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Strawberry Bread

April 20, 2012

I usually make strawberry bread at Christmas and give it as gifts.  However, why wait for Christmas? Especially when strawberries are in season and can add a seasonal flavor that can’t be achieved in the middle of winter. This bread is good as a snack, for breakfast or even as a “sandwich” made from 2 slices with cream cheese in between.  This is all kinds of yum!

Strawberry Bread

2 cups fresh, chopped strawberries

1/3 cup water

1/3 cup sugar

1 ½ cups flour

1 cup of sugar

1 ½ tsp. cinnamon

½ tsp. salt

½ tsp. baking powder

½ cup + 2 TBSPS. vegetable oil

2 eggs

½ cup chopped toasted nuts (optional)

Place chopped strawberries in a small to medium saucepan and add the 1/3 cup of water and 1/3 cup of sugar.  Mix well and bring to a boil over medium heat.  Boil for one minute, stirring constantly – then remove from heat and let cool for at least 30 minutes.

Preheat oven to 350°. Grease a standard sized (8 1/2 x 4 1/2 x 2 1/2 inches) loaf pan.

Whisk together flour, 1 cup of sugar, cinnamon, salt and baking powder on a large mixing bowl.  In a small bowl, combine oil, eggs and cooled strawberries.  Make a “well” in the center of the dry ingredients and pour in the liquid ingredients. Stir well – scraping the sides of the bowl – to blend.

Add the nuts and then pour into the greased loaf pan.  Bake for 50 – 60 minutes or until a toothpick inserted in the middle comes out clean.  Remove from oven – allow to cool in pan for 10 minutes – then remove bread from pan and place on wire rack to finish cooling completely. When cool, dust with confectioner’s sugar and slice to serve.

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