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  Mom’s Strawberry Bread



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1 1/2 pounds fresh strawberries, sliced
1/4 cup each oat bran and flax seed meal
2 tablespoons Framboise or orange juice
1 teaspoon each baking soda, salt, cinnamon
1 1/2 cups sugar, divided
4 eggs, lightly beaten
1 1/2 cups all purpose flour
3/4 cup oil
1 cup whole wheat flour
1 cup pecans, chopped

Preheat oven to 350 degrees and prepare two loaf pans with butter and flour or Baker’s Joy.
Mix strawberries and Framboise with 1/2 cup sugar. Set aside for one hour, until juicy.
Combine all dry ingredients—remaining sugar, flours, flax seed meal, bran, soda, salt and cinnamon—
together in a large bowl. Make a well in the center and pour in oil, eggs and strawberries.
Mix gently, until flour is almost incorporated, then add pecans and finish mixing. The
dough will be wet and sticky.
Push into two prepared loaf pans and bake in a preheated 350 degree oven for 40-60 minutes,
until a toothpick tests clean. Turn out to cool. Since it makes two large loaves, store one loaf,
wrapped in heavy duty foil in the freezer. Thaw at room temperature overnight before serving.