Strawberry Walnut Bread
A moist, flavorful bread filled with sweet strawberries and crunchy walnuts, perfect for breakfast, brunch, or teatime, offering a delightful combination of fruit and nut textures.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour two 9 x 5-inch loaf pans.
- Combine flour, granulated sugar, cinnamon, baking soda, and salt in a large bowl and mix well.
- Whisk eggs in a small bowl until blended.
- Add eggs and oil to the flour mixture and stir just until combined.
- Fold in thawed strawberries and chopped walnuts.
- Spoon equal portions of the batter into the prepared loaf pans.
- Bake until a toothpick inserted in the centers comes out clean, about 70 minutes.
- Cool loaves in pans for 5 to 10 minutes.
- Remove from pans and cool completely on a wire rack.
Tips & Substitutions
For a moist bread, make sure not to overmix the batter after adding the eggs and oil; just mix until combined. If fresh strawberries are available, they can be used instead of frozen ones, but reduce the sugar slightly as fresh strawberries are less sweet. Adding a teaspoon of vanilla extract can enhance the flavor.
Serving Suggestions
Slice the bread and serve it warm or at room temperature. It pairs beautifully with a dollop of cream cheese or whipped cream for a delightful treat. For a complete breakfast, serve alongside Ultimate Pancakes and fresh fruit. This bread also makes a great addition to brunch spreads.
Storage & Reheating
Store any leftover Strawberry Walnut Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm in the microwave for 10-15 seconds or toast lightly.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Walnut Bread contains roughly 491 calories, with 6g protein, 45g carbohydrates, and 35g fat. It is an excellent source of vitamin C (25% of the Daily Value) and vitamin A (22% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1150mg per serving (50% 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 other nuts instead of walnuts?
Yes, you can substitute walnuts with pecans or almonds if desired. Both nuts will add a lovely crunch and flavor to the bread. Just ensure they are chopped evenly for consistent texture.
What can I do if I don't have eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of yogurt per egg. This will maintain moisture and help bind the ingredients together while keeping the bread deliciously soft.
How can I tell when the bread is done baking?
A toothpick inserted into the center of the bread should come out clean or with a few moist crumbs. If it comes out with wet batter, it needs more time in the oven. Keep an eye on it towards the end of the baking time to avoid overbaking.
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).