Strawberry Walnut Bread

By Addie

“Our fingers were small enough to pluck ripe strawberries for this bread without bruising the berries.”

Ingredients

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 tablespoon cinnamon
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 4 large eggs
• 1 1/4 cups vegetable oil
• 1 (10-ounce) package frozen sliced sweetened strawberries, thawed
• 1 1/4 cups chopped walnuts

Preparation

Step 1

Preheat oven to 350°F. Grease and flour two 9 × 5-inch loaf pans.


Combine flour, granulated sugar, cinnamon, baking soda and salt in a large bowl and mix well.


Whisk eggs in a small bowl until blended. Add the eggs and oil to the flour mixture and stir just until blended. Fold in undrained strawberries and walnuts.


Spoon equal portions of the batter into the prepared loaf pans. Bake until a toothpick inserted in centers of loaves comes out clean, about 70 minutes.


Cool loaves in pans for 5 to 10 minutes. Remove to a wire rack to cool completely.
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Grandma's Secret Trick:

Strawberry time was a busy time for Grandma. She made jam, canned preserves and froze berries for use in breads and cakes. To freeze the berries, she cut them into slices and sweetened each cup of berries with 1/4 cup of sugar. She let them stand for an hour until the juices were released, then spooned them, juice and all, into freezer containers.