Recipe Number Two

So I made a Nutty Strawberry Bread a few months back. I think I still have one more recipe for the same bread. Of course, they are all a bit different.

I liked this recipe more than the first one. The flavor is great!

The biggest difference between the recipes is that you use fresh strawberries in this one. They give you a more hearty strawberry than using frozen.

The bread with the frozen strawberries had a mushy feel to it. This one you get actual chunks of strawberry.

The dough is strange in that it never really forms a dough. It is almost chunky. So it looks off when you put it in the bread pan. I remember thinking this with the first recipe I made too. How is this possibly going to work!?!

Well, it does work, I really don’t know how. . .

The bread is very flaky though. This is not the type of bread you can pick up and eat. You will need a fork!

NUTTY STRAWBERRY BREAD

1 1/2 Cups All Purpose Flour

1/2 Teaspoon Salt

1/2 Teaspoon Baking Soda

1/2 Tablespoon Cinnamon

1/2 Cup Sugar

1 Egg

1/2 Cup Oil

1 1/2 Cups Strawberries

1/2 Cup Chopped Pecans

Mix flour, salt, baking soda, cinnamon, sugar, egg and oil well. Add berries and nuts. Turn into a greased loaf pan. Bake in a 350 degree oven for 45 to 60 minutes.