another email from mom: strawberry bread

Yes, another recipe emailed from Mom.  I called and asked for Strawberry Bread, and her response was, "Let me find the envelope."

"Envelope?"

"Yes.  I wrote it down years ago on an envelope, and I've got to go find it."

This from the woman who was a home economics teacher.  This from the woman who made strawberry bread for me at least fourteen times a year.  This from the woman who has an organizational cupboard system that would make a gourmet chef jealous.  The original recipe from fifteen years ago is still stored on a used envelope.  "A Compass Bank envelope," she said.  

She's kept that envelope for fifteen years without it falling apart or losing it, and I can't even keep up with my car keys for twenty-four hours.

After an hour or so, I called her back.  "Oh, I found it!" she said.  "It was on a Regent's Bank envelope.  I'll send it to ya!"

Good thing we cleared up that bank envelope mystery.  Now I know what to get her for Christmas. 

 Without further adieu, I give you strawberry bread.  

STRAWBERRY BREAD

3 cups flour
2 cups sugar
1 Tablespoon cinnamon
1 teaspoon salt
1 teaspoon soda
4 eggs
1 1/4 cup oil ( 1 cups plus 2 Tablespoons is what I have used)
2 cups(16 ounces of strawberries)
1 cups chopped nuts

Suggestion: Wash and pat dry your fresh strawberries...making sure that there is no water left on them so they will not be too watery when your smash, puree, or mix (with mixer) them
for the bread.

Since this is a "quick" bread, the standard method for making quick breads would probably
work work but I have attempted to write out how I make this receipe. It came from Southern
Living and was suggested by Mrs. Dorman to me. (I wrote down only the ingredients and the
baking time.)

1. Preheat oven to 350 degrees.
2. Sift and measure flour. Add other dry ingredients and sift together.
3. Puree strawberries (slightly) if fresh or thaw if frozen (but do not drain.)
4. Beat eggs until lemon colored.
5. Add sugar.
6. Add oil.
7. Stir in flour. (Do not overbeat.)
8. Add nuts if desired.
9. Pour into two 9x5 greased and floured loaf pans.
(Choose any size pan you like...just do not overfill...1/2 to slightly less than 2/3 full is enough in one
pan.)
10. Bake for about 40-45 minutes...depending on pan size. Check oven window! (Longer for larger pans.)
Use toothpick to check for doneness.

Good luck!
Love, Mom



Yes, Mom, I needed a little bit of luck. I panicked when I got to the end of the recipe and my batter was thick as dough. I added a touch more oil, I looked frantically at the directions, and then I began to scan the room in terror. The voice in my head screamed, "Why do I always miss the mark with Mom's recipes!!!"

Ah, over on the other counter, right where I'd left them, the strawberries. Mom doesn't actually say to put them in the bowl, but, folks, I think it's safe to say they should eventually make it into the batter.

Happy Baking!