My mama has been baking this for a number of years. She orginally got the recipe from a cookbook in Tennessee. Quite a few years ago, she and daddy took a weekend trip to the Hippensteal Inn in Gatlinburg, TN and enjoyed this sweet bread over breakfast. When asking about it, the waiter told her of an old cookbook that had not only that recipe, but other favorites from the area. The problem was tracking it down...the very last shop she and daddy visited, before leaving the area, had a few sitting on their shelves!
Mama passed the recipe down to me and it is now one of my favorite "breads." I baked 15 loaves to pass out to each of our cookout guests a couple of weekends ago as a parting gift and a couple of extras for our neighbors. Parker's daycare staff also got to enjoy a loaf! Rest assured, this will be one of your favorite recipes to add to your collection!
2 c sugar
3 c flour
1 tsp baking soda
1 tsp salt
1 Tbs cinnamon
4 eggs beaten
1 1/2 c cooking oil
2 c frozen strawberries thawed
1 1/4 c chopped pecans
Preheat oven to 325 degrees.
Grease two 9x5 pans (fill halfway)
In large bowl combine sugar, flour, baking soda, salt and cinnamon. In separate bowl beat eggs and oil together. Add strawberries.
Stir strawberry mixture into dry mixture.
Add pecans. Stir just until blended. Pour into prepared pans.
Bake for 55-65 min. Test center.
*Before serving, add a touch of warm butter or sprinkle powdered sugar on top for a perfect bite!
This bread is perfect for serving at a brunch or teatime...or for a midnight snack. ;)