Strawberry Nut Bread

This delicious quick bread is wonderful as a sandwich, just spread strawberry cream cheese between two slices.


two 9 x 5-inch loaves (24 servings)


2 (10 ounce) packages frozen sweetened sliced strawberries, thawed
3 cups all-purpose flour
2 cups granulated (white) sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/4 cups vegetable oil
1 teaspoon red food coloring
1 1/4 cups chopped pecans
1 (8 ounce) package cream cheese, room temperature


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

Drain strawberries, reserving 1/2 cup juice. Set berries and juice aside. In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. Combine eggs, oil, strawberries and food coloring if desired; stir into dry ingredients just until moistened. Stir in pecans. Pour into prepared loaf pans.

Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire cooling rack.

In a small mixing bowl, beat cream cheese and reserved strawberry juice until fluffy; refrigerate. Serve with the bread.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 1 hour

Nutritional Information

Amount per serving: 241 calories, 15 g fat (3 g saturated fat), 34 mg cholesterol, 143 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

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