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!
Strawberry Nut Bread
The best strawberry bread ever-no yeast and no kneading required!
Ingredients
- 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
Instructions
- 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.
Notes
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 Information
Yield 24 Serving Size 1Amount Per ServingCalories 269Total Fat 16gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 14gCholesterol 31mgSodium 162mgCarbohydrates 30gFiber 1gSugar 17gProtein 3g
Hi Mary! Yes to the avocado oil~I am changing to that oil for baking! I’ve not tried swerve; PLEASE LMK if you do how it turns out! I’ll ask Marie to share the details of the salad, and I’ll see if she will let me post on instagram. Stay tuned!!
This was absolutely delicious! Was wondering if I substituted veg oil with avocado oil and sugar with swerve or monk fruit would it change the taste?
Also where can I find Marie marino’s easy salad recipe?
Hi Robert, I am so impressed with how many versions of this you’ve made!!!! And yes, the batter is very thick. So happy you love the recipe!!!!
As they say it perfectly sinful! You should be arrested just for showing the picture of this stuff! It tastes like it looks, at least it did for me. It looked so good i just had to make both the strawberry and the blueberry the same day, AWESOME! Now the banana bread? i’ve been making that from another recipe that is also just the bomb, however this is so good i just have to make that one too just as soon as my bananas are done rotting. (i like aging them naturally) Now for the record, i’m a man and i’m somewhat of a rookie so with that said i would like to point out to others that when you make this, its like cookie dough it ain’t nothing like banana bread batter, and there ain’t no pouring to it, its pretty much scoop and paste, ESPECIALLY THE BLUEBERRY! i thought i messed up somewhere. My god its was like trying to put taffy in those pans, but very very much worth the effort! awesome recipe!
Oh what helpful tips for this bread!!!! Your version sounds like a great option when eggs are scarce (as they have been during this quarantine). I am grateful that you shared this with us!!!
I hit up Costco today and got two giant containers of fresh strawberries! I could not wait to come home and try this bread recipe. I decided to use flax eggs instead of large eggs because of the quarantine situation and having to go out for fresh eggs so often. I’m happy to report my edition of flax eggs (and two teaspoons of vanilla per my own taste) turned out beautifully! This is a perfect bread for breakfast or for an afternoon snack with a little side of chicken salad! Thank you so much for sharing! All of the recipes that you have put up that I have tried so far have exceeded my expectations!
Hi Lori, glad you found it! I hope you enjoy the bread and stay well! XoXo
Ha, never mind, found the temp! :) Quarantine brain :)
Making this bread right now – instruction #1 is blank…I assume it is the oven temp?? Help!
Hi Jill! Thank you for taking time to ask. No, this is not accurate. I have a new recipe plug-in, and it “added” nutritional info for all of my recipes (and little if any is correct). The bread is delicious, so I promise you will not be disappointed! Let me know if you make it and how it turns out!!!!
Just wondering if the nutritional info is correct. Calorie say 6012 and fat 366g per serving. Is that really true. I would love to make this. It looks wonderful.
Hi Brenda! You can actually use less sugar if you like. I use anywhere from 1 TB to 1/3 cup. All you need is enough to cause the berries to release a bit of juice. You CAN let them sit for just an hour or so~or overnight if that is better for you. There is a lot of leeway. Please let me know how the bread turns out for you. We LOVE it!!!
If you use fresh berries and marinate with 1/3 cup sugar overnight, do you then use the remainder of
the sugar in the recipe to make the bread?
Barbara, you’re an angel! I probably would’ve never searched for it. Pinned it and will be making it soon!!!! XoXo
Just in case you didn’t find it yet:
http://www.food.com/recipe/hawaiian-banana-nut-bread-113608
Hi Barbara, yes if using frozen berries, I thaw enough to get them separated (they can still be icy) and use the syrup. I think most frozen berries are the same size, but make sure you get the ones in the small square carton (not a bag). Let me hear how the bread turns out! I would love the Hawaiian bread recipe. I’ll search for it today:-)
If you use frozen berries, would you thaw first and not drain the syrup? Just want to be sure first as this sounds yummy and is on my “to bake next” list. Also sounds similar to a great recipe from S. Living (about 30 years ago) called Hawaiian Banana Nut Bread. It is definitely a family favorite that I would cry over if I ever lost the recipe card.
I will have a slice ready and waiting, my friend!!!
If you have any left save me a piece for tomorrow!! :-) Sounds delicious!!