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Strawberry Tea Bread Recipe
|All purpose flour||500 Milliliter, 2 cups|
|Rolled oats||375 Milliliter, not instant, 1 1/2 cup|
|Cinnamon||5 Milliliter, 1 teaspoon|
|Salt||5 Milliliter, 1 teaspoon|
|Baking soda||5 Milliliter, 1 teaspoon|
|Baking powder||2 Milliliter, 1/2 teaspoon|
|Granulated sugar||250 Milliliter, 1 cup|
|Vegetable oil||250 Milliliter, 1 cup|
|Vanilla||5 Milliliter, 1 teaspoon|
|Crushed strawberry||500 Milliliter, 2 cup, about 4 cups/1 l whole berries|
Calories 3407 Calories from Fat 1311
% Daily Value*
Total Fat 149 g228.8%
Saturated Fat 20.8 g104.2%
Trans Fat 0 g
Cholesterol 317.2 mg
Sodium 1842.4 mg76.8%
Total Carbohydrates 457 g152.4%
Dietary Fiber 31.6 g126.6%
Sugars 141.9 g
Protein 63 g126.1%
Vitamin A 7.5% Vitamin C 0.16%
Calcium 25.2% Iron 115.3%
*Based on a 2000 Calorie diet
In large bowl, beat together eggs, sugar, oil and vanilla; stir in dry ingredients just until mixed.
Add strawberries and stir to combine completely.
Pour batter into two greased and floured 8- X 4-inch (1.5 L) loaf pans.
Bake in 375°F (190°C) oven for 45 to 50 minutes or until tops are browned and firm to the touch, and cake tester inserted in centers comes out clean.
Run knife around edges of loaf pans; let cool in pans on rack for 10 minutes.
Turn out onto rack; let cool completely.