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Strawberry Bread Recipe

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This recipe for Strawberry Bread, by , is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Sharp
Added: Saturday, September 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 (10 oz) pkgs frozen sliced strawberries, undrained
3 cups flour
4 eggs
1 1/4 cups vegetable oil
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 cups sugar
1 1/4 cups pecans, chopped

Directions:
Directions:
Mix together undrained berries, eggs, and oil. Sift dry ingredients into strawberry mixture, reserving about 1/2 cup flour. Stir to blend thoroughly. Stir nuts into reserved flour (to keep them from sinking to the bottom during baking) and add to mixture. Pour mixture into 2 well-greased and lightly floured 9x5 loaf pans. Bake at 350 for one hour or until bread tests done. If top starts to overbrown, put tent of foil loosely over the loaves. For mini-loaves, bake for approximately 20-25 minutes. For mini-muffins, bake for approximately 8-10 minutes.

Personal Notes:
Personal Notes:
I only make this bread at Christmas time. Great for breakfast with your coffee!

 

 

 

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