Description
This Strawberry Bread is a moist and flavorful quick bread made with fresh strawberries, warm cinnamon, and a tender crumb. Perfect for breakfast, snack time, or an easy dessert, it combines the natural sweetness of strawberries with a classic spiced batter for a delightful treat.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- 1 cup sugar
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
Wet Ingredients
- 2 eggs
- 10 Tbsp vegetable or canola oil (1/2 cup plus 2 Tbsp)
Fruit
- 1 pint fresh strawberries, hulled and chopped
Instructions
- Preheat and Prepare Pan. Preheat your oven to 350ºF (175ºC). Lightly spray a 9x5x3-inch loaf pan with cooking spray to prevent sticking and set it aside.
- Combine Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, salt, and cinnamon to ensure they are evenly distributed.
- Add Wet Ingredients. Beat in the eggs and pour in the vegetable or canola oil. Mix well until the batter is smooth and combined.
- Incorporate Strawberries. Gently fold the hulled and chopped fresh strawberries into the batter, making sure they are evenly dispersed without bruising them too much.
- Pour Batter into Pan. Transfer the batter into the prepared loaf pan, spreading it out evenly with a spatula.
- Bake the Bread. Place the loaf pan in the preheated oven and bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool before slicing and serving.
Notes
- Use fresh, ripe strawberries for the best flavor and moisture in the bread.
- You can substitute vegetable oil with canola oil for a neutral taste.
- If you prefer, add a handful of chopped nuts for extra texture.
- Check the bread at 55 minutes to avoid overbaking; oven times may vary.
- Store leftover bread wrapped in plastic or in an airtight container for up to 3 days at room temperature.
