Strawberry Nutbread
A moist, flavorful nutbread infused with strawberries and cinnamon, perfect for breakfast or teatime, offering a delightful combination of fruity sweetness and nutty crunch.
Ingredients
Instructions
- Stir together the dry ingredients in a large bowl.
- Make a well in the center of the dry ingredients.
- Add the beaten eggs, oil, frozen strawberries, and chopped nuts into the well.
- Stir until the mixture is moistened and combined.
- Pour the batter into two greased and floured loaf pans.
- Bake for 60 minutes at 350°F (175°C) or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For the best texture, use frozen strawberries as they provide moisture and flavor without adding too much liquid. You can substitute half the oil with unsweetened applesauce for a healthier option. If you prefer a nuttier flavor, try toasting the chopped nuts before adding them to the batter. This recipe can also be adapted to include other fruits like blueberries or bananas.
Serving Suggestions
Serve slices of Strawberry Nutbread warm or at room temperature, perhaps with a spread of cream cheese or butter for added richness. It pairs beautifully with a refreshing glass of Strawberry Julius or a cup of tea for a delightful afternoon snack. Consider serving it alongside a fruit salad for a well-rounded breakfast.
Storage & Reheating
Store leftover nutbread in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To freeze, wrap slices in plastic wrap and place them in a zip-top bag for up to three months. Reheat in the microwave for 15-20 seconds or in a toaster oven for a crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Nutbread contains roughly 1092 calories, with 9g protein, 85g carbohydrates, and 81g fat. It is a good source of protein (17% of the Daily Value), calcium (15% of the Daily Value), and iron (14% of the Daily Value). Note that it is relatively high in sodium, at 951mg per serving (41% 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 you may need to reduce the amount of sugar slightly since fresh fruit is sweeter. Additionally, ensure to chop them and add a bit of extra moisture to the batter to maintain the right consistency.
How do I know when the nutbread is done baking?
The nutbread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, you can tent it with aluminum foil to prevent burning while the inside continues to bake.
Can I make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend you choose contains xanthan gum or add it separately to ensure the bread rises properly. The taste and texture will still be 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).