Strawberry Bread
Looking for a delicious way to use up fresh strawberries? This Strawberry Bread bursts with sweet berry flavor, warm cinnamon spice, and the perfect crunch from chopped pecans. It’s easy to make and irresistible fresh out of the oven!
Prep Time: 20 mins
Cook Time: 45 mins
Additional Time: 10 mins
Total Time: 1 hr 15 mins
Servings: 24
Yield: 2 9-inch loaves
Ingredients
- 2 cups fresh strawberries
- 1 tablespoon white sugar
- 3 ⅛ cups all-purpose flour
- 2 cups white sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ¼ cups vegetable oil
- 4 large eggs, beaten
- 1 ¼ cups chopped pecans
Directions
- Preheat the oven to 350 degrees F (175 degrees C)—grease and flour two 9×5-inch loaf pans.
- Slice strawberries and place them in a medium-sized bowl. Sprinkle lightly with one tablespoon of sugar and toss to coat.
- Combine the flour, 2 cups sugar, cinnamon, salt, and baking soda in a large bowl and mix well.
- Blend the oil and eggs into the strawberries. Add the strawberry mixture to the flour mixture, blending until the dry ingredients are moistened. Stir in pecans. Divide batter into pans.
- Bake in the preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately).
- Remove from the oven and let cool in pans on wire racks for 10 minutes. Turn the loaves out of the pans and allow them to cool before slicing.