Strawberry Bread

10 Apr

This Strawberry Bread has the flavor of summer, full of juicy strawberries, and if you like, you can add some chopped nuts (pecans or walnuts would be wonderful). It is delicious cut into thick slices, with or without a slathering of butter. Frozen strawberries allow you to make this bread any time of the year. If you have fresh strawberries available, go ahead and use them. Fresh local strawberries can really maximum flavor. If you like, when cutting them into bite sized pieces, before adding them to the batter, you can toss the strawberry pieces in a couple tablespoons of flour, making sure they are completely coated. This will keep them from sinking to the bottom of the pan during baking. Strawberry Bread is a delicious way to use everyones favorite fruit. Our family loves this one.

Recipe: Strawberry Bread

Summary: This Strawberry Bread has the flavor of summer, full of juicy strawberries, and if you like, you can add some chopped nuts (pecans or walnuts would be wonderful).

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ tablespoon ground cinnamon
2 cups sugar
3 eggs, beaten
1 cup vegetable oil
2 (10 ounce) packages frozen strawberries (thawed)

Instructions

Combine first five ingredients and mix well. Combine eggs, oil, and strawberries. Mix well and add to dry ingredients.
Pour batter into 2 greased and floured 9x5x3-inch loaf pans. Bake at 350 for 1 hour or until a wooden pick inserted in the center comes out clean.

Quick notes

Makes 2 loaves.

Preparation time: 5 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 12

Culinary tradition: USA (General)

Rating 4 stars: ★★★★☆ 1 review(s)

4 Responses to “Strawberry Bread”

satellite meter May 13, 2010 at 2:43 pm #

This post is really very informative. it actually provide me what im searching for. Thanks for Posting
Julieta Lamblin January 1, 2011 at 11:41 am #

I’m curious… How many saturated fat grams in this one?
Micah July 21, 2011 at 5:11 pm #

After you mix the strawberries/egg/oil/mixture into the dry ingredients, what is the consistency supposed to be?
Brooke Crigger July 21, 2011 at 6:18 pm #

I haven’t made this in a while, but I think it was kind of thin. If you toss the strawberries in a little bit of flour before mixing with the wet ingredients, it will keep them from sinking to the bottom of the dough when wet and dry ingredients are mixed. Be sure and check for doneness, I know with my oven, especially with baked goods, it tends to take a little longer for foods to be baked fully. There is nothing worse then cutting into a delicious smelling homemade bread to find out the middle isn’t totally done yet.