Recipe - Virginia Sauers Strawberry Bread

3 cup Sifted all purpose flour
2 cup Granulated sugar
1 tablespoon Ground cinnamon
1 teaspoon Baking soda
1 teaspoon Salt
1 One half cup (6 ounces) coarsely chopped
pecans or walnuts
4 lg Eggs
1 One fourth cup Corn oil
2 pack (10ounce) cut or sliced up frozen
strawberries in syrup;
thawed but not drained *
Powdered sugar

This was originally posted by Virginia Sauer and is wonderful.

* If unable to obtain frozen cut or sliced up strawberries in syrup, substitute 2
cups frozen unsweetened whole strawberries. Place in mediumsized bowl.
Sprinkle lightly with sugar. Let thaw. Slice berries.

~ Preheat oven to 350 degrees F.

~ Butter and flour either two (9 x 5 x 3inch) or five (6 x 3 x 2
1/2inch) loaf pans. Set aside.

~ Sift together flour, granulated sugar, cinnamon, baking soda, and salt
into large mixing bowl. Using a fork, lightly stir in nuts. Set aside.

~ In mediumsized mixing bowl, beat eggs until thick and lemoncolored.
Add oil and thawed strawberries (including their liquid). Mix until
thoroughly blended. Pour over reserved dry ingredients.

~ Stir with wooden spoon _ONLY_ until dry ingredients are moistened. (Be
careful not to overmix.)

~ Spoon batter into buttered and floured pans, filling each
Three fourths full.

~ Place pans on center shelf of oven.

~ Bake until toothpick inserted in center of each loaf comes out clean
(about 45 50 minutes for miniature loaves, or 55 60 minutes for large
loaves).

~ Place pans on wire rack for about 10 minutes.

~ Invert loaves onto rack and cool completely.

~ Sprinkle with powdered sugar.

Posted to EATL Digest by Mary Hathaway paraducks1@JUNO.COM on Mar 9,
1998