Strawberries are in season down here and we have been buying them in bulk. I received this delicious recipe from a friend and it has been a big hit around our house these past couple of weeks! It is packed with fresh strawberries, so it's a healthy snack for Ben, too!
INGREDIENTS:
2 cups fresh strawberries (I like to add a little more)
3 1/8 cups all-purpose flour (can use whole-wheat 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 (I usually leave these out)
DIRECTIONS:
Preheat oven to 350 degrees. 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 (optional). 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.
This recipe freezes well and can also be made in muffin tins.
Laura's Hand
12 years ago
2 comments:
That looks delicious! I'm so envious that it's already strawberry season in Florida.
I made it this weekend and the boys ate it all up! I will blend the strawberry chunks next time to get them more pureed. Thanks for the tip! (I also only used 1/2 cup of oil and the rest applesauce and it turned out great...moist and not that spongy texture.)
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