Strawberry BreadFrom BIG MILL BED AND BREAKFAST
Cooking Time:30-35 mins
Yield:2 small loaves
My mother Chloe used self-rising flour but I never did. Lately I have been experimenting with her recipes and some of my ownand now I am a believer, especially if quick is in the cards.
Preheat oven to 350 degrees. Grease two mini bread pans using cooking spray with flour like Baker's Secret.
- 1 large eggs
- ¼ cup corn or vegetable oil
- ¾ cups sugar
- ½ cup chopped & mashed strawberries, about ½ pound of berries
- ¾ cups self-rising flour (see note for all-purpose flour) *
- ½ cup shredded coconut (optional)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
Wash and hull the berries. Chop and mash berries. Measure out ½ cup.
Whisk egg in large mixing bowl. Add oil, sugar, and mashed strawberries. In another mixing bowl stir together the flour, coconut, cinnamon and salt. Add the dry mixture to the strawberry mixture and stir.
Pour into loaf pans, filling about 3/4 full. Bake for 30-35 minutes until lightly browned or until a straw inserted into the center comes out clean. Moist breads like this Strawberry Bread are difficult to know when they are done.
The straw or small knive inserted into the bread is the best way to know. You can’t just go by the time.
Cool on wire racks for five minutes. Remove bread from pans and continue to cool until ready to slice. To store, wrap in clear wrap. This bread will keep fresh for several days. The recipe can be doubled.
Yield: two small loaves