Enjoy the season’s best strawberries in a little different way this year. Try this moist bread recipe that asks only for fresh berries.
This bread improves in flavor when made one day ahead and kept at room temperature, wrapped well.
It can be made up to five days ahead of time, wrapped well and chilled.
1 pound fresh strawberries (2 1/2 cup diced)
2 cups sugar
3 cups plus 2 tablespoons flour
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cup vegetable oil
1 1/4 cups chopped pecans
1. Preheat oven to 350 F. Butter and flour two 9×5-inch loaf pans
2. Put strawberries in a bowl and sprinkle with 1 tablespoon sugar. Toss to coat.
3. Stir together flour, remaining sugar, cinnamon, baking soda and salt in a large bowl. Whisk eggs in another bowl, then stir in oil and pour over strawberries. Fold strawberry mixture into flour mixture until dry ingredients are just moistened. Fold in pecans. Divide batter between prepared pans, about 3 cups per pan.
4. Bake until toothpicks inserted in centers come out clean, 45 to 55 minutes. Let cool in pans on a wire rack 10 minutes. Remove loaves from pans and allow to cool completely, about 1 1/2 hours.
Susan Woody has been a food writer for more than 25 years and is a member of the Association of Food Journalists.