My quick, easy, and delicious Strawberry Bread recipe is filled with sweet strawberry flavor and perfect for breakfast, a snack, or dessert. You can use frozen or fresh strawberries!
Y’all… I LOVE this Strawberry Bread! It’s the perfect dessert, snack, even breakfast. Since the recipe calls for frozen strawberries, you can have this taste of summer year-round! But fresh strawberries work perfectly, too.
Why is a light-colored pan better than a dark pan when baking?
As you’ll see, the recipe calls for a light-colored pan. Here’s why… The lightly colored pan reflects more heat than a dark pan and your bread is less likely to burn. Just for illustration purposes, I baked one loaf in a dark, non-stick coated pan and one in a light-colored pan. You can see the results from a different recipe. But don’t fret, even though that loaf on the left was a little too dark, I just cut those edges off and ate it anyway. No waste here!
Ingredient FAQ:
- All-purpose flour – While this recipe calls for all-purpose flour, if you only have self-rising flour then just make sure you take out the baking soda in this recipe.
- Salt & Sugar – I don’t have much to add as far as notes on these ingredients besides to say, do not skimp out on these. Some people will specifically see “salt” in this fruity bread and think it’s not necessary. It absolutely is because it works so great at amplifying the delicious strawberry flavor.
- Baking soda – Baking soda is necessary to help your bread rise when you are using all-purpose flour, which is what this recipe calls for. However, as I mentioned earlier, if you only have self-rising flour, then you can skip the baking soda.
- Cinnamon – Just trust me on this one. I know you are thinking, “Stacey? Cinnamon? In strawberry bread?” But, this is one ingredient you will just have to take my word for.
- Pecans – This is a skippable ingredient. Although, I think you will find that the pecans just add a boost of flavor that takes this strawberry bread up a notch. And trust me, you want all the flavor!
- Vegetable Oil – You could also use olive oil or canola oil here.
- Eggs – You will want to allow your eggs time to reach room temperature before you incorporate them into your recipe. It allows the ingredients to blend more easily and thoroughly.
- Frozen sliced strawberries – Originally, this recipe called for a different type of strawberries which gave it a unique pink color. Those strawberries are now difficult to find, so this recipe and images have been updated to include more easily accessible ingredients. I used a 14-ounce bag of plain sliced strawberries. A 16-ounce container of fresh strawberries that have been hulled and sliced works, too!
How to store strawberry bread:
There are several ways you can store your strawberry bread.
- Store the bread on the counter at room temperature. You can keep your bread airtight at room temperature for 2-3 days. Now, this bread doesn’t usually last that long around here.
- Store the bread in the refrigerator. You can make your bread last a few days longer, for a total of 5 days, if it is kept airtight in the refrigerator.
- Freeze the strawberry bread. As long as the bread is kept very airtight, you can actually store strawberry bread in a freezer for up to 3 months! This makes it a great option for cook-ahead breakfasts or treats.
Variations and Additions
- Other berries – Other berries that you could use in place of strawberries would be blueberries, raspberries, blackberries, and cranberries. When using other berries, it is important to keep in mind the flavor of those berries. If you are going to be using raspberries and blackberries, these can bring out a more tart taste so you may want to add a little more sugar. You can also add a combination of berries to strawberry bread, which would make for more diverse flavors.
- Other nuts – This recipe calls for pecans, but you could use several other nuts instead. Chopped walnuts are a great variation. It will add a rich, nutty flavor that pairs well with the strawberry flavor. Chopped almonds are another great variation. Almonds have a mild, sweet flavor that goes well with the tartness of the strawberries.
- My other bread recipes – If you love this recipe, you are sure to enjoy several of my other bread recipes: Strawberry Lemon Yogurt Bread, Praline Pumpkin bread, & Banana Nut Bread.
Recipe Card
Easy Strawberry Bread
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup chopped pecans
- 1 (14-ounce) bag frozen sliced strawberries, thawed and coarsely chopped ((or 16-ounces fresh, hulled and coarsely chopped))
- 1 cup vegetable oil
- 3 eggs, lightly beaten
Instructions
- Preheat the oven to 350°. Lightly grease two light-colored loaf pans with non-stick cooking spray.
- In a large bowl, whisk together the flour, salt, sugar, baking soda, and cinnamon until combined. Stir in the pecans, strawberries, oil, and eggs. Mix until just combined. Do not overmix.
