I'm Lindsay Ferrier, a Nashville wife and mother with a passion for family travel, (mostly) healthy cooking, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries with you, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark.
May 9, 2019
It’s strawberry picking time, y’all! At our house, this means it’s time to start making strawberry bread. Tennessee’s strawberry season is short and very, very sweet — and since it’s in May before school is out, it can be tough to find the time as a family to pick berries. This year, though, we did it! We drove out to Bradley Kountry Acres in Cottontown, TN and we each picked a full basket of strawberries.
Honestly, we came home with way too many — But we just couldn’t help ourselves! The strawberries are so sweet and delicious this year, and picking more just means more loaves of sweet strawberry bread to put in the freezer and enjoy all summer long.
My strawberry bread recipe originally came from Allrecipes.com, but I have made substantial changes over the years and turned it into a bread that I like much more than the original. I managed to drastically reduce the sugar and oil and still end up with a very sweet, moist bread — The strawberry puree I added replaces the sugar and keeps the bread from drying out without adding extra high-calorie ingredients.
This recipe uses 4 cups of strawberries and makes 2 loaves of bread — That’s a lot of strawberries, so it’s a great way to use them up when you’ve got strawberry overload!
Pureeing the strawberries in a food processor or blender is probably the most complicated part of the recipe — The puree REALLY makes a difference, so I definitely recommend this extra step.
Other than that, this recipe is very simple! Give it a try — I bet you’ll love it as much as we do.