a large mixing bowl.
Stir in strawberry mixture, mixing until well blended, stir in almonds.
Scrape dough into a greased and floured 8 inch loaf pan.
Bake in a preheated 350℉ (180℃) F oven for 1 hour and 10 minutes, or until done.
Cool in pan 10 minutes, then turn out onto a rack to cool.
