This moist, dark loaf looks as if it must contain whole wheat flour, but it's the cinnamon that gives it both its color and its snap. Serve this at breakfast, toasted with butter, or at tea-time, when you can really gild the lily by spreading strawberry preserves on top.

1 pint fresh strawberries, diced
3 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour
2 cups granulated sugar
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 teaspoon almond or orange extract
1 1/4 cups chopped pecans

In a large mixing bowl, combine flour, sugar, cinnamon, salt and baking soda. In another bowl, mix vegetable oil, eggs and extract. Add wet ingredients to dry mixture, stirring gently to blend, then fold in strawberries and pecans. Spoon batter into two greased and floured 8 1/2 x 4 1/2-inch bread pans.

Bake in a preheated 350°F oven for 60 to 75 minutes, or until bread tests done. Makes 2 loaves.

This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 6, May 1991 issue.