| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | c | Flour |
| 2 | c | Sugar |
| 1 | t | Baking soda |
| 1 | t | Salt |
| 1 | t | Cinnamon |
| 1 | c | Strawberry juice, if using |
| fresh berries make by | ||
| blending extra berries | ||
| 2 | 10 oz frozen berries | |
| thawed or 2 1/2 cups of | ||
| fresh berries | ||
| 1 | c | Oil |
| 4 | Beaten eggs | |
| 8 | oz | Cream cheese softened |
| 1 | c | Chopped pecans |
| 1 | c | Shredded coconut |
INSTRUCTIONS
Batter Mix flour, sugar, baking soda, cinnamon and salt o Make a well in center of batter and add 1/2 cup of berry juice, strawberries, oil and eggs - mix ingredients together by hand o Grease and flour 2 4x8" loaf pans o Pour batter into pans and bake at 350 degrees for 1 hour Cheese Spread combine cream cheese with enough berry juice to make it spread easily frost breads Posted to JEWISH-FOOD digest V97 #204 by [email protected] (Cheryl Leibovitz) on Jun 27, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 7310
Calories From Fat: 3688
Total Fat: 423.1g
Cholesterol: 993.5mg
Sodium: 4858.2mg
Potassium: 3011.4mg
Carbohydrates: 820.7g
Fiber: 46.7g
Sugar: 483.7g
Protein: 95.5g