Friday, April 16, 2010

Strawberry Bread

I just got back from a nice evening walk with the hubby! I love having a husband to spend time with! He is going out of town next Tuesday evening through Friday. I am very sad because he is going to be gone on his birthday. Jeffrey is going to Atlanta because his thesis film is being shown in the Atlanta Film Festival. This is now 10 film festivals that Life on Earth has gotten into!

I made this strawberry bread several days ago, but I had so many wonderful dinners that I had to post first. I also forgot to take a picture of the final product, which always upsets me. What really happened was the bread got stuck in the pan again (I used a ton of PAM, I don't know what to do). I practically had to scrape it out with my hands, oh well at least it tasted good.

Strawberry Bread
2 10 oz bags of frozen strawberries
4 eggs
1 1/4 cups vegetable oil
3 cups flour
1 teaspoon baking soda
1/2 tsp salt
1 Tb cinnamon
2 cups sugar
1 1/4 cups chopped pecans



Defroze your strawberries overnight.

Add eggs and oil to strawberries and mix.

Mix dry ingredients in a seperate bowl.
You can start the strawberry mixture in your mixer, or you can do it all by hand. I am lazy so I put it into the mixer. (Although I had to do more dishes later, so the laziness evened itself out)

Slowly add the flour mixture until blended.

Toast your pecans for a few minutes.

Add them to the mixture.

Pour into 2 loaf pans and cook for 1 hour and 10 minutes on 350 degrees.

As soon as I take my second loaf out of the freezer I will post a picture of a slice of the bread.

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