Strawberry Tea Loaf
A moist and fruity strawberry tea loaf with crunchy pecans, perfect for teatime or as a sweet snack, combining fresh strawberries and nutty flavors in every bite.
Ingredients
Instructions
- Thaw the strawberries.
- Preheat oven to 350°F (175°C).
- Grease and flour a 9 x 5-inch loaf pan.
- In a small bowl, combine the flour, salt, and baking soda, then set aside.
- In a large bowl, beat the eggs and vegetable oil until well combined.
- Add the thawed strawberries and continue beating until the strawberries are in small pieces.
- Add the flour mixture to the wet ingredients and blend well.
- Pour the batter into the prepared loaf pan.
- Bake for one hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. You can substitute half of the vegetable oil with applesauce for a healthier option. If you don't have pecans, walnuts or almonds work well, or you can omit nuts entirely for a nut-free version. Ensure strawberries are well-thawed and drained to avoid excess moisture in the loaf.
Serving Suggestions
Slice the Strawberry Tea Loaf and serve it warm or at room temperature. It pairs beautifully with a cup of tea or coffee, making it a delightful afternoon snack. For an added touch, serve with a dollop of whipped cream or a light dusting of powdered sugar. This loaf also complements fresh fruit or yogurt, making it a great addition to a brunch spread.
Storage & Reheating
Store any leftover Strawberry Tea Loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and place it in the freezer, where it can last up to 2 months. To reheat, simply slice and warm in the microwave for 10-15 seconds or in a toaster oven.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Tea Loaf contains roughly 410 calories, with 8g protein, 81g carbohydrates, and 6g fat. It is an excellent source of vitamin C (30% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 in this recipe. Just be sure to chop them into small pieces and reduce the amount slightly, as fresh strawberries contain less moisture than frozen. This will help maintain the balance of wet and dry ingredients in the loaf.
What can I do if my loaf is too dense?
If your Strawberry Tea Loaf turns out dense, it could be due to overmixing the batter. When combining the wet and dry ingredients, mix just until combined. Additionally, ensure your baking soda is fresh, as expired leavening agents can affect the rise of your loaf.
How can I enhance the flavor of the loaf?
To enhance the flavor of your Strawberry Tea Loaf, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter. Zest from a lemon or orange can also add a refreshing brightness to the loaf, complementing the strawberries beautifully.
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).