Strawberry Bread(First Prize 1979 In Dunedin, Fl Baking Contest)
A moist, flavorful strawberry bread with warm cinnamon and nutty crunch, perfect for breakfast, snacks, or brunch gatherings, appealing to fruit and bread lovers alike.
Ingredients
Instructions
- Sift together the flour, salt, and cinnamon, then mix and make a well in the center.
- Mix the rest of the ingredients in a small bowl.
- Pour the mixed ingredients into the well of dry ingredients.
- Stir until all ingredients are moistened.
- Pour the batter into two well-greased standard loaf pans.
- Bake at 350°F for 1 hour or until done.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar, or add a teaspoon of vanilla extract to the wet ingredients. To enhance the moisture, you can substitute some of the oil with unsweetened applesauce. If you're short on time, using fresh strawberries is fine; just adjust the quantity for desired flavor and moisture. Make sure to sift the dry ingredients well for a lighter bread.
Serving Suggestions
This strawberry bread is delightful on its own, but you can serve it with a dollop of whipped cream or a smear of cream cheese for added richness. It pairs beautifully with a cup of tea or coffee. For a brunch setting, consider serving it alongside Aunt Dovie's Pound Cake for a sweet spread. Garnish with fresh strawberries for a lovely presentation.
Storage & Reheating
Store leftover strawberry bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and place them in a freezer-safe bag, which can last for up to 3 months. To reheat, simply thaw at room temperature and warm slices in a toaster or oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Bread(First Prize 1979 In Dunedin, Fl Baking Contest) contains roughly 1155 calories, with 10g protein, 95g carbohydrates, and 83g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 839mg per serving (36% 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 for this recipe?
Yes, you can use fresh strawberries, but you may need to adjust the quantity slightly. Fresh berries have less moisture than frozen, so consider adding a tablespoon of water or another wet ingredient if the batter seems too dry.
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 baking blend. Ensure that the blend contains xanthan gum, which helps provide the structure you need for the bread.
What can I add to this recipe for extra flavor?
You can enhance the flavor by adding a teaspoon of almond extract or mixing in some lemon zest for a refreshing twist. Chopped chocolate or white chocolate chips could also be a delightful addition for a sweet contrast.
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).