Virginia Sauers Strawberry Bread Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Sifted all purpose flour,
2 cup: Granulated sugar,
1 tbsp: Ground cinnamon,
1 tsp: Baking soda,
1 tsp: Salt,
1 1/2 cup: , (6 ounces) coarsely chopped pecans or walnuts
4 large: Eggs,
1 1/4 cup: Corn oil,
2 package: (10-ounce) sliced frozen strawberries in syrup, thawed but not drained *
Powdered sugar,
Directions:
This was originally posted by Virginia Sauer and is wonderful.
* If unable to obtain frozen sliced strawberries in syrup, substitute 2
cups frozen unsweetened whole strawberries. Place in medium-sized bowl.
Sprinkle lightly with sugar. Let thaw. Slice berries.
~- Preheat oven to 350 degrees F.
~- Butter and flour either two (9 x 5 x 3-inch) or five (6 x 3 x 2
1/2-inch) loaf pans. Set aside.
~- Sift together flour, granulated sugar, cinnamon, baking soda, and salt
into large mixing bowl. Using a fork, lightly stir in nuts. Set aside.
~- In medium-sized mixing bowl, beat eggs until thick and lemon-colored.
Add oil and thawed strawberries (including their liquid). Mix until
thoroughly blended. Pour over reserved dry ingredients.
~- Stir with wooden spoon _ONLY_ until dry ingredients are moistened. (Be
careful not to overmix.)
~- Spoon batter into buttered and floured pans, filling each
3/4 full.
~- Place pans on center shelf of oven.
~- Bake until toothpick inserted in center of each loaf comes out clean
(about 45 - 50 minutes for miniature loaves, or 55 - 60 minutes for large
loaves).
~- Place pans on wire rack for about 10 minutes.
~- Invert loaves onto rack and cool completely.
~- Sprinkle with powdered sugar.
Posted to EAT-L Digest by Mary Hathaway on Mar 9,
1998
Source from luhu.jp
* If unable to obtain frozen sliced strawberries in syrup, substitute 2
cups frozen unsweetened whole strawberries. Place in medium-sized bowl.
Sprinkle lightly with sugar. Let thaw. Slice berries.
~- Preheat oven to 350 degrees F.
~- Butter and flour either two (9 x 5 x 3-inch) or five (6 x 3 x 2
1/2-inch) loaf pans. Set aside.
~- Sift together flour, granulated sugar, cinnamon, baking soda, and salt
into large mixing bowl. Using a fork, lightly stir in nuts. Set aside.
~- In medium-sized mixing bowl, beat eggs until thick and lemon-colored.
Add oil and thawed strawberries (including their liquid). Mix until
thoroughly blended. Pour over reserved dry ingredients.
~- Stir with wooden spoon _ONLY_ until dry ingredients are moistened. (Be
careful not to overmix.)
~- Spoon batter into buttered and floured pans, filling each
3/4 full.
~- Place pans on center shelf of oven.
~- Bake until toothpick inserted in center of each loaf comes out clean
(about 45 - 50 minutes for miniature loaves, or 55 - 60 minutes for large
loaves).
~- Place pans on wire rack for about 10 minutes.
~- Invert loaves onto rack and cool completely.
~- Sprinkle with powdered sugar.
Posted to EAT-L Digest by Mary Hathaway
1998
Source from luhu.jp
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