wilkes

Oh I forgot to add that I did not add the nuts (I'm allergic to pecans and walnuts) But the bread turned out wonderfully any way

I made this and took it to a friend whose father passed away last week. It is very good and makes a lot of bread or muffins (I made mini loaves and muffins and the recipe made 9 mini loaves and 24 muffins).
Here you go. Enjoy!

3 cups flour
1 tsp baking soda
1 tsp salt
1 tbsp cinnamon
2 cups sugar
4 eggs
1 1/4 cups oil
2 10oz. pkgs. frozen strawberries, thawed reserve 1/2 cup of juice (I used the kind in syrup but I imagine you could use fresh also)
1 cup pecans, chopped

Spread:
1/2 cup strawberry juice
1 - 8oz pkg. cream cheese

Make 2 loaves

In large bowl, mix together dry ingredients. Add eggs and oil and blend well. Stir in strawberries and pecans. Mix well. Pour in to 2 greased and floured loaf pans and bake 1 hour at 350. Cool, remove from pans and refrigerate overnight for easier slicing. Freezes well.

To make spread, Combine strawberry juice and cream cheese to a spreadable consistency. A blender or food processor works well for this.

Note: I did not use the spread. Also If using mini loaf pans or muffin tins, be sure to reduce the baking time (I'm not sure by how much, I just kept my eye on them but it seems like they only took about 30 min. to bake like this).

I found this recipe in My "Kitchen keepsakes and More kitchen keepsakes" Cookbook

Found a recipe on line for strawberry bread and the recipe seems screwed up for the measurements,does anyone have a correct one or has anybody tried it,is it good ect???