Strawberry Bread

from Penzeys Spices Catalog, Early Summer 2001

1 1/2 cups fresh strawberries, sliced
1 cup granulated sugar, divided
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
2 eggs
1/2 tsp. vanilla extract
1/2 cup melted butter (1 stick)

Preheat oven to 350 degrees. Lightly grease and flour a standard glass (8x5") loaf pan. Rinse, core, and slice the strawberries, place in a small bowl and sprinkle with 1/2 cup sugar. In a large mixing bowl, blend together the remaining sugar, flour, baking powder, baking soda, salt, and cinnamon. In a medium bowl, beat the eggs until foamy, then add the vanilla extract and melted butter. Make sure the melted butter isn't too hot -- just barely melted. Stir in the strawberries. Combine the two mixtures, blending until the dry ingredients are moisened. Scrape the batter into the pan and bake for 60-70 minutes, until a toothpick inserted in the center comes out clean. Remove the pan from the oven and cool on a wire rack for 20 minutes before removing the bread from the pan.


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