1 1/2 c. GF
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 c. sugar
1/2 tsp. salt
10 oz. frozen sweetened strawberries,
thawed (reserve 1/4 c. juice if making spread)
1/2 c. plus 1/8 c. vegetable oil
2 eggs, beaten
1/2 c. pecans, chopped pecans if
desired (I didn't use)
Drain off 1/4 c.
strawberry juice and blend in food processor with 4 oz.
cream cheese for spread. (I didn't make the spread).
Grease and flour GF a loaf pan. Preheat oven to 350
degrees F. Mix all dry ingredients with a spoon. In a
separate bowl, mix all wet ingredients with a spoon.
Make a well in center of dry ingredients and pour in wet
ingredients. Mix all ingredients thoroughly with a
spoon. Stir in pecans, if using them. Pour into loaf
pan. Bake for 60 minutes or until toothpick comes out
clean. Cool on rack. Tips: *Since this is a Gluten
free recipe the GF flour they always use in all their
recipes is the Gluten Free Pantry's French Bread & Pizza