Strawberry Bread

  • Prep Time: 15 mins
  • Total Time: 55 mins
  • Yield: 2loaves
  • Ingredients

  • 3cupsflour
  • 1teaspoonbaking soda
  • 1teaspoonsalt
  • 1teaspooncinnamon
  • 2cupssugar
  • 4eggs
  • 1 1/4 cupsoil
  • 2 (10ounce) packages frozen strawberries
  • Directions

  • Mix first five ingredients; set aside.
  • Mix together the eggs, oil and strawberries.
  • Combine dry ingredients mixing well.
  • Pour into greased and floured (9×5) bread pans.
  • Bake 40-60 minutes at 350 degrees.
  • Reviews

  • “Had to rate this again. I used fresh strawberrys. Just added the sugar to the berrys and let them steep for a few minutes. I’m sure some of the other recipes are good, but I have not gotten beyond this one. Have made this with the frozen ones too. Just as good!!! I put a dollop of Cool Whip on the slices. What a delicious strawberry shortcake it made.”

  • “Extremely yummy!My coworkers are enjoying it as we speak.It was very easy to make and since I had smaller bread pans than what was called for, I put the extra batter in a muffin pan and had breakfast muffins.:)”

  • “Made this last night for my wife’s work.According to her everyone raved over it.”

  • “I had a bag of strawberries in the freezer that I wanted to use, and I came across this recipe. I have never had strawberry bread (or strawberry-baked anything) before, and what a nice treat! I did make a few changes, however: For the sugar, I used half white, half brown. I added 1/2 teaspoon cinnamon, I only used 1 cup of oil, and I thawed and drained the strawberries, saving 1/4 c. of strawberry juice to pour back into the batter. Mine baked completely at 350 for 45 minutes. It had a crusty outside (which, I guess could be because of the sugars) and the normal bread-like inside, and my husband doesn’t care for the crusty outside. However, I love it, and I am the master of the baking around here (hehe). 🙂 I might try substituting Splenda for half the sugar and brown sugar for the other half, next time. Thank you for posting this recipe! UPDATE: The crusty outside became much softer after storing in an airtight container (a ziploc bag, actually – even after just a few hours).”

  • “A question – Are the strawberries kept whole and frozen, and only left to thaw in the batter before they go into the oven?Thanks! :)”

  • “I absolutely LOVED this bread I would rate it 5 star.I read the other reviews and used a little less oil than called for, and it trned out wonderfully.Thank you for sharing this recipe.C.Ann”

  • “Good flavor-tastes like strawberries! I found it to be a little oily, and am giving it four stars because of that. It’s wonderful toasted.”

  • “Very moist bread!I found the end result a little greasy so next time I think I will reduce the oil.These loaves also required the full bake time of 60 minutes.”

  • “Had all the ingredients on hand to make this one, which is so easy. Its moist and a delicate tasting bread. Made all mine into 16 mini loafs.Great for the freezer and too have fresh in the lunch pails anytime.Great with cream cheese spread.”

  • “This is very good.I just finished eating a peice.Its SO moist! Mmmmm!LoL, I put some frozen strawberry yogurt on the side too, this is a new fav at my house.”

  • “This is a favorite around my house. I love it just as is or served with some cream cheese spread on it. It’s a very moist fruit bread.”

  • “I made this and it was delicious. My two young daughters loved it. I made three small loaves. “

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