- Pour into the loaf pans and bake 55 minutes to 1 hour, or until a toothpick inserted into the center of the loaves comes out clean.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Debbie Rogers
This was so good! I had to slice 1 piece while it was still warm and spread a little peanut butter on it. YUM! Thank you for all the great recipes!
I’m so glad you enjoyed it! Slicing it warm and adding peanut butter sounds delicious—great idea! Thanks for the kind words, Debbie!
D. Smith
This bread was dry as a popcorn fart. I cut back to 2 cups of flour, baked at a bit lower temp and it turned out fine the second time. Every oven is different and that may always have something to do with baking times, etc. My Mom used to put a pan of water in the oven when she baked breads that were often dry (like no yeast breads).
I’m glad to hear you figured out the adjustments that worked for you. Do you think it could have just been overcooked? I’ve not had that issue, but you’re right… every oven really is unique, and adding water is a great tip for keeping bread moist.
Tasha
Hello! I have always loved strawberry bread (my friend’s mom used to make it for me) so I decided to try it. It is good, however, it came out hard as a brick. The inside is good, but the outside is very hard. I used all of the ingredients listed. The first loaf was ready at about 50 minutes and the other at 55 minutes. What did I do wrong? Is there any way to soften the bread I already baked? Thank you!
Thanks for giving the recipe a try! The hard crust could be a result of overmixing the batter, which can lead to a tougher texture overall. When combining the wet and dry ingredients, try mixing just until everything is incorporated.
Heather
I put mine in a glass cake pan and no nuts as I didn’t have any. Cooked the same amount of time and it is delicious!!
So glad you enjoyed it!
Robin B SILVERMAN
super easy and taste good . This is going to be my new go to strawberry bread
Thanks, Robin!
Denise Dean
I don’t believe I have ever seen this many pictures of a baked item that were all different. Some are brown and some are pink. Which is the true picture of the actual recipe
They are all pictures of the actual recipe. The ONE picture that shows some pink is to illustrate how using a different colored pan can cause the outside to darken more.
Lisa
Baked this today and it’s so good! However, the middle sank when I took it out of the oven. Baked recommended time and toothpick was clean when I removed bread from oven. What causes it to sink?
Hmmm… typically the most common reason it sinks is because it’s not cooked all the way through, but if you tested it and it came out ok, I’m just not sure. When you cut it, did it appear cooked all the way through?
Lisa
It did appear to be a little gooey at the bottom. Apparently I didn’t test deep enough. Thanks so much! I’ll make it again and make sure I use a longer toothpick .
Gail
I made this delicious bread! Delicious! Did not have pecans but next time I make it, I will! Thanks
So glad to hear you enjoyed it, Gail!
Pat Lawson
Can you use Splenda for all or part of the 2 cups sugar?
Sugar actually plays a pretty important part in the structure and texture of baked goods, like this cake. I think you could certainly swap some or all of it for Splenda, just keep in mind the end product might be a bit different.
Denise Zellmer
If I was to add rhubarb to this recipe how much would I use?
If you want to do both strawberry and rhubarb, I’d try to keep the total quantity of fruit about the same. So, whatever the quantity of rhubarb, you’d want to remove that much strawberry, so that you have the same total amount of fruit.
Margaret
This looks great! Does it require refrigeration?
Storing it any longer than a day or so would probably require refrigeration.
LYNNE SPROULE
Curious….do you drain the frozen fruit or add the juice also to the recipe
I’ve never had much to drain off, but you can if you feel it’s a lot of liquid.
Sandee Roth
Your initial picture for this recipe has a pink glaze. Pinterest must have posted the wrong picture. Another person posted a comment and you answered stating that she must have been looking at another site. She was not. It was your site. You may want to have this corrected. I was going to pin this recipe because the glaze just made this look so delicious. I will be searching for the site that has this glaze. Thank you anyway.
Na, ma’am. I’ve never shot a picture of this bread with a pink glaze. As I was saying before, I think someone pinned someone else’s picture and link it to my recipe. It’s unfortunate, but not anything I have control over.
Brenda
I used frozen puréed strawberries (~1 1/2 cups) plus added a banana that was very ripe ????. I did have to add extra flour (~ 1/2 cup). Could hardly wait for it to cool to try it. YUMMM!
Sounds amazing! So glad to hear you enjoyed it!
