Sharing recipes, crafts and frugal living, the challenges and triumphs of parenting a neurotypical child and a child on the Autism Spectrum. Yoga Instructor said goodbye to her nightly glass of Chardonnay to give up habits that were not serving her purpose in life! The CocktailMom name remains, however with a new focus on healthy and authentic living.


Strawberry Bread

I bought one of those giant bags of frozen strawberries at Costco with the intention of making smoothies every morning. I don't know what I was thinking. There is no possible way I can make a smoothie, breakfast for 2 very hungry boys, pack lunch, and book bag all within a 45 minute time frame. So I've been getting creative in the kitchen, trying to use up this bag of strawberries.
Whenever I stay at some one's house overnight I always bring some sort of breakfast bread or muffin and this bread was a huge hit at Auntie's house this past weekend.

2 cups fresh or frozen strawberries
2 1/8 cups all-purpose flour
1 cup whole wheat flour
2 cups white sugar
1 Tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs beaten
1 1/4 cups chopped pecans (optional)

Preheat oven to 350 degrees. Oil 2 9x5 inch loaf pans. Slice strawberries and place in a medium sized bowl and sprinkle lightly with sugar, set aside. In a different bowl, combine flour, sugar, cinnamon, salt and baking soda and mix well. Add oil, eggs and strawberries and mix until all the ingredients are moistened. Stir in pecans, if you are using them. Divide batter into pans. Bake for 45-50 minutes or until a knife comes out clean from the center of the loaf. Let cool in pans on wire rack for 10 mins. turn loaves out and cool completely.


craftymama said...

looks yum, i'm hungry!

Anonymous said...

Gretchen, I think this recipe meets your GFCF requirements, so I thought I would pass it along. Its from the Cake Doctor newsletter for June 2009. Love your blog! -Laura Rogers

"You must use Skippy peanut butter in this recipe, says Sylvia Carter. I took her word for it and bought a 16.3-ounce jar, and it was just the right amount needed. After spooning 1-inch rounds of dough onto the cookie sheet, press down the rounds with a fork to get that classic peanut butter cookie top. Then bake. And let the cookies rest on the cookie sheet for 3 to 4 minutes to firm up before removing with a spatula.

Sylvia’s Peanut Butter Cookies

Makes 4 to 5 dozen
Prep: 10 minutes
Bake: 12 minutes
Cool: 3 to 4 minutes

2 cups Skippy creamy peanut butter
2 large eggs
2 cups sugar
2 teaspoons baking soda

1) Place a rack in the center of the oven, and preheat the oven to 350 degrees.
2) Place the peanut butter, eggs, sugar, and soda in a large mixing bowl and blend with an electric mixer on low for 30 seconds to combine, then increase the speed to medium-low and blend for another 1 to 1½ minutes, until the batter is smooth. It will be stiff.
3) Dollop 1-inch rounds onto cookie sheets, leaving about 2 inches between each round. With a fork, press down on the top of each round in a north-south direction, then turn the fork or the pan and press down in an east-west direction for a cross-hatch pattern. Place the pan in the oven, one pan at a time, and bake for 12 minutes.

Remove the cookie sheet from the oven and let the cookies rest on the pan for 3 to 4 minutes, or until firm. Remove with a metal spatula to a wire rack to cool or eat while warm. Repeat with the remaining dough. These cookies freeze well."


Related Posts with Thumbnails