Strawberries & Cream Bread
A moist, flavorful bread combining sweet strawberries, aromatic cinnamon, and crunchy nuts, perfect for breakfast, brunch, or teatime gatherings for those who love fruity desserts.
Ingredients
Instructions
- Stir dry ingredients together in a bowl.
- Add all remaining ingredients and stir gently until well combined.
- Do not use a mixer.
- Pour batter into greased Bundt or loaf pans.
- Bake at 350°F for 1 hour or until a cake tester comes out clean.
- Cool for 10 minutes in the pan, then remove onto a cooling rack.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you don't have chopped nuts, you can substitute with chocolate chips or omit them entirely for a nut-free version. Adding a pinch of vanilla extract can enhance the flavor. Ensure the strawberries are well-drained to prevent excess moisture in the batter. This bread also pairs beautifully with Aunt Jenny'S Jello Salad for a delightful dessert spread.
Serving Suggestions
Serve slices of this delightful bread with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It can be enjoyed as a breakfast item, snack, or dessert. Pair it with a cup of coffee or tea for a cozy afternoon. For a festive touch, consider serving it alongside Hawaiian Banana Cake(The Cake That Sara Baked.) during gatherings.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice the bread and warm it in a toaster oven or microwave until just heated through, keeping it moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberries & Cream Bread contains roughly 320 calories, with 7g protein, 47g carbohydrates, and 12g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 1115mg per serving (48% 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 be sure to chop them and slightly reduce the amount of liquid in the recipe to maintain the right batter consistency. Fresh strawberries should be used right away to prevent spoilage.
Is it possible to make this bread gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the baking soda is gluten-free and adjust the baking time slightly as gluten-free breads may require a bit longer to bake.
Can I add other fruits to the batter?
Yes, feel free to experiment by adding other fruits like blueberries or raspberries for a mixed berry bread. Just ensure that the total amount of fruit doesn't exceed 10 ounces to maintain the proper batter 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).