I was a pretty industrious cook when I was a high school student. I have collection of recipe cards from those days that document my culinary escapades. With careful script, I filled them out with all the things I loved to make. “Nana’ s brownies”, “cream of broccoli soup” and “cheesy fish sticks” (all from scratch) were among my specialties! Since High School for me was in the early 80’s, I am lucky that I have held onto those cards this long! Of course, some of those recipes should go the way of those big 80’s hairdo’s, but most of them are worth making again. In fact I am thinking that I will run a series on my blog of my collection of these recipes! Stay tuned!!
So this recipe is the first from my high school archives. It uses frozen fruit so you don’t have to scramble around looking for decent strawberries in the winter. It has a lovely light texture, stays moist for days, and the almonds add some crunch. With just a whisk and a spatula you can have it in the oven in minutes!
Ingredients
- one 10 ounce package frozen strawberries, thawed
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 2/3 cup blanched, sliced almonds
- 2 eggs
- 1/2 cup cooking oil
- 1 cup sugar
Instructions
- Preheat the oven to 375 degrees. Lightly oil a 8 by 4 inch loaf pan, and line with baking parchment.
- In a small bowl mash the strawberries. I used a potato masher, which worked great.
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Scatter the almonds over this mixture.
- In yet another bowl, whisk together the oil, sugar and eggs until very well blended. Stir in the strawberries.
- Pour the strawberry mixture over the flour and stir together quickly with a wide spatula.
- Pour the batter into the prepared pan, and bake for about 50 minutes, until the bread springs back when lightly touched. Let the bread cool in the pan for about 10 minutes then turn out onto a wire rack to cool completely.
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