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Strawberry Loaf

This is one of the quickest breads to mix together.  As long as you know ahead of time that you are going to make it, you can pull out the frozen strawberries to defrost.  I found this recipe in the newspaper over 30 years ago.  I love strawberries so I thought it would be something interesting to try.  It is certainly a different way to use strawberries in a baked good.  I love that it makes two loafs and I don't have to double the recipe.  If you go strawberry picking, make sure you save some for this bread.   Place 20 oz of strawberries in a freezer zip-lock bag and store until ready to use.

3 cups flour
1 tsp. baking soda
dash of salt
3 tsp. cinnamon
2 cups sugar
3 eggs
20 oz. frozen strawberries, completely thawed
1 1/4 salad oil
1 1/4 cups nuts, if desired (I did not use)

Preheat oven to 350 degrees.  Grease two 9x5 loaf pans.

Place eggs in mixing bowl.  Beat well.  Add strawberries, oil & nuts

Add flour, baking soda, salt, cinnamon and sugar.  Mix on low, just until mixed.  Do not overmix.

Spoon evenly between two loaf pans.  Bake for one hour until toothpick comes out clean.


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2 cups all-purpose flour
3/4 cup unsweetened cocoa (I used dark)
1/2 tsp. baking powder
1 tsp. table salt
1 1/2 cups butter, room temperature
3 cups granulated sugar
5 large eggs, room temperature
1 1/4 cups buttermilk
2 tsp. vanilla extract
1 cup 60% cacao bittersweet chocolate morsels