Tuesday, June 28, 2011

Strawberry Bread Recipe

Strawberries, strawberries, strawberries…It's one of my all time favorite movie quotes by Katharine Hepburn in On Golden Pond!  And I can't help but think of that scene around this time of year when the strawberries are bountiful.  This past weekend I bought too many strawberries; rather than freeze them I remembered a Strawberry Bread recipe that had been handed down to me from a friend.

Most people are quite surprised when I tell them I make Strawberry Bread. The recipe is easy, perfect for summer brunch with friends and perfect to freeze should unexpected weekend guests stop by.

Strawberry Bread - Yields 2 9x5 Loafs
1-1/2 Quarts Fresh Strawberries (Chopped). You can use frozen strawberries, but use 2-10oz bags thawed and drained
4 Eggs
1-1/4 Cups Canola Oil
1 Teaspoon Vanilla Extract
3 Cups Flour
3 Teaspoons Cinnamon
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Cups Sugar

Preheat Oven 350 degrees
Grease and flour two 9x5 Loaf Pans
In a mixer mix together eggs, oil and vanilla extract
Fold in the strawberries
In a large bowl combine flour, cinnamon, baking soda, salt and sugar
Slowly add dry ingredients to wet mixture until combined
Pour into loaf pans
Bake 1 hour or until cooked through
Remove from oven, when partially cool remove bread from pans to finish cooling.
Wrap in plastic wrap and refrigerate

For a little extra "zip" I add a sweet icing drizzle of 1 cup confectioners' sugar mixed with about a tablespoon of milk and a 1/2 teaspoon of vanilla extract. Mix until it’s the consistency of syrup.  Drizzle on the loaf of Strawberry Bread, slice and serve.


  1. When do you add in the strawberries?

    1. My apology for the omission. Check out the updated recipe.