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Strawberry Bread
April 11, 2003

Makes a sweet, moist, dense bread. I used fresh strawberries at the peak of ripeness, and was disappointed that the bread didn't have a stronger strawberry taste. The predominant flavor was that of cinnamon. If I were to make this recipe again, I would increase the strawberries - perhaps to 3C - and I would decrease the cinnamon. Additionally, I would consider dicing the strawberries instead of slicing them (or slicing them thicker) so that chunks of fruit would be visible when slicing the bread - like one would see in a blueberry or cranberry bread.

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