A Wife Loved Like The Church

Strawberry Bread Recipe

Posted on: May 6, 2011

After yesterday’s post, I decided that everyone really needed in on the strawberry bread recipe.

Strawberry Bread Yumminess

Strawberry Bread

  • 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 1/4 cups vegetable oil {I used coconut oil instead}
  • 4 eggs, beaten
  • 1 1/4 cups chopped pecans {I omitted the pecans}

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.

Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.

Combine flour, sugar, cinnamon, salt and baking soda in 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 for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

I personally think you should serve with coffee or warm tea. Even better when consumed in the company of good friends.

A friendly note: Bake the loaves separately. I don’t remember having this problem before, but when I baked them together this last time, one didn’t bake fully on the inside, and took quite a bit longer than the 50 minutes. 

I first started making this recipe back in Spring 2009. I haven’t changed it up, but have experimented with different sugars and flours. All results have been quite yummy {just make sure to get your whole wheat flour ratio correct, or they will be very dense}. Also, try them as muffins. It’s like doubling the yumminess. Not sure why, but it seems so much more decadent in muffin form. Especially the over-sized muffins. *drool*

And to answer Rosann‘s question from yesterday – No, it does not need to be refrigerated.

I got the original recipe {as noted above} from allrecipes.com.

Bon Appetit!

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6 Responses to "Strawberry Bread Recipe"

Yay! Thank you for the recipe! We just came home from Costco a day ago with one of those large flats of strawberries…you know the ginormous bright red strawberries that only Costco or Sams Club sells!? This week I am SO making this bread. I’ll let you know how my version turns out. I usually cook with whole wheat flour only though. Should I just use plain flour for this instead?

Rosann

Do you add gluten to your bread to soften it? I’ve never used only whole wheat, just a mixture. But if you’re use to the denser texture, you should be fine {plus the juices from the strawberries will soften things up}. Hope you enjoy it!!

And Happy Mother’s Day!

No…I didn’t realize there was an option to add gluten to it. I’m actually not a big bread maker. I do make banana bread often and the wheat flour doesn’t seem to make it any more or less dense. I’m hoping to broaden my white or wheat bread making skills in the coming months. I have a bread machine, but I’d really love to make a homemade loaf of bread without the machine “helping” me. My mom did it all the time when I was growing up but I never watched or helped with the process. I just ate it warm and fresh out of the oven.

Hope your massage was fabulous and just what you needed. 🙂

Rosann

Can’t wait to try this!

I blog stalk you through Katie. My son LOVES strawberries and we have so many in our home that i know they’ll go bad before he gobbles them down. Thanks for the great idea of what to do with some of them. I know he’ll like this bread too.

Love the bread….I make breads for the local country store….the great news of not having to refrigerate it, makes me happy! Thank you!!

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