Recipe of the Month -  May

May is Jack's birthday month and he is is turning 16!  Tom and I are also celebrating our 20 year anniversary - hard to believe.  Whenever you have bananas that are going a bit south  or have gone you make bread - so why not if you have strawberries that need to be used up!  Hence Strawberry Bread for May.   Happy Mother's Day to all those moms as well.   And a special Congratulations to my niece Molly who is graduating from high school and headed off to Duquesne University in Pittsburgh this fall.

Strawberry Bread

1 1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup sugar
2 eggs, beaten  

3/4 cup canola oil                                                  
1 1/2 cups chopped fresh strawberries
1/2 cup chopped pecans (if using reduce strawberries to 1 cup)

Preheat the oven to 350 degrees F.
Grease a 9 x 5 inch loaf pan with cooking spray.

In a large bowl sift together flour, baking powder, salt, cinnamon, and sugar.

In separate bowl mix together eggs, oil and strawberries.

Add nuts to flour mixture if using, pour strawberry mixture into flour mixture and stir gently until mixture is just combine - will be a little stiff.

Pour into prepared pan and bake 1 hour or until toothpick comes out clean.  Cool on wire rack.
 

05/04/2008