Nana’s Strawberry Bread with variations for everyone

I just recently made this bread for my kids and they devoured it! It’s really nice to have a quick breakfast on early school mornings that tastes great, has some added nutrition, and that will stick with my kids while they are at school.

I love making variations of old recipes. Sometimes, I like to use butter instead of oil for extra nutrients, especially if I have a good grass-fed butter with all of it’s Calcium and Vitamin D, A and E. Even WebMD states that grass-fed butter appears to have less saturated fat than regular butter because cows are allowed to graze instead of eating a high-grain diet. Some of my breads can handle a whole spelt flour, but this bread was really overrun by the whole spelt so for now, I prefer an organic all-purpose flour.

Ingredients

• 2 10 ounce packages organic frozen strawberries, undrained, thawed, chopped
• 4 pasture-raised eggs
• 1 1/4 cup expeller pressed canola oil (or organic, grass fed, sweet cream butter for a more nutrient packed and dense loaf)
• 3 cups organic, unenriched, unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon course sea salt
• 3 teaspoons ground cinnnamon
• 2 cups pure cane sugar or rapdura/organic and unrefined cane sugar)
• Optional: chopped soaked, crispy cashews or soaked, crispy almonds

Directions

Preheat oven to 350 degrees.

Mix berries, eggs and oil in a large bowl.

Combine dry ingredients and add nuts if desired.

Add dry ingredients to wet ingredients and mix well.

Pour batter into 2 9X5 greased loaf pans.

Bake for 1 hour.

Let cool before removing from pans. Enjoy!