|
|
|
Monthly Recipe
MAY - Strawberry Bread
Strawberries, the fruit of May. Luscious, sweet and
and bursting with flavor, they signal us that summer is
right around the corner. This bread is wonderful spread
with clotted cream or toasted lightly. The pink color of
the bread adds a festive touch to a spring brunch.
2 cups Strawberries, washed and sliced
3 - 3 1/4 cups flour
2 cups sugar, divided into 1/2 cup and 1 1/2 cups
1 tsp. ground cardamom
1 tsp. salt
1 tsp. baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 cup chopped, toasted pecans
Preheat oven to 350 degrees. Butter and flour two 9 x 5
loaf pans. Sprinkle strawberry slices with 1/2 cup sugar,
mix lightly and set aside. Combine flour, remaining sugar,
cardamom, salt and baking soda in a large bowl and mix
lightly. Blend oil into the beaten eggs and add to the
strawberries, stirring to combine. Add strawberry mixture
along with the pecans to the flour mixture. Stir until just
moistened. Divide batter into the pans. Bake 45-50
minutes or until tester comes out clean. Allow to cool for
10 minutes in pans on wire racks before turning loaves out
to cool completely.
|
|
