Strawberry almond breakfast bread
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Package frozen sliced strawberries |
| 2 | Eggs | |
| ½ | cup | Cooking oil |
| 1 | cup | Sugar |
| 1½ | cup | White flour |
| 1½ | teaspoon | Cinnamon |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ⅔ | cup | Chopped almonds |
Directions
Makes one 8-inch loaf
Defrost strawberries. Beat eggs in a bowl until fluffy. Add oil, sugar, and strawberries. Sift together flour, cinnamon, soda, and salt into a large mixing bowl. Stir in strawberry mixture, mixing until well blended; stir in almonds.
Scrape dough into a greased and floured 8-inch loaf pan. Bake in a preheated 350 F oven for 1 hour and 10 minutes, or until done. Cool in pan 10 minutes, then turn out onto a rack to cool.
The Book of Bread From the collection of Jim Vorheis