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!