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Summer Fresh Strawberry Bread

1/2 cup butter or margarine or solid white vegetable shortening
1 cup sugar
1/2 teaspoon almond or vanilla extract
2 eggs separated
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 tsp salt
1 cup fresh crushed or diced strawberries

Cream butter, sugar and extract until fluffy. Beat in egg yolks.
Sift the remaining dry ingredients. Add the sifted ingredients
alternately with strawberries to creamed mixture. Beat whites until
stiff but not dry. Fold into berry mixture. Grease a loaf pan and
line with greased wax or brown paper. Place batter into pan. Bake
in a preheated 350F oven about 1 hour or tested done. Remove to
rack to cool. Remove from pan after 15 minutes and let cool
completely. Freezes well.


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7 of 8 people found the following review helpful:
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Great for strawberry season, May 8, 2004 - 08:18 AM
Reviewer: Aunt Silly from London, England
Having come home from the farmer's market with an irresistable but too large quantity of strawberries I ran up to the computer to find a quickbread to use up the berries that were going soft. This recipe was fast, pretty, tasty and easy. I put the strawberries in a blender to save time. Good recipe, thanks for sharing it!

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