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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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I think this is a Penzey's recipe. Ingredients:
1 1/2 cups fresh strawberries, sliced |
1 cup granulated sugar, divided |
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon cinnamon |
2 eggs |
1/2 teaspoon vanilla extract |
1/2 cup butter, melted |
Directions:
1. Preheat oven to 350°. Lightly grease and flour a standard glass (8x5 ) loaf pan.
2. Rinse, core and slice the strawberries; place in a small bowl and sprinkle with 1/2 cup sugar.
3. In a large mixing bowl, blend together the remaining sugar, flour, baking powder, baking soda, salt and cinnamon.
4. In a medium bowl, beat the eggs until foamy, then add the vanilla and melted butter. Make sure the melted butter isn't too hot-just barely melted.
5. Stir in the strawberries. Combine the two mixtures, blending until the dry ingredients are moistened.
6. Scrape the batter into the pan and bake for 60-70 minutes, until a toothpick inserted in the center comes out clean.
7. Remove the pan from the oven and cool on a wire rack for 20 minutes before removing the bread from the pan.
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