So many strawberries!  I used up the rest of them in this strawberry bread.  I liked this bread.  I made 4 mini loaves with this recipe and baked them for a little less time.  The tops of the loaves got nice and crunchy.  The bread is wonderfully moist.  The strawberry pieces are not too sweet and perfectly tart.

I usually grease and flour my bread pans, but I tried something different with this bread.  I greased and floured 2 of the pans and greased and sugared the other two.

The sugared loaves actually came out of the pans easier and gave a lovely crunchy exterior to the bread.  I will definitely use this method again for my quickbreads.

Strawberry Bread (Adapted from Allrecipes)

• 2 cups fresh strawberries
• 3 1/8 cups all-purpose flour
• 2 cups white sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/4 cups vegetable oil
• 4 eggs, beaten

1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.
2. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Divide batter into pans.
4. Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.