1 1/2cupssliced strawberries10 oz whole strawberries
Instructions
Prep: Preheat oven to 350° F and grease and flour a loaf pan and set aside.
Create Dough: Add flour, baking soda, sugar, and salt to a medium-sized bowl and whisk. Add eggs, oil, and vanilla extract to a large bowl and whisk. Slowly add the dry ingredients to the wet and mix until just combined. Don't overmix!
Add Strawberries: Gently fold in the strawberries to the dough, but set a few aside to top the bread with.
Bake: Add dough to greased and floured loaf pans and top with reserved strawberries. Bake for 50-55 minutes until the dough is browned and a cake tester or knife pulls clean from the center.
Enjoy!
Notes
StorageCounter: Wrap it loosely in paper towels and store it in a plastic ziplock bag for up to four days. Freezer: Wrap it loosely in paper towels and store it in a freezer-safe container for up to 3 months. SubstitutionsStrawberries: Fresh are of course best, but you can of course use frozen, but be sure to let them thaw first before using.All-purpose Flour: You can also use gluten-free flour, as long as it has xantham gum in it already, Bob's Red Mill 1:1 is our favorite!Vanilla Extract: Almond is another great option!Vegetable Oil: Use another neutral flavored oil like canola.