Grace Fitzgerald
All I could find in store were frozen sliced strawberries in sugar. How much should I decrease sugar or leave same amount? Thank you!
The others are sweetened with Splenda, so you shouldn’t need to adjust the sugar.
Alexandria @ The Foreign Fork
Hello! Fellow food blogger here 🙂 I pinned your strawberry bread recipe and it is bringing more traffic to my pinterest than any of my own recipes!! I think this is a sign that I HAVE to try your recipe. It looks just delicious and I can’t wait!
So glad to hear!! Hope you’ll enjoy it!
Sue
I have ceramic bread pans how long do I leave it in the oven? And frosting power sugar ? And about 1/1/2 cups into bread pans?
How big are the pans?
Lisa
Hello! Can this recipe be converted to muffins?
I’ve not tried that, so I can’t say for sure.
Kathy
Greetings from Tunisia! My home and heart are in the south, but I’m currently living in Tunisia, where we have had fresh strawberries like crazy the last month or so. I tried this bread last night with some strawberries I had frozen and, as noted above, no pink color. We have a lot of strawberry juice in the store now as well. I wonder if adding some of that would give it some more color. Nevertheless, it all disappeared by the end of book club so I guess the taste was just fine! Thanks!
I’m just so glad everyone enjoyed it! I feel like many companies have started removing artificial colors and flavors in products today. That said, when I developed this recipe a while back, it could be that the strawberries I used has some additional coloring added to them and that’s what made the bread turn out pink. I recently made this with the same brand of strawberries as the original recipe but didn’t get the vibrant pink color like I once did.
Victoria Bell
The bread is great, but I so wanted it to be pink, and it’s deep brown inside and out; looks like I used whole wheat flour. I used everything you used. The strawberries were bright red, as was the syrup they were in. Not one brown ingredient in the mix. Help! Is it my gas stove?
Honestly, I think they stopped adding some of the red dye to the strawberries that they used to.
KIMBERLEY DUNNE
I don’t want to use nuts at all so do I need to adjust any of the ingredients? Ty in advance!
You can simply leave them out. There’s no need for any other adjustment.
J
Super tasty! I reduced the sugar by 1/2 cup, and substituted most of the oil with applesauce. Baked in mini lag pans for 20-22 minutes. Made a bakers dozen mini loaves.
Glad it turned out great for you!
cat
was really disappointed. was dry like cookie dough and no way you could mix in strawberries or POUR it. ended up adding a lot of milk and beating until it came to a decent batter you could pour, something is definitely missing from the recipe as there is not enough liquid listed. once we added the milk and baked it it was good but not like the one my daughter made which was to die for. so will get the recipe from her. if yours also turns out like cookie dough either make cookies or start adding milk!!!
This is super strange! We’ve had some issues with folks not having the right strawberries, but I haven’t heard of anyone with issues of it being dry. Are you sure you added all of the ingredients?
Sugar
Hey, Stacey,
I think I have an answer to The Pink Dilemma for those who are okay with using sugar-free products: sugar-free strawberry Jell-O.
My strawberry bread recipe is very similar to yours except that it calls for one small box of sugar-free strawberry Jell-O. And my strawberry bread is always pink!
The reason I came looking for another strawberry bread recipe (and ended up at your website) is because my daughter, a chiropractor, is trying to get me to cut sugar-free products from my diet. I’ve been reluctant to try another recipe because mine is positively ambrosia of the gods, but I’m going to try yours and ditch the Jell-O.
A coworker shared this recipe with me many years ago. It came from his late mother in Independence, Kansas. She always made it for him when he was growing up and he loved it.
For reference, here it is (the only differences between yours and hers, besides the Jell-O, being that hers has an extra: half-teaspoon of cinnamon, egg, ounce of strawberries and fourth cup of oil):
*~*
3 c. flour
2 c. sugar
1 t. soda
1½ t. cinnamon
1 t. salt
1 small box sugar-free strawberry Jell-O
4 eggs, beaten
16 oz. frozen sliced strawberries, thawed
1¼ c. oil
1 c. chopped nuts (optional)
Sift dry ingredients, including Jell-O, into bowl. Make well in mixture. Mix rest of ingredients (except nuts) in different bowl. Pour this mixture into well. Mix thoroughly with spoon. Stir in nuts. Grease and flour pans well–will stick. Bake at 350 for one hour. Turn out immediately on rack to cool.
