Rating: 4.46 stars
87 Ratings
  • 5 star values: 53
  • 4 star values: 27
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2

I came up with this bread late one night because I had too many strawberry that were about to go bad. I love it. This works equally well with fresh or frozen strawberries.

Recipe Summary test

prep:
15 mins
cook:
50 mins
additional:
2 hrs
total:
2 hrs 65 mins
Servings:
24
Yield:
2 - 3x7 inch loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 7x3 inch loaf pans.

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  • Stir together the flour, 1 1/2 cups rolled oats, sugar, cinnamon, baking powder, and salt in a large mixing bowl. In another bowl, whisk together the vegetable oil and eggs; stir into flour mixture until just moistened. Fold in strawberries. Pour into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of rolled oats.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool the strawberry bread in the pans for 5 minutes before cooling completely on a wire rack.

Nutrition Facts

285 calories; protein 3.6g; carbohydrates 34.8g; fat 15.1g; cholesterol 31mg; sodium 150.1mg. Full Nutrition
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Reviews (69)

Most helpful positive review

Rating: 5 stars
03/04/2009
This turned out great. I made several changes to make it more healthy: -half white and half brown sugar -added 1/2c ground flax seed -added 1c walnuts -used half white and half wheat flour -used 1c applesauce plus 1/2c oil instead of 1 1/2c oil Also I had no fresh strawberries so I mashed with a potato masher 16 oz of frozen strawberries partial strained Read More
(83)

Most helpful critical review

Rating: 1 stars
03/31/2014
I did not care for this recipe. Read More
(3)
87 Ratings
  • 5 star values: 53
  • 4 star values: 27
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
03/04/2009
This turned out great. I made several changes to make it more healthy: -half white and half brown sugar -added 1/2c ground flax seed -added 1c walnuts -used half white and half wheat flour -used 1c applesauce plus 1/2c oil instead of 1 1/2c oil Also I had no fresh strawberries so I mashed with a potato masher 16 oz of frozen strawberries partial strained Read More
(83)
Rating: 5 stars
03/31/2009
wow. subbed out oil for equivalent in strawberry puree. this is so super strawberry flavored it's insane. if u have extra berries go for the puree substitute. healthier and delicious! thanks! Read More
(63)
Rating: 4 stