Special strawberry bread

Yield: 1 servings

Measure Ingredient
2 cups Frozen unsweetened whole
\N \N Strawberrys, thawed (reserve
\N \N Juice
1¾ cup Flour
1 teaspoon Baking soda
¼ teaspoon Baking powder
½ teaspoon Salt
½ teaspoon Cinnamon
½ cup Butter
1 cup Sugar
2 larges Eggs
¼ cup Strawberry juice, from
\N \N Reserve
1 tablespoon Lemon juice

Preheat oven to 350 degrees. Puree strawberries using blender, food processor or strainer. You should have 1 cup of puree. Mix flour, baking soda, baking powder, salt and cinnamon in large bowl. Cream butter. Using medium bowl, add sugar, then eggs till well-combined.

Alternately add dry ingredients, strawberry juice and lemon juice to butter mixture, beginning and ending with dry ingredients. Stir in strawberry puree. Pour batter into standard-sized loaf pan or two smaller (approximately 3x7-inch) loaf pans that have been well-greased. Bake until a toothpick comes out clean, about 1 hour for a full-sized loaf, 50 minutes for smaller loaves. Cool 10 minutes in pan; turn out on wire rack to finish cooling. Wrap and store 24 hours before slicing.


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