Cinco de Mayo Bread

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A concoction taken from some other recipe, and changed so that I could use up some old fruits, and so that I could bring it to a cinco-de-mayo potluck. I quite liked it.

Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes

Serves: 2 loaves

Dietary guidance: v 


3 cups all-purpose flour
1 teaspoon salt
1-1/2 tablespoons ground cinnamon
1 teaspoon baking powder
1 cup white sugar
4 eggs
1 1/4 cups vegetable oil
2 capfuls (NOT cupfuls) of tequila
2 cups strawberries
1 mango, diced in good-sized chunks
[Other fruit as you choose. I put in a pear as well, but next time I probably wouldn't do that.]


Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, combine flour, salt, cinnamon, baking powder and white sugar. In a separate bowl, beat together eggs, oil and tequila. Stir egg mixture into dry ingredients until just moistened. Fold in fruit bits. Spoon batter into prepared loaf pans. [Note: I found that it was much more like sponge cake or bread dough than batter, in case you are worried.]
Bake in preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean. [Another note: I read this wrong and attempted to cook it at 175 degrees, which obviously made it take forever to cook (over 3 hours). Check up on it every once in a while if 1.15 isn't correct, and just eyeball it until the toothpick test works.]

Let cool 10 minutes in pans and then move to a wire rack to cool completely.


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