Strawberry Bread

This is wonderful hot or cold, for breakfast or a dessert.


two 9 x 5-inch loaves (24 servings)


2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups granulated (white) sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans


Preheat oven to 350°F (177°C). Grease two 9 x 5-inch loaf pans with Pan Release or cooking spray.

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 cooling rack for 10 minutes. Turn loaves out, and cool completely.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 50 minutes
Cool Time: 1 hour

Nutritional Information

Amount per serving: Calories: 281; Total Fat: 16.6 g; Cholesterol: 35 mg; Sodium: 161 mg; Total Carbs: 31.2 g; Dietary Fiber: 1.4 g; Protein: 3.3 g

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