This bread goes very fast in this house. So fast in fact that my husband rarely gets a slice, even with two fresh loaves made! My kids eat it all, I as well have to fight for my share of a slice and I’m the one who makes it!
There’s several things that are awesome about this, besides the great taste. It’s a quick bread so it’s super easy to make. You can freeze it for later , so when those strawberries come in by the pound and you have no clue what to do with them? Make this bread.
You can put together pre-measured bags for this the same way I do Zucchini bread. Make sure you label the bag with the wet ingredients and of course directions. This makes it even easier to make a double, even triple batch if you really had an overload of fruit. Raspberries work in a pinch as well.
3 cups flour
2 cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
4 eggs beaten
1 1/4 cups oil
2 cups of fresh strawberries chopped
1 cup chopped pecans (optional)
Preheat oven to 350F
Grease and flour two 9×5 loaf pans
In a large bowl combine the flour, sugar, baking soda, salt and cinnamon. Mix well and form a well in the center of the mixture.
In a separate bowl combine the beaten eggs, oil and strawberries as well as the pecans if using. Mix together then pour into the well of the dry ingredients. Stir until well mixed, batter will be very thick.
Bake for about 45 minutes or until a knife inserted in the center comes out clean. Cool in the pans for about 10 minutes before removing to wire racks.
My kids adore this bread fresh and warm from the oven. It makes a wonderful snack as well. Enjoy!