Strawberry Nut Bread Recipe

5 1 1
Strawberry Nut Bread Recipe
Strawberry Nut Bread Recipe photo by Taste of Home
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Strawberry Nut Bread Recipe

Read Reviews
5 1 1
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I like to make sandwiches out of this quick bread by spreading the strawberry cream cheese between two slices.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + cooling

Ingredients

  • 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 1-1/4 cups vegetable oil
  • 1 teaspoon red food coloring, optional
  • 1-1/4 cups chopped pecans
  • 1 package (8 ounces) cream cheese, softened

Directions

Drain strawberries, reserving 1/2 cup juice. Set berries and juice aside. In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. Combine eggs, oil, strawberries and food coloring if desired; stir into dry ingredients just until moistened. Stir in pecans. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack. In a small mixing bowl, beat cream cheese and reserved strawberry juice until fluffy; refrigerate. Serve with the bread. Yield: 2 loaves (2 cups spread).
Originally published as Strawberry Nut Bread in Country Woman Christmas Annual 1999, p19

Nutritional Facts

1 slice: 241 calories, 15g fat (3g saturated fat), 34mg cholesterol, 143mg sodium, 25g carbohydrate (15g sugars, 1g fiber), 3g protein.

  • 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 1-1/4 cups vegetable oil
  • 1 teaspoon red food coloring, optional
  • 1-1/4 cups chopped pecans
  • 1 package (8 ounces) cream cheese, softened
  1. Drain strawberries, reserving 1/2 cup juice. Set berries and juice aside. In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. Combine eggs, oil, strawberries and food coloring if desired; stir into dry ingredients just until moistened. Stir in pecans. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack. In a small mixing bowl, beat cream cheese and reserved strawberry juice until fluffy; refrigerate. Serve with the bread. Yield: 2 loaves (2 cups spread).
Originally published as Strawberry Nut Bread in Country Woman Christmas Annual 1999, p19

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MY REVIEW
FeySidhe User ID: 2482980 28072
Reviewed Nov. 6, 2010

"This recipe is very similar to one that has been passed through the generations in my family. I opt for walnuts versus pecans, but it is ultimately the primo love and comfort food for me... Enjoy!"

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