Springtime Strawberry Bread

• 2 eggs
• 1 pint strawberries
• 1 3/4 cups flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup butter
• 2/3 cup sugar

Instructions:

Preheat the oven to 350º F. Butter an 8 x 4 bread loaf pan. Beat the eggs in their own bowl. Then purée the strawberries in a blender--it helps to cut them up first (after washing, of course). Sift the flour, baking soda, and salt together in another bowl and then in yet another bowl beat the butter with the sugar for at least 2 minutes until fluffy. Add the eggs into the sugar mix and beat until smooth. Finally, start adding dollops of the flour mix and dollops of the strawberries alternately, mixing thoroughly after each addition. Finally, when it's all mixed together, beat it soundly for about one minute before pouring into the prepared pan. Bake for 45 minutes to an hour. Cool in the pan 10 minutes, then on a cooling rack. It must be said that this bread is very moist so it might be tough to tell if it's done. As long as there is nothing that squishes out or leaks when the bread is cut, it is done enough.

NOTE: This bread has an unusual taste and a lot of people may prefer it in small doses. You can cut down on waste--especially around picky children--if you cut the bread up into small cubes rather than slices for sampling and serving.