Strawberry Nut Bread

by Hilary Gauntt on August 25, 2015

This is another delicious nut bread I would only make when fresh strawberries are in season. You can serve it room temperature or warmed with cream cheese or butter. Great with fresh fruit or a cup of coffee. Wrapped in foil, this will keep in the refrigerator for days.

3 cups sifted flour

1 tsp. baking soda

1 Tbs. cinnamon

2 cups sugar

3 eggs, beaten

1 1/2 tsp. vanilla extract

1 cup corn or safflower oil

Grated rind of 1 lemon

3 cups chopped strawberries

3/4 cup chopped pecans

Preheat the oven to 350 degrees. Grease and flour two loaf pans (9 x 5 x 3 inches.)

In a large bowl, combine flour and baking soda until soda is well distributed. Add cinnamon and sugar. Mix well. In a separate bowl, combine eggs,, vanilla, oil and lemon rind. Spoon in strawberries and gently blend to cover with the liquid. Add this mixture in batches to the dry ingredients and incorporate by hand. Fold in nuts.

Pour batter into loaf pans and bake one hour or until a wooden pick inserted in the center comes out clean. Allow loaves to cool in the pan for five minutes, then turn out onto wire cooling racks. Do not slice until ready to serve.   Makes 2 loaves or 6 mini-loaves. (Cook mini loaves about 35 minutes.)

strawberry bread

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Yvonne June 12, 2016 at 11:13 am

Needed a dessert to celebrate a birthday at Opera in the Park last night. I needed something I could wrap up and put in a tote bag without too much damage. This delicious bread survived the transport. We pulled it out and stuck candles in it. Everyone seemed to love it – it was gone in no time! Another great recipe! And simple to make.


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