This Strawberry Bread is a delightful quick bread that captures the essence of summer in every bite. Moist and tender, it is packed with juicy strawberries and subtly spiced with cinnamon for a warm, comforting aroma. The batter comes together easily, making it a perfect weekend baking project for families or a special treat for brunch. It pairs beautifully with a cup of coffee or tea. While the tags suggest vegan, this traditional recipe uses eggs and oil for richness; however, you can adapt it with plant-based substitutes if desired. Best served fresh from the oven, it also keeps well for a few days, making it an excellent option for meal prep or gifting.
Strawberry Bread
Description
This Strawberry Bread is a delightful quick bread that captures the essence of summer in every bite. Moist and tender, it is packed with juicy strawberries and subtly spiced with cinnamon for a warm, comforting aroma. The batter comes together easily, making it a perfect weekend baking project for families or a special treat for brunch. It pairs beautifully with a cup of coffee or tea. While the tags suggest vegan, this traditional recipe uses eggs and oil for richness; however, you can adapt it with plant-based substitutes if desired. Best served fresh from the oven, it also keeps well for a few days, making it an excellent option for meal prep or gifting.Ingredients
Directions
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Preheat your oven to 350&# 194;°F (175ðC). Grease and flour two 9x5-inch loaf pans.
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In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt until well combined.
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Make a well in the center of the dry ingredients.
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In a separate medium bowl, whisk together the beaten eggs and vegetable oil.
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Pour the egg and oil mixture into the well of the dry ingredients. Stir gently until just combined; do not overmix.
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Fold in the chopped strawberries gently to distribute them evenly throughout the batter.
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Divide the batter evenly between the two prepared loaf pans, smoothing the tops with a spatula.
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Bake for 60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
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Allow the bread to cool in the pans for 10 minutes.
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Remove the loaves from the pans and transfer them to wire racks to cool completely before slicing.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Cholesterol 40mg14%
- Sodium 220mg10%
- Total Carbohydrate 42g15%
- Dietary Fiber 1.5g6%
- Sugars 24g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure to pat the thawed strawberries dry with paper towels before chopping them. Excess moisture can make the bread soggy.
If using fresh strawberries, halve or quarter them depending on size, and toss them lightly in 1 tablespoon of flour before folding into the batter to prevent them from sinking.
Store cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze the loaves for up to 3 months.
For a vegan version, substitute the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use a plant-based milk or water if needed for consistency, though the texture may vary slightly.
