Strawberry Bread

This is very yummy. My sister made it while I was visiting her a couple of weeks ago, and I was hooked. I made it for my hubby and he and the people he works with pretty much inhaled it, so I think I have to share. The secret is to add a cup of mashed ripe banana that the recipe doesn’t call for. My favorite sister added that magical ingredient to it, and it makes it very moist and delicious. I added some brown sugar to the top of the loaves before baking them in the oven, and it added a really nice, lightly sweet crunch that I loved. Do whatever floats your boat, and make it your own 🙂


FYI, I am not immune to making foolish cooking mistakes. The pic of the loaf with the giant hole in the middle is the reason you need to make sure the loaf is set and then cooled properly before attempting to remove it from the pan. It still tasted good, but it looked pretty comical. The second pic is the loaf that came out perfectly, thank goodness.


2 cups fresh strawberries

3 1/8 cups all-purpose flour

2 cups white sugar

1 tablespoon ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 1/4 cups vegetable oil

4 eggs, beaten

Metric US Original recipe yields 2 – 9 x 5 inch loaves

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.
Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Divide batter into pans.
Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.



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