Fresh strawberries and cinnamon are the stars in this Easy Strawberry Bread. A great way to take advantage of strawberry season!
Yum
We haven’t even planted our garden yet. This crazy spring weather has had us waiting – not wanting a surprise snow storm to ruin the plants. So the space looks pretty empty out there – except for the strawberry plants.
SEE HOW TO MAKE THE BEST STRAWBERRY BREAD HERE!
A few years ago, my in-laws gave us a few strawberry plants, transported from their garden. Ever since we planted them, they have multiplied like crazy. But I look out my kitchen window to the garden and see those plants growing, and I get so excited for what is in store. There is nothing like going out into your backyard and picking and eating a strawberry straight from the plant. I am eagerly awaiting those little berries to grow and ripen!
Even though we don’t have any strawberries coming from the garden, we have been buying berries at the store like crazy lately. I love this time of year when the strawberries are super sweet – and cheap! So when I saw this recipe for strawberry bread in this month’s Cookbook of the Month – The Reluctant Entertainer – you can bet that I would be making this recipe!
This recipe makes enough for 2 large loafs. I decided to make 1 large loaf, and use my mini loaf pans instead of the second loaf. I have to say that we liked the mini loafs better than the large loaf. For some reason, in the large loaf, the strawberries made the bread a little bit mushy – but maybe if I would have cut the strawberries smaller, this could have been avoided. But the mini loaves were just perfect. I loved that this recipe has cinnamon in it – that hint of cinnamon gave the bread that little extra hint of something special. This bread totally screams springtime to me!
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Best Strawberry Bread
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 6 small loaves, 12 mini loaves or 2 large loaves 1x
Description
Fresh strawberries and cinnamon are the stars in this Easy Strawberry Bread. A great way to take advantage of strawberry season!
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 1 teaspoon vanilla
- 2 1/2 cups diced strawberries
Instructions
- Preheat the oven to 350ºF. Spray loaf pans with nonstick cooking spray.
- In a large bowl or the bowl of a stand mixer, combine the flour, sugar, baking soda, salt and cinnamon. Stir in the vegetable oil, eggs and vanilla. The batter will be thick. Stir in the strawberries.
- Place the batter in the prepared pans. Bake until a tester inserted in the center comes out clean – 35-45 minutes for small loaf pans or about 60 minutes for large loaf pans. Cool the loaves in the pans for 10-15 minutes before turning out onto a cooling rack to cool completely.
Recipe Notes:
adapted from The Reluctant Entertainer
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teresa says
May 6, 2011 at 7:17 ami LOVE baked goods with strawberries in them. this is such a gorgeous bread, can’t wait to try!
Amber says
May 6, 2011 at 7:39 amI know what I’m making tonight!
grace says
May 6, 2011 at 9:34 amstrawberries don’t find themselves in baked goods often enough for my tastes. they’re so pretty and tasty, it’s a shame! lovely bread indeed.
Tasha says
May 6, 2011 at 10:17 amStrawberry bread sounds delicious! And pretty too!
Joanne says
May 6, 2011 at 11:10 amI am loving the berries that are available right now also! I made some strawberry bread with them last year but I’m always looking for new recipes! This sounds delicious!
whitney isetta says
May 6, 2011 at 12:47 pmDo you think this recipe would work with frozen strawberries? We have also been taking advantage of all the cheap and yummy berries at the supermarket lately and weren’t able to eat the last basket quickly enough, so I cut the tops off and froze the berries with the hope of making something great with them later. I could still slice the strawberries once they defrost, but they are going to be a bit more mushy at the start than fresh berries. Maybe I will just have to experiment.
Marsha says
November 22, 2011 at 1:21 pm@whitney isetta, I make strawberry bread with frozen strawberries all the time. My recipe is a little different though. But it is wonderful.
Roane says
June 1, 2012 at 10:54 pm@Marsha, Im allergic to cinnamon what can I use as a substitute?
Mrs. L says
May 6, 2011 at 1:47 pmLove the idea of the mini loaves, perfect to give as gifts!
Cookin' Canuck says
May 6, 2011 at 6:18 pmThis bread looks wonderful and you’ve inspired me to plant strawberry plants next year.
Holly says
May 6, 2011 at 9:14 pmThis bread sounds fantastic! I’ve been in a strawberry phase bigtime lately! : )
Katrina says
May 7, 2011 at 1:44 amThis bread looks fantastic!
The Food Hunter says
May 9, 2011 at 1:26 pmLove the idea of a strawberry bread…can’t wait to try it.
Sarah says
May 11, 2011 at 4:41 pmI made this bread the other day and it is absolutely delicious! My husband has already requested that I make a second batch. Thanks so much for the wonderful recipe!
Kevin (Closet Cooking) says
May 11, 2011 at 6:59 pmThese mini strawberry breads look really good!
