Strawberry Bread

Yield: 14 servings (serving size: 1 [1/2-inch] slice)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 116
  • Calories from fat: 30%
  • Fat: 3.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.9g
  • Carbohydrate: 18.8g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 91mg
  • Calcium: 0.0mg

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 large egg white, lightly beaten
  • 1 cup frozen unsweetened strawberries, thawed and coarsely chopped
  • 2 tablespoons vegetable oil
  • 1/3 cup chopped pecans
  • Cooking spray

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Combine first 5 ingredients in a large bowl; mix well. Combine egg white, strawberries, and oil, stirring well; add to flour mixture, stirring just until dry ingredients are moistened. Stir in pecans.
  3. 3. Spoon batter into a 7 1/2 x 3-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan, and let cool completely on a wire rack.
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