Strawberry Nut Bread Ingredients 1 bag (16 oz) frozen whole strawberries, thawed, drained 2 cups sugar 1 1/4 cups vegetable oil 4 eggs 3 cups Gold MedalŪ all-purpose flour 3 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped nuts Directions Heat oven to 350°F. Grease bottoms only of two 9x5- or 8x4-inch loaf pans with shortening; lightly flour. Slightly mash strawberries; set aside. In large bowl, mix sugar and oil. Stir in eggs until well blended. Stir in strawberries until well mixed. Stir in re- maining ingredients except nuts just until moistened. Stir in nuts. Pour into pans. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to four days, or you can refrigerate up to 10 days. Back