RCI-BR.003.0391.001
Strawberry Bread
Strawberry Bread This recipe was given to me by my mother, and makes 2 large loaves, or 4 to 6 smaller loaves, depending upon the size of the pans.
Prep10 min
Cook35 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 3 cups
- 1 teaspoon
- ½ teaspoon
- 1 tablespoon
- 2 cups
- eggs3 unitbeaten
- 1 cup
- (10-ounce) packages frozen sliced strawberries2 unitthawed
Method
1
Preheat oven to 350°F. Grease two 8x4-inch loaf pans or line them with parchment paper.
2
Combine all-purpose flour, baking soda, salt, and ground cinnamon in a large bowl, stirring to blend evenly.
3
Whisk together sugar, beaten eggs, and vegetable oil in a separate bowl until well combined.
4
Fold the wet ingredients into the dry ingredients until just combined; do not overmix.
5
Stir in the thawed frozen strawberries and any accumulated juice until evenly distributed throughout the batter.
6
Divide batter evenly between the prepared loaf pans, smoothing the tops.
7
Bake at 350°F for 50–55 minutes, or until a toothpick inserted in the center of each loaf comes out clean or with a few moist crumbs.
55 minutes
8
Cool loaves in the pans for 10 minutes, then turn out onto a wire rack to cool completely before slicing.