This moist, decadent strawberry bread uses simple ingredients, requires no yeast, yields a double batch, and freezes beautifully.
This is an old family recipe.
This strawberry nut bread recipe is a cherished family recipe that my mom made when I was a child. I think it was one of those “electric co-op” recipes that came on an index card in the mail haha. If you are my age, you probably know what I am talking about. I’ve been making this bread for more than 20 years, and I think it is my favorite “sweet bread” recipe.
This strawberry bread tastes like cake.
This strawberry nut bread is so delicious and unique. It has a crumbly, cookie like crust with a moist, berry laden interior. I always make this with pecans, but they can be left out for those with nut allergies. This bread is so moist, sweet and delicious, many folks have commented that it tastes like cake.
Make this bread in several sizes
This recipe will make two regular size loaves in these standard size loaf pans. You can also make smaller loaves in miniature pans like these; 4 mini loaves = 1 standard loaf. If you want to freeze some, this is a great option to make multiple loaves. In the photo below, you can see how I typically vary my sizes in one recipe.
Watch how I make this bread in this short video.
How to serve strawberry nut bread.
Strawberry nut bread is the perfect bread to serve at a tea or ladies’ luncheon. I love to serve it alongside Curried Chicken Salad and fresh fruit. It is also wonderful for breakfast–warmed in the oven and served with sausage links or applewood smoked bacon. It is also great eaten by itself for breakfast with a tall glass of cold milk.
Some of my other sweet bread recipes are below. These breads will have the same sweet, cookie like crust and soft dense inside as the peach bread. The recipes use the same basic batter; you just substitute the fruit and nuts (along with a few minor tweaks in some cases).
I’d love to hear back from you if you try this favorite recipe of mine! I’d love to hear how your family likes it. Thanks so much for stopping by. Be blessed, and stay savvy!
- 3 cups plain flour
- 2 cups sugar
- 1 1/4 cup oil
- 4 eggs
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
- 1 cup chopped pecans,
- 2 cups finely chopped fresh strawberries
- Combine dry ingredients--sugar, flour, baking soda, salt & cinnamon--into medium mixing bowl.
- In a smaller bowl, combine eggs & oil; mix well.
- Add wet ingredients to dry and mix until just combined (be careful not to over mix).
- Stir in strawberries and pecans.
- Pour into two greased and floured loaf pans.
- Bake at 350 degrees until done in center and beginning to pull from edges of pan, approximately 40 minutes.
Fresh strawberries~chop & sprinkle with 2 TB sugar 1 hr before using
Frozen berries~chop while slightly frozen; drain. Use only 1/3-1/2 c liquid
Nutrition InformationYield 24 Serving Size 1
Amount Per ServingCalories 269Total Fat 16gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 14gCholesterol 31mgSodium 162mgCarbohydrates 30gFiber 1gSugar 17gProtein 3g