Kay'S Strawberry Bread
A moist, flavorful strawberry bread with a hint of cinnamon and crunchy nuts, perfect for breakfast, snacks, or dessert, appealing to fruit lovers and baking enthusiasts.
Ingredients
Instructions
- Combine flour, sugar, cinnamon, salt, and baking powder in a large bowl.
- In a small bowl, combine vegetable oil, eggs, and thawed strawberries.
- Pour the liquid mixture into the center of the dry ingredients and stir until just combined.
- Fold in chopped nuts.
- Pour the batter into two greased loaf pans.
- Bake at 350°F (175°C) for 1 hour.
- Remove from pans and sprinkle with powdered sugar before serving.
Tips & Substitutions
For enhanced flavor, consider adding a teaspoon of vanilla extract or a pinch of nutmeg to the batter. If you prefer a lower sugar option, you can reduce the sugar to 1.5 cups without compromising the texture. For a nut-free version, simply omit the nuts or substitute with seeds like sunflower or pumpkin. This recipe is also adaptable to use fresh strawberries when in season.
Serving Suggestions
Serve slices of the strawberry bread plain or toasted with a pat of butter for a delightful breakfast treat. It pairs beautifully with a cup of tea or coffee. For a special touch, top with whipped cream and fresh strawberries or serve alongside a scoop of vanilla ice cream for dessert. This bread also makes a lovely addition to brunch spreads, complementing dishes like Oatmeal-Raisin Breakfast Cookies.
Storage & Reheating
Store leftover strawberry bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm slices in the microwave for about 10-15 seconds or in a toaster oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Kay'S Strawberry Bread contains roughly 447 calories, with 4g protein, 35g carbohydrates, and 34g fat. It is an excellent source of vitamin A (46% of the Daily Value) and vitamin C (25% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1409mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh strawberries instead of frozen?
Yes, you can use fresh strawberries in this recipe. If using fresh, ensure they are diced and gently mashed to release some juice. You may need to adjust the sugar slightly as fresh strawberries can be less sweet than their frozen counterparts.
How can I make this recipe gluten-free?
To make gluten-free strawberry bread, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure other ingredients, like baking powder, are also gluten-free. The texture may vary slightly, but the flavor will still be delicious.
Is there a way to reduce the fat in this recipe?
Yes, you can substitute the vegetable oil with unsweetened applesauce to reduce the fat content. This will also add a subtle sweetness and moisture to the bread. Alternatively, using Greek yogurt can also work to lower fat while maintaining a rich texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).