This Strawberry Bread recipe is the perfect combination of sweet fresh strawberries and crunchy pecans mixed together into the perfect summer loaf!
I can never get enough of the natural sweetness that strawberries have to offer and they combine so well into baked goods that you should also check out my Strawberry Banana Muffins, Strawberry Shortcake Cookies, and Strawberry Almond Shortbread Bars!
Did you know that May is the National Strawberry Month? Although most areas you can get strawberries year round, May and June are the prime seasons for this delicious fruit!
I know not everyone will agree with this but when it comes to summertime I prefer Strawberry Bread over Banana Bread! It might sound crazy but when I think of Banana Bread I think of fall and winter. Probably because that is when I make Banana Bread the most. But in summertime, when strawberries are ripe, this is my go to!
This Strawberry Bread is packed with pecans and strawberries and has that delicious cinnamon flavoring, it really is a crowd favorite. If you have not had Strawberry bread before, your life is about to be changed!
How to Make Strawberry Bread
Assemble your ingredients. For exact amounts see the recipe card below.
Preheat your oven to 350 degrees Fahrenheit. Butter and flour a 9×5 loaf pan.
Slice the strawberries and place them in a medium sized bowl, sprinkle lightly with a little bit of sugar and then mash up the strawberries using your hands, a fork, or masher, however be sure to not over mash, we still want some strawberry chunks, not strawberry jam.
In a large bowl, combine the flour, sugar, cinnamon, salt and baking soda and mix well.
In the medium bowl of strawberries, add in the eggs, vanilla, and oil and whisk together well.
Add the wet ingredients into the dry ingredients and combine.
Once everything has been combined add in the chopped pecans and mix in.
Pour your strawberry bread batter into your prepared loaf pan and bake for 1 hour and 15 minutes, or until a toothpick comes out clean.
Allow to cool, then serve and enjoy!
Note that when you bake this Strawberry Bread loaf, it does come out a darker brown color which is perfect! You can tap on the outside of the loaf because it has that perfect outside crust and then it is soft and moist on the inside.
Another thing I love about this recipe is loafs aren’t meal specific in my opinion. You can eat this strawberry bread any time of the day! For breakfast, for dessert, as a snack, anytime, which makes it the perfect all day type of recipe!
Storage Info
You can STORE this recipe in an airtight container on your counter for 5-7 days, or in your fridge for up to 2 weeks. You can also FREEZE this recipe in an airtight container for up to 2 months!
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Ingredients
- 1 1/2 cups fresh strawberries
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 Tbsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2/3 cup vegetable oil
- 2 eggs
- 2/3 cup chopped pecans
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Butter and flour a 9×5 loaf pan.
- Slice the strawberries and place them in a medium sized bowl, sprinkle lightly with a little bit of sugar and then mash up the strawberries using your hands, a fork, or masher.
- In a large bowl, combine the flour, sugar, cinnamon, salt and baking soda and mix well.
- In the medium bowl of strawberries, add in the eggs, vanilla, and oil and whisk together well.
- Add the wet ingredients into the dry ingredients and combine.
- Once everything has been combined add in the chopped pecans and mix in.
- Pour batter into your prepared loaf pan and bake for 1 hour and 15 minutes, or until a toothpick comes out clean.
- Allow to cool, then serve and enjoy!
