When a reader requested a recipe for "strawberry bread" this one came up in The Pittsburgh Press archives. It's from Leslye Michlin Borden, then a free-lance food writer based in Tarzana, Calif. Unlike most coffeecakes, this recipe uses no eggs. If you have a cup of strawberries left from your shortcake, this is a great way to use them.
3 cups flour
3/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1 tablespoon grated orange rind
1/2 cup non-fat milk
1/2 cup canola oil
3/4 cup orange juice
1/4 cup chopped almonds 1 cup chopped strawberries
Preheat oven to 350 degrees.
Combine the dry ingredients in a mixing bowl. Make a well in the center and add the milk, oil and orange juice. Stir just until combined. Add the nuts and strawberries.
Spray a Bundt pan with vegetable oil spray. Place the batter evenly in the pan. Bake for 60 to 70 minutes, or until a tester comes out clean. Cool on a wire rack for 15 minutes. Then remove from pan and continue cooling. Makes 20 servings.
Sunday, June 23, 2002
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