*~*
My daughter hated the texture of the gloppy, stringy, slimy frozen strawberries we got at Dillons when she was young so after that I always pulverized them in a blender before adding them to the batter. (The only brand we could get were kind of chunky and not sliced.) Also, I don’t care for nuts so I’ve never tried adding them.
Thank you for the recipe, Stacey! I can’t wait to try it!
Thanks so much for taking the time to share that! I’ll certainly try it. I sure hope you’ll enjoy!!
Lori Peters
Patience ran out and I just couldn’t wait any longer for a reply about baking at a higher altitude, so I went ahead and gave this recipe my best try and it actually turned out great! And no, not as pink as pictured but slightly pink with a wonderful flavor! Since I used sweetened sliced strawberries (frozen in a container, not a bag) I then cut the sugar down to 1 cup instead of two; and with the higher elevation of 9000 feet I also cut back on the baking soda little as well! Somehow cinnamon didn’t sound that great combined with strawberries so that was cut in half too! The last time I made a bread that called for oil to be added, it came out under baked and slightly oily…so I also cut the oil in half and made up the other half with vanilla yogurt. Sorry, Stacey, I really didn’t mean to redo your fabulous recipe! But living here in the Colorado mountains, I knew that the sugar (and baking soda) needed to be cut back and the flour had to be increased a teeny bit too. This is such a great “new” bread, especially when you get a little tired of making endless loaves of banana, pumpkin and zucchini breads! Thanks again!
Hi Lori! Sorry I didn’t get back to you sooner, but I’m so glad it turned out great with your adjustments!
Lori Peters
I just found this recipe and plan to try it today! But I have one concern…are there any suggestions about making high altitude adjustments? I am at about a 9000 feet elevation in Colorado and sometimes my breads get done on the outside but undone in the middle. I have all of the ingredients and am dying to give this a shot! Comments please!
Steve
Tasted fantastic. Thankfully I had read all the comments about the color or lack thereof, so I was prepared for a non pink color (I used fresh strawberries). I also swapped out the pecans for chopped walnuts.
Glad you enjoyed it!
Nicole
So I had a whole bunch of strawberries in the freezer (and some slices strawberries and bananas for smoothies in little portion baggies). Usually for smoothies and whatnot. Then comes hurricane Irma and I’m trying to use up stuff in the freezer in case the power went out. Cue the search for strawberry recipes on Pinterest. Came across this recipe.
Read the other comments about it not being pink, that didn’t bother me but I generally don’t like sliced strawberries in bread… the mush factor gets my texture issues going. So I pureed the strawberries and added an old box of strawberry jello for a little extra strawberry kick. Turned out AMAZING.
Used the same recipe with the strawberry/banana mixture as well. Still came out great. Omitted the nuts and added a little bit of chocolate chips on top right before putting in the oven. Made a mixture of bread and muffins. Probably made 4 batches of this over the course of 2 days… hunkered down at my parents house with my family and they all hate me now because they all gained about 5 lbs from eating so many muffins while boarded up without power, internet, and cable. 🙂
SO glad that you all have enjoyed this one! Way to make it your own. Hope you guys didn’t sustain any damage in the hurricane.
Shannon
Hi Stacey! I love your blog, I will be checking out the other recipes. I am also a southerner, from Virginia. I wish that our state still had Winn Dixie but we don’t anymore. I came to your website from the picture of this lovely bread. I read the reviews and what I did was added a few drops of red food coloring to the batter. It was really pretty and I shared it with my boyfriend and his co-worker. Otherwise, if wanted red beet juice could be used to “dye” foods naturally but I did not have any on hand. I also used frozen whole strawberries, 12 ounces thawed and pureed. This will be made again and again. Thank you for sharing with us.
So glad you enjoyed it, Shannon!!
Olivia Sequin
I made a few tweaks to this recipe: I used fresh whole strawberries that had been frozen. I pureed them and added that to the batter. I omitted the pecans and replaced half the oil with 1/2c plain yogurt. I baked it in a 13×9 pan for 35 minutes. They came out slightly gummy and a little less sweet than I would have wanted so I drizzles the bars with a simple confectioners glaze. They all got eaten up regardless.
You really made this your own! Glad everyone enjoyed them!
