Makes 2 loaves
2 cups chopped strawberries
2¼ cups sugar, divided
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
3 eggs, beaten
1 cup vegetable oil
1 cup chopped pecans
1. Preheat oven to 350°. Grease and flour two 9×5-inch loaf pans. In a small bowl, toss strawberries with ½ cup sugar; set aside.
2. In a large mixing bowl, sift together flour, remaining 1¾ cups sugar, cinnamon, salt, and baking powder. In a medium mixing bowl, stir together eggs and oil. Add pecans and strawberries. Add strawberry mixture to flour mixture. Pour into prepared loaf pans.
3. Bake for 1 hour, or until a wooden pick inserted into center comes out clean. Loosely cover with aluminum foil halfway through bake time to prevent overbrowning.
Makes ½ cups
2 tablespoons confectioners’ sugar
½ cup butter, softened
3 strawberries, hulled and finely chopped
1. In a small bowl, combine confectioners’ sugar and butter; stir well. Add strawberries and gently fold in. Refrigerate for 30 minutes before serving.
This Strawberry Bread is packed with fresh strawberries and rich spices, and gives a sweet slice of summer flavor.