I make this bread at least once a month! Two loaves means I can share one with a neighbor or Jessie, John and the grandkids! Marie Isbell
Elizabeth Ford Isbell
Ingredients
3 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 eggs, well beaten
1 1/4 cups vegetable oil
1 container (10 ounces) frozen sliced strawberries in juice, thawed
Instructions
Preheat the over to 350 degrees. Lightly grease two loaf pans and line the bottom of each with aluminum foil, cut to fit.
In a large bowl, mix together the flour, sugar, cinnamon, baking soda and salt. Make a well in the center of the flour mixture. Pour eggs and oil in the well. Stir until dry ingredients just become moist.
With a slotted spoon, dip out the strawberries and gently stir into the batter. Gradually add the juice, stirring until the batter is not too thick, but not too thin. The amount of juice varies with each container of strawberries when they are thawed.
Bake for about 60 minutes or until cooked through when tested with a knife. Let cool in the pans for about 15 minutes. With a knife, loosen the side of the loaves. Turn out of the pans onto a cooling rack. Let loaves cool completely before slicing.