Monique
I have fresh strawberries that I picked in the freezer; do I drain whatever juice has formed from being in the freezer for a while? I froze them whole; do I cut them up or crush them?
Slice them and add a few tablespoons of sugar to them before mixing them in.
Brandi
Could this be made in a bunt pan?
I don’t see what not. Just be cautious not to overfill your pan. 🙂
Linda Forman
Made this for the first time today. It was incredibly easy to make. I didn’t realize that I was low on sugar so I substituted with Splenda for baking. I also basted with butter after it came out of the oven. I had one bite and fell in love.
Sounds great! I’m so glad you enjoyed it!
Jayme
Hi! First off I’d like to thank you for posting this delightful recipe. It’s not everyday i use the first recipe i find. But you had me at”Southern”… ? …
I made some this evening. I absolutely loved em. My lil ones and I couldn’t help ourselves. We about ate them all in one sitting. Altho i made mini muffins instead. Seeing as I don’t actually have a loaf pan. But they were so good.
Thanks!
What a great idea! I’m so glad you took a chance on me and enjoyed it!!
Farah
How much applesauce should I use if I omit oil?
Try equal parts. 🙂 Hope it turns out great!
Rachel Garcia
Can I use agave instead of sugar?
And would whole wheat flour be ok to use?
I’ve not tried it that way, so I can’t tell you for sure.
Brandi
If I omit the cinnamon entirely would that change the taste very much? I’d love to make this to share but my sister and I are both allergic to cinnamon. 🙁
It shouldn’t change it much.
Moo
I tried this recipe with fresh and frozen strawberries. Even though I didn’t get the pink color like the pictures, I found that the frozen strawberries yielded more juice when thawed and therefore more flavor through the entire loaf.
I’ve also found that the full teaspoon of cinnamon overpowers the strawberry, so I cut it down to half a teaspoon and it was even more amazing!
I’ve also tried different fruit as well! I’ve done cherries, blackberries, mixed berries, mango and I have pineapple in the oven. I always froze my fruit and then thawed them for the best results. I also used applesauce instead of oil. That made the loaf a lot more moist.
Thanks for the recipe!
Thanks for the info and so glad you’re enjoying it!
Dorothy Dunton
Hey Stacey! Made this today and it turned out perfect! I am giving one to a friend, just because we don’t need to eat both! 🙂
Wonderful! I sure hope y’all enjoy it!
Dorothy Dunton
Hi Stacey! It was so good that I only gave my friend a half of a loaf – we will be eating the rest! Thanks!
LOL! Wonderful! So glad y’all enjoyed it!
Debra
For those who are having trouble with color, try a box of strawberry gelatin or a few drops of red food coloring. Either of these will enhance the color.
Great tip! Thanks, Debra!
Oh Happy Dane
WOW!! Never thought about this combination!! Definitely a need to try!!! Hugs from http://www.ohhappydane.com
It’s so good and super easy!
Tiffany
I baked this delicious bread a few weeks ago. I kept one for my family and shared one with our neighbors. We all loved it! I had to laugh though because the common theme for the recipe reviews seem to be how to get the pink color in the bread and as much as I told myself that color didn’t matter, it was the first thing I looked for when I sliced it 🙂 Although my bread didn’t mimic the vibrant color in your bread, the flavor was wonderful! Thank you so much for this recipe! I have added it to my permanent file 🙂
Gigi
Got the strawberries last night. Made the bread. 4 am this morning . Excellent tasting . The colors was PINK just not as vibrant as you’re picture of the bread.
Thanks for a awesome recipes.
Whew, that’s early! So glad it turned out well for you!
Gigi
Going to stop @ winndixie, and get the strawberry container showed, and make this bread tonight. I bake several different flavors of breads every other few days. I’ll let you know how it is. Hoping it’s a good one ! Hoping it turns out PINK !!
Evelyn Stackhouse
I have made this bread several times and everyone I’ve shared with loves it. It is one of the best I have ever eaten!
Wonderful, Evelyn! Thanks for letting me know!
Sylvia Young
Can this be made in a bundt pan or have you ever tried that? I don’t have 2 loaf pans and I just heard of this bread from someone at work. I really want to try it today.
Sylvia Young
I think I misspelled the pan but I mean like a pound cake
It should work just fine, you’ll just need to adjust your cook time. Enjoy!
