April 30th Recipe: Strawberry Bread

Strawberry Bread


Grease and flour 2 loaf pans (or spray with cooking spray). Preheat oven to 325*-350* depending on oven.


In a large bowl, combine:

3 cups *UNBLEACHED all-purpose Flour (I use Gold Medal, but you can use any kind you prefer)

2 cups Sugar

1 tsp. Salt

1 tsp. Soda

2 tsp. Cinnamon


Whisk to blend. Set aside.


In a medium bowl, whisk together:

4 large beaten Eggs

1 cup + 2 Tbsp Vegetable Oil

2 tsp Vanilla Flavoring


2 1/2 cups chopped fresh Strawberries

1 cup chopped Pecans


Add: Wet ingredients to dry ingredients and stir just until moistened. Pour batter into pans and bake approximately 1 hour or until toothpick inserted into center comes out clean. Cool in pans 10-15 minutes. Remove from pans and cool on racks until completely cool. Wrap well before storing. Should keep several days on countertop, but will stay fresher in the fridge.


Tip: For easier slicing, refrigerate for 4 hours or so. Refrigerating prevents crumbling when slicing. Also, use a long serrated knife (or a bread knife if you have one) when slicing any type of bread. It helps maintain the shape of the slice of bread.


*Look up the bleaching process of bleached flour and you'll never buy it again.


Fresh strawberries are plentiful right now, so enjoy them while you can!