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Strawberries are so plentiful in the Spring.
We find ourselves picking them up every where we go.
A favorite treat to bake for our family & share with Friends !! Enjoy
4 cups fresh strawberries (Majority diced & 1 cup smashed )
3 1/8 cups Bread flour (or all-purpose )
1 1/2 cups Organic cane sugar
2 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 cup vegetable oil
1 tsp Vanilla
4 eggs, beaten
1 1/4 cups chopped toasted Walnuts ( can substitute pecans or leave out nuts entirely)
Preheat oven to 350 degrees F (175 degrees C).
Butter and flour two 9 x 5 inch loaf pans or Bunt pan
Dice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well.
Fold oil, vanilla and eggs into strawberries.
Make a well into center of Flour mixture then, add strawberry mixture . Blending until dry ingredients are just moistened. Stir in walnuts. Divide batter into pans.
Bake for 45 to 50 minutes ( 65 min for Bunt pan )...or until tester inserted comes out clean.
***Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely. ***
Important that you cool properly