This Strawberry Bread Recipe a great basic breakfast bread recipe that can be changed by substituting the strawberries for 2 cups of berries or your favorite fruit (chopped). Since this recipe makes two loaves, one can be frozen to enjoy at a later date.
I love to bake a variety of different breads during the year, and Strawberry Bread is always a hit.
The kids enjoy it for breakfast, with meals, snacks, and often ask for a slice just before bed.
It’s also quite versatile in that you can substitute in most any berry to change things up a bit.
I love to visit our local farmers market on a regular basis, and depending on what berries are featured, I can swap them in and out so we have a loaf of fresh, fruity bread on hand at any time.
I also purchase extra to freeze, so we can enjoy them throughout the year.
I try to donate my extra loaf of bread to a friend, neighbor, or send to school for the teachers to enjoy in the lounge, from time to time.
It also does well if you slice and bag in individual slices for bake sales or concession stands.
Just be sure to label that it does contain nuts (pecans), or simply leave those out if you are avoiding them due to an allergy.
To begin, gather all of the ingredients necessary to make the recipe. Preheat oven to 350 degrees F. Grease two 9 x 5” loaf pans. Slice strawberries and place in medium-sized bowl. Coat strawberries with sugar and set aside while preparing batter. Combine flour, sugar, cinnamon, salt and baking soda in a 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. Bake in preheated for 50 minutes, or until a toothpick inserted in the center of each loaf comes out clean.
- 2 cups fresh strawberries
- 3 1/8 cups all-purpose flour
- 2 cups white sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ¼ cups vegetable oil
- 4 eggs beaten
- 1 ¼ cups chopped pecans
This is a great basic breakfast bread recipe that can be changed by substituting the strawberries for 2 cups of berries or your favorite fruit (chopped). Since this recipe makes two loaves, one can be frozen to enjoy at a later date.
Amount Per Serving: Calories: 421Total Fat: 25gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 47mgSodium: 230mgCarbohydrates: 47gFiber: 2gSugar: 26gProtein: 5g
These are a few items I find helpful in my own kitchen when preparing this Strawberry Bread Recipe:
Rachael Ray 54079 Yum-O Nonstick Bakeware Loaf Pan, 9 Inch x 5 Inch, OrangeOXO Good Grips Mixing Bowl Set with Black Handles, 3-PieceOxo Good Grips 3-piece Silicone Spatula SetOXO Good Grips Cake Tester – Non-Slip Handle – Simplify BakingBread Baking for Beginners: The Essential Guide to Baking Kneaded Breads, No-Knead Breads, and Enriched BreadsBread: A Baker’s Book of Techniques and RecipesBetty Crocker The Big Book of Bread (Betty Crocker Big Book)
Don’t miss these additional delicious Bread Recipes featured here at When Is Dinner:
- Cinnamon Swirl Bread
- Blueberry Breakfast Bread
- Homemade Cornbread
- Homemade Pumpkin Bread
- Homemade Banana Bread