Strawberry Bread Recipe

Strawberry Bread Recipe

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup milk  (any kind you prefer)
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh strawberries, chopped (plus a few extra for topping if desired)

Optional Add-ins:

• 1/2 teaspoon ground cinnamon (for a warm flavor)
• 1/2 cup chopped nuts (pecans or walnuts work great)
• 1/4 cup shredded coconut for extra texture

Instructions:

1. Preheat the oven to 350°F (175°C).
   Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the strawberries:
   Wash, hull, and chop the strawberries. Pat them dry with paper towels to remove excess moisture.
   (If they’re very juicy, toss them with 1–2 teaspoons of flour to keep the batter from getting soggy.)
3. Mix the dry ingredients:
   In a large bowl, whisk together the flour, sugar, baking soda, and salt. (Add cinnamon here if using.)
4. Mix the wet ingredients:
   In another bowl, whisk the eggs, oil, milk, and vanilla extract until smooth and well combined.
5. Combine wet and dry:
   Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined—do not overmix.
6. Fold in the strawberries:
   Gently fold in the chopped strawberries (and nuts or coconut if using) until evenly distributed.
7. Pour into the loaf pan:
   Spread the batter evenly in the prepared pan. Top with a few extra strawberry slices if desired for decoration.
8. Bake:
   Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
   (If the top starts to brown too quickly, cover loosely with aluminum foil during the last 10–15 minutes.)
9. Cool and serve:
   Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Storage Tips:

• Store at room temperature in an airtight container for up to 3 days.
• Refrigerate for up to a week.
• Freezes beautifully—wrap tightly and freeze for up to 3 months.

Serving Ideas:

• Spread with cream cheese, butter, or strawberry jam.
• Dust with powdered sugar for a sweet finish.
• Serve warm with vanilla ice cream for dessert!