This Strawberry Bread recipe has a special place in my heart. It’s a family recipe from our time spent in Germany. It’s as easy to make as banana bread and ridiculously delicious. My entire family gobbles it down like vultures any time I bake a loaf.
What is Strawberry Bread?
If you’ve never had it, or even heard of it, you aren’t alone. But trust me, it makes a fabulous breakfast or brunch recipe. I have yet to make it for anyone and not have them wonder how they could have gone through life without ever having heard about it or tasted it.
This recipe, however, isn’t just limited to mornings. You can pair it with a cream cheese and powdered sugar spread (need this recipe to link) for a refreshing summertime dessert. I mean who doesn’t love anything strawberry at the family barbeque?
A sweet alternative to banana bread
- 1 ½ cups flour
- ½ teaspoon baking soda
- 1 cup sugar
- ½ teaspoon salt
- 1.5 teaspoon cinnamon
- ¾ cup vegetable oil
- 2 eggs
- 10 oz frozen strawberries thawed (including juice)
Pre-heat oven to 350 degrees.
Use butter to grease a standard 9” x 5” loaf pan. Then lightly coat the greased pan with flour.
In a large bowl or stand mixer, whisk together flour, baking soda, sugar, salt and cinnamon. Add eggs, oil and strawberries and combine. Do not over mix! Pour into prepared pan.
Bake for 50-60 minutes. Do not under bake as this is a very moist bread.
This recipe also makes 3, 5½” x 3” mini loaves (cute Valentine’s Day gifts?!) Reduce the baking time to 35-40 minutes.