Livery stable strawberry bread
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Frozen whole strawberries (unsweetened) |
| Sugar | ||
| 3 | cups | All-purpose flour; PLUS: |
| 2 | tablespoons | All-purpose flour |
| 2 | cups | Sugar |
| 1 | tablespoon | Cinnamon |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Baking soda |
| 1¼ | cup | Oil |
| 4 | Eggs; beaten | |
| 1¼ | cup | Chopped pecans |
Directions
Place strawberries in medium bowl. Sprinkle lightly with sugar to taste. Let strawberries stand until thawed, then slice.
Preheat oven to 350øF. Butter and flour two 9x5-inch loaf pans.
Combine flour, sugar, cinnamon, salt and baking soda in large bowl and mix well. Blend oil and eggs into strawberries. Add to flour mixture. Stir pecans, blending until dry ingredients are just moistened. Divide batter between pans. Bake loaves until tester inserted in centers comes out clean, about 45 to 50 minutes. Let cool in pans on rack for 10 minutes. Turn loaves out and cool completely.
Makes 2 loaves.
Source: The Livery Stable - Bozeman, Montana Typed for you by Karen Mintzias