Scrumptious Strawberry Bread
This Scrumptious Strawberry Bread is sure to become a family favorite. It comes together in a snap, and it makes the perfect breakfast, snack, or dessert! Since it uses frozen berries, you can enjoy this easy quick bread year round!
I’m over the moon for sweet breads. If you think I’m kidding, you should probably check out my recipe collection of breakfast breads, because I’m fairly certain the contents are enough to rival a small bakery. Quite honestly, it’s my firm belief that sweet breads are meant to be eaten anytime of the day: for a mid-morning snack, an afternoon pick me-up, and for a late night treat just because.
It’s the “just because” part that I have a problem with, because I tend to give myself license to eat an entire loaf myself over the course of a day or two. Also, I justify it because it’s stuffed with lots and lots of strawberries. ?
And since this recipe uses frozen strawberries, you can have this bread year round! You can use fresh strawberries if they are in season, but if not — no worries. This strawberry bread stays super moist because it uses one cup of applesauce in place of (most of) the oil, and the addition of cinnamon adds just that little something extra. Don’t leave it out!
This Scrumptious Strawberry Bread is simply spring and summer in a pan. And the best part? No mixer required!
- 1 15-ounce package frozen sliced strawberries, thawed
- 4 eggs
- 1 cup unsweetened applesauce
- ¼ cup vegetable oil
- 3 cups all purpose flour
- 2 cups sugar
- 3 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup chopped nuts, optional
- Preheat oven to 350 F. Spray two 9x5 loaf pans with non-stick cooking spray. Set aside.
- In a medium bowl, stir together thawed strawberries, eggs, applesauce and oil.
- In a large bowl, combine flour, sugar, cinnamon, salt, baking soda, and nuts (if using). Add the strawberry mixture to the flour mixture and stir just until blended. Pour into pans.
- Bake at 350 F for 60 to 70 minutes. Cover the bread loosely with aluminum foil after 30 minutes to prevent the top from getting too brown. Poke the center of the bread with a toothpick at 60 minutes. If it comes out clean, the bread is done. If it comes out wet, bake longer. Allow bread to cool completely in the pan on a wire rack before slicing.
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