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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is my version of Strawberry Bread. Good with peaches or blueberries too. I like the caramel-y taste (is that a real word??) that the brown sugar gives the bread, but you can replace with granualted sugar if you prefer. This makes 2 loaves, or you can make 1 bundt or tube cake or 24 muffins. I quadrupled the recipe for my wedding and gave a muffin to each guest. Ingredients:
1 (16 ounce) bag frozen strawberries, thawed and undrained |
1 1/4 cups corn oil |
4 eggs |
1 tablespoon vanilla |
3 cups self-rising flour |
1 cup brown sugar |
1 cup granulated sugar |
2 tablespoons cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon clove |
Directions:
1. Grease and flour 2 loaf pans (or bundt pan or muffin tins). Set pans aside. Preheat oven to 375 degrees.
2. Comibne the berries, oil, eggs, and vanilla in a large bowl and set aside.
3. In another bowl, combine the flour, brown sugar, granulated sugar, cinnamon, nutmeg, and cloves. Stir this into the berry mixture, just until well combined.
4. Pour into prepared pans. Bake for one hour if baking loaves or bundt cake or 12-15 minutes for muffins. Let the bread cool a bit before turning out of the pan to cool on a rack.
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