Strawberry Dessert Bread
A moist, flavorful bread combining strawberries and cinnamon, perfect for breakfast or snack, with crunchy pecans adding texture and sweetness.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease two loaf pans.
- In a large bowl, stir together flour, soda, salt, cinnamon, and sugar.
- Make a well in the center of the dry ingredients.
- In a separate bowl, beat the eggs well.
- Add the oil or melted margarine to the beaten eggs and mix well.
- Thaw the frozen strawberries and stir them into the egg mixture.
- Pour the wet mixture into the dry ingredients, and add the chopped pecans.
- Stir just enough to dampen all ingredients.
- Pour the batter into the prepared loaf pans.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pans and serving.
Tips & Substitutions
For a lighter texture, you can substitute half the all-purpose flour with whole wheat flour. If you prefer a sweeter bread, consider adding a splash of vanilla extract or a sprinkle of nutmeg. If you don't have pecans, walnuts or almonds work well too. Ensure the strawberries are well-drained to avoid excess moisture in the batter.
Serving Suggestions
Serve this delightful bread warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. For breakfast, enjoy it alongside a cup of coffee or tea. It also complements savory dishes, making it a versatile choice for gatherings or brunches.
Storage & Reheating
Store leftover Strawberry Dessert Bread in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. For longer storage, freeze slices wrapped in plastic wrap and then foil for up to three months. Reheat individual slices in the microwave for about 10-15 seconds or lightly toast them for added texture.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Dessert Bread contains roughly 1020 calories, with 8g protein, 61g carbohydrates, and 85g fat. It is a good source of iron (17% of the Daily Value), protein (16% of the Daily Value), and dietary fiber (13% of the Daily Value). Note that it is relatively high in sodium, at 840mg per serving (37% 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, fresh strawberries can be used instead of frozen. However, you may need to chop them into smaller pieces and possibly reduce the sugar slightly, as fresh strawberries are less sweet than frozen. Make sure to mash them slightly to release some juice before adding them to the wet ingredients.
What can I do if the bread is too dry?
If your Strawberry Dessert Bread turns out too dry, it may be helpful to add a bit more moisture next time. Consider incorporating an extra egg or adding a little yogurt to the batter. You can also brush the cooled bread with a simple syrup made from equal parts water and sugar to enhance moisture.
How can I make this recipe gluten-free?
To make a gluten-free version of this Strawberry Dessert Bread, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains a binding agent like xanthan gum. Additionally, check that all other ingredients, including baking soda and sugar, are gluten-free. Adjust baking time as needed.
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).