This recipe hadn’t been made by anyone in my family in about twenty years – until last week. I made a loaf for hubby and me so that we could have a summery breakfast bread to take on the go in the mornings – and just one bite of this incredibly unique bread took me back to when I was a little girl. So moist and flavorful with a hint of spice, and the bursts of juicy-sweet berries . . .

I had to make it again, this time two loaves! A nice thick slice in the morning with my cup of coffee – the perfect way to start a summer day!

Strawberry Bread
from my mom’s friend Alice

2 1/2 cups strawberries, chopped (frozen strawberries work too!)
2 tablespoons sugar
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs, beaten
1 ¼ cup vegetable oil
1 teaspoon vanilla

In a medium bowl, mix the strawberries with the 2 tablespoons of sugar. Cover and refrigerate for at least 30 minutes, until the juices start flowing!

Preheat your oven to 350 degrees. Grease well two 8×5-inch loaf pans. Combine first 5 ingredients in large mixing bowl; make a well in the center. In a separate bowl, combine remaining ingredients (except strawberries), stirring just until combined.

Gently fold in the strawberries with their juices. Divide evenly between the prepared loaf pans, and bake for 55-60 minutes, or until a toothpick inserted into the center of the loaves come out clean. Cool for 10 minutes and then remove to racks.

Note: this recipe also makes great muffins. Fill muffin cups almost full and bake for 20-25 minutes.