Old Fashioned Strawberry Bread
Experience the nostalgic delight of Old Fashioned Strawberry Bread, a moist and fragrant quick bread bursting with the natural sweetness of fresh, macerated strawberries. Perfect for breakfast, brunch, or as a tea-time treat, this easy recipe combines pantry staples like cinnamon, vanilla, and all-purpose flour with juicy strawberries to create a loaf that’s both comforting and flavorful. The optional addition of chopped walnuts or pecans lends a delightful crunch, while a hint of cinnamon adds warmth to every bite. Ready in just over an hour, this one-bowl wonder is as simple to make as it is satisfying. Serve it warm with a pat of butter or a smear of cream cheese to elevate this classic recipe to pure perfection.
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Recipe Information
Ingredients
- 2 cups (diced) Fresh strawberries
- 1 cup Granulated sugar
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 2 Large eggs
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup (chopped) Walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium-sized bowl, combine the diced strawberries and granulated sugar. Stir well and let the mixture sit for about 10 minutes to allow the strawberries to macerate.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set aside.
In a separate bowl, beat the eggs until light and frothy. Add the vegetable oil and vanilla extract, and mix until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this can result in a dense bread.
Fold in the macerated strawberries (along with the sugary liquid) and the optional chopped nuts, if using. Stir until evenly distributed.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the pan from the oven and allow the bread to cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
Slice and serve as is, or with a spread of butter or cream cheese for extra indulgence.
Nutrition Facts
Calories |
3158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2589 mg | 113% | |
| Total Carbohydrate | 418.9 g | 152% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 217.3 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 217 mg | 17% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1106 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
