Ingredients

• 2-1/2 cups fresh strawberries or 14 ounces no-sugar-added frozen strawberries
• 3 cups all-purpose white flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 4 large eggs
• 1 cup canola oil

Preparation

1. Preheat oven to 350° F degrees.
2. Finely chop the strawberries.
3. In a medium mixing bowl, beat the eggs. Add the canola oil and strawberries and stir well.
4. Mix the dry ingredients together in a separate large mixing bowl.
5. Make a well in the center of the dry ingredients and pour in the egg mixture.
6. Use a large spoon and mix until well blended; do not over mix.
7. Pour the batter into two ungreased 9″ x 5″ loaf pans. Bake 50 to 60 minutes.
8. Cool for 15 minutes, then use a knife to loosen the sides of the bread from the loaf pans and remove gently. Finish cooling on a rack.
9. Serve or wrap the bread in plastic wrap or foil to keep it fresh. Loaves can be refrigerated or frozen.

Helpful hints

• Check if loaves are cooked through by inserting a toothpick down into the center. If it comes out clean, the loaf is done.
• Refrigeration keeps the berries fresher-tasting in the bread.
• For people with diabetes, substitute Splenda^® Sugar Blend for Baking for sugar and low cholesterol egg product for eggs. 1 slice equals 206 calories, 23 grams carbohydrate, 11 grams fat and 0 mg cholesterol.
• 2-1/2 cups chopped strawberries is approximately 14 ounces.