| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1/2 |
c |
Vegetable oil |
| 3/4 |
c |
Sugar |
| 1 1/2 |
c |
Sliced strawberries |
| 2 |
c |
All-purpose flour |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Freshly ground nutmeg |
| 1/2 |
ts |
Salt |
| 1 |
c |
Shredded, sweetened coconut |
| 3/4 |
c |
Chopped pecans |
INSTRUCTIONS
Preheat the oven to 350 F. Grease and flour one 9 1/2 x 5 1/2-inch loaf pan
or three 5 3/4 x 3 1/2-inch loaf pans. In a large bowl, beat the eggs until
fluffy; add the oil and sugar and continue beating until light. Mix in the
berries. In another bowl, combine the remaining ingredients. Add to the
strawberry mixture, blending just until the flour is moistened; do not
overmix. Spoon into the prepared pan or pans. Bake 50 to 60 minutes for the
large loaf, 45 to 55 minutes for the small loaves, or until they test done.
Cool in the pan for 5 minutes; loosen and turn out onto a rack to cool
completely.
Recipe is from _Quick Breads_ by Beatrice Ojakangas. Posted to EAT-L Digest
30 Mar 97 by Felicia Pickering <MNHAN063@SIVM.SI.EDU> on Mar 31, 1997
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“Coincidence is when God chooses to remain anonymous.”