Drain strawberries, reserving 1/2 cup juice. Set berries and juice aside. In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. Combine eggs, oil, strawberries and food coloring if desired; stir into dry ingredients just until moistened. Stir in pecans.
Pour into two greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack.
In a small bowl, beat cream cheese and reserved strawberry juice until fluffy; refrigerate. Serve with the bread.
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Average Rating:
misscoffeepot
Jul 7, 2019
Very quick to put together. I had frozen chopped berries in the freezer- so used a bit over 2 cups-and because they were juicy, I added 3 Tbl flour. I baked just a few min. more- this makes lovely loafs- I keep one in the freezer for a needed gift
FeySidhe
Nov 6, 2010
This recipe is very similar to one that has been passed through the generations in my family. I opt for walnuts versus pecans, but it is ultimately the primo love and comfort food for me... Enjoy!
Reviews
Very quick to put together. I had frozen chopped berries in the freezer- so used a bit over 2 cups-and because they were juicy, I added 3 Tbl flour. I baked just a few min. more- this makes lovely loafs- I keep one in the freezer for a needed gift
This recipe is very similar to one that has been passed through the generations in my family. I opt for walnuts versus pecans, but it is ultimately the primo love and comfort food for me... Enjoy!