Strawberry Bread Recipe
Fresh strawberries and crunchy pecans make this Strawberry Bread irresistible! A guaranteed favorite for breakfast, brunch, or whenever you need a tasty snack.
Servings: 12 servings
Calories: 288kcal
Equipment
Ingredients
- 1 1/2 cups fresh strawberries
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 tsp baking soda
- 2/3 cup vegetable oil
- 2 eggs
- 2/3 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Butter and flour a 9x5-inch 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 a masher.
- In a large bowl, combine the flour, sugar, cinnamon, salt, and baking soda and mix well.
- In the medium bowl of strawberries, add the eggs, vanilla, and oil and whisk together well.
- Add the wet ingredients to the dry ingredients and combine.
- Once everything has been combined, add in the chopped pecans and mix in.
- Pour the 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!
Video
Notes
STORE this easy Strawberry Bread in an airtight container at room temperature for 5-7 days, or refrigerate for up to 2 weeks. To FREEZE, wrap the bread tightly in aluminum foil, then place it in an airtight container for up to 2 months.
For REHEATING, warm individual slices in the microwave for 15-20 seconds or in a toaster oven until heated through.
Nutrition
Serving: 1serving | Calories: 288kcal | Carbohydrates: 31g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 154mg | Potassium: 81mg | Fiber: 2g | Sugar: 18g | Vitamin A: 46IU | Vitamin C: 11mg | Calcium: 17mg | Iron: 1mg
