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New Recipe!
I’d never heard of strawberry bread until the mid-1980’s and I’ve never been served nor seen it since then either. Strawberry pies, yes, cold ones with whipped cream. But warm, fragrant, cinnamon-y strawberry bread? No. And let me tell you right off the bat: this is not really bread. It’s strawberry cake. The only remote association this has with bread (just like banana bread) is that it can be presented sliced and without icing. So in all fairness, the name really should be strawberry breadcake.
Photos below will let you see the possibilities.
Ingredients
Preparation
- 3 C self-rising flour OR 3 C flour with 1 t baking soda and 1 t salt sifted into it
- 2 C sugar
- 1 T cinnamon
- 1 C pecan pieces (chopped small)
- 1 1/4 C vegetable oil
- 3 eggs, beaten
- 16 oz frozen sliced strawberries, thawed, drained, and cut down if large
It’s best to not use a mixer for this recipe. Sift the dry ingredients and pecans together in a large bowl and make a hollow in the center. Mix remaining ingredients except the strawberries in a separate bowl and pour into the hollow. Stir just until moist and then fold in the strawberries. Do not over-mix and break up the strawberries. Spoon gently into greased pans. Bake at 350 degrees in a pre-heated oven for 1 hour if using a bundt or bread loaf pan and it’s a good idea to stick a knife in the center to test doneness. If it doesn’t come away clean of batter, it’s not done. Allow the pans to cool enough that you can handle them bare-handed before releasing from the pan – the loaves are very moist and will break up if released while hot. Wrap tightly after cooling. Dust with powdered sugar when presenting to dress it up.
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