Quick Bread: Mama Honey’s Strawberry Bread

By NicoleS

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 large eggs
• 1 1/2 cups sugar
• 1 cup vegetable oil
• 2 cups strawberries, hulled and chopped (do not use frozen strawberries)
• 1 1/4 cup pecans, toasted and chopped

Details

Servings 2

Preparation

Step 1

1. Adjust an oven rack to the middle position and heat the oven to 325°. Grease and flour two 9x5-inch loaf pans. Whisk the flour, cinnamon, baking soda, and salt in a large bowl. Whisk the eggs, sugar, and oil in a medium bowl.
2. Make a well in the center of the flour mixture. Add the egg mixture to the well and stir until well blended. Stir in the strawberries and pecans. Scrape the batter into the prepared pans and bake until a toothpick inserted in the center of the loaves comes out clean, 60-70 minutes. Cool in the pans for 10 minutes, then turn out onto a rack to cool completely, at least 1 hour. (Can be stored in the refrigerator for up to 3 days.)