Strawberry Bread Mix

3 cup all purpose flour
1 tsp baking soda
1 tsp salt
2 1/2 tsp cinnamon
1 cup sugar

Layer in ziploc bag, vacuum seal bag or jar.

Recipe to attach to jar:

Preheat the oven to 350 Degrees.

Combine the Following:

• 1 pkg mix
• 1 1/4 cup oil
• 4 egg slightly beaten
• 12 oz. fresh strawberries

Spoon the batter into 2 large loaf pan or 4 small loaf pans.
Bake large loaves for 1 hr or 2 small loaves for 45 minutes. Cool in the pan on a wire rack before removing.

Strawberry Bread Mix

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 15 minutes mins

cook timeCook 1 hour hr

total timeTotal 1 hour hr 15 minutes mins

This make-ahead strawberry bread mix creates a lightly spiced quick bread with fresh berry flavor and a tender crumb. One batch makes 2 large loaves or 4 small loaves, with an estimated total cost of $5.10, about $0.32 per serving.

ServingsServings 16 servings

CourseCourse bread, Breakfast

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $5.10

Ingredients

1/21x2x

• ▢ 3 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon salt
• ▢ 2 ½ teaspoons cinnamon
• ▢ 1 cup sugar
• ▢ 1 package Strawberry Bread Mix
• ▢ 1 ¼ cups oil
• ▢ 4 eggs slightly beaten
• ▢ 12 ounces fresh strawberries

Equipment

Large Mixing Bowl

Measuring Cups

Measuring Spoons

Zip-top bag, vacuum seal bag, or jar

2 large loaf pans or 4 small loaf pans

wire rack

Instructions

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1. Measure the flour, baking soda, salt, cinnamon, and sugar.
2. Layer the flour, baking soda, salt, cinnamon, and sugar in a zip-top bag, vacuum-seal bag, or jar.
3. Seal tightly and store until ready to use.
4. Preheat the oven to 350 degrees.
5. Combine 1 package of the mix with the oil, slightly beaten eggs, and strawberries.
6. Stir just until combined.
7. Spoon the batter into 2 large loaf pans or 4 small loaf pans.
8. Bake large loaves for 1 hour or small loaves for 45 minutes.
9. Cool in the pan on a wire rack before removing.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Estimated yield is 16 servings based on 2 large loaves cut into 8 slices each.
Prep time is estimated from measuring, layering, mixing, and panning steps.
Dry mix shelf life is about 6 months in an airtight container in a cool, dry place.
Baked bread keeps about 2 days at room temperature, 3 to 4 days refrigerated, or 2 to 3 months frozen for best quality.

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