Partly because I'm tired of banana bread and partly because I'm trying to eat less of them (seeing as how they are shipped from sooooo far away) I opted for Strawberry Bread this week. I like it, it's moist, and the boys gobbled it up. That being said, it doesn't last as long as banana bread and I prefer the texture of my stand-by banana bread recipe. But here's one to try if you have a bunch of strawberries on hand in the coming weeks (they are coming into season I suppose).
Strawberry Bread as published in Always in Season by the Junior League of Salt Lake City, Utah
Ingredients:
3 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon salt
4 eggs
1 1/4 cups vegetable oil
2 cups sliced fresh strawberries (the smaller the slice the less mushy the bread will be)
Mix the flour, sugar, baking soda, cinnamon, and salt in a large bowl. Add the eggs, oil, and strawberries; mix just until moistened.
Spoon into 2 greased and floured (I actually didn't flour mine and they came out fine) loaf pans. Bake at 350 degrees for 1 hour and 10 minutes. Cool in the pans for several minutes; remove to wire racks until cool completely.
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