Strawberry Nut Bread III

Move over banana bread, here's a tasty fruit bread that will compete for top honors.


24 servings


1 (16 ounce) bag frozen whole strawberries, thawed, drained
2 cups granulated (white) sugar
1 1/4 cups vegetable oil
4 eggs
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts


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

Slightly mash strawberries; set aside. In large bowl, mix sugar and oil. Stir in eggs until well blended. Stir in strawberries until well mixed. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pans.

Bake for 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely, about 2 hours, before slicing.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 1 hour 10 minutes Cool Time: 2 hours 10 minutes

Additional Information

Top off slices of this berry bread with a dollop of whipped cream and a spoonful of strawberry jam.


Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutritional Information

Amount per serving: Calories 280 (Calories from Fat 140), Total Fat 16 g (Saturated Fat 2 g, Trans Fat 0 g), Cholesterol 35 mg; Sodium 160 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g, Sugars 18 g), Protein 4 g; Exchanges: 1 Starch; 1 Other Carbohydrate; 3 Fat; Carbohydrate Choices: 2

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