Strawberry Bread Revisited

A friend gave me a container of peach cobbler and of course, I couldn’t return it empty. She’d never had Strawberry Bread before, so I went with that.

She cannot tolerate wheat, so I substituted a gluten-free flour. And I had extra walnuts, used those instead of pecans.

Here is the original recipe:

Strawberry Bread

  • 1 ½ cup flour
  • 1 cup sugar
  • 1 ½ tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp baking soda
  • 2 eggs
  • ½ cup butter
  • 12 oz frozen strawberries, thawed & chopped*
  • ½ cup chopped pecans

loaf pan, greased

Combine dry ingredients. Add eggs, oil, strawberries and pecans. Stir just until all ingredients are moistened. Spoon batter into loaf pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted comes out clean. Cool in pan 5 minutes then run knife around edges & remove to cool on wire rack.

*I pureed mine, works fine, needs additional 5 minutes cooking time. Also, overripe fresh strawberries work great if they’re in season.


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