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Strawberry Bread

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This fabulous recipe is from my paternal grandmother Clara, via my Aunt Carol Sue. You'll love it!

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Yield: 2 loaves; 16 servings

Ingredients:

  • 2 (10 ounce) packages frozen strawberries, thawed
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1-1/2 cups sugar
  • 4 eggs, beaten
  • 2 teaspoons vanilla
  • 1 cup oil
  • 1-1/2 cups chopped pecans
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Preparation:

In blender or food processor, puree the undrained strawberries and set aside. Preheat oven to 350 degrees F. In large bowl, combine flour, baking soda, salt, 1 teaspoon cinnamon, and 1-1/2 cups sugar and mix with wire whisk to blend.

Make a well in the center of the dry ingredients and add the pureed strawberries, eggs, vanilla, oil, and pecans and mix just until combined. Pour into 2 greased 9" x5" loaf pans. In small bowl, combine 2 tablespoons sugar and 1 teaspoon cinnamon and mix well. Sprinkle over the batter.

Bake for 50-65 minutes, or until dark golden brown and toothpick inserted into center of loaf comes out clean. Remove from pans and let cool on wire racks before slicing to serve.

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