Did you know strawberry bread is a thing? A few years back, I was invited to a 31 Party by the kids’ speech therapist, and one of the snacks at the party was this strawberry bread. Up until that point, I don’t think I had ever had strawberry bread and didn’t know that it was a thing.
I guess I should have known better, considering that we have banana bread, blueberry bread, pumpkin pie bread, carrot bread, zucchini bread, and almost anything you can imagine. I thought the strawberry bread was really good, so I asked for the recipe, and now here I am sharing it with you.
My kids are crazy about strawberries, and we have been buying the big 4 pound pack from Costco for the last several weeks. Inevitably, we end up with a few scraggly ones at the end of the box that could be put to perfect use in this recipe if you have the same issue. For this baking, I used part of a fresh box with beautiful big berries. The kids definitely give this bread their approval. It’s moist and mildly flavored. You could definitely up the amount of strawberries for more strawberry kick if you’d like.
(Makes 2 large loaves, 6 small loaves, or 2 dozen cupcakes)
- 3 large eggs
- 2 cups white sugar
- 1 and 1/2 cups vegetable oil or substitute unsweetened applesauce for part of it (I used 1 cup canola oil and 1/2 cup unsweetened applesauce)
- 1 teaspoon vanilla
- 2 and 1/2 cups sliced strawberries (or more) and juice + (optional: sprinkle 1 teaspoon sugar over the sliced strawberries to sweeten them a little and to encourage the development of some juice)
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- (optional) 2-3 teaspoons sugar to sprinkle on top of each pan after the batter has been poured in and smoothed.
- Preheat oven to 350 degrees. Spray or grease 2 large loaf pans or 6 small loaf pans or prepare 2 cupcake pans. Set aside.
- In a large bowl, beat eggs until frothy.
- Add sugar, oil, and vanilla to eggs. Mix well. Add sliced strawberries and juice.
- In a separate medium bowl, stir dry ingredients together and then add to egg mixture. If you want to retain chunks of strawberry within the bread, beat very briefly and then finish mixing with a spoon or spatula. If you don’t like chunks, beat the dry ingredients in to the egg mixture until well mixed.
- Pour the batter into the pans. (Optional: I added about 2-3 teaspoons of sugar on top of each pan. This sugar forms a slightly crunchy crust on top of the bread that makes it extra wonderful.)
- Bake at 350 degrees for about 55 minutes-1 hour, until toothpick comes out clean.
- Let loaves sit and cool for a few minutes and then remove from pans to continue cooling. You can eat the bread warm right away, or let it cool to room temperature. The bread tastes great as it is, but you might also serve it with some cream cheese spread. You could make a simple glaze to make it more of a dessert. This bread also freezes well.
Source: Adapted from Ms. Tonya.