Delicious, fast, and easy strawberry nut bread is spiced with cinnamon and enriched with your favorite nuts. Frozen strawberries are used, so this bread is easily made year-round. Best when chilled before slicing, it makes a great base for tea sandwiches or just slathered with butter or whipped cream cheese.
Prep Time: 10 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 20 minutes
Ingredients:
- 2 (10-ounce) packages of frozen, sliced strawberries
- 4 eggs
- 1 cup cooking oil
- 1 cup sugar
- 3 cup all purpose flour
- 1 Tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1-1/4 cup chopped nuts
Preparation:
Defrost strawberries.
Beat eggs in a bowl until fluffy. Add cooking oil, sugar and defrosted strawberries.
Sift together flour, cinnamon, baking soda, and salt into a mixing bowl. Add strawberry mixture and mix until well blended. Stir in nuts. Pour into 2 greased and floured 9-1/2 x 5 x 3 or 8-1/2 x 4-1/2 x 2-1/2 inch loaf pans.
Bake in a 350 degree F. oven for 1 hour and 10 minutes or until done. Cool in pans for 10 minutes, then turn out of pans and cool on racks.
This bread slices best then chilled. May be sliced and warmed to serve with butter or sliced thinly and spread with whipped cream cheese and served with fruit salad for lunch or used to make tea sandwiches.
Yield: 2 loaves or 8 to 10 servings
Recipe Source: The Wine Country Inn, St. Helena, California
Reprinted with permission.
Beat eggs in a bowl until fluffy. Add cooking oil, sugar and defrosted strawberries.
Sift together flour, cinnamon, baking soda, and salt into a mixing bowl. Add strawberry mixture and mix until well blended. Stir in nuts. Pour into 2 greased and floured 9-1/2 x 5 x 3 or 8-1/2 x 4-1/2 x 2-1/2 inch loaf pans.
Bake in a 350 degree F. oven for 1 hour and 10 minutes or until done. Cool in pans for 10 minutes, then turn out of pans and cool on racks.
This bread slices best then chilled. May be sliced and warmed to serve with butter or sliced thinly and spread with whipped cream cheese and served with fruit salad for lunch or used to make tea sandwiches.
Yield: 2 loaves or 8 to 10 servings
Recipe Source: The Wine Country Inn, St. Helena, California
Reprinted with permission.
