Delicious "bread" a magnificent way to use in-season strawberries

With strawberry season full upon us, I’ve been trying to take advantage of using these glorious red berries while they’re at their ripest and most beautiful.
   I'm eating them nearly every day, dipping them in flax seed in an attempt to boost my omega-3 intake.
   On the weekend, I used them in a magnificent recipe, Mama Honey's Strawberry Bread from Cook’s Country magazine. The “bread” is really a tea cake (no yeast or kneading involved here, thank goodness).
   Studded with strawberries, the bread, very lightly flavoured with cinnamon, is perfect for breakfast, brunch or a snack.
   This is simple homestyle baking at its best: delicious and family-friendly.
   And so easy to make.
   The recipe produces two 9 x 5 inch loaves, which keep well in the fridge for about three days.
   The recipe I linked to on a blog is nearly exactly the same as the one I used from Cook’s Country, with one small exception: The linked-to recipe is missing 1 ¼ cups of chopped, toasted pecans, which were present in the recipe I used.
   Flour, cinnamon, baking soda and salt are mixed together in a large bowl. Eggs, sugar and vegetable oil are mixed together in another bowl.
   A well is made in the flour mixture, the egg/sugar mixture is added, and the two stirred to mix well. Hulled and chopped strawberries and toasted, chopped pecans are stirred in.
   The batter is divided among the two pans, and the two loaves baked for about 60 minutes. After a short cooling time, the loaves are removed from the pans and left to cool completely.

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