Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat oven to 350F. Puree strawberries using blender, food processor or strainer. You should have about a cup of puree. Mix flour, baking soda, baking powder, salt and cinnamon in large bowl. Cream butter. Using medium bowl, add sugar, then eggs until well combined. Alternately, add dry ingredients, strawberry juice and lemon juice to butter mixture, beginning and ending with dry ingredients. Stir in strawberry puree. Pour batter into standard size loaf pan or two smaller loaf pans that have been well greased. Bake until a toothpick inserted comes out clean, about 1 hour for full-sized loaf or 50 minutes for smaller loaves. Cool 10 minutes in pan: turn out on wire rack to finish cooling. Wrap and store 24 hours before slicing (it tends to fall about if sliced before that). This is really good with whipped cream on top. Yield: 1 reg loaf or 2 mini loaves >From: Scott & Shala Lamothe From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
