Virginia sauer's strawberry bread

1 Servings

Ingredients

Quantity Ingredient
3 cups Sifted all purpose flour
2 cups Granulated sugar
1 tablespoon Ground cinnamon
1 teaspoon Baking soda
1 teaspoon Salt
1½ cup (6 ounces) coarsely chopped pecans or walnuts
4 larges Eggs
1¼ cup Corn oil
2 packs (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 2½-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 ¾ 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 <paraducks1@...> on Mar 9, 1998

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