Guess what everybody?? After 10 looooong days in a hotel with my 5 boys we are finally moving in to our home in Tennessee! Yeah! I am up to my eyeballs in boxes, but I can’t wait to get back to cooking and baking soon! This was a bread I made before I boxed up my kitchen in Utah….Even though strawberry season is coming to an end…it is not too late to make this unique and delicious bread. My friend Marie introduced me to this little delight years ago. In fact the first time I made it was for bridal shower I hosted for my sister-in-law Carrie Beth…remember that Carrie? I had never heard of strawberry bread before and couldn’t wait to try it. It was a big hit! My favorite thing about this bread is the crust–it is toasted to a golden brown and pleasantly sweet. The bread is very moist with a hint of cinnamon. This is a great way to use the end of the season strawberries that aren’t as sweet for just popping in your mouth. Enjoy!
3 cups flour
2 cups sugar
1 tsp baking soda
3/4 tsp cinnamon
1 tsp salt
1 1/4 cup canola oil
2 cups fresh strawberries, cut small
Mix flour, soda, cinnamon and salt in bowl. Add eggs, sugar, oil. Mix until moist, carefully add strawberries. Batter will be thick. Spoon into greased and floured loaf pans. Bake at 350 for 1 hour and 10 minutes. Cool in pans 10 minutes then remove.