Photo by Tim Zielenbach

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2 bread loaves or 1 round bundt cake

  • 2 cups all-purpose flour
  • 1½ teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup sugar
  • ½ cup brown sugar, packed
  • ½ cup shortening
  • 2 eggs, room temperature
  • 2½ cups strawberries, puréed
  • 1½ teaspoons vanilla
  • 1 teaspoon almond extract
  • 1 cup chopped pecans
  1. Preheat oven to 325 degrees. Grease and flour two 9×5-inch loaf pans (or 1 bundt pan).
  2. Sift together flour, cinnamon, baking soda, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream sugars and shortening until light and fluffy. Add eggs and beat well. Add strawberry purée and combine.
  4. Add dry ingredients and blend well. Stir in vanilla and almond extract and fold in chopped pecans until blended.
  5. Pour into pans and bake for about 1 hour, or until a wooden pick inserted in center comes out clean.
  6. Let bread cool for 5 minutes before removing from pan. Cool completely on wire racks. Serve warm with ice cream.
  • from James T. Farmer

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