Strawberry Bread

Strawberry Loaf Bread

Strawberry Loaf Bread

As a kid, I wasn't really into cooking or baking, preferring instead to be outside playing soccer. The one thing that I did enjoy helping my mom make, however, was her strawberry bread: packed with fresh strawberries, I loved to eat it hot out of the oven slathered in butter. It's so fast and easy, I make it all the time now, with whatever fresh or frozen fruits I have lying around. —Farideh Sadeghin, test kitchen director Get the recipe for Strawberry Loaf Bread »Yossy Arefi

SAVEUR test kitchen director Farideh Sadeghin grew up making this fruit-filled recipe with her mother, Teresa. Just about any seasonal fruit works; try peaches, blackberries, or mangoes.

Strawberry Bread
SAVEUR test kitchen director Farideh Sadeghin grew up making this fruit-filled recipe with her mother, Teresa. Just about any seasonal fruit works; try peaches, blackberries, or mangoes.
Yield: makes 2 Loaves

Ingredients

  • Unsalted butter, for greasing pans
  • 3 cups flour, plus more for dusting
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 12 tsp. kosher salt
  • 2 cups sugar
  • 1 14 cups canola oil
  • 4 eggs
  • 4 cups roughly chopped strawberries
  • 12 cup strawberry jam (optional)

Instructions

  1. Heat oven to 350°. Grease 2 (9" x 5" x 2¾") loaf pans with butter and dust with flour; set aside. Whisk flour, baking powder, cinnamon, and salt in a large bowl; set aside.
  2. In a separate bowl, whisk sugar, oil, and eggs. Pour wet ingredients over dry ingredients and whisk until just combined. Stir in strawberries and pour batter into prepared pans. If using jam, spoon ¼ cup over each loaf and using a knife, swirl jam into batter. Bake until golden brown and a toothpick inserted in the middle of the loaves comes out clean, about 1 hour. Let cool for 30 minutes before slicing and serving.
ADVERTISEMENT