This strawberries bread is lovely hot or cold, for breakfast or as a dessert. A definite family favorite!
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Prep 30 m Cook 45 m Ready In 1 h 25 m Servings 24
Ingredients
2 cups fresh strawberries
3 ⅛ cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 ¼ cups vegetable oil
4 eggs, beaten
1 ¼ cups chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans.
In medium-sized bowl slice strawberries, sprinkle lightly with sugar, and set aside while preparing batter.
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 in the preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on a wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.
Nutrition Infos:
Per Serving: 281 calories; 16.6 g fat; 31.2 g carbohydrates; 3.3 g protein; 31 mg cholesterol; 161 mg sodium.
From Followers:
This was fantastic! My husband ended up with a whole flat of strawberries from a local farm, so I was really looking for something different to use them in. This was the perfect use for them. I added more strawberries (4 cups: 2-pureed and 2 sliced), cut the oil down to ¾ cup, and only used 1.5 cups sugar since my berries were reasonably ripe. I also added 1 tsp vanilla. This had a wonderful texture and flavor. I will definitely make it again!
Great recipe, especially if you have a lot of fresh strawberries to use up. I doubled the strawberries to four cups and cooked in it one bundt pan instead of two loaves. I cooked it about an extra twenty minutes on top of the fifty, checking until knife inserted comes out clean. Everyone loved it!!
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