Strawberry season is winding down in these parts. I think it was an overall great year for our family strawberry patch since having such a rainy Spring. I decided to go on the hunt for a good strawberry dessert that had all the ingredients on hand in my kitchen. I seem to be running low on some of the important things like white flour, icing sugar, chocolate chips, and applesauce. I found this recipe for Strawberry Bread. I tweaked it a little by using only whole wheat flour, whole frozen strawberries, and I did a cup of olive oil and a 1/4 cup of applesauce with no nuts. I would have preferred to have just used applesauce but it was running low. It made 2 loaves which was great and it was moist with a nice kick of cinnamon to it. It went great with some coffee, ice cream, and fresh strawberries!
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
1 1/4 cups chopped pecans
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. Stir in pecans. 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.