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Strawberry Bread

Strawberry Bread Recipe

One loaf of strawberry quick bread. This recipe uses applesauce or fruit puree in place of some of the oil, but you can stick with oil if you prefer.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Cookie Madness


  • 1 1/2 cups 7.5 oz flour (I used ¾ cup whole wheat and ¾ cup all-purpose)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon cinnamon
  • 1 scant cup granulated sugar
  • 2 large eggs room temperature
  • 2 tablespoon vegetable oil
  • 1 4 oz packet of Apple-Strawberry Fruit Fulls Pure Blended Fruit OR ½ cup oil OR ½ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2/3 cup toasted chopped pecans
  • 1/3 cup 3 oz finely chopped strawberries


  • Preheat oven to 350 degrees. Grease and flour an 8x4 inch loaf pan. You may use a larger loaf pan, but the bread will be shorter and stubbier and won't require as much baking time.
  • Mix the flour, baking soda, salt, cinnamon and sugar together in a large mixing bowl.
  • Make a well in the center and add eggs, oil, fruit puree, and vanilla.
  • Stir everything together until blended, then stir in half of the pecans and the strawberries.
  • Scrape (it should be thick) into loaf pan and sprinkle remaining pecans over the top.
  • Bake for about 45 to 55 minutes or until set. Let cool in the pan for about 15 minutes, then turn from pan and let cool completely.