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Strawberry Bread

Strawberry BreadY’all… I LOVE this Strawberry Bread!  It’s the perfect dessert, snack, even breakfast!  Since it uses frozen strawberries, you can have this taste of summer year-round!

Strawberry Bread - Pinterest

Shiny-versus-dark-panAs 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.  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!

Update:  I’ve had several questions about the type of strawberries I use.  Many folks have commented that their bread didn’t have the pretty pink color like mine.  Here’s a photo of the strawberries I use.  They are normally found at Winn-Dixie in the freezer section next to the frozen pie crusts.  IMG_2744Strawberry Bread - Pinterest2

Print Recipe Pin Recipe
5 from 2 votes

Strawberry Bread

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 2 loaves

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup chopped pecans
  • 1 (15-ounce) container frozen sliced strawberries, thawed
  • 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. 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.
Making This Recipe?Tag me on Instagram: @SouthernBite using the hashtag #SouthernBite, so I can see how it turned out!

Reader Interactions

Comments

  1. That bread looks delectable!!! Making some this weekend…what size pans did you use. Thanks for sharing!

    Reply

  3. 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-

    Reply

        • 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.

          Reply

          • 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! 🙂

          • 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.

    • 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.

      Reply

  5. 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!

    Reply

  8. 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.

    Reply

  11. 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!

    Reply

  12. 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!

    Reply

  13. 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?

    Reply

    • 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.

      Reply

  16. 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.

    Reply

      • 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.

        Reply

          • 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.

  17. 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.

    Reply

  18. 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?

    Reply

    • 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. 🙂

      Reply

  20. 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).

    Reply

  21. 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!

    Reply

  22. 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.

    Reply

  23. 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.

    Reply

  24. 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!

    Reply

  25. 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 !!

    Reply

  26. 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.

    Reply

  27. 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 🙂

    Reply

  29. 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.

    Reply

  30. 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! 🙂

    Reply

  31. 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!

    Reply

  32. 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. 🙁

    Reply

  35. 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!

    Reply

  36. 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.

    Reply

  38. 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?

    Reply

  39. 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.

    Reply

  40. 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.

    Reply

  41. 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. 🙂

    Reply

  42. 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.

    Reply

  43. 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!

    Reply

  44. 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!

    Reply

  45. 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!

    Reply

  46. 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!!!

    Reply

    • 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?

      Reply

  47. 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.

    Reply

  49. 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?

    Reply

  50. 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!

    Reply

    • 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.

      Reply

  52. 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?

    Reply

  53. 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!

    Reply

  54. All I could find in store were frozen sliced strawberries in sugar. How much should I decrease sugar or leave same amount? Thank you!

    Reply

  55. 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!

    Reply

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