After two visits to pick strawberries this week, I’m making everything from strawberry shortcakes to this delicious strawberry bread. It’s very similar to zucchini bread, and I’ve altered it a bit by using a little applesauce along with oil, and including whole wheat flour. It is moist and delicious, especially warmed a bit with a spread of butter on top. It also makes a great gift, and freezes well too! This Strawberry Bread recipe makes 2 loaves, so enjoy one and freeze the other. Hope your family enjoys it as much as mine does!
Strawberry Bread Recipe
- 2 cups fresh chopped strawberries
- 2 1/8 cups all-purpose flour + 1 cup whole wheat flour
- 2 cups sugar
- 1 T ground cinnamon
- 1 tsp salt
- 1 T flax seed (optional)
- 1 tsp baking soda
- 3/4 cup canola oil + 1/2 cup applesauce
- 4 eggs, beaten
- 1 tsp vanilla
Easy peazy directions:
Preheat oven to 350 degrees. Grease and flour two 9″x5″ loaf pans. Add a little sugar to strawberries in medium-sized bowl and set aside while preparing bread mixture. Combine flours, sugar, cinnamon, salt and baking soda in large mixer bowl; mix well. Blend oil and beaten eggs into strawberries. Add strawberry mixture to flour mixture on slow speed, blending just until dry ingredients are moistened. Divide batter into prepared pans. Bake for 45 to 50 minutes (metal pan closer to 45, stoneware pan closer to 50-55) until cake tester comes out clean. Let cool in pans on wire rack for 10 minutes, invert onto cooling rack and cool completely.