Strawberry Tea Bread
"From Good Food Magazine, May 1986"
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
1 loaf
ingredients
- 1⁄2 cup unsalted butter
- 2 tablespoons vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon cinnamon
- 1 pint strawberry, finely chopped
directions
- Heat oven to 350 degrees. Butter and flour 9x5-inch loaf pan.
- Beat butter, oil, and sugar in mixer bowl until light. Beat in eggs, one at a time. Mix in vanilla.
- Mix flour, baking powder, baking soda, salt, and cinnamon and fold into butter mixture. Fold in strawberries. Pour into pan.
- Bake until wooden pick inserted in center comes out clean, 50-55 minutes. Cool on wire rack 20 minutes; turn out onto rack to cool completely. Slice 1/2-inch thick.
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Reviews
-
I have to give this recipe 4 stars. The taste is really a 5 but I had problem with it. Even after 55 minutes, the tooth-pick was still moist. So I let it another 10 minutes. When I tried to remove it from the pan, it brake in many pieces. Some of it was still not cooked through. But it's so yummy. Thanks Jackie :) Made for the Zwizzle Chicks of ZWT
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
