Strawberry Bread
Full of flavor, this Strawberry Bread bursts with sweet, juicy berries, a hint of cinnamon, and a moist crumb. This vintage recipe for strawberry quick bread is delicious, spread with butter or cream cheese. It's perfect any time of day - breakfast, snack, or top with whipped cream for dessert.
Ingredients
- 3 eggs well-beaten
- 2 cups sugar
- 1 ½ cup oil I use olive oil.
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 3 cups flour
- 1 tsp baking soda
- ¾ tsp salt
- ¾ tsp cinnamon
- 1 pinch of allspice
- 2½ cups strawberries (and juice from berries)
Instructions
- Combine and mix the eggs, sugar, oil, and vanilla.
- In a separate bowl, sift together dry ingredients.
- Add the dry ingredients to the wet ingredients in three increments, mixing just until combined after each addition. Don't overmix.
- Using a spatula, gently fold in the strawberries, strawberry juice, and nuts (if using) until thoroughly incorporated throughout the batter.
- Spoon the batter into two prepared loaf pans. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Place on a wire rack to cool; then remove the loaves from the pans.
Notes
-
- One cup of pecans can be added if desired.
- Use fresh, firm, bright red berries for best results.
- Tightly wrap and store at room temperature for up to 5 days.
- Sprinkle the strawberries with a teaspoon or two of the measured sugar to draw out a bit of juice.
Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.
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