Strawberry Bread

Yes, you read that right... strawberry bread! Strawberries have been on sale and super ripe lately, so I looked up another strawberry recipe. This bread is fantastic! It's moist, flavorful and the recipe makes two loaves, so you'll have plenty to share.

I got this one off All Recipes, which is quickly becoming a favorite site of mine!

Ingredients

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 (I left these out. I don't think they're necessary!)

Preheat oven to 350 degrees. Butter and flour two 9 x 5 inch loaf pans. I used two different bread pans because I only had one of the standard size (the other was 8 x 4 1/2 x 3 1/2) ) and found that the non-standard size made a better loaf, at least in my opinion. Both were good, but the smaller one just seemed moister.

Slice strawberries, and sprinkly with about 2 Tbs sugar. Set aside (and try not to eat them all!).

Mix flour, sugar, cinnamon, salt and baking soda in large bowl. I tried to deviate from my "find or make a face!" and made a poor attempt at a peace sign...

Blend oil and beaten eggs into the delicious strawberries and sugar mixture. This part almost made me sad... those gorgeous berries were all oily and eggy now. Ew.

Add strawberry mixture to flour mixture, and mix until batter is smooth. I've always added the dry ingredient in gradually, not the other way around... but I trusted the recipe and it worked fine!

Divide batter into pans. I also sprinkled a bit of raw sugar on the top. Yum!

The recipe says to bake for 45 to 50 minutes, but I let mine go about 65-70 minutes. After the suggested time the loaves were still a bit raw in the middle.

Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely. Don't try to cut into them until they're cool... I made that mistake and it was a mess!

Bon Appitite!