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Berry Bread with Spread

 Berry Bread with Spread
The recipe for these two loaves and the creamy strawberry spread came from my mother's collection. I added macadamia nuts to give the fruit bread a fun crunch and tropical flair. —Pat Stewart Lees Summit, Missouri
32 ServingsPrep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 1 cup canola oil
  • 1 jar (3 ounces) macadamia nuts, chopped

Directions

  • For strawberry spread, in a small bowl, beat the cream cheese until
  • smooth. Drain strawberries, reserving 1/4 cup juice for bread
  • batter. Beat 6 tablespoons berries into the cream cheese. Set
  • remaining berries aside. Chill spread until serving.
  • In a large bowl, combine the flour, sugar, salt and baking soda.
  • Combine the eggs, oil, reserved berries and juice. Stir into dry
  • ingredients just until moistened. Fold in the nuts (batter will be
  • stiff). Transfer to two greased 8-in. x 4-in. loaf pans.
  • Bake at 350° for 50-55 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely. Serve with spread. Yield: 2
  • loaves (10 slices each) and about 1 cup spread.

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Berry Bread with Spread (continued)

Nutritional Facts: 1 serving (1 slice) equals 214 calories, 12 g fat (3 g saturated fat), 34 mg cholesterol, 150 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.