Our family loves this gorgeously pink, delicious bread. It’s a Christmas gift that neighbors and friends anticipate each year. Most people inquire about the recipe.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 ¾ cups frozen sweetened strawberries, thawed
- 2 tablespoons strawberry extract
- 3 eggs, beaten
- 2 cups sugar
- 1 ½ cups canola oil
- ¼ cup frozen sweetened strawberries, thawed, with syrup
- ½ cup sugar
- ¼ cup water
- 1 tablespoon strawberry extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 5×9 inch loaf pans.
- In a bowl, mix the flour, baking soda, salt, and cinnamon. In a separate bowl, beat together the 1 3/4 cups strawberries, 2 tablespoons strawberry extract, eggs, sugar, and oil. Gradually beat the flour mixture into the strawberry mixture. Transfer to the prepared loaf pans.
- Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean. Cool on wire racks.
- In a saucepan, mix the 1/4 cup strawberries with syrup, sugar, water, and 1 tablespoon strawberry extract. Bring to a boil, and stir constantly until sugar is dissolved, about 5 minutes. Pour over the bread while still warm.
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 159 mg |
| Sugars | 26 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Made exactly as stated, except for topping. Tasted more like a cinnamon bread than strawberry, but still very good. I had some this morning with my coffee. I used clear strawberry extract, so I’m not sure if this took away from the expected pretty pink coloring , but mine was more brownish. I probably won’t make this again, as I’m not one to deviate from original recipes very much.
That is amazing bread!!! I didn’t put the topping on and instead I made a light frosting and wow!! Everyone said it’s amazing!!! Great job!!!
Costly and time consuming.
This is THE BEST EVER, easiest, yummy and moist bread ever! I make LOTS of Christmas breads and I have never heard of this one! I read the other reviews and since I wanted more strawberry flavor I did cut the cinnamon to 1/2T, and I couldn’t find strawberry extract.. that’s the ONLY change I made, oh…I too didn’t use the topping, just sprinkled with powdered sugar..GREAT GIFTS..EVERYONE LOVED THEM!! THANKS SO MUCH FOR THE RECIPE.
I’ve made this every Christmas holiday for the last coupld of years and it always get rave reviews. My friends expect me to make this for them now during the holidays. I find that it takes my oven 1 hour and 5 minutes to cook a large loaf and around 40-45 minutes to cook mini loaves. I sprinkle sugar on the bottom of the greased pan to give it a sweet and slightly crunch crust. I also omit the strawberry extract and I omit the glaze because it’s sweet enough on it’s own (and it transports better).
This is very good bread. More like cake than bread. I did not have strawberry extract so I used vanilla – I did use less. Freezes well too!
I made this in a bundt pan and served it with whipped topping in addition to the strawberry sauce. I could not find strawberry extract, so I used almond extract instead. It required over an hour of baking, but was worth the extra time: So delicious and AMAZING served warm!
Mmmm – VERY GOOD! I used fresh strawberries. I sprinkled brown sugar on top and granulated sugar in the pan instead of flour. Also – used vanilla instead of strawberry extract. The bread is like a dessert loaf! Its delicious! I did not feel the need to add the glaze – great without!
This tasted pretty good. I’ve never had a strawberry bread before, so this was new for me. I thought the cinnamon seemed excessive, so i only put in 1 teaspoon and the strawberry extract seemed like a lot too, so i only put in 1 teaspoon of that as well. But when i tasted the batter it didn’t taste enough like strawberry even with all the fruit in there, so i put in the full 2 tablespoons of extract. However, next time i think i’ll just use strawberry jam because by the time you put in all the extract you’ve just about used up the little bottle. I made the glaze and it tasted pretty good, altho i don’t think the bread really needs it, I think it would taste great and stay moist on it’s own without the glaze. I also did not get the nice pink color shown in the photo, mine was a light pinky-brown. I also ended up baking it longer than stated because it just wasn’t getting done in the middle, i added additional 20 minutes and didn’t want it to burn all around the edges so i took it out and after it cooled it fell in the middle and was a bit under baked still. Another reviewer suggested increasing the temperature as well as the bake time, so next time i’ll try that. All in all this was pretty good and i’ll make it again for friends and family.
Very very excellent! I also had never heard of strawberry bread but thought it sounded good! Seemed like a great way to use up my strawberries!! Thank you!!! Family favorite now!!
This is my new favorite quick bread recipe. I made it exactly as directed. I did poke holes in the top of the bread with a wooden skewer and poured the warm glaze over so it would soak in better, but I might just skip the glaze altogether next time as I’m not sure it added anything other than calories.
I halved the recipe and used fresh strawberries that I had on hand. I was able to find the strawberry extract and I believe that that is what gives the bread the lovely pink color. This was very good – more of a cinnamon bread than a strawberry bread. I will make this again.
Good – I made this without the topping, substituted half the canola with applesauce, and used vanilla extract instead of strawberry. It’s a great sweet bread for breakfast or a snack
I made this bread. and it turned out beautifully. I am going to give it at christmas time for gifts.
Very dense, moist and sweet. Great flavor..My husband loved it, but I wished it was more bread-like.
I’m not head over heels for this recipe. It is fine for a cinnamon style bread, but I really wish the strawberries would shine more. I put a scoop of vanilla ice cream on top before serving and that seemed to help.
The cake was very moist and delicious. Instead of two loaf pans I baked it in a Bundt pan and it only took 50 minutes to bake.
Took it for a Christmas potluck at church and everyone loved it. I have been asked to make it again for a friend. It was beautifully moist and tasted delicious.
My experience with this recipe wasn’t good. The amount of oil seems excessive to me & my 2 mini loaves actually deep fried in the oven while the middle was raw & they baked for nearly 2hrs! Very,very greasy, I didn’t taste any strawberry at all & I can’t recommend this one. Sorry:(
Amazing cake!
While the flavor of this bread is good, I didn’t care for the texture. It was very most, almost puddding-like. The color was a very dark red, almost a brown. I was expect more of a quick bread texture. I won’t be making this again.