Cinnamon Strawberry Bread

4 Mar


I love having homemade baked goods in the house. First off, they don’t have the preservatives and processing of store-bought items. Also, they make good snacks to pack along with lunch for work, or I can nibble on it between patients. It can be eaten as-is (which is delish!) or you can top it with some whip cream and eat it like a cake for dessert. It also is great to eat along with a morning cup of coffee (or chai, if you’re like me) when you’re in a rush.

So many good things rolled into one. And it’s easy to make. Sounds perfect to me!


Original recipe makes 2 – 9 x 5 inch loaves

  • 2 cups fresh strawberries
  • 3 1/8 cups all-purpose flour
  • 2 cups white sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 cups vegetable oil
  • 4 eggs, beaten
  • 1 1/4 cups chopped pecans
  • Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.
  • Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
  • Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well.
  • Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans.
  • Divide batter into pans.
  • Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

Original recipe can be found here

One Response to “Cinnamon Strawberry Bread”


  1. Banana Bread | masala & missoni - March 13, 2013

    […] glob into a pan, slide it into the oven, and 45 minutes later, VOILA, a masterpiece! I’ve talked about how much I love having readily available baked goodies at home, but this classic banana […]

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