Strawberry Loaf Bread
A moist and flavorful strawberry loaf bread featuring fresh strawberries and crunchy pecans. Perfect for breakfast, brunch, or a sweet snack, this bread offers a delightful combination of fruitiness, warmth from cinnamon, and nutty texture that appeals to all ages and occasions.
Ingredients
Instructions
- Mix all dry ingredients together in a bowl.
- Add beaten eggs, Wesson oil, sliced strawberries, and chopped pecans to the dry mixture.
- Stir until well combined.
- Pour the batter into well-greased loaf pans.
- Bake at 375°F (190°C) for 60 to 70 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter loaf, consider using half whole wheat flour and half plain flour. If strawberries are out of season, frozen strawberries work well; just ensure they are thawed and drained. You can substitute Wesson oil with melted coconut oil for a tropical twist. Adding a teaspoon of vanilla extract can enhance the flavor, similar to what you might find in a Spicy Carrot Cake.
Serving Suggestions
This Strawberry Loaf Bread is delightful on its own, but you can elevate it by serving it with whipped cream or a dollop of mascarpone cheese. It pairs beautifully with a cup of tea or coffee. For an extra treat, toast slices and spread with butter, similar to how you would enjoy a Yellow Cake(Scratch Cake; I Use For Coconut Cake).
Storage & Reheating
Store the Strawberry Loaf Bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice the loaf and warm individual pieces in a toaster or microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Loaf Bread contains roughly 584 calories, with 8g protein, 79g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (26% of the Daily Value) and vitamin C (25% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 607mg 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 frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries as a substitute for fresh ones. Just make sure to thaw and drain them well before adding to the batter to avoid excess moisture, which can affect the loaf's texture.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. If it comes out with wet batter, continue baking for a few more minutes, checking frequently to avoid overbaking.
Can I add other nuts or fruits to this recipe?
Absolutely! You can substitute pecans with walnuts or almonds based on your preference. Additionally, feel free to mix in other fruits like blueberries or raspberries for a variation in flavor and texture, making it a versatile recipe.
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).