The best delicious Virginia Sauer's Strawberry Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Virginia Sauer's Strawberry Bread recipe today!
Hello my friends, this Virginia Sauer's Strawberry Bread recipe will not disappoint, I promise! Made with simple ingredients, our Virginia Sauer's Strawberry Bread is amazingly delicious, and addictive, everyone will be asking for more Virginia Sauer's Strawberry Bread.
What Makes This Virginia Sauer's Strawberry Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Virginia Sauer's Strawberry Bread.
Ready to make this Virginia Sauer's Strawberry Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3 c Sifted all purpose flour
2 c Granulated sugar
1 tb Ground cinnamon
1 ts Baking soda
1 ts Salt
1 1/2 c (6 ounces) coarsely chopped
-pecans or walnuts
4 lg Eggs
1 1/4 c Corn oil
2 pk (10-ounce) sliced frozen
-strawberries in syrup;
-thawed but not drained *
Powdered sugar
This was originally posted by Virginia Sauer and is wonderful.
* If unable to obtain frozen sliced strawberries in syrup, substitute 2
cups frozen unsweetened whole strawberries. Place in medium-sized bowl.
Sprinkle lightly with sugar. Let thaw. Slice berries.
~- Preheat oven to 350 degrees F.
~- Butter and flour either two (9 x 5 x 3-inch) or five (6 x 3 x 2
1/2-inch) loaf pans. Set aside.
~- Sift together flour, granulated sugar, cinnamon, baking soda, and salt
into large mixing bowl. Using a fork, lightly stir in nuts. Set aside.
~- In medium-sized mixing bowl, beat eggs until thick and lemon-colored.
Add oil and thawed strawberries (including their liquid). Mix until
thoroughly blended. Pour over reserved dry ingredients.
~- Stir with wooden spoon _ONLY_ until dry ingredients are moistened. (Be
careful not to overmix.)
~- Spoon batter into buttered and floured pans, filling each
3/4 full.
~- Place pans on center shelf of oven.
~- Bake until toothpick inserted in center of each loaf comes out clean
(about 45 – 50 minutes for miniature loaves, or 55 – 60 minutes for large
loaves).
~- Place pans on wire rack for about 10 minutes.
~- Invert loaves onto rack and cool completely.
~- Sprinkle with powdered sugar.
Yields
1 Servings
Leave a Reply