Strawberry Nut Bread

Strawberry Nut Bread

JJOHN32 14

"Another fruit bread to serve with lemonade or hot tea. This is a very moist bread."

Ingredients 1 h 40 m {{adjustedServings}} servings 326 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 9x5 inch loaf pans.
  2. Sift together the flour, baking soda, salt, ground cinnamon and sugar in a large mixing bowl. Make a well in the center. Beat together the eggs and oil and pour them into the well. Stir just enough to moisten the ingredients. Fold in the strawberries and nuts. Pour mixture into prepared pans; fill containers no more than half full.
  3. Bake in a preheated oven about 60 minutes or until a toothpick inserted in the center comes out clean. Cool 20 to 30 minutes before removing from pans. Move to a rack to cool completely before slicing.
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Reviews 62

  1. 73 Ratings


This was excellent. This bread comes out so perfect and flavorful. The key is to use really fresh strawberries and add more than it calls for. I have made 10 loaves of this. I have even added banana's to most batches. I found the way to get this bread to come out perfectly was to bake it in the oven at the required temp. but when the top starts to brown and split, shut the oven off and leave it sit in there for a good half-hour to finish. Otherwise, since the bread is so dense it will help with the bottom not over baking. THis is a excellent recipe if you have a bake sale as it makes two loaves.


Mmm. I have been making this for years. This is one of those recipes you can make if you want to impress someone, and they will have no idea how easy it actually is. It is also great for bake sales! You can also substitute just about anything for the strawberries--this makes great banana bread, strawberry-banana bread, and perfect pumpkin bread. I've also used apples. Makes good muffins, too--just don't cook them as long. The recipe is fine the way it is but after years of making it I've found if you use a little less sugar and 1/4 cup less oil, it's perfect.


Nice recipe--moist, with perfectly balanced flavors of strawberries, cinnamon and nuts (I used pecans) It's a perfect, basic breakfast bread--not too sweet, with no distractions from toppings, fillings or streusel. I made half the recipe to make one loaf, but it didn't bake as tall as I would have liked--were I to make this again I'd use an 8x4" pan for one loaf.