Oatmeal Strawberry Bread

Oatmeal Strawberry Bread

42 Reviews 16 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    3 h 5 m
Recipe by  Kat

“I came up with this bread late one night because I had too many strawberry that were about to go bad. I love it. This works equally well with fresh or frozen strawberries.”

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Adjust Servings

Original recipe yields 2 - 3x7 inch loaves



  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 7x3 inch loaf pans.
  2. Stir together the flour, 1 1/2 cups rolled oats, sugar, cinnamon, baking powder, and salt in a large mixing bowl. In another bowl, whisk together the vegetable oil and eggs; stir into flour mixture until just moistened. Fold in strawberries. Pour into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of rolled oats.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool the strawberry bread in the pans for 5 minutes before cooling completely on a wire rack.

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Reviews (42)

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This turned out great. I made several changes to make it more healthy: -half white and half brown sugar -added 1/2c ground flax seed -added 1c walnuts -used half white and half wheat flour -used 1c applesauce plus 1/2c oil instead of 1 1/2c oil Also, I had no fresh strawberries so I mashed with a potato masher 16 oz of frozen strawberries partial strained



Looking over the recipe, I was sure that 1-1/2 cups of oil would be too much. I also thought 1 T. of cinnamon and 1-1/4 pounds of strawberries would be too much. Indeed, when I mixed up the batter I was sure my suspicions were true. The batter is very thick, and almost looks oily. I suspect it is the juices from the strawberries that provide the extra moisture the batter seemed to need. It all came together to produce a moist, beautiful bread, full of strawberry flavor, and just the right hint of cinnamon. What did NOT work was the size of the pans called for. When I looked at the batter in the bowl I just knew I would need bigger pans, and as it turned out the 8x4" pans I used were just right. I prepared this exactly as written and believe it needs no changes or tinkering. And the sprinkle of oatmeal on the top is a great finish!



wow. subbed out oil for equivalent in strawberry puree. this is so super strawberry flavored it's insane. if u have extra berries go for the puree substitute. healthier and delicious! thanks!

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Amount Per Serving (24 total)

  • Calories
  • 285 cal
  • 14%
  • Fat
  • 15.1 g
  • 23%
  • Carbs
  • 34.8 g
  • 11%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 150 mg
  • 6%

Based on a 2,000 calorie diet



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Strawberry Pineapple Bread


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