Prep: 15 min.
Bake: 70 min. + cooling
Makes: 2 loaves
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 egg plus 3 egg whites, lightly beaten
1-1/4 cups vegetable oil
2 cups chopped fresh or frozen strawberries
1-1/2 cups chopped walnuts
In a large bowl, combine flour, baking soda, sugar, cinnamon, and salt. Add egg, egg whites, and oil; stir just until moistened. Fold in strawberries and nuts. Spoon into two greased 8x4-in. loaf pans.
Bake at 350° for 70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack.
How do you keep strawberries from sinking to the bottom of the pan?
Tossing strawberries in a bit of flour should keep them from sinking through the batter to the bottom of the pan during baking. The flour absorbs excess moisture from the berries and helps keep them more suspended in the bread.
What do you serve with strawberry bread?
Try serving slices of strawberry bread with orange butter or strawberry cream cheese frosting.
Does strawberry bread need to be refrigerated?
Strawberry bread does not need to be refrigerated. Store it in an airtight container at room temperature for a few days.
Can you make muffins with this strawberry bread recipe?
Yes, you make muffins with this strawberry bread recipe. Increase the oven temperature to 375°. Fill greased or paper-lined muffin cups two-thirds full. Bake 23-28 minutes until a toothpick in the center comes out clean.
Recipe Courtesy of Taste of Home.