Janene says
May 11, 2011 at 9:23 pmMade this tonight. Delicious!
Kulsum at JourneyKitchen says
May 17, 2011 at 12:16 amSuch a cute little thing! It should be perfect for gifting too
Kathryn says
May 17, 2011 at 8:11 amThose definitely scream springtime! I can taste them now 🙂 And I’m jealous that you have a garden- I just have a balcony, but I’m trying to do some potted flowers this year. Next year (if I’m brave) I’ll move onto herbs.
Cookie says
May 17, 2011 at 11:22 amI’m seeing lots of yummy strawberries at the market now and can’t wait to make this!
Lisa says
May 21, 2011 at 10:16 pmIs the batter supposed to be thick? Mine was so thick that I was able to grab it with my hands and place it into the loaf pans. hey’re cooking now, so I guess we’ll see if they turn out good.
Deborah says
May 22, 2011 at 8:01 amLisa – the batter was pretty thick. Let me know if they turn out for you!
Lisa says
May 22, 2011 at 10:41 amTurned out awesome. The second batch was a little less thick. I used a dry goods measuring cup when I added the oil in the first batch and I think I put too little. The second was perfect and moist. I love that it is not terribly sweet.
Shari says
June 8, 2011 at 4:52 amWhat a wonderful gift-giving mini loaf to share with family and friends. I reduced the sugar making it(1-1/2 cups ),and increased vanilla to ,(2 tsp.) and added just a bit more cinnamon. After mixing the batter, add the freshly cut strawberries, and let it sit for about 3-4 minutes. Gives the juice from the berries a moment to blend in with the batter which is a bit thick anyhow. Fold in the berries carefully. I added about a cup of chopped walnuts, and used 6 mini loaf pans. Pour a cup of coffee and ENJOY!!
Lz says
August 10, 2011 at 8:25 amI can’t wait to try this! Meijer had strawberries BOGO (2 quarts for $2.50 total) on Saturday- granted my son has been eating them like crazy- I don’t want them to go bad!
Sounds sooooooo yummy!
Debbie Sanford says
May 21, 2012 at 1:37 pmThis is a great recipe- my daughter and I have made it a total of 5 times- including 2 double recipes. We used a Kitchen Aid mixer to mix the batter and that worked much better than mixing it by hand- it was much easier to incorporate the oil. Everyone who has tasted it really loves the bread and it freezes well wrapped in plastic wrap and then aluminum foil.
Deborah says
May 22, 2012 at 8:35 am@Debbie Sanford, I’m so glad you have enjoyed it so much! Now I’m wanting to bake up a batch!! 🙂
kathy says
May 27, 2012 at 7:54 pmI just made this for the first time and it is delicious. I did make a change though, instead of 1 cup oil I used 1/2 cup oil and 1/2 cup pureed banana, it is very moist and incredible, next time I will try 1 cup banana and no oil at all to see if it as good.
Deborah says
May 28, 2012 at 11:08 am@kathy, I’ve never tried substituting pureed banana – I need to try that!! Great idea!
Denise says
August 19, 2012 at 2:40 pm@Deborah, I bet apple sauce would work too,
suzanne says
June 4, 2012 at 9:48 amTHE BREAD WAS AMAZING. I SUBSTITUTED 1/4 BROWN SUGAR AND IT MADE IT EVEN BETTER!!!
Connie says
June 9, 2012 at 12:54 pmWe have a large strawberry patch and i pick constantly during June. I put the berries through a short chopping process to get the pieces small and blend them in last. I added a 1/4 tsp of baking powder simply because the batch is large and the loaves will rise better. It’s in the oven now and smellin good….!
Denise says
August 19, 2012 at 2:39 pmI made these with raspberries (had raspberries on the edge) and then threw a 1/2 cup of 60% cacoa chocolate chips… cause what could be better than chocolate and raspberries, am I right? OMG they were yummy!
Deborah says
August 19, 2012 at 9:46 pm@Denise, that sounds fantastic!
carol says
June 16, 2013 at 5:35 ammade this bread and it was delicious very moist
Jay says
April 2, 2016 at 3:38 pmI recently just pureed all my strawberries because they were about to go bad. Can I use the strawberry puree I have? If yes how much should I use? Thank you!:)
Deborah says
April 3, 2016 at 11:14 pmOooh, I’m afraid I haven’t tried using pureed berries, so I have no idea how they would work out. I’d be afraid that it would be too wet with pureed berries. If you try, please let me know if it works!
jam says
April 8, 2016 at 6:25 pmHello i did end up using the strawberry puree, i used 2 cups and a little more, it came out great!!! i didnt have any leftover berries to add to the batter but if you add some chopped berries it would be even better!
Deborah says
April 10, 2016 at 11:01 pmI’m so glad it worked out!!!