Lishie's Strawberry Bread
- 3 cups AP Flour
- 1 tsp Baking Soda
- 1 TBSp cinnamon
- 1 tsp salt
- 4 Large Eggs (room temp.)
- 1&1/2 cup sugar
- 1 cup Vegetable Oil (I use Canola)
- 2 cups Fresh Strawberries, hulled & sliced
- 1&1/4 cups Peacan, toasted & Chopped
Preheat oven to 325 degrees. Grease & flour 2 9X5" Loaf Pans. Sift the flour, baking soda, cinnamon, & salt in a large bowl. Whisk the eggs, sugar & oil in a medium bow.
Make a well in the center of the flour mixture. Add the egg mixture to the well & stir until well-blended. Stir in the strawberries & the pecans. Scrape the batter into the prepared pans & bake (on the center rack) until a toothpick inserted in the center of the loaves comes out clean, about 50-60 minutes. Cool in pans 10 mins, then on racks for 60 minutes.
Nothing says summer like fresh, juicy, sweet smelling strawberries. I could get sick on eating tons of them. You know- the "good" sick? So much better than potato chip or cookie sick. This is a scrumptious recipe when you have an abundance of berries. The house will be overwhelmed with the gorgeous smell of... summer. Sigh.