Strawberry Bread
Yield
20 servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
salt
|
|
| 20 | ounces |
strawberries
frozen |
|
| 1 | cup |
vegetable oil
|
|
| 4 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
salt
|
|
| 578 | ml/g |
strawberries
frozen |
|
| 237 | ml |
vegetable oil
|
|
| 4 | large |
eggs
|
|
Directions
Preheat oven to 350℉ (180℃).
Grease and flour 2 loaf pans.
Combine dry ingredients; mix well.
Make a well in the center of the mixture and pour all liquid ingredients into it.
Mix with spoon.
Pour mixture into pans and bake for 1 hour, until tester inserted in center comes out clean.
Can be frozen.
Slice thinly before completely thawed.
