Molly'S Strawberry Bread
Moist, flavorful strawberry bread combines fresh strawberries, warm cinnamon, and crunchy pecans, perfect for breakfast, snack, or brunch gatherings, offering a sweet, nutty taste experience.
Ingredients
Instructions
- Sift together the dry ingredients: flour, baking soda, salt, and cinnamon.
- Place the sifted dry ingredients in a large bowl and make a well in the center.
- Add the strawberries (with juice), eggs, oil, and chopped pecans into the well; stir until the ingredients are moistened.
- Pour the batter into greased and floured loaf pans.
- Bake at 350°F (175°C) for 1 hour and 15 minutes.
- Test for doneness after 1 hour.
- Cool in the pan for 30 minutes before turning onto a rack.
- Slice and enjoy; bread freezes well.
Tips & Substitutions
For a lighter version, you can substitute half of the oil with unsweetened applesauce. If you want a nut-free option, skip the pecans or use sunflower seeds. Ensure the strawberries are well-drained after thawing to prevent excess moisture in the batter. This bread is also delicious with a sprinkle of nuts on top before baking for added crunch.
Serving Suggestions
Molly's Strawberry Bread is delightful on its own, but you can elevate it with a smear of butter or a dollop of cream cheese spread. It pairs beautifully with Frosty Pineapple Salad for a refreshing brunch. Serve it alongside coffee or tea for a cozy afternoon treat, or enjoy as a sweet snack any time of day.
Storage & Reheating
Store leftover strawberry bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months. To reheat, let thaw overnight in the refrigerator, then warm individual slices in the microwave for about 15-20 seconds or in a toaster oven.
Nutrition & Diet Analysis (per serving)
Each serving of Molly'S Strawberry Bread contains roughly 1864 calories, with 16g protein, 135g carbohydrates, and 146g fat. It is an excellent source of protein (32% of the Daily Value), iron (30% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1230mg per serving (53% 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, but make sure to chop them into small pieces and consider adding a bit of extra juice to maintain moisture. Fresh strawberries may also require a little more baking time, so keep an eye on the bread as it bakes.
How can I make this recipe gluten-free?
To make gluten-free strawberry bread, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum for proper texture. Other adjustments may not be needed, but always check for the specific blend's instructions.
Can I add other fruits to this recipe?
Absolutely! You can mix in blueberries or raspberries for a different flavor profile. Just be cautious with the moisture levels; if using juicier fruits, consider reducing the amount of oil slightly to maintain the right consistency.
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).