Prep 15 mins
Cook 40 mins
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups sugar
- 4 eggs
- 1 1⁄4 cups oil
- 2 (10 ounce) packages frozen strawberries
- Mix first five ingredients; set aside.
- Mix together the eggs, oil and strawberries.
- Combine dry ingredients mixing well.
- Pour into greased and floured (9x5) bread pans.
- Bake 40-60 minutes at 350 degrees.
Had to rate this again. I used fresh strawberrys. Just added the sugar to the berrys and let them steep for a few minutes. I'm sure some of the other recipes are good, but I have not gotten beyond this one. Have made this with the frozen ones too. Just as good!!! I put a dollop of Cool Whip on the slices. What a delicious strawberry shortcake it made.
Extremely yummy! My coworkers are enjoying it as we speak. It was very easy to make and since I had smaller bread pans than what was called for, I put the extra batter in a muffin pan and had breakfast muffins. :)
I had a bag of strawberries in the freezer that I wanted to use, and I came across this recipe. I have never had strawberry bread (or strawberry-baked anything) before, and what a nice treat! I did make a few changes, however: For the sugar, I used half white, half brown. I added 1/2 teaspoon cinnamon, I only used 1 cup of oil, and I thawed and drained the strawberries, saving 1/4 c. of strawberry juice to pour back into the batter. Mine baked completely at 350 for 45 minutes. It had a crusty outside (which, I guess could be because of the sugars) and the normal bread-like inside, and my husband doesn't care for the crusty outside. However, I love it, and I am the master of the baking around here (hehe). :) I might try substituting Splenda for half the sugar and brown sugar for the other half, next time. Thank you for posting this recipe! UPDATE: The crusty outside became much softer after storing in an airtight container (a ziploc bag, actually - even after just a few hours).