Strawberry Bread (Cake)
A moist and flavorful strawberry bread with warm cinnamon and nuts, perfect for breakfast or teatime, offering a delightful fruity sweetness and comforting spice touch.
Ingredients
Instructions
- Preheat oven to 350°F.
- Combine dry ingredients: flour, salt, sugar, baking soda, and cinnamon.
- Combine beaten eggs and oil until well mixed.
- Blend the dry ingredients and egg mixture until just moistened.
- Fold in the strawberries and nuts.
- Pour batter into two greased and floured 9x5-inch loaf pans or one large pan.
- Bake for 50 to 60 minutes, checking for doneness.
- Let cool before slicing and serving.
Tips & Substitutions
For a lighter texture, sift the flour before measuring and use a kitchen scale for accuracy. You can substitute half the oil with unsweetened applesauce for a healthier option. If strawberries are out of season, feel free to use frozen strawberries—just thaw and drain them before adding. For added flavor, consider incorporating vanilla extract or a pinch of nutmeg.
Serving Suggestions
Strawberry bread is delightful on its own, but you can elevate it by spreading a layer of cream cheese or butter on top. Serve it alongside fresh fruit or a dollop of whipped cream for a refreshing treat. It pairs beautifully with Cherry Cream Freeze for a fun dessert duo. Enjoy as a breakfast option or a sweet afternoon snack with tea.
Storage & Reheating
Store leftover strawberry bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap slices in plastic wrap and place them in a freezer bag, where they can last up to 3 months. Reheat slices in the microwave for 10-15 seconds or in a toaster for a crispy crust.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Bread (Cake) contains roughly 934 calories, with 4g protein, 61g carbohydrates, and 77g fat. Note that it is relatively high in sodium, at 1081mg per serving (47% 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 other fruits in this recipe?
Absolutely! This recipe is versatile, and you can substitute strawberries with blueberries, raspberries, or even diced apples. Just keep in mind that moisture content may vary, so adjust baking time accordingly.
How do I know when the bread is done baking?
To check for doneness, insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, it's ready. If the toothpick comes out wet with batter, bake for an additional 5-10 minutes.
Can I make this recipe gluten-free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure that the baking soda is gluten-free as well. The texture may be slightly different, but it should still turn out delicious!
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).