After yesterday’s post, I decided that everyone really needed in on the strawberry bread recipe.

Strawberry Bread Yumminess

Strawberry Bread

• 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 {I used coconut oil instead}
• 4 eggs, beaten
• 1 1/4 cups chopped pecans {I omitted the pecans}

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.

Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.

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 for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

I personally think you should serve with coffee or warm tea. Even better when consumed in the company of good friends.

A friendly note: Bake the loaves separately. I don’t remember having this problem before, but when I baked them together this last time, one didn’t bake fully on the inside, and took quite a bit longer than the 50 minutes. 

I first started making this recipe back in Spring 2009. I haven’t changed it up, but have experimented with different sugars and flours. All results have been quite yummy {just make sure to get your whole wheat flour ratio correct, or they will be very dense}. Also, try them as muffins. It’s like doubling the yumminess. Not sure why, but it seems so much more decadent in muffin form. Especially the over-sized muffins. *drool*

And to answer Rosann‘s question from yesterday – No, it does not need to be refrigerated.

I got the original recipe {as noted above} from allrecipes.com.

Bon Appetit!