Strawberry Nut Bread
Source of Recipe
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List of Ingredients
1 bag (16 oz) frozen whole strawberries, thawed, drained
2 cups sugar
1 1/4 cups vegetable oil
4 eggs
3 cups Gold Medal® all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts
Recipe
1. Heat oven to 350°F. Grease bottoms only of two 9x5- or 8x4-inch
loaf pans with shortening; lightly flour.
2. Slightly mash strawberries; set aside. In large bowl, mix sugar
and oil. Stir in eggs until well blended. Stir in strawberries until well
mixed. Stir in remaining ingredients except nuts just until moistened.
Stir in nuts. Pour into pans.
3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in
center comes out clean. Cool 10 minutes. Loosen sides of loaves from
pans; remove from pans to wire rack. Cool completely, about 2 hours, before
slicing. Wrap tightly and store at room temperature up to 4 days, or
refrigerate up to 10 days.
1 Serving: Calories 280 (Calories from Fat 140); Total Fat 16g
(Saturated Fat 2g; Trans Fat 0g); Cholesterol 35mg; Sodium 160mg; Total
Carbohydrate 31g (Dietary Fiber 1g; Sugars 18g); Protein 4g % Daily Value:
Vitamin A 0%; Vitamin C 10%; Calcium 0%; Iron 6% Exchanges: 1 Starch; 1
Other Carbohydrate; 3 Fat Carbohydrate Choices: 2
Makes 2 loaves (24 slices each)
TIPS from the kitchens
Special Touch Top off slices of this berry bread with whipped cream
cheese or a spoonful of strawberry jam or preserves.
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