Sharon Rainey'S Strawberry Bread
A moist, flavorful strawberry bread featuring fresh strawberries and warm cinnamon, perfect for breakfast, snack, or dessert, appealing to fruit lovers and those seeking a sweet treat.
Ingredients
Instructions
- Mix dry ingredients together in a bowl.
- Add beaten eggs, oil, and strawberries with juice to the dry mixture and mix well.
- Divide the batter evenly into two greased and floured small pans.
- Fill each pan about halfway full.
- Bake at 350°F (175°C) for approximately 1 hour.
- Cool for 5 minutes before removing from pans.
- Serve plain or with confectioners' icing.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you want to reduce sugar, substitute half with unsweetened applesauce. Chopped walnuts can replace pecans for a different flavor. Ensure strawberries are well-drained to avoid excess moisture. To enhance the flavor, consider adding a teaspoon of vanilla extract or a pinch of nutmeg. This bread can also be made as muffins for a quicker bake.
Serving Suggestions
Serve the strawberry bread plain or top with confectioners' icing for added sweetness. It pairs beautifully with fresh whipped cream and a side of mixed berries for a delightful breakfast or brunch. This bread can also be enjoyed as a snack or dessert, making it a versatile addition to your table. Consider pairing it with a cup of tea or coffee.
Storage & Reheating
Store leftover strawberry bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm slices in a toaster or microwave for a few seconds to restore moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Sharon Rainey'S Strawberry Bread contains roughly 947 calories, with 6g protein, 63g carbohydrates, and 77g fat. It is a good source of iron (14% of the Daily Value), protein (13% of the Daily Value), and dietary fiber (12% of the Daily Value). Note that it is relatively high in sodium, at 753mg per serving (33% 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 frozen strawberries instead of fresh?
Yes, thawed frozen strawberries work well in this recipe. Be sure to drain any excess liquid to prevent the batter from becoming too wet. The flavor will still be delicious, and the texture will remain moist.
How can I make this recipe gluten-free?
To make gluten-free strawberry bread, substitute all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add 1/2 teaspoon for better texture. The baking time may vary slightly, so keep an eye on it while baking.
What can I add to make it more decadent?
For a richer flavor, consider adding chocolate chips or cream cheese filling to the batter. You could also swirl in some nut butter before baking for an indulgent twist. These additions will elevate the bread and make it even more enjoyable.
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).