 |
Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 32 |
|
I like to make sandwiches out of this quick bread by spreading the strawberry cream cheese between two slices. Ingredients:
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed |
3 cups king arthur unbleached all-purpose flour |
2 cups sugar |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
4 eggs |
1-1/4 cups vegetable oil |
1 teaspoon red food coloring, optional |
1-1/4 cups chopped pecans |
1 package (8 ounces) cream cheese, softened |
Directions:
1. Drain strawberries, reserving 1/2 cup juice. Set berries and juice aside. In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. Combine eggs, oil, strawberries and food coloring if desired; stir into dry ingredients just until moistened. Stir in pecans.
2. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack.
3. In a small bowl, beat cream cheese and reserved strawberry juice until fluffy; refrigerate. Serve with the bread. Yield: 2 loaves (2 cups spread).
|
|