2 cups whole strawberries, washed, hulled, and sliced
3 cups plus 2 Tablespoons all-purpose flour*
2 cups sugar
1 Tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cup canola oil
4 eggs, beaten
1/2 cup chopped walnuts or pecans
Preheat oven to 350º. Butter and flour two 9x5 loaf pans. Slice strawberries and put in a medium bowl.
Combine flour, sugar, cinnamon, salt and baking soda in a large bowl. Add eggs and oil to strawberries and toss. Add berry mixture to flour mixture, along with the nuts, and mix until just combined. Divide batter between pans. Bake loaves 70 minutes or until tester comes out clean.
*I substituted white-whole wheat flour for the all-purpose flour and it tasted delicious.
NOTE: This recipe journal is an attempt to work my through my grandmother's extensive recipe collection. Below is what the original index card looks like which is why I'm trying to preserve those recipes worth keeping. Last week's recipe was Yogurt Pound Cake.
This bread is perfect with a cup of tea in the afternoon or as an after-school snack.
I hope you enjoy!