This beautifully pink, moist bread is a favorite at our house. Neighbors and friends look forward to receiving it for Christmas every year. Most people ask for the recipe.
Original recipe makes 24 servings
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1 3/4 cups frozen sweetened strawberries, thawed
2 tablespoons strawberry extract
3 eggs, beaten
2 cups sugar
1 1/2 cups canola oil
1/4 cup frozen sweetened strawberries, thawed, with syrup
1/2 cup sugar
1/4 cup water
1 tablespoon strawberry extract
1 hr 15 mins
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 5×9 inch loaf pans.
- In a bowl, mix the flour, baking soda, salt, and cinnamon. In a separate bowl, beat together the 1 3/4 cups strawberries, 2 tablespoons strawberry extract, eggs, sugar, and oil. Gradually beat the flour mixture into the strawberry mixture. Transfer to the prepared loaf pans.
- Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean. Cool on wire racks.
- In a saucepan, mix the 1/4 cup strawberries with syrup, sugar, water, and 1 tablespoon strawberry extract. Bring to a boil, and stir constantly until sugar is dissolved, about 5 minutes. Pour over the bread while still warm.
Calories: 296 kcal
Carbohydrates: 38.8 g
Cholesterol: 26 mg
Fat: 14.8 g
Fiber: 1 g
Protein: 2.5 g
Sodium: 159 mg