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| Strawberry Bread |
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| Category: Biscuits & Bread |
Kitchen of: Joyce Brooks |
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| Ingredients: |
| 3 | cups | All-Purpose Flour |
| 2 | cups | Sugar |
| 1 | tsp | Baking Soda |
| 1 | tsp | Salt |
| 2 | tsp | Cinnamon, ground |
| 1 | tsp | Ginger |
| 4 | | Eggs, beaten |
| 1 1/4 | cups | Vegetable Oil |
| 4 | cups | Strawberries, freshly sliced and sugared OR 2 10 oz. pkgs frozen strawberries with juice |
| 1/2 | cups | Raisins, dusted with 1 Tbsp. flour |
| 1/2 | cups | Walnuts or Pecans, chopped (optional) |
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| Instructions: |
| 1. | Combine flour, sugar, baking soda, salt, ginger, and cinnamon. |
| 2. | Combine eggs, oil and strawberries in a separate bowl. |
| 3. | Add liquid ingredients all at once to dry ingredients. |
| 4. | Stir only until dry ingredients are moistened. |
| 5. | Divide batter equally between two well-greased 9x5 inch loaf pans. |
| 6. | Bake at 350 degrees for about 1 hour (until a toothpick comes out clean). |
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| Recipe submitted 9/13/2005 |
