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Tuesday, April 3, 2012

Strawberry Almond Bread


As promised, a recipe from the cookbook I reviewed!


Strawberry Almond Bread
Makes 2 loaves
3 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 eggs, lightly beaten
1¼ cups vegetable oil
2 cups diced strawberries
1 cup chopped almonds

This quick bread will change the way you enjoy breakfast. It gets a bit of crunch from almonds, or you can substitute pecans or walnuts. Toasted slices need nothing more than a slather of softened butter.

Preheat the oven to 350°F. Lightly grease two loaf pans and set aside. In a large mixing bowl, combine the flour, sugar, cinnamon, baking soda, and salt. Add the eggs and oil, stirring just until moistened. Fold in the strawberries and almonds. Divide the batter evenly between the two loaf pans. Bake 1 hour or until a tester inserted in the center comes out clean. Cool in the pans 5 minutes. Remove and cool completely on wire racks before slicing and serving. Note: These loaves freeze beautifully. Use within 3 months for best quality.



Tammy Algood. Farm Fresh Southern Cooking: Straight from the Garden to Your Dinner Table Thomas Nelson.

Tammy Algood. Farm Fresh Southern Cooking: Straight from the Garden to Your Dinner Table (Kindle Locations 2994-2998). Thomas Nelson.


Preheat the oven to 350°F. Lightly grease two loaf pans and set aside. In a large mixing bowl, combine the flour, sugar, cinnamon, baking soda, and salt. Add the eggs and oil, stirring just until moistened. Fold in the strawberries and almonds.

Tammy Algood. Farm Fresh Southern Cooking: Straight from the Garden to Your Dinner Table (Kindle Locations 3001-3003). Thomas Nelson.

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