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Laura Almanza | Nueces EC

3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
2 cups chopped strawberries, plus juice
4 large eggs, well beaten
1 1/2 cups walnut or vegetable oil
1 1/2 cups chopped pecans

  • Preheat oven to 325 degrees. Grease and flour two loaf pans. Sift flour, baking soda, salt, cinnamon and sugar into a large bowl. Combine strawberries, eggs, oil and pecans in a separate bowl.
  • Make a deep well in the flour mixture. Pour in strawberry mixture and blend gently but thoroughly. Pour into loaf pans. Bake 1 hour, then allow to cool.

Servings: 16. Serving size: 1 slice. Per serving: 457 calories, 5.1 g protein, 27.8 g fat, 46.1 g carbohydrates, 2.2 g dietary fiber, 242 mg sodium, 26.4 g sugars, 46 mg cholesterol

Cook’s Tip: This bread is best when made two to three days ahead because the strawberry flavor intensifies.

April 2014 Recipe Contest Recipe Contest