3/4 pint strawberries
1 3/4 cups flour, unsifted
1 tea. baking soda
1/4 tea. baking powder
3/4 tea. salt
1/2 tea. cinnamon
1 cup sugar
1/3 cup shortening
1/3 cup water
1/2 cup nuts, chopped
Puree approximately 3/4 pint strawberries in blender to yield 1 cup.
Pour pureed strawberries into small saucepan. Heat to boiling over medium heat and cook 1 minute, stirring constantly. Cool.
Combine flour, soda, baking powder, salt and cinnamon in large mixing bowl.
Cream sugar, shortening and eggs until light and fluffy.
Alternately add flour mixture and water to creamed mixture, mixing at low speed of electric mixer.
Stir in pureed cooked strawberries. Fold in nuts. Spread batter in greased 9x 5 inch loaf pan.
Bake at 350 for 1 hours, or until done. Cool in pan 10 minutes, then remove from pan and cool completely onwire rack.
Mellow bread by wrapping with foil or plastic wrap and storing at room temperature 24 hours.
To serve, cut bread into thin slices, spread with butter or softened cream cheese.
For dessert, spread with whipped cream and top with additional strawberries.
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