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A busy week at the Lloyd home!
This week our oldest granddaughter Samantha marries Justin Phillis. A happy, busy time! We love Justin and couldn’t be happier for them and for us...it’s like having another grandchild! So yours truly is cooking and getting ready for overnight guests. There is nothing better than having lots of family and I love helping with wedding planning. One down, nine to go!
One of the breakfast items I’m going to make is strawberry bread. A friend, Lois Fransen, has brought this wonderful quick bread to several church functions. Everyone wanted the recipe so I promised I would share it here. Lois was nice enough to share her recipe. You will be glad you tried this one!
3 cups all purpose flour
2 cups sugar
1 tsp. soda
1 tsp. salt
1 Tbsp cinnamon
1 1/4 cups vegetable oil
4 eggs beaten
2 cups frozen strawberries, thawed and cup up,
Lois mashes them, can also use fresh berries
1 1/4 cups chopped nuts (Lois uses pecans)
Combine flour, sugar, cinnamon, soda and salt in a large bowl. Add vegetable oil and eggs; mix well. Stir in strawberries and nuts. Pour batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at 350 degrees for 1 hr and 15 minutes. Cool for 8-10 minutes in pan, remove from pans and cool on racks.
Makes 2 loaves. The flavor improves if wrapped tightly and allowed to sit overnight. Good served with strawberry cream cheese on each slice. Enjoy!
Have a great week!