Strawberry Bread with Spread ingredients (11)
Makes 2 loavesBread
3 cups flour
1 tsp baking soda
1 tsp cinnamon
2 cups sugar
1 tsp salt
2 (10-oz) box frozen strawberries, thawed and sliced (reserve syrup)
1 1/4 cups vegetable oil
4 eggs, well-beaten
1 cup chopped pecans
1/2 cup strawberry syrup/juice (reserved above from frozen berries)
8-oz cream cheese, softened
Strawberry Bread with Spread DirectionsPrepare bread
Reserve 1/2 cup strawberry juice for spread. Preheat oven to 350ºF. Grease and flour two (9- x 5- x3-inch) loaf pans and set aside.
Mix all dry ingredients together; make a hole in the center.
Pour strawberries, oil and eggs into the hole; mix by hand until all ingredients are thoroughly combined.
Stir in the chopped pecans; pour batter into prepared loaf pans.
Bake and serve
Bake at 350ºF for 40 to 60 minutes.
Serve warm, or for better slicing, wrap in foil and refrigerate for about twelve (12) hours.
Place strawberry juice and cream cheese in blender; process until it reaches spreading consistency
Spread on cooled bread. Refrigerate any remaining spread.
This recipe is from "Sara Kaye," published about 1975 to 1985 in The Commercial Appeal.
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Condiments > Spreads > sweet
Page Last Modified 30 May 2015