Strawberry Bread And Spread
A moist, flavorful strawberry bread infused with cinnamon and nutmeg, topped with a creamy strawberry spread—perfect for breakfast, snack, or dessert for fruit lovers.
Ingredients
- 3 cups flour ⓘ
- 2 cups sugar ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1 (3 oz.) package strawberry flavored gelatin ⓘ
- 3/4 cup egg substitute ⓘ
- 2 cups frozen strawberries, thawed ⓘ
- 3 tablespoons reserved strawberry juice ⓘ
- 1 medium banana, sliced ⓘ
- 3/4 cup vegetable oil
- 1 (8 oz.) container soft cream cheese ⓘ
- 1 tablespoon powdered sugar ⓘ
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, and strawberry flavored gelatin.
- Stir until evenly mixed.
- Make a well in the center of the dry ingredients and set aside.
Tips & Substitutions
For best results, ensure your strawberries are fully thawed and drained to avoid excess moisture in the batter. If you don't have egg substitute, you can use 3/4 cup of unsweetened applesauce or 3 large eggs instead. To enhance the flavor, add a teaspoon of vanilla extract. This recipe can also be made using whole wheat flour for a heartier texture, making it a great option in Vegetarian recipes.
Serving Suggestions
Serve warm or at room temperature with a dollop of the cream cheese spread on top for a delicious breakfast or snack. This bread pairs beautifully with Harvest Date Muffins for a delightful brunch spread. Consider adding fresh fruit or a light yogurt on the side for an extra touch of freshness.
Storage & Reheating
Store any leftover strawberry bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze slices wrapped in plastic wrap for up to 3 months. To reheat, simply pop slices in the microwave for 15-20 seconds or warm them in an oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Bread And Spread contains roughly 319 calories, with 8g protein, 60g carbohydrates, and 6g fat. It is a good source of protein (16% of the Daily Value), vitamin C (14% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 606mg per serving (26% 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 lightly mash them to release some juice. You may want to reduce the amount of reserved strawberry juice slightly to avoid a wet batter. Fresh strawberries will give a bright flavor to your bread.
What can I substitute for the vegetable oil?
You can substitute vegetable oil with melted coconut oil, canola oil, or even applesauce for a lighter version. If using applesauce, reduce the sugar slightly as it adds sweetness. This can also make the bread a bit denser, but still delicious.
How can I make this recipe gluten-free?
To make this strawberry bread gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the baking powder and any other additives are gluten-free. The taste and texture will still be delightful, making it a great option for those following gluten-free diets.
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).