Strawberry Bread

Linda Kline

1 1/2 c. GF flour *

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 Mix.