Karen
I bought your book and planned on making the strawberry bread today. The recipe in the book is quite a bit different than this one.? I made this one and it was good. Like the others mine did not turn out pink. I used glass pans and had to cook a little longer.
The recipe in the book is a reader submitted recipe. The recipe here is mine own recipes. That’s the difference.
Joanne
Unfortunately, my bread doesn’t look anything like yours after baking. That particular brand of sliced strawberries must be the trick. Can you post a pic of the back of the container that shows the ingredients? Thanks!
Hi Joanne! How does it taste?
Aimee
I just made this bread for the second time in as many nights. My first batch didn’t come out well, but that’s on me. I love strawberries so much I had to give another go. First time (bad batch) I used fresh strawberries sliced and no nuts. The color was not pink and I don’t think it cooked long enough. Second time (good batch) I used applesauce instead of the oil. I chopped/ pureed my fresh strawberries in hopes of better chucks and pretty color. Tastes great! But alas, no pretty color. I suppose food coloring next time. Possibly some mixture of berries too.
The frozen berries are usually “cooked” in a sugar water and that juice is what makes the color and adds moisture. Of course, you can buy no sugar added…
For those trying to make healthier options you can use gluten-free flour, applesauce in lieu of oil, no nuts, and no processed berries (check ingredients).
Kim
I could only find frozen strawberries with sugar, can I leave out the 2cups of sugar?
I would just cut the amount of sugar in half, then taste the batter to see if it’s sweet enough for your taste. 🙂
Sandy
I can’t wait to try this recipe but would like to have the pink color. Can you post a picture of the strawberries you use?
It’s a small container (think sour cream container) of frozen “No Sugar Added” sliced strawberries from Winn-Dixie. I’ll try to get a picture the next time I’m in there. 🙂
June
Hi,
I would like to make this bread Gluten Free! do you know if I can use Gluten Free all purpose flour in place of regular flour and do I need to add anything else to the ingredients?
Hope to hear from you! Looks delicious.
Hi June! I don’t have much experience with gluten free baking. Let’s see if anyone else chimes in to help.
Connie
Do the strawberries you buy have a liquid in it that you include in the batter? The only frozen sliced strawberries I could find were sliced and frozen with sugar. I included the liquid because it was thick with some pieces of strawberries. Only the outside of the bread cooked after an hour.
Yes and yes. That’s strange. I’ve not had that issue.
Julia M.
Pink vs non-pink bread mystery solved.
Above on March 5, 2014 you said you used no sugar added strawberries. Now you’re saying you use the ones that are in liquid with sugar. That would explain why your batter turns pink. The others above must have used the actually no sugar added (therefore no liquid) frozen strawberries.
Is this a very sweet bread? 2 Cups of sugar plus sugar in the berries sounds like a lot.
Julia M.
Forgot to select email notification. =)
Not quite. The strawberries I used were “no sugar added” strawberries in liquid. I didn’t think I was contradicting myself, but maybe it sounded that way. They were strawberries in liquid but there was no sugar added. Also notice it calls for a container of strawberries and not a bag. That might also be part of the difference.
Leah B
This looks delish! Has anyone tried this recipe with alternative flours? Coconut, soy, etc?
Krista Z.
I am on a gf diet, and plan on making this yummy looking bread tomorrow. I’ll let you know how it turns out.
Please do! Enjoy!
Kathy
What brand of “light” loaf pans do you suggest?
I don’t have a favorite, per se. My collection is made up of odds and ends pieces from here and there. That being said, I recently was given a few Wilton pans and I’ve been pretty happy with those.
crystal
Hey stacey! i’m making this right now, is the batter suppose to be thick and sticky-like? or is it supposed to be runny and wet? not too sure if i was supposed to use 3 large eggs?
Hi Crystal! It does come out kind of sticky and thick. Hopefully it turned out great for you!
Lauren Brady
I can’t wait to make this. It looks so yummy! Thanks for sharing. Love your recipes!
And we are food dye free at our house. Kids get eczema from them all. So here is a tip on how to get that pretty pink naturally…use a touch of beet juice or smash raspberries and use a bit of the juice. They both will give a nice pink color and are so much better for you!
What great suggestions! Thanks, Lauren!
Eli
Hi there! Can you use the disposable loaf pans? I only have one glass loaf pan. Maybe it’s time to invest… 😉 Thanks – I can’t wait to make this!
