Strawberry Bread--C'est si Bon!

Laila and I went strawberry picking at one of the local farms last weekend, and all I could think of was strawberry bread. Alhamdulillah, this is one yummy recipe, and while it does require so many smooshy berries, it is worth making once a year-- not only for the tasty goodness, but also for the "teach my daughter how to bake a loaf so she doesn't think her mama is completely useless in the kitchen" benefit of it.

My mother thinks the recipe is "too wet," but I disagree. The berries within can be liquidy in their respective pockets, but they set as the bread cools. I suggest removing a few of the berries from the recipe if you have a gas oven, add a little more flour, or just bake a little longer.

STRAWBERRY BREAD 2 loaves

3 cups flour
1 teaspoon salt
1 Tablespoon cinnamon
1 teaspoon baking soda
2 cups sugar
3 eggs, slightly beaten
1 1/4 cups vegetable oil
3 cups fresh or frozen strawberries, mashed
1 cup chopped nuts

Instructions

1) Preheat oven to 350 degrees
2) Grease two loaf pans
3) Combine all dry ingredients in a large bowl, and mix well
4) Make a well in the flour mixture, and add the rest of the ingredients; mix until just moistened
5) Pour into loaf pans, sprinkle with cinnamon-sugar
6) Bake one hour until done

("Done" = testing with a toothpick. When a toothpick comes out without liquid batter on it, or "clean," then the loaves are baked)
Tip: Freeze your fresh strawberries before making this recipe. Thawed strawberries are very easy to mash.