Makes 2 loaves
Adapted from "Farm Fresh Southern Cooking" by Tammy Algood (Thomas Nelson, $24.99)
Note: This freezes beautifully. Wrap well and use within 3 months. Slices of this bread toast well; serve for breakfast with a slather of softened butter.
3 cups all-purpose flour
2 cups granulated sugar
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 eggs, lightly beaten
1 1/4 cups vegetable oil
2 cups diced fresh strawberries
1 cup chopped almonds, pecans or walnuts
Preheat the oven to 350 degrees. Lightly grease two loaf pans.
In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Add eggs and oil, stirring just until dry ingredients are moistened. Fold in strawberries and nuts.
Divide the batter evenly between the greased loaf pans. Bake for 1 hour or until a tester inserted into the center comes out clean. Let cool in the pans for 5 minutes, then remove from the pans and cool completely on a wire rack.
Per thin slice (based on 20): 320 calories; 17 g fat; 2.5 g saturated fat; 37 mg cholesterol; 4 g protein; 37 g carbohydrate; 21 g sugar; 2 g fiber; 195 mg sodium; 30 mg calcium.