This holiday bread is fantastic! Everyone always asks for the recipe whenever I bring this bread to a holiday party. It is really moist, simple to make, and flavorful with loads of fresh strawberry. You’ll be glad you gave it a try.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 20 |
| Yield: | 2 – 9×5 inch loaves |
Ingredients
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 ¼ cups vegetable oil
- 4 eggs, beaten
- 2 (10 ounce) packages frozen strawberries, thawed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×5 inch loaf pans.
- In a large bowl, combine flour, sugar, salt, cinnamon, nutmeg and baking soda. In a separate bowl, combine oil and eggs. Add strawberries (juice and all) to oil/egg mixture. Mix thoroughly. Make a well in the center of the dry ingredients and pour in the strawberry mixture. Mix until thoroughly combined. Pour batter into prepared pans.
- Bake in preheated oven for one hour, or until a toothpick inserted into the center of a loaf comes out clean. Cool slightly before removing from pans.
Nutrition Facts
| Calories | 292 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 194 mg |
| Sugars | 21 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve used this recipe several times and it always comes out tasting good. This time it turned out to moist but that could be my fault I may have added more strawberries than the recipe stated. The taste was really good.
I revised the recipe a bit with the rest of the reviews. I used 1c veg oil 1 1/2 c white sugar.. 3 c fresh strawberries, I tried pounding it with meat tenderizer so some strawberries would be visible after it’s baked. I put 1/2 c white sugar on the strawberry mixture with 1 1/2t of g.cinnamon. I let it sit for few minutes while prepping the rest of the ingredients. I put 2t pure vanilla and 1 1/2c chopped pecans. Topped it with 1/2 c chopped pecans. Made 2 perfectly looking loaves with perfect texture that I was imagining! Definitely would be making this again. It’s a keeper!
Twenty-two years ago I typed out a recipe for strawberry bread that I never used. Today I had 16 ounces of fresh strawberries I feared wouldn’t last much longer. I decided it was finally time to give the recipe a whirl. (What can I say? I’m not the fastest draw in the land.) When I mixed it up it looked too heavy to me AND my twenty-two-year-old recipe mentioned mixing in cinnamon, which was not listed in the ingredients. Fortunately, I came across this recipe. It’s exactly the same, except the recipe I was using called for 3 eggs, versus 4 here. Since I had already mixed my bread, I thought it too late to add another egg, so left that alone. Not only did this recipe tell me how much cinnamon to use and that the consistency of what I had mixed was right, but from the comments I was able to deduce that I needed to add a bit (1/3 C) of applesauce to make up for the fact that my fresh berries weren’t as juicy as thawed frozen would be, and that 1 teaspoon of vanilla was also in order. By the end of my venture 22 years in the making, I turned out 4 beautiful mini-loaves (45 minute bake time) that my teens were just loving when they came home from school! Thank you so much!
Turned out great as written. I had to measure my strawberries out, so it might have been a different amount, but turned out great! The whole family loved it. I was worried about the extra liquid from the unfrozen strawberries, but it turned out just fine. I also added less sugar than called for, but I’m sure it would have been great with the full amount too.
I used some applesauce to offset some of the oil. Very moist and delicious! The color of my cake, however, was much different than the picture (mine was more purple/grey) – not quite as appetizing to the eyes.
Great! I will definitely make this again. Used applesauce to replace oil and soy flour to replace eggs. I used 1 package of frozen strawberries because it’s all I had. Tuned out great! Will try again with other berries.
Had leftover strawberries from making jam today. Read the reviewes about this and decided to go ahead and double the receipe. So glad I did. My guys and I loved it. Moist and tasty!!! Will make this every time I have strawberries.
Fantastic recipe!!!! I only baked one loaf so halved all the ingredients. I put a lot less sugar, had a few fresh strawberries which were a bit “tired” and used those instead of frozen and I added walnut!!!! It’s been out of the oven 2 minutes and I had 2 slices already!
LOVE it. Was so easy to make and it tastes so good. Everyone loved it.
Have made the Strawberry Loaf 6 times now & feel that I can now review it. It’s a great recipe. I have always halved the ingredients to only make one loaf. I’ve only ever used fresh strawberries cut up small. The only change other than using frozen fruit is – I use 1/2 cup veg oil & 1/3 cup milk to reduce the oil needed. My kids love a change from the usual banana loaf I make.
I wasn’t sure about the combination of spices and strawberries, but this was really tasty.
this bread was really really good
! mine baked for over 2 hours and STILL came out like jello in the middle. i dont know if i should have omitted the strawberry juices or if there just wasnt enough flour. this smelled wonderful baking, but i was so very disappointed in the outcome. i will not be making it again.
I love this bread. I always have strawberrys around the house for the kids and this is a great breakfast bread!! I coat my pans with a little sugar before pouring the mixture in the prepared pan and when it comes out in makes a little crust on top of the bread.
I can’t believe I’m giving such a low rating, but this was really bad. The only thing I did in addition to following the recipe exactly as written was add 1 Tbs vanilla and mashed the strawberries to help disperse (both based on review suggestions). After cooking for over 2 hours! the bread still was so moist it didn’t taste done. YIf I made it again, I’d use less strawberries, but I’m not sure that would do it. The flavor was subtle and different from banana bread (what the other reviews were comparing it to), but it wasn’t great. I could find a better use for my frozen strawberries.
I cut this in half. I had three different kinds of berries (blueberries, strawberries and cranberries) in little amounts so I combined them all to make 10 oz. together. I had to add about 1/4 c. of milk to get it to come together. EDITED: This does not half well. At least for me it didn’t. I will try this again when I can make the whole batch. Halving it was just a waste for me.
This recipe was easy to make, and turned out moist and SO flavorful. Family and friends raved!!!
I’m eating this now, right out of the oven! It’s delicious, perfectly sweet, and moist. I followed the suggestions of another poster and used 1 cup oil, 1 cup sugar and 1 cup of applesauce.
I made muffins with this recipe and used applesauce instead of oil as I often do when baking. Unfortunately, the muffins were gooey and had much too strong a nutmeg flavor for our family.
I didn’t think this recipe had much taste.
I made one loaf and a dozen muffins. My husband, who generally is not a fan of sweet breads, loved it, and so did my grandchildren. The only change I made was to add a splash of vanilla (didn’t measure) and a cup of chopped pecans. I’m going to try it with pears next time. Thanks for posting!