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Strawberry Bread

Strawberry Bread

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 25 m
Ellen Rainey

Ellen Rainey

This is wonderful hot or cold, for breakfast or as a dessert. A definite family favorite!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 16.6 g
  • 25%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans.
  2. Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.
  3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
  4. Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.
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Reviews

Amy D'Orsay
419

Amy D'Orsay

7/9/2006

This was absolutely fantastic! My husband ended up with a whole flat of strawberries from a local farm, so I was really looking for something different to use them in. This was the perfect use for them. Like some of the other reviewers, I added more strawberries (4 cups: 2-pureed and 2 sliced), cut the oil down to 3/4 cup, and only used 1.5 cups sugar since my berries were fairly ripe. I also added 1 tsp vanilla. This had a wonderful texture and flavour. I will definitely make it again!

Caroline C
266

Caroline C

6/19/2005

Thanks SO much to all the previous reviewers who provided such great tips. This turned out wonderfully! I halved the recipe to make one loaf - used 1/4 c olive oil, 1 1/2 c strawberries (I sprinkled them with sugar, then smooshed them up with my fingers), 1/2 tsp cinnamon, and 1 tbsp vanilla extract. It was perfectly cooked after 45 mins. The consistency was light, the sweetness spot-on, and the strawberry flavor was just right also. I served this warm with a little fat-free Cool Whip and a sliced strawberry garnish. Thank you, Ellen, for boosting my baking confidence!!

AMYNTEXAS
197

AMYNTEXAS

2/4/2004

I needed to use up some strawberries and decided to give this recipe a try. It was easy to make and it turned out great! After reading the reviews, I was concerned that I didn't have enough strawberries so I added some frozen blueberries. I also cut back on the cinnamon and added a little vanilla. My family was pleased with the results. I would definitely make this again. I was feeling lazy about washing two loaf pans so I baked it in a bundt pan. It filled the pan perfectly and would look nice for company or to take to a brunch or office party.

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