Strawberry Bread
Great way to use up some extra strawberries in the summer. My mother made this for me when I was a kid and I loved it. Very moist and easy to make.
- Preparing Time: 6 hours
- Total Time: 1 hour
- Served Person: 12
kid friendly
advance
breakfast
bread
strawberries
american
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 2 cups sugar
- 3 cups flour
- 1 teaspoon vanilla
- 1 cup vegetable oil
- 1 tablespoon cinnamon
- 20 ounces strawberries
- Carbohydrate 90.0562883337524 g
- Cholesterol 528.75 mg
- Fat 27.1458150000065 g
- Fiber 6.01820001319841 g
- Protein 21.2336150000207 g
- Saturated Fat 4.97373750000179 g
- Serving Size 1 1 Serving (459g)
- Sodium 230.709000000052 mg
- Sugar 84.038088320554 g
- Trans Fat 2.58243050000302 g
- Calories 676 calories
Mix and beat first four ingredients: eggs, sugar, oil and vanilla. Measure dry ingredients together. Stir strawberries and dry ingredients into egg mixture. Grease one large loaf or four mini-loaf pans. Muffin tins lined with paper may be used. Pour batter into pans. Bake large loaf for about one hour and mini-loaves for 35 minutes. Bake muffins for about 25 minutes and check for doneness. Cool on wire racks. Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 437 Calories From Fat: 174 Total Fat: 19.7g Cholesterol: 52.9mg Sodium: 220.8mg Potassium: 126.7mg Carbohydrates: 61.5g Fiber: 2.1g Sugar: 35.9g Protein: 5.1g
