"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Strawberry Oatmeal Bread Recipe

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This recipe for Strawberry Oatmeal Bread, by , is from Our Family, Our Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Suzanne Hope

Category:
Category:

Ingredients:  
Ingredients:  
3 cups all purpose flour
1 1/2 cups oatmeal
2 cups sugar
1 tablespoon cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups vegetable oil
4 eggs
1 1/4 pounds (about 3 cups) sliced strawberries (fresh or frozen)

Directions:
Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease two 7x3 inch loaf pans. Stir together the flour, 1 1/2 cups rolled oats, sugar, cinnamon, baking powder, and salt in a large mixing bowl. In another bowl, whisk together the vegetable oil and eggs; stir into flour mixture until just moistened. Fold in strawberries.

Pour into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of rolled oats.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool the strawberry bread in the pans for 5 minutes before cooling completely on a wire rack.

Personal Notes:
Personal Notes:
I make this bread a lot, both for us and as gifts and everyone swears they love it. It's moist, not too sweet and showcases strawberries. You can use either fresh or frozen berries, whichever you have on hand. When mixing, add strawberries at the very end and don't over mix and stir very gently, you don't want to crush the berries any more than you have to.

 

 

 

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