🧙Kitchen Witch 👩‍🍳

This recipe makes two loaves - an extra one to gift or freeze

This time of year I am all about strawberries! Here is one of my favorite summer recipes.

🍓 Summer Strawberry Bread 🍓 

This recipe comes from America’s Best Lost Recipes and is attributed to Leslie Gellerman from Reseda, CA. 

3 cups all-purpose flour

1 tbs ground cinnamon

1 tsp baking soda

1 tsp salt

4 large eggs

1 1/2 cup sugar

1 cup vegetable oil

2 cups fresh strawberries, hulled and chopped

1 1/4 cups pecans, toasted and chopped

Preheat oven to 325 degrees. Grease and flour two 9 by 5 inch loaf pans. Whisk the four, cinnamon, baking soda and salt in a large bowl. whisk the eggs, sugar, and vegetable oil in a medium bowl.

Make a well in the center of the flour mixture. Add the egg mixture to the well and stir until blended. Sir in strawberries and pecans. Scrape the batter into the prepared pans and bake until a toothpick inserted in the center of loaves comes out clean, 60-70 minutes. Cool in the pans for 10 minutes, then turn out onto a rack to cools completely, at least 1 hour. (Bread can be stored in refrigerator for up to 3 days)