I started looking around, and I found this recipe. This loaf didn’t last for more than a day…I ate most of it though, with Kristen’s help. It’s not overly sweet, it can be eaten both hot or cold. Next time I bake this I will try putting a slice into the toaster oven and put some cream cheese on it…. yum! Or a little sprinkling of confectioner’s sugar? However you want to enjoy it, make sure you pair it with a nice cup of coffee.
What I would like you to take note of is the baking time. The recipe says 45-50 minutes. It took longer for mine to cook, more like 65 minutes. When you reach 50 minutes, start testing it every 5 minutes by inserting a toothpick into it, you’ll know it is ready when it comes out clean. Also, I didn’t use any pecans. You could substitute the pecans with almonds, or omit them altogether as I did. I was only interested in getting those strawberries in there!
Yield 2 – 9 x 5 inch loaves
Recipe from All Recipes
2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans (optional)
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.
- Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
- Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
- Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.
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