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
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.
One more review. 5 days later and this bread is still so moist. It really is great!
Member since: Nov 21, 2009
CutieCheftJess November 21, 2009 REVIEW:
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
Guest Foodie June 28, 2009 REVIEW:
This bread is great. I added 1 cup of choclate chips. I gave a loaf to the neighbor they loved it.
mamaw fruitbat June 12, 2008 COMMENT: 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.
Ds2006 December 22, 2007 REVIEW:
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!
Guest Foodie November 21, 2007 REVIEW:
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 :)
Guest Foodie July 24, 2007 REVIEW:
Really good, but a bit too much cinnamon for my taste. Next time, I'll only put in 1.5 tsp.
Member since: Jun 19, 2007
lottasun June 19, 2007 REVIEW:
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!!!
foggybottomlady May 28, 2007 REVIEW:
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!
Guest Foodie March 4, 2007 REVIEW:
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).
Coconutmama January 23, 2007 REVIEW:
This is a wonderful recipe! I made it for a friend and she is now making it!
In Italian, orzo means "barley". It's a small, rice shaped pasta typically made from semolina. It is commonly found in soups or salads but it's grown in popularity and uses over the last few years so you often see it used more like rice such as in risotto or pilafs.
Breakfast casseroles are a great way to feed your family a delicious breakfast, or cook up a crowd-sized brunch. Try an overnight casserole, simply make the night before and in the morning bake to perfection.