1½ cups plain flour
¼ teaspoon salt
½ teaspoon baking soda
½ teaspoon cinnamon
1 cup sugar
2 eggs, beaten
½ cup oil
10 ounces strawberries, pureed
Preheat oven to 350˚. Mix flour, salt, baking soda, and cinnamon in a bowl. Add sugar and blend. Mix beaten eggs and oil together. Pour the egg mixture and strawberries into the flour mixture all at once and fold to mix well. Pour the mixture into a greased 9-inch x 5-inch loaf pan. Bake 1 hour or until a toothpick comes out clean.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
