I was leery to make this as it was the first and only recipe for fresh fruit bread I have seen (except for my fresh apple cake).
2 C fresh sliced strawberries
3 1/8 C AP flour
2 C sugar + 1 tablespoon
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
1 1/4 C veg oil
4 eggs, beaten
1 C pecan halves
extra strawberries for topping
Preheat oven to 350°. Butter and flour two standard loaf pans.
Place sliced strawberries in medium bowl. Sprinkle 1 T sugar over top; set aside.
Mix flour, sugar, cinnamon, baking soda together. Add oil to eggs, then to dry ingredients. Add pecans. Mix but don’t overdo. Stir sliced strawberries, then fold into batter.
Pour into pans evenly, and bake for at least 45 minutes. I used the toothpick test for doneness.
Let it on cooling rack for 10 minutes before turning out to cool.
This is very liquidy and mine took an hour and twenty minutes before they were done.
Use 1 C softened butter instead of the oil
Substitute whole wheat flour for the AP flour.
Doing this will decrease baking time so start checking at 40 minutes.
It was delicious.