Strawberry Bread Recipe
This is a pretty versatile recipe and can be made in whatever size loaf pan is convenient. Standard size loaf pans are around 8 ½ by 4 ½ or 9x5. I like using the 8 ½ by 4 ½ inch pans or even slightly smaller for taller loaves. The recipe also works well in mini loaf pans.
Servings 8 slices
Cost 5
Ingredients
- 1 cup sliced fresh strawberries
- 1 cup granulated sugar (scant cup) (190 grams)
- 1 ½ cups all-purpose flour or a mix of ap and whole wheat (210 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ teaspoon cinnamon (or use a mix of cinnamon and cardamom)
- 2 large eggs
- ½ cup neutral oil or light olive oil (100 grams if you weigh your oil)
- ¾ teaspoon vanilla extract
- ⅓ cup toasted chopped pecans
Instructions
- Preheat oven to 350 degrees. Grease a loaf pan. 8 ½ by 4 ½ inch is my preferred size, but use what you have.
- Toss 1 cup of strawberries with 1 tablespoon of the sugar (from the original 1 cup). This softens them and draws out some strawberry juice which goes into the bread.
- In the mixing bowl, mix the remaining sugar with the flour, baking soda, salt, and cinnamon.
- Make a well in the center and add eggs, oil, and vanilla.
- Stir everything together until partially blended, then stir in half of the pecans and all of the strawberries along with any juice/syrup they've rendered. Stir just until evenly blended and no stray bits of flour.
- Scrape (it should be thick) into loaf pan or small loaf pans and sprinkle remaining pecans over the top.
- Set on a baking sheet and bake for about 45 to 50 minutes (internal temp should be around 205 )or until set. Let cool in the pan for about 15 minutes, then turn from pan and let cool completely. Note: For mini loaves, start checking at 35 minutes, but they will most likely take 40 to 45.