STRAWBERRY BREAD by Paula Roten

Recently, a friend brought me some strawberries, straight from the field. They were all different sizes and a beautiful ripe red color. They were not at all like those impostors in the grocery store! I had about 8 quarts of them, so I used allrecipes.com to look up different recipes. I made a salad, pancakes, fresh syrup, muffins, and strawberry bread, which was my favorite. This bread was so good, warm from the oven, slathered in butter, but it was just as good two days later. 


Strawberry Bread (from allrecipes)

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


1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.
2. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. 
4. Blend oil and eggs into strawberries. 
5. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. 
6. Stir in pecans. 
7. Divide batter into pans.
8. Bake for 45 to 50 minutes, or until tester inserted comes out clean. 
9. Let cool in pans on wire rack for 10 minutes. 
10. Turn loaves out, and cool completely.