Delicious Strawberry Bread

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.

Print Recipe

Delicious Strawberry Bread

I've perfected this recipe over the years and it has become a family favorite!

Course

Breakfast

Keyword

Children

Prep Time

20 minutes

Cook Time

45-50 minutes

Servings

slices

Ingredients

• 4 cups fresh strawberries
• 3 1/8 cups all-purpose flour
• 1 1/2 cup sugar
• 1 tablespoon ground cinammon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3/4 cup vegetable oil
• 1 tsp vanilla
• 4 eggs, beaten

Course Breakfast Keyword Children Prep Time 20 minutes Cook Time 45-50 minutes Servings slices Ingredients 4 cups fresh strawberries 3 1/8 cups all-purpose flour 1 1/2 cup sugar 1 tablespoon ground cinammon 1 teaspoon salt 1 teaspoon baking soda 3/4 cup vegetable oil 1 tsp vanilla 4 eggs, beaten

Instructions

1. Preheat oven to 350 degrees. Butter 2 9x5 loaf pans or spray with PAM baking spray.
2. Slice 2 cups of strawberries. Place strawberries in a bowl and sprinkle lightly with sugar. Puree 2 cups of strawberries in a blender or food processor.
3. Whisk together flour, sugar, cinnamon, salt, and baking soda in a large bowl.In another bowl, mix oil, vanilla, and eggs together. Add sliced strawberries and strawberry puree and blend until mixed. Add strawberry mixture to dry mixture and stir just until it forms a batter. Pour batter into two prepared loaf pans.
4. Bake for 45-50 minutes, until toothpick inserted into the center of the bread comes out clean. Test each loaf -- Generally one of my loaves takes up to 5 minutes longer than the other. Remove from oven and let cool in pans for 10 minutes. Remove loaves from pans and let cool.