Quick Strawberry Bread
A moist and flavorful strawberry bread with a hint of cinnamon and nutmeg, perfect for breakfast or snack, featuring fresh strawberries and a fruity Jello twist.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, and strawberry Jello. Stir until evenly mixed and make a well in the center.
- In a food processor or blender, combine eggs, frozen strawberries, chopped banana, and vegetable oil. Blend until smooth and creamy.
- Pour the strawberry mixture into the dry ingredients and stir by hand until the dry ingredients are moistened.
- Grease two 9x5 inch loaf pans. Divide the batter equally between the pans.
- Bake on the center rack of the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool before slicing.
Tips & Substitutions
For a moist and flavorful bread, ensure the strawberries are well blended with the other wet ingredients. You can substitute fresh strawberries for frozen if they are in season. If you prefer a less sweet bread, reduce the sugar by half a cup or use a sugar alternative. For added texture, consider folding in some chopped nuts or swapping out some of the flour for oats.
Serving Suggestions
Serve slices of the strawberry bread plain or spread with butter or cream cheese for a delicious breakfast or snack. It pairs beautifully with Rhubarb Sour Cream Squares for a dessert spread. Additionally, a glass of cold milk or a cup of tea makes a delightful accompaniment. Consider topping with fresh strawberries or a drizzle of strawberry glaze for added flair.
Storage & Reheating
Store leftover strawberry bread in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to three months. To reheat, slice and warm in a toaster or microwave for a few seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Strawberry Bread contains roughly 601 calories, with 6g protein, 55g carbohydrates, and 40g fat. It is an excellent source of vitamin A (55% of the Daily Value) and vitamin D (32% of the Daily Value), and a good source of vitamin C and iron. It also contributes 3g of dietary fiber toward your daily target.
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. Just make sure to chop them into small pieces and adjust the liquid slightly if necessary, as fresh strawberries may contain less moisture than frozen ones.
How can I make this recipe healthier?
To make the strawberry bread healthier, you can reduce the sugar content, substitute whole wheat flour for all-purpose flour, or add in some flaxseed or chia seeds for extra fiber. You could also replace some of the oil with unsweetened applesauce.
Is it possible to add nuts to the bread?
Absolutely! Adding chopped walnuts or pecans can enhance the flavor and texture of the strawberry bread. Just fold them in gently after mixing the wet and dry ingredients to keep the bread light and fluffy.
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).