Strawberry Bread

By Becky Jo

"This strawberry pecan bread is MMM MMM GOOD!
I love fruit in just about any shape and form. I actually don’t know of any fruit offhand that I don’t love, but I do know that strawberries definitely make my top ten list. This bread is a great way to use strawberries that might be getting a weeee little bit past their prime but it is definitely worthy of freshly picked berries as well. It is great just sliced and served but if you really wanna gussy it up a bit, butter and toast each slice in the oven for a few minutes.."

Ingredients

• 1 cups fresh strawberries, washed and sliced
• 1-1/2 cups self rising flour
• 1 cups white sugar, plus two tablespoons
• 1 tablespoon ground cinnamon (* Some readers felt a tablespoon is too much, if you prefer less, use a teaspoon.)
• 1/2 cups vegetable oil
• 2 eggs, beaten
• 1 cups chopped pecans

Details

Adapted from southernplate.com

Preparation

Step 1

Place strawberries in a small bowl and pour two tablespoons of sugar over them. Stir and set aside. In mixing bowl, place flour, remaining sugar, oil, eggs, and cinnamon. Mix until well combined. Add pecans and strawberries and mix again until well combined and a pretty shade of pink. Pour into greased and floured loaf pan.

Bake at 350 for 45-50 minutes,or until toothpick inserted in center comes out clean. Allow to cool in pan ten minutes before turning out of pan to cool completely.