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Strawberry Tea Bread

20 servings

• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon cinnamon
• 2 cups sugar
• 4 eggs, beaten
• 1 1/4 cups butter, melted
• 2 pints strawberries, coarsely chopped
• 1 1/4 cups pecans

Preheat oven to 350 degrees. In a bowl, combine flour, baking soda, salt, cinnamon and sugar, mixing well; set aside.

In another bowl, combine eggs, butter, strawberries and pecans; add to dry ingredients, mixing well. Pour batter into two greased and floured 5-by-9-inch loaf pans. Bake 1 hour. Cool in pans 10 minutes before turning out. Serve at room temperature with cream cheese.

Per serving: 320 calories, 18 g fat, 68 mg cholesterol, 299 mg sodium, 38 g carbohydrates, 4 g protein, 2 g fiber.

This bread can be used with any kind of fruit or vegetable that has been finely chopped. It was great with the strawberries, but you could use rhubarb, apples, zucchini or carrots.

The amount of fruit can be varied; just use enough to add the fruit flavor. One 16-ounce bag of frozen unsweetened strawberries that have been thawed can replace fresh berries.

This recipe makes two loaves and freezes well, so you can eat one and save one for later.

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