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Serving independent insurance agents since 1954

Susan Dillard, Wife of Kerry Dillard, BDI President

Strawberry Bread


2 cups fresh strawberries 
3 cups all-purpose flour 
2 cups white sugar 
1 Tbsp + 1 tsp cinnamon 
1 tsp salt 
1 tsp baking soda 
1-1/4 cups vegetable oil 
4 eggs, beaten 
1 cup chopped pecans (optional) 


Preheat oven to 350°F. Spray two 9x5” loaf pans with non-stick spray; set aside. Slice strawberries and place in a medium sized bowl. Sprinkle lightly with sugar and set aside while preparing batter. Combine flour, sugar, cinnamon, salt and baking soda in a large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans (optional). Divide batter into pans. (Can be put into mini loaves as well.) Bake in for 45-50 minutes, or until a tester inserted comes out clean. (30-40 minutes for mini loaves.) Let cool in pans on wire rack for 10 minutes, turn loaves out of pans, and allow to cool before slicing.