Strawberry Egg Bread with Strawberry Butter (1987)

• 3 cups all-purpose flour
• 2 cups sugar
• 1 tspn baking soda
• 1 tspn salt
• 1 tspn cinnamon
• 4 eggs, beaten
• 1/4 cup vegetable oil
• 2 10-oz packages, frozen strawberries, drained (reserve juice)

Butter

• 1/2 cup butter
• 1/2 cup reserved strawberry juice
• 1/2 to 1 cup powdered sugar

Heat oven to 350 degrees. Grease and flour 2 loaf pans (9-x-5- inches) or 5 mini-loaf pans. 

Combine dry ingredients in large bowl, and make a well in center. Stir in eggs, oil, and strawberries, and mix well. (If batter is not of medium consistency, add some of the reserved strawberry juice.) Pour into prepared loaf pans.

Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. (Bake mini-loaf pans for 20 to 25 minutes.)  Cool 10 minutes in pans. Remove from pans, and cool completely on rack.

For strawberry butter, combine all butter ingredients until well blended, and chill.

More "Lost" Strawberry Recipes

Strawberries Romanoff (1963)

Molded Strawberry Charlotte with Lady Fingers (1970)

(Origin - "Celebrated Seasons - A Cookbook" by the Junior League of Minneapolis, 1987.)