On this lovely 19th day of August 2011, I would like to declare that I LOVE STRAWBERRY BREAD!

Love it. Love it. Love it.

In fact, I generally adhere to a two slice minimum.

Which makes me wonder if I should eat an extra slice while pregnant.

Ya know, since I'm eating for two and all?

Hmm...definitely something to consider.

So I've been making this bread for years.

And honestly, I have no idea where I originally came across the recipe.

I just know its SCRUMPTIOUS!

And unique.

And incredibly addictive.

Perhaps one of the best things about this recipe is that it makes not one but TWO loaves:

One for now & one for later.

Or one for the cake stand & one for the freezer.

Or one for you & one for me!

Good deal, eh?

{~INGREDIENTS~}

• 2 cups fresh strawberries
• 3 1/8 cups all-purpose flour
• 2 cups sugar + some for sweetening the strawberries
• 1 Tbs cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1 1/4 cups vegetable oil
• 4 eggs, beaten
• turbinado sugar, for topping

{~THE PROCESS~}

1. Preheat oven to 350 degrees. Butter and flour two 9 x 5 inch loaf pans.
2. Slice & chop the strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar and set aside while preparing bread mixture.
3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Divide batter between the two pans. Sprinkle desired amount of turbinado sugar on top.
4. Bake for 60-65 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

{~PRINTABLE RECIPE HERE~}

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