Strawberry-Nut Bread Recipe

Name: Strawberry-Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 pt. strawberries, washed and hulled; 1 3/4 c. unsifted flour; 1 tsp. baking soda; 1/4 tsp. baking powder; 3/4 tsp. salt; 1/2 tsp. cinnamon; 1 c. sugar; 1/3 c. shortening; 2 eggs, beaten; 1/3 c. water; 1/2 c. chopped nuts

Servings: persons

1 pt. strawberries, washed and hulled
1 3/4 c. unsifted flour
1 tsp. baking soda
1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cinnamon
1 c. sugar
1/3 c. shortening
2 eggs, beaten
1/3 c. water
1/2 c. chopped nuts

1
Puree strawberries and pour into small pan.
2
Bring to a boil over medium heat.
3
Cook 1 minute, stirring constantly.
4
Cool. Combine dry ingredients.
5
Mix shortening, sugar and eggs and beat until very light.
6
Alternately add flour mixture and water on low speed of mixer.
7
Stir in pureed strawberries and stir in nuts. Spread in a greased loaf pan and bake at 350u00b0 for about 1 hour. Test with toothpick.
8
Cool for 10 minutes and remove from pan. Wrap with foil and keep at room temperature.
9
Tastes better the next day.
10
Freezes well.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pt. strawberries, washed and hulled, 1 3/4 c. unsifted flour, 1 tsp. baking soda, 1/4 tsp. baking powder, and more.

Yes, Strawberry-Nut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry-Nut Bread

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