2 C frozen unsweetened whole strawberries (I used fresh and also changed to raspberries)
3 C plus 2 tbsp all purpose flour
1 C wheat flower
2 C sugar
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
1 1/4 C oil
4 eggs
chopped pecans
Instructions
Place strawberries in medium size bowl. Sprinkle lightly with sugar. Let berries stand until thawed, then slice. Preheat oven 350 degrees. Butter and flour 2 9x5 loaf pans.
Combine flour, sugar, cinnamon, salt and baking soda in large bowl and mix well. Blend oil and eggs into strawberries. Add flour mixture. Stir in chopped pecans, blending until dry ingredients are just moistened.
Divide batter between pans. Bake loaves until tested inserted in center comes out clean. About 45-50 minutes. Let cool in pans 10 minutes, turn loaves out and cool completely.
(I also add 1/4 C flax seed, and wheat germ plus dates and 1/4 C nuts chopped and sometimes ripe bananas I keep in freezer)
Originally Submitted
6/18/2012
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