We like to eat these scrumptious meatballs wrapped in lettuce or served over a bowl of rice. They make excellent appetizers and are well-balanced with spicy, salty, acidic, and sweet flavors. Meatballs that are extra can be placed in a freezer-safe plastic bag and sealed.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 5 mins |
| Servings: | 24 |
| Yield: | 2 – 3×7 inch loaves |
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups rolled oats
- 2 cups white sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups vegetable oil
- 4 eggs
- 1 ¼ pounds fresh strawberries, sliced
- ¼ cup rolled oats
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 7×3 inch loaf pans.
- 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.
- 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.
Nutrition Facts
| Calories | 285 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 150 mg |
| Sugars | 18 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I hadn’t had strawberry bread before, but had fresh strawberries to use up. And we loved it. Made a strawberry cream cheese spread to go with it.
Made it with freshly picked strawberries and it was wonderful. I cut the recipe in half as I did not need but one loaf. I used the 9 x 5 loaf pan that I have and it worked just fine. With the volume of batter I had I expect the 7 x 3 that is called for in the recipe may be too small. When I make this again, I may mash the strawberries a bit in addition to slicing them. The cake that was adjacent to a large slice was a little soggy. Overall it was a wonderful taste with just the right amount of cinnamon and strawberries. I will definitely make it again.
I used fresh berries and folded them into the dough. I made the recipe using a scale 11oz of flour equals one cup and a stand mixer to blend the dry ingredients on a low spread adding the hand whisked eggs and oil to the mixture The sliced strawberries were hand folded into the dough. This made to 7×3 loafs 350 for 60min convection oven and one full loaf 80 mins at 350 convection. The bread is moist and looks good
I loved this! I had frozen 3 cups of smashed strawberries. When they defrosted there was a lot of liquid. I read what another person had written about not adding oil as his berries had a lot of liquid so I did the same. It came out absolutely delicious! I baked them in mini muffin pans and a brownie pan. I had to watch and adjust the time. They were perfect. I drizzled them with glaze to make them extra special. I think next time I might add some chopped pecans!
Deliciously moist and full of strawberry flavor! I made changes to cut calories and fat since I don’t use butter or oil in my baked goods. I used 1c coconut sugar, 1 1/2c strawberry puree(strained), and no oats on top(not needed). Next time I will try with unsweetened applesauce just to see if there is a difference. This made 9 mini loaves for us, so be sure to use bigger loaf pans than recipe states.
I made this as strawberries were on special so I though I would try a new idea. Not this recipe. It is tasty but so wet, there is a line of moist vs wet.. This is WET. I cooked it for close to 2 hours and finally moist and not wet. Also, it does not have that much oatmeal flavor. I would not try this one again.
Great recipe. Mine needed the full hour of cooking time but well worth the wait!
I made quite a bit of substitutions because of ingredients I had. I changed sugar to 1/2c white and 1/2c brown. For the vegetable oil I did, part greek yogurt (I had a vanilla flavor), and about 1/4c strawberry puree, and 1 tbs vegetable oil. I added about half a cup of ground pumpkin seed. My bread came out more bread like, as in it wasn’t that moist, probably from the lack of vegetable oil. It definitely wasn’t as sweet, but I really enjoy it and will be having it warmed up with some butter this week for breakfast
Love this recipe because its versatile. I used half chopped pear half strawberry because that’s what needed to be used up, I also made these as muffins , 30 min on 350 and they were perfect for a quick breakfast on the go!
super, will make again for sure
So good! I love how moist the bread is. I made mini loaves and they turned out great. Baked for 25-30 minutes. The only change I made was subbing 1 cup of applesauce for 1 cup of the oil.
I cut out 1/2 cup of oil, 1/2 cup of sugar and added some chopped walnuts. Will definitely make this again. It is a little crumbly around the strawberries, but no one complained.
So good!
Very yummy. Made changes to make it healthier – did 1 1/2 cups brown sugar and 1/2 cup white, 1 cup apple sauce and 1/2 cup oil, and 1/2 whole wheat flour half all purpose. I would not recommend making it in one big pan… is way too thick…
Omg, so so so good! I cannot say enough! They look and sound healthy, but I can tell you they taste like strawberry heaven.
Very GOOD moist and delicious
I can’t believe how lucky I am to have come across this recipe!! Thanks Kat! I will forever make it. I turned them into little muffins as valentines treats and they were so delicious. I added a little almond extra to mine and it complimented the strawberries really nicely
These muffins have a lot of potential. The one thing I REALLY didn’t like was the amount of oil that goes into the original recipe. I didn’t like the idea of the standard applesauce substitute because, after all, this is STRAWBERRY bread. I took another reviewer’s suggestion and tried strawberry yogurt, for the full 1-1/2 cups. My family and I really enjoyed the taste, but the muffins were very DENSE….. I would like them to be more moist. I would like to try other reviewers’ suggestions to use pureed strawberries instead….. I think this might increase the moisture content, without going back to all that oil. Hope this helps!
I used applesauce instead of oil and 1/4 lb of the strawberries came from our garden!
Made 11 loaves for my friends and neighbors.. Everyone loved it! I used 1/2 cup of oil and 1 cup of applesauce.. This helps cut the fat and it was still a moist bread.
Used Splenda and half applesauce with half the oil. Used one quarter the sugar as lt.brown sugar. It was healthy and wonderful. Everyone loved it!