This is from the Jr. League of San Diego’s first cook book called Delicious Decisions. I had fun testing recipes for it….a job you take seriously! Summer is the time for making this bread, when strawberries are ripe and plentiful. Even berries that are past their prime work fine in this. It’s great with coffee, fresh fruit or even lightly toasted spread with butter or cream cheese. Keeps quite awhile wrapped and refrigerated.
3 cups sifted flour
1 tsp. baking soda
1 Tbs. cinnamon
2 cups sugar
3 eggs, beaten
1 1/2 tsp. vanilla extract
1 cup corn or safflower oil
grated rind of 1 lemon
3 cups chopped strawberries
3/4 cup chopped pecans
Preheat oven to 350 degrees. Grease and flour two loaf pans. (9 x 5 x 3 inches)
In a large bowl, combine flour and baking soda until soda is well distributed. Add cinnamon and sugar. Mix well. In a separate bowl, combine eggs, vanilla, oil, and lemon rind. Spoon in strawberries and gently blend to cover with the liquid. Add this mixture in batches to the dry ingredients and incorporate by hand. Fold in nuts.
Pour batter into loaf pans and bake one hour or until a wooden pick inserted in the center comes out clean. Allow loaves to cool in the pan for five minutes, then turn out onto wire cooling racks. Do not slice until ready to serve. Makes 2 loaves.
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