Yield: 2 loaves
Preheat the oven to 350°F. Lightly grease two loaf pans and set aside.
In a large mixing bowl, combine the flour, sugar, cinnamon, baking soda, and salt. Add the eggs and oil, stirring just until moistened. Fold in the strawberries and almonds.
Divide the batter evenly between the two loaf pans. Bake 1 hour or until a tester inserted in the center comes out clean. Cool in the pans 5 minutes. Remove and cool completely on wire racks before slicing and serving.
Pair with Dulce Nectar Morado from DelMonaco Winery
Note: These loaves freeze well. Use within 3 months for best quality.
Pick Tennessee Products is presented by the Tennessee Department of Agriculture Market Development Division.
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