Summer Strawberry Bread

From Recipes from America’s Small Farms 

2/3 cup chopped pecans *optional

1 2/3 cup unbleached all-purpose flour or whole wheat flour, or a combination of the two

¾ cup sugar

1 tsp ground cinnamon

½ tsp baking soda

½ tsp salt

2 large eggs

½ cup vegetable oil

1 cup fresh strawberries, thinly sliced

Preheat oven to 350F.  Grease an 8-inch loaf pan.  If using the pecans, spread them out on a rimmed cookie sheet and toast for 3 to 5 minutes in the 350F oven.

Combine the flour, sugar, pecans, if using, cinnamon, baking soda, and salt in a large bowl.

Whisk the eggs in a small bowl until frothy; whisk in the oil.  Make a well in the center of the flour mixture and pour in the egg mixture.  Blend just until the dry ingredients are moistened.  Fold in the strawberries.

Spoon the mixture into the prepared pan and smooth the top.  Bake for 45 to 60 minutes, until a cake tester inserted in the center comes out clean.  Let cool in the pan for 5 minutes; remove and let cool on a wire rack.