Update my dinner status, I'm making this tonight.
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Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
This was originally posted by Virginia Sauer and is wonderful. * If unable to obtain frozen sliced strawberries in syrup, substitute 2 cups frozen unsweetened whole strawberries. Place in medium-sized bowl. Sprinkle lightly with sugar. Let thaw. Slice berries. ~- Preheat oven to 350 degrees F. ~- Butter and flour either two (9 x 5 x 3-inch) or five (6 x 3 x 2 1/2-inch) 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 medium-sized mixing bowl, beat eggs until thick and lemon-colored. 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 3/4 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 EAT-L Digest by Mary Hathaway on Mar 9, 1998
