Strawberry Tea Bread
|All purpose flour||500 Milliliter, 2 cups|
|Rolled oats||375 Milliliter, not instant, 1 1/2 cup|
|Cinnamon||5 Milliliter, 1 teaspoon|
|Salt||5 Milliliter, 1 teaspoon|
|Baking soda||5 Milliliter, 1 teaspoon|
|Baking powder||2 Milliliter, 1/2 teaspoon|
|Granulated sugar||250 Milliliter, 1 cup|
|Vegetable oil||250 Milliliter, 1 cup|
|Vanilla||5 Milliliter, 1 teaspoon|
|Crushed strawberry||500 Milliliter, 2 cup, about 4 cups/1 l whole berries|
Mix together flour, oats, cinnamon, salt, baking soda and baking powder; set aside.
In large bowl, beat together eggs, sugar, oil and vanilla; stir in dry ingredients just until mixed.
Add strawberries and stir to combine completely.
Pour batter into two greased and floured 8- X 4-inch (1.5 L) loaf pans.
Bake in 375°F (190°C) oven for 45 to 50 minutes or until tops are browned and firm to the touch, and cake tester inserted in centers comes out clean.
Run knife around edges of loaf pans; let cool in pans on rack for 10 minutes.
Turn out onto rack; let cool completely.