Strawberry Bread with Fresh Strawberries

• Vegetarian

• Produce

  • 1/2 cup Strawberries

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/4 tsp Cinnamon, ground
  • 1/4 tsp Salt
  • 1 cup Self rising flour
  • 3/4 cups Sugar

• Oils & Vinegars

  • 1/4 cup Corn or vegetable oil

Found on chloesblog.bigmill.com

Ingredients

• 1 large egg
• ¼ cup corn or vegetable oil
• ¾ cups sugar
• 1/2 cup chopped & mashed strawberries, (about 1/2 pound of berries) drain ALL the juice off
• 1 cup self-rising flour, packed (see note for all-purpose flour) *
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt

Directions

• Preheat oven to 350 degrees. Grease two mini loaf pans with cooking spray with flour like Bakers Secret.
• Wash and hull the berries. Chop and mash berries and strain off the excess juice. Measure out ½ cup.
• Whisk egg in large mixing bowl. Add oil, sugar and mashed strawberries. In another mixing bowl stir together the flour, cinnamon and salt. Add the dry mixture to the strawberry mixture and stir.
• Pour into loaf pans, filling about 1/2 full. This is a moist bread and it will not cook through if you fill the pans too 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 knife 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.
• Yield: two small loaves
• * Note: if using all-purpose flour add ¼ teaspoon baking soda and ¼ teaspoon baking powder