My mother makes this a lot in the summer using fresh local berries and serves it with tea in the afternoon. If it is a particularly warm day, iced tea replaces the hot beverage. Freshly frozen berries work wonderfully as well, making it a lovely year-round treat. We don’t have “Tea Time” at home the way my parents do. We’re rarely home that time of the day. But because my children love the bread, just mildly sweet and fruity, I will bake a couple of loaves early in the morning to serve for breakfast. A tall glass of orange juice or ice cold milk is a perfect accompaniment for the children, the adults in this family, however, perfer theirs with a pot of freshly brewed coffee.
Recipe makes 1 loaf — this is rarely enough and you may want to double it!
Preheat over to 350 degrees
1 1/2 C. flour
3/4 C. sugar
1/2 Tsp. baking soda
1/2 Tsp. vanilla
2/3 C. of canola or vegetable oil
1 1/4 C. cut strawberries
Sift flour and baking soda together in a bowl and set asside.
Mix together eggs, sugar, vanilla and oil
Slowly add dry ingredients while mixing
Grease a 9 inch loaf pan
Bake 1 hour
Let cool about 15 minutes before serving