The Ezine For Every Strawberry Lover!

March 7, 2005

Issue # 9

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Breakfast is my favorite meal of the day. Especially on weekends we like to have a real big and long breakfast with the family or friends. We sit down and eat and chat and relax from the hassle during the week.

But a breakfast wouldn't be a real breakfast without fresh bread. Just the smell of fresh baked bread that is still slightly warm makes me feel good.

In this issue you will find some recipes to make your own fresh strawberry bread for a perfect breakfast. It's not as difficult as you might think and it tastes heavenly!

Strawberry Bread Recipe

- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 cups sugar
- 1 cup shortening
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 4 eggs
- 2 cups strawberries, sliced

Combine flour, salt, sugar, baking soda and cinnamon. Beat eggs. Add eggs, shortening , strawberries and bread dough enhancer.

Stir until all ingredients are moistened. Spoon batter into 2 well-greased 9x5x3-inch loaf pans.

Bake at 350 degrees for 60 to 70 minutes. Test and keept baking until toothpick comes out clean. Cool in pans 10 minutes.

Put upside down and let cool on racks. Serve while still warm. You can store the strawberry bread in the fridge for a few days.

Strawberry Bread with Nuts


- 2 pints strawberries
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup sugar
- 1/2 cup shortening
- 2 eggs
- 1/2 cup water
- 1/2 cup chopped nuts

Pour strawberries into blender and blend til smooth. Pour into saucepan and heat to boiling over medium heat. Cook 1 min, stirring constantly.

Mix sugar, shortening and eggs. Combine dry ingrdients and add water. Stir in strawberrie puree and nuts.

Pour batter into greased 9x5 inch loaf pan. Bake at 350 F for 1 hour or until tester comes out clean.

Cool in pan 5 minutes. Remove and cool completely on rack. Best served when fresh. But you can also store in fridge for a few days or refrigerate.

Simple Strawberry Bread

- 1 cup vegetable oil
- 3/4 cup sugar
- 7 ounces instant vanilla pudding
- 6 eggs
- 4 1/2 cups flour
- 1/2 tablespoon baking soda
- 1 tablespoon baking powder
- 4 cups strawberries

In mixing bowl combine sugar, oil and instant vanilla pudding mix. Add eggs while still beating the mixture. Blend until smooth.

Combine dry ingredients. Mix thoroughly with mixture in blender while still blending with low speed. Add strawberries.

Pour batter into greased loaf pans and bake at 350 F for 50-60 minutes, or until tester inserted in center comes out clean.

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Comments? Ideas? Feedback? Recipes you want publish? Please tell me. I’d love to hear from you. Just reply to this e-zine and tell me what you think!

Marion Kummerow

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