By Judyrae Kruse Herald Columnist
Arlington reader Phyllis Hansen recently told us she had the strawberries sliced and frozen, waiting for the strawberry bread she hoped to make, if only Forum cooks could come up with a replacement for her gone-missing recipe.
They have, so here we go. Both Ann Lyons of Lynnwood and Bea Salyer of Snohomish share a nearly identical recipe for this easy quick bread.
Ann says, “Maybe this recipe for strawberry nut bread is what Phyllis Hansen is looking for. My family likes it a lot. I often substitute fresh strawberries for the frozen ones.” She uses 2 cups of sugar, stirs together the dry ingredients first, then combines the wet ones separately and bakes the loaf for one hour.
And Bea mentions, “This recipe was given to me by Ann of Georgia. This is really good cold, too.” Her version calls for 21/2 cups of sugar. The dry ingredients are combined, then the wet ingredients are added, and the bread bakes until it tests done, 60 to 70 minutes (she says it will be pretty moist). She uses the 2 cups of thawed, frozen berries, which she notes are the equivalent of two, 10-ounce packages.
Strawberry nut bread
3cups sifted flour
1teaspoon baking soda
2-21/2 cups sugar
11/4 cups oil
2cups fresh or thawed, frozen sliced strawberries (2 packages, 10 ounces each)
11/4 cups pecan pieces or chopped pecans
Preheat oven to 350 degrees. Sift flour, baking soda, salt, cinnamon and sugar into a large bowl. In a separate bowl, combine the eggs, oil, strawberries and pecans. Make a well in the center of the flour mixture and add the berry mixture, sitrring just until all ingredients are moistened. Pour into 2 greased 3-by-5-by-9-inch loaf pans and bake 60 to 70 minutes, until bread tests done. (It will be pretty moist.) Cool in pans for 5 minutes, then tip out of pans and complete cooling on wire racks. Makes 2 loaves.
SOS: Speaking of quick breads, Cretia Olsen up there in Anchorage tells us, “A while back, I had a recipe for a chocolate beet bread that used grated raw beets. My mother cuts your columns out and sends them to me here in Alaska. I had made the beet bread several times — I had it taped on the cabinet door, but my husband decided to varnish the doors once again and took the recipe off. I have not been able to find it again, nor a similar recipe. The ones I found on the Internet are all for canned beets, and I would prefer to get the original recipe so I can once again make it here at home.”
If you have the right recipe for chocolate beet bread (bread only, please — we already have a supply of beet cake recipes on file), please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to firstname.lastname@example.org.
The next Forum will appear in Monday’s Good Life section.