Coconut strawberry bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| ½ | cup | Vegetable oil |
| ¾ | cup | Sugar |
| 1½ | cup | Sliced strawberries |
| 2 | cups | All-purpose flour |
| ½ | teaspoon | Ground cinnamon |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Freshly ground nutmeg |
| ½ | teaspoon | Salt |
| 1 | cup | Shredded, sweetened coconut |
| ¾ | cup | Chopped pecans |
Directions
Preheat the oven to 350 F. Grease and flour one 9½ x 5 ½-inch loaf pan or three 5 ¾ x 3 ½-inch loaf pans. In a large bowl, beat the eggs until fluffy; add the oil and sugar and continue beating until light. Mix in the berries. In another bowl, combine the remaining ingredients. Add to the strawberry mixture, blending just until the flour is moistened; do not overmix. Spoon into the prepared pan or pans. Bake 50 to 60 minutes for the large loaf, 45 to 55 minutes for the small loaves, or until they test done.
Cool in the pan for 5 minutes; loosen and turn out onto a rack to cool completely.
Recipe is from _Quick Breads_ by Beatrice Ojakangas. Posted to EAT-L Digest 30 Mar 97 by Felicia Pickering <MNHAN063@...> on Mar 31, 1997