Aunt Dee's Strawberry Bread

You need only 1 strawberry bread recipe. You need this one. You will thank us after you've made it. Trust me. This quick bread is sweet but not too much. It's chock-filled with berries so it is tender and moist. This bread is perfect for breakfast or an afternoon snack with a cup of tea. We make it a lot in the summer with our freshly picked berries, but we make it in the wintertime as well. It makes a lovely holiday, teacher or hostest gift. This really should be one of those family recipes that's kept in a vault, safely locked. But I'm sharing it because I don't believe in those kinds of secrets. I believe that a good thing should be shared and enjoyed.

And now, without further ado ...

Recipe makes 1 loaf -- this is rarely enough and you will want to double it!

Preheat over to 350 degrees


1 1/2 C. flour

3/4 C. sugar

1/2 Tsp. baking soda

1 Tsp. vanilla (we don't really measure!)

2 eggs

2/3 C. of canola or extra light olive oil ----> (And healthy to boot!)

1 1/4 C. cut strawberries


Sift flour and baking soda together in a bowl and set aside.

Mix together eggs, sugar, vanilla and oil

Slowly add dry ingredients while mixing

Grease a 9 inch loaf pan

Bake 55 mins, but check for done-ness at 50 minutes by inserting a toothpick into the center. If it comes out completely clean, it's done. If not, give it another 5 minutes.

Let cool about 15 minutes before serving (If you can stand it!)

Go ahead and make this before everyone gets up! Such a perfect thing to serve on a slow Summer morning!

* All images property of Jessica Gordon Ryan and The Entertaining House. Re-use of these pictures is permissible with proper attribution