I’m still working my away through a big basket of fresh strawberries. My Mom sent this recipe along, to help my cause. She said it was delicious and she was right! It is lightly sweet, moist and full of strawberries. It also has the most wonderfully textured “crust”.
This loaf is excellent eaten at room temperature or try toasting a slice. The texture and flavour actually improves the day after it’s baked, but it is a very moist loaf, so if you aren’t able to eat it all up in a few days, it freezes well.
Summary: This is a wonderful, moist loaf that actually tastes better the day after you bake it. It also freezes well. Great eaten at room temperature or try toasting a slice.
- 4 large eggs
- 1 cup vegetable or canola oil
- 1 tsp. vanilla
- 2 cups white sugar
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. fine salt
- 3 cups fresh strawberries, hulled and thinly slice
- (Optional: 1 tsp. orange zest)
- Preheat oven to 350° F. and grease two 8 1/2 x 4-inch loaf pans. Line bottom of pans with some parchment paper and grease the paper as well.
- Prepare the strawberries and set aside in a bowl.
- Beat the eggs until light and fluffy. Beat in the oil, the vanilla and then the sugar, until well combined. Set aside.
- In a separate bowl, whisk together the flour, baking soda and salt.
- Beat all but 2 Tbsp. of the flour mixture into the egg mixture until combined. Add the prepared strawberries to the bowl with the remaining flour mixture and stir to coat the berries with flour. Add the orange zest, if using. Fold the strawberries gently into the batter.
- Divide the batter between the two prepared pans. Smooth the top with a spatula.
- Bake in the preheated 350° F. oven for 60-70 minutes, or until a tester inserted in the centre comes out clean.
- Allow loaves to cool in the pans on a cooling rack for 30 minutes. Run a knife around the edge of the loaves and turn out onto the cooling racks to finish cooling.
Prep time: 15 min
Cook time: 1 hour
Total time: 1 hour 15 min
Number of servings (yield): 2 loaves