Strawberry Bread

I baked this easy recipe for Strawberry Bread for the first time and the immediate results were incredible. The loaves turned out light and moist. It was crusty and slightly firm on the outside, but inside the loaf was soft and sweet. The coarsely-chopped fresh strawberries gave these loaves a distinct appeal and the reddish hue looked like pretty flowers with a walnut in the center. If you only want to bake one thing today you'll enjoy the ease of this Strawberry Bread. This was inspired by the Debbi Gooch Fresh Strawberry Bread recipe from "Fruits" a Savor The South Cookbook by Nancie McDermott (The University of North Carolina Press). Recipe makes two loaves.

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: American, Asian

Keyword: Loaf Cake, Strawberry Bread

Servings: loaves

Calories: 1728kcal

Equipment

Loaf pans

Ingredients

2 cups whole fresh strawberries
3 cups all-purpose flour
2 cups and 1 Tablespoon granulated sugar divided, 1 Tablespoon to sprinkle on strawberries, 2 cups for batter
1 Tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 cup chopped walnuts or pecans unsalted
1 1/4 cups vegetable oil
4 large whole eggs beaten

Instructions

Preheat oven to 350 F. Prepare two loaf pans, each measuring 9 x 11 inches. Pre-grease the pans and line the bottoms with parchment paper.
In a large bowl, coarsely chop the strawberries. Sprinkle the fruit with one tablespoon of sugar. Set aside.
In a medium bowl, whisk together the flour, remaining 2 cups sugar, the cinnamon, salt and baking soda. Toss in the walnuts and combine well.
Mix the strawberries well and slowly add the vegetable oil and eggs. Using a wooden spoon, stir and combine the ingredients.
Add the dry ingredients of flour to the mixture and blend well till there are no more traces of flour.
Divide the batter into two. Pour each into the loaf pans.
Bake at 350 F for 45 to 50 minutes. Check to see if loaf bread is done by piercing the center with the edge of a sharp knife and if it comes clean, the Strawberry Bread is done.
Turn the loaf bread over and place on the cooking rack. Slice the bread and serve warm or chilled.
Cook's Comments: The author mentioned that using frozen strawberries for this recipe is just as wonderful.
About the Author: Nancie McDermott is a North Carolina native, cooking teacher, and author of thirteen cookbooks, including Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations. For more of Nancie's recipes, stories and cookbooks check out her site NancieMcDermott.com.
Disclosure: I received an Advance Readers' Copy from the author. I was not compensated to review this cookbook. My views are my own.
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Nutrition