Strawberry Brunch Bread
A moist and flavorful strawberry bread with black walnuts and cinnamon, perfect for brunch or as a sweet snack that appeals to fruit and nut lovers.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Spray bread pans with Pam or non-stick spray.
- Sift together the all-purpose flour, salt, baking soda, and cinnamon in a large bowl.
- In another bowl, beat the eggs thoroughly. Add the softened Crisco and mix well.
- Gradually add the sifted dry ingredients to the egg mixture, alternating with the thawed sliced strawberries (including juice).
- Stir in vanilla and strawberry flavoring until well combined.
- Add the finely chopped black walnuts and mix thoroughly.
- Pour the batter into prepared pans and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter version, consider using unsweetened applesauce in place of half the Crisco. If you don't have black walnuts, regular walnuts or pecans work well too. To enhance the strawberry flavor, you can add a handful of fresh strawberries on top of the batter before baking. Be sure to sift the dry ingredients to ensure a light texture.
Serving Suggestions
This Strawberry Brunch Bread is perfect for brunch or as a snack. Serve it with a dollop of whipped cream and fresh strawberries on the side for a delightful touch. It pairs beautifully with Dilly Lime Salad or a refreshing Alaskan Fruit Salad for a balanced meal. A cup of tea or coffee complements it well, making for a cozy afternoon treat.
Storage & Reheating
Store any leftover Strawberry Brunch Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. To reheat, simply thaw overnight and warm in a 350°F oven for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Brunch Bread contains roughly 356 calories, with 7g protein, 65g carbohydrates, and 7g fat. It is a good source of iron (16% of the Daily Value) and protein (15% of the Daily Value). Note that it is relatively high in sodium, at 1114mg 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 make sure to chop them and possibly reduce the sugar slightly as fresh berries can be less sweet than frozen. If using fresh, also consider adding a bit of juice to maintain moisture in the bread.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Ensure that all other ingredients, including the baking soda, are gluten-free. The texture may vary slightly, but it will still be delicious.
Can I make this recipe ahead of time?
Absolutely! You can prepare the batter the night before and refrigerate it. However, for the best rise, it's advisable to bake it fresh. If you have leftovers, they store well and taste great even a few days later.
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).