Sure, Eli! Just watch them carefully, the pan make change the cooking time a bit.
Of course. You just may want to keep a close eye on them loaves while they bake as it may change the baking time. Enjoy!
Barbara
Can you use glass pans?
Lesley Dean
and drop to 340 degrees or even a bit less
Pamela
I saw you on The Today Show Sunday morning and immediately visited your website. I made the strawberry bread this afternoon and it’s delicious. Shared the bread with my neighbor and she also loves it and wanted your website. I can’t wait to make the shrimp and grits. I will be making it this weekend for relatives visiting. So glad I tuned in yesterday.
Welcome! I’m so glad you tuned in, too! I’m thrilled you liked the strawberry bread (and your neighbor did, too!)
Sherry
Can you use fresh strawberries…
I’ve not tested this recipe with fresh strawberries, but plan to and I’ll get back to you.
Jesse
Just did with fresh strawberries; ran them through a blender until they were puréed and mixed them into the batter.
It came out great.
Great idea! Thanks for sharing, Jesse!
Sandra C in Moulton, AL
I can’t wait to try this.
I hope you enjoy it, Sandra! We sure love it at our house.
Eva
I made this recipe today and the loaves turned out beautifully! I used a 16 oz bag of unsweetened whole strawberries and ran them through the mini-prep. Thank you so much for the recipe!
So glad it turned out well for you!!
Erika
Looks yummy! And so easy! I’m glad Janine commented about the color… I would have been so disappointed if mine didn’t turn out that pretty pink 🙂
Isn’t that a pretty color???
Amanda S Candelaria
I would like to use this recipe for a fund raiser using disposable aluminum mini bread pans. Do I need to adjust the recipe or baking time and temperature? Thank you.
I don’t think so. Everything should work just fine.
Brandon Bell
So you’r saying you dont use food coloring?
Hey Brandon! Are you asking me or another commenter?
Gerry
Do you drain the berries? I like the way you explained about the different pans.
Nope. You use them straight out of the package. 🙂
Janine
I just made the Strawberry Bread- it tastes really good but it didn’t come out pink like strawberries- it looks like a regular sweet bread but with bits of strawberries in it- I expected it to come out looking like the photo- not even close! Wonder why it turned out like that-
What type of frozen strawberries did you use?
Janine William
I used my own frozen strawberries that I had frozen this season-
That’s probably why. My guess is that the commercially available strawberries have been cooked down a touch and possibly even had some red dyes added. I would guess that’s why my version looks so pink and yours doesn’t.
Eli
I made this last night with frozen strawberries from Target and mine also came out like regular sweet bread (not pink) and I can’t figure out why. I was so sad but it did taste good! 🙂
Pat M
I used the commercial purchased strawberries as suggested and mine was NOT pink either, more like a pumpkin bread color. It was not pretty as the picture. Tasted ok though.
That’s just so weird. I guess I need to post a picture of the container of strawberries I used. 🙂
Kathy Bailey
What about using fresh strawberries from a local strawberry farm?
Sure! Though I can’t give you exact measurements as I’ve not made it that way, yet.
Tim
I have made this bread for years and it never looks like the picture. Always looks like regular sweet breads. My sister even entered it in the 4H Fair.
Tracy
Did you use the already sweetened strawberries?
I use “no sugar added” frozen strawberries.
Jessica
What if you have the sweetened ones? Can I just reduce the amount of sugar called for?
The ones I used are sweetened with Sucralose or Splenda, so they are sweeted – just not with sugar. I wouldn’t adjust the sugar much.
Kathy Bailey
I am a diabetic. Can I use Stevia instead of sugar?
I don’t see why not.
Mary
That bread looks delectable!!! Making some this weekend…what size pans did you use. Thanks for sharing!
I used 8 1/2 X 4 1/2 pans, but 9 X 5 pans would work, too.
Mary
Thanks for the info!
Rajmonda
Hi this recipe looks delicious!!
On one of the photos it shows a glaze you poured over the bread, would you mind sharing how your prepared the pink glaze?
Hi Rajmonda, I’ve not used a glaze on the bread in any of the images. Are you sure you see it here on my site?
Kimberly Waggett
The pinterest pic that sends you to this site shows the glaze. I was wondering about it too.
It’s so frustrating!! Someone pinned the wrong image with the link to my site and there’s nothing I can do about it. Ugh! So sorry!