It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Snook's Bayside Club Strawberry Bread
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- #22002
serves/makes:
ready in:
1-2 hrs
1-2 hrs
11 reviews
1 comment
ingredients
3 cups all-purpose flour
2 cups sugar
3 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cup vegetable oil
4 eggs
1 1/4 pound fresh strawberries, sliced or unsweetened frozen berries, thawed, drained and coarsely chopped
1/2 cup walnuts, coarsely chopped
directions
Preheat oven to 350 degrees F. Grease and flour two loaf pans.
Mix the flour, sugar, cinnamon, baking soda, and salt in a large mixing bowl. Add the oil, eggs, strawberries, and walnuts. Beat until the dry ingredients are just moist. Pour into the prepared loaf pans and bake for 1 hour.
The breads are done when they start to come away from the sides of the pan and an inserted wooden pick comes out clean.
added by
jstuart
nutrition data
309 calories, 17 grams fat, 37 grams carbohydrates, 4 grams protein per slice.
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reviews & comments
July 1, 2015
I made this recipe with frozen strawberries, omitted the nuts and cooked it in one large tray. It took a little over an hour in a fan oven at 170C. As another reviewer said it was quite damp on the base when I turned it out of the tin to cool but it was absolutely delicious, very popular with my family and was even better after a few days. It's on my top ten list!
November 26, 2009
One more review. 5 days later and this bread is still so moist. It really is great!
November 21, 2009
yummmmmy. I followed the recipe adding what it called for only I over mixed the strawberries in it. It turned out very good though. I made a strawberrie frosting for it using the strawberrie juice i strained from the thawed strawberries, the remaining strawberries crushed up, cream cheese, powdersugar, and a little bit of cinnamon. Yummmmmmy
June 28, 2009
This bread is great. I added 1 cup of choclate chips. I gave a loaf to the neighbor they loved it.
This bread is WONDERFUL! I used really ripe berries; the flavor was fantastic. It isn't 'pretty' but makes up for looks in the moistness and flavor.
December 22, 2007
Very good. Made 3 mini loaves instead of 2 regular loaves. I also used pecans since I don't like walnuts. This bread is quite moist- I thought I had misread my toothpick when I took it out of the pan- the bottom was very damp. It lost some moisture overnight, and was even better the next morning. Be sure to take yours out and put it on a cooling rack since this bread does try to get soggy if left in the pan. Try it smeared with some margarine and broiled for a few minutes. Delicious!
November 21, 2007
I was a little nervous about using all of my frozen strawberries I picked over the summer on this recipe, but it was well worth it. I followed the recipe exactly but omitted the nuts (not sure if anyone at the party I'm going to is allergic). I wouldn't recommend this- I think the nuts would add some nice texture. I used 3-4 cups of thawed, mostly drained frozen berries. Seems like the amount of berries isn't critical and it will still turn out perfect! The bread was moist and perfectly strawberry-y :)
July 24, 2007
Really good, but a bit too much cinnamon for my taste. Next time, I'll only put in 1.5 tsp.
June 19, 2007
Simply yummy! I replaced half the flour with whole wheat pastry flour and used 3 generous cups of strawberries, mashed, reserved the strawberry juice and mixed it with 8 ounces of low fat cream cheese and drizzled a bit on each loaf. The extra strawberry cream cheese is a nice dip for other fruit, too. Everybody LOVED it!!!
May 28, 2007
This was delicious! I used 3 cups chopped strawberries (didn't have a scale to weigh pounds). It came out great. I may add another cup of strawberries next time, though!
March 4, 2007
I made half (1 loaf) of the recipe, and added a handful of chocolate chunks. My husband loves it and I am making it again (twice in one week).
January 23, 2007
This is a wonderful recipe! I made it for a friend and she is now making it!