Baking Strawberry Bread

by Kathleen

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A fresh bowl of strawberries will inspire anyone to spend an afternoon baking!

Lately, I have been on fresh bread kick and cannot seem to pass up purchasing a loaf when in the local bakery. But, nothing compares to the smell of freshly baked bread permeating throughout your home. There is something deliciously rustic about baking your own bread, which is a treat the entire family can enjoy.

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{Freshly chopped pecans, eggs and strawberries in sugar ready for baking}

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The other day while in the grocery store I noticed an enticing display of fresh strawberries and was drawn to purchasing a few pints, and knew immediately that I wanted to make this recipe from my childhood, fresh strawberry bread.

Strawberry Bread Recipe
2 ½ cups of sliced fresh strawberries
3 1/8 cups of all purpose flour
1 ½ cups of white sugar
1-½ cups of brown sugar
1 teaspoon of salt
¼ teaspoon of nutmeg
1 tablespoon of ground cinnamon
1 heaping teaspoon of baking soda
¼ cups of vegetable oil
4 eggs, beaten
1 cup of chopped pecans

  1. Preheat oven to 350. Butter and flour two 9 x 5 loaf pans.
  2. Slice strawberries and place in a bowl. Sprinkle with a bit of sugar and set aside.
  3. Combine flour, sugar{s}, nutmeg, cinnamon, salt and baking soda; mix well. Fold beaten eggs with the vegetable oil and add to the strawberries. Add the strawberry mixture into the flour mixture and fold gently.
  4. Add pecans and then divide between two pans.
  5. Bake in oven for 60 minutes. Cool on rack for 20 minutes and then slice.
    Strawberry Bread Recipe

If the bread can last a day or two the better it will taste. One loaf is perfect for breakfast, and the second can be a tasty treat while at work with a cup of coffee.

Bake stylishly,
K