Strawberry Bread
Strawberry Bread recipe
Yield
8 servingsPrep
20 minCook
70 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
strawberries
frozen, in syrup, thawed, undrained |
|
| 2 | large |
eggs
|
|
| ¾ | cup |
vegetable oil
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
strawberries
frozen, in syrup, thawed, undrained |
|
| 2 | large |
eggs
|
|
| 177 | ml |
vegetable oil
|
|
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
baking soda
|
|
Directions
Preheat oven to 325-degrees F.
Purée strawberries in blender or processor.
Combine eggs and oil in small bowl and wisk thoroughly.
Sift remaining ingredients into large bowl.
Make well in center.
Pour in eggs and purée and blend well using wooden spoon.
Pour into 9x5-inch loaf pan.
Bake until tester inserted in center comes out clean.
About 1 hour and 10 minues. Cool.
