STRAWBERRY BREAD A LA PENZEYS

l-l/2 cups fresh strawberries, sliced (about l pint with a few left over)
l cup sugar, divided
l-l/2 cups flour
l tsp. baking powder
l/2 tsp. baking soda
l/4 tsp. salt
l tsp. cinnamon
2 eggs
l/2 tsp. vanilla
l/2 cup melted butter (l stick)
Heat oven 350. Lightly grease and flour a standard glass (8×5″) loaf pan. Rinse, core and slice the berries, place in small bowl and sprinkle with l/2 cup sugar. In large mixing bowl blend together remaining sugar, flour, baking powder, baking soda, salt and cinnamon. In med bowl beat the eggs until foamy then add vanilla and melted butter. Make sure the butter isn’t too hot – just barely melted. Stir in the strawberries. Combine the two mixtures bblending until the dry ingredients are moistened. Scrape the batter into the pan and bake for 60-70 mins. until a pick comes out clean. Remove the pan from oven and cool on rack for 20 mins. before removing from pan.
Yield: l loaf This takes exactly 60 mins. to bake. You should use the whole pint of strawberries or the equivalent of 2-2-l/4 cups.