This bread always gets rave reviews, and it keeps well!
Filled Strawberry Bread
3 c. all purpose flour
2 c. white sugar
1 t. salt
1 t. ground cinnamon
1 t. baking soda
1-1/2 c. vegetable oil
4 eggs, beaten
20 oz frozen strawberries (with sugar), thawed and drained
1-8 oz. pkg. cream cheese, slightly softened
- Preheat oven to 350 degrees. Grease 2 9x5" loaf pans.
- In a large mixing bowl, stir together the flour, sugar, salt, cinnamon and baking soda. Add oil, beaten eggs; mix well. Drain the strawberries and reserve 1/2 c. of the juice for the filling. Fold in the drained strawberries. Pour batter evenly into the prepared pans.
- Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- In a medium mixing bowl, mix together the cream cheese with the reserved strawberry juice. Slice the loaf twice, horizontally, to make 3 layers.; Spread the cream cheese mixture between the layers and reassemble the loaf. Wrap loaves in plastic and chill in the refrigerator to set the filling. Slice and serve chilled.
Submitted by Georgia Welch
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