The name of this recipe says it all. It is not only the best strawberry bread but the very BEST quick, sweet bread that I've ever baked. A hands down favorite. I know that I bake lots of banana breads and have tried other sweet breads but this is so good that I hope you try it. I made this last week and will make it again this week. It didn't last long here. The original recipe (which I am posting) states that this makes 2 large loaves or 6 small ones. I halved the recipe since I didn't know if I would like it or not and it made one 9 x 5-in loaf pan. It baked for slightly under 60 minutes and only filled the loaf pan halfway up. Next time I am making the full recipe. What I also did was add a teaspoon of sugar to my sliced strawberries and let them sit out for about a half hour so a small amount of syrup formed from the sugar added to the berries. I then cut down slightly on the sugar the recipe called for. This time of year I seem to always have strawberries on hand so this recipe is perfect to have so you can use them all up. Hope you enjoy this as much as I did!
(from Taste and Tell Blog)
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla
2 cups sugar (use slighly less if you add sugar to your strawberries)
4 eggs, beaten
1 cup cooking oil (I used vegetable oil)
2 1/2 cups sliced strawberries
Preheat oven to 350 degrees F. Spray loaf pans lightly with cooking spray. Set aside.
Combine all ingredients except strawberries and mix together with a wooden spoon. Stir in the berries.
Place the batter in the prepared pans. Bake 35 to 45 minutes for small loaf pans or about 60 minutes for large loaf pans. Cool 10 to 15 minutes before removing from pan.