Strawberry Bread
This warmly spiced Strawberry Bread is soft, moist, and filled with the sweet flavor of strawberries and crunchy nuts. It's easy to make, perfect for gifting, and versatile enough to bake as loaves or muffins.
Strawberry Bread
Rated 5.0 stars by 1 users
Category
Bread
Author:
Jessica Cain Montano
Servings
1 large loaf
Prep Time
20 minutes
Cook Time
1 hour
Strawberry Bread is a sweet, nostalgic quick bread that’s bursting with flavor in every bite. Made with frozen strawberries and their juices, this loaf is extra moist and perfectly balanced with warm cinnamon spice and chopped nuts for texture. It’s an easy mix-and-bake recipe that works beautifully in loaf pans or muffin tins, making it perfect for breakfast, dessert, or gifting. Whether you're making one big loaf or several smaller ones, this bread is a beautiful and delicious way to enjoy strawberry season any time of year.
Ingredients
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3 cups flour
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1 tsp baking soda
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1 tsp salt
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1 Tbsp cinnamon
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2 cups sugar
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2 (10 oz) pkg. frozen strawberries
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4 eggs
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1 1/4 cup oil
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1 1/4 cup nuts, chopped
Directions
Preheat oven to 350°F. Grease and flour your desired pans (loaf pans or muffin tins).
In a large bowl, sift together the flour, baking soda, salt, cinnamon, and sugar.
Add the thawed strawberries along with their juice to the dry mixture and stir to combine.
Add the eggs, oil, and chopped nuts. Stir until the batter is fully mixed but do not overmix.
Pour the batter into the prepared pans, filling each about 2/3 full.
For a regular loaf, bake for 1 hour. For medium loaves, 45-55 minutes. For muffins, bake 20-25 minutes.
Check for doneness by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.
Let cool in pans for 10–15 minutes, then transfer to a wire rack to cool completely.
Recipe Note
- Use fully thawed strawberries with all their juices for best flavor and moisture.
- For extra strawberry flavor, fold in a few chopped fresh strawberries or stir in a teaspoon of strawberry extract.
- This bread freezes well—wrap tightly in plastic wrap and freeze for up to 3 months.
- You can skip the nuts or substitute with walnuts, pecans, or even chocolate chips for a different twist.