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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaves 722g Recipe makes 2 loaves) |
||
| Calories 2858 | ||
| Calories from Fat 1631 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 181.3g | 278% | |
| Saturated Fat 25.0g | 125% | |
| Monounsaturated Fat 62.2g | ||
| Polyunsaturated Fat 83.9g | ||
| Trans Fat 0.4g | ||
| Cholesterol 317mg | 105% | |
| Sodium 3610mg | 150% | |
| Potassium 883mg | 25% | |
| Total Carbohydrate 277.9g | 92% | |
| Dietary Fiber 15.0g | 60% | |
| Sugars 114.8g | ||
| Protein 41.7g | 83% | |
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2 loaves
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 1/4 cups vegetable oil
- 3 eggs
- 1 cup sugar
- 1 cup fresh strawberries, chopped
- 1 cup fresh blueberries
- 1 cup chopped nuts
Directions
1
Combine flour, cinnamon, baking soda, and salt; set aside.2
In large bowl, combine oil, eggs, and sugar; mix well.3
Gradually add dry ingredients to creamed mixture, stirring until just moistened.4
Stir in berries and nuts.5
Spoon mixture into 2 greased and floured loaf pans.6
Bake 1 hour at 350 degrees or until done.7
Cool in pans 10 minutes; remove to wire rack; cool completely.8
**Testfor doneness-toothpick in center of bread comes out clean.
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- Course > Breads > Quick Breads
- Main Ingredient > Fruit
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
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- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Everyday
Featured Reviews for This Recipe
From: Margie99
On Aug 29, 2008
I made this using raspberries and blueberries. It was not what I expected. Perhaps it would have been sweeter if I had used strawberries, but I would have liked it to be sweeter. I thought it would be a great way to get the kids to eat berries they might not normally try, they didn't like it. I think I will keep looking, but thank you.
From: annlouise
On Jul 10, 2003
I forgot that the cinnamon would make the bread turn out brown, so I was disappointed that the colors didn't show up more. I wonder, too, if adding more berries would have intensified the berry flavor. I used 2 heaping T of cinn, but didn't find the flavor quite strong enough. The crusty crust, with butter on it, tastes like buttery cookie-yum!
From: MizzNezz
On Jul 28, 2002
A very good way to use berries! I made this with strawberries and raspberries. The two kinds of berries gives a contrast of flavors that is very delicious. So easy to make! My choice for nuts was pecans. We toasted pieces of the bread and served it with butter and strawberry jam. Good job Nurse Di!!
From: PixieDust
On Jun 20, 2002
Made this for a pot-luck brunch. Very easy to make. Moist but did not fall apart. Loved the strawberry/blueberry combination. Only used two teaspoons of cinnamon and the flavor was subtle which is how I like it. Wonderful warmed and spread with butter. Umm umm good. Thanks Nurse Di.
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