RECIPE #4998 - REVIVAL STRAWBERRY BREAD, Wednesday, May 1, 2013
CATHY BRADLEY / BRADLEY KOUNTRY ACRES
Makes 2 loaves
3 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 eggs, lightly beaten
1 1/4 cups vegetable oil
2 cups diced strawberries
1 cup chopped almonds
Preheat the oven to 350°F. Lightly grease two loaf pans and set aside.
In a large mixing bowl, combine the flour, sugar, cinnamon, baking soda, and salt. Add the eggs and oil, stirring just until moistened. Fold in the strawberries and almonds.
Divide the batter evenly between the two loaf pans. Bake 1 hour or until a tester inserted in the center comes out clean. Cool in the pans 5 minutes. Remove and cool completely on wire racks before slicing and serving.
Note: Use frozen loaves within 3 months for best quality.