• Cooking Time: 45-50 mins
• Servings: 6-8
• Preparation Time: 10 mins
• 1/4 cup/ unsalted butter, plus more for greasing the pan
• 1 cup fresh strawberries
• 2 large eggs
• 1 cup all-purpose flour, plus more for the pan
• 1/2 tbsp of cinnamon
• 1 cup sugar
• 1/2 tsp salt
• 1/2 tsp baking soda

1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour one 9 x 5-inch loaf pan
2. Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter
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
4. Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pan for 10 minutes
5. Enjoy!

This randomly came to me when I had a whole carton of strawberries that looked like they were on their last leg, and a ton of leftover frosting from when I made cupcakes the week before. I basically referenced my banana bread and zucchini bread recipes and created a hybrid and added strawberries to it. Then I melted some of the leftover frosting I had and drizzled it on the top to be a sort of glaze. Had no idea how it was going to turn out but I absolutely loved it! Instead of the glaze next time, I may just incorporate white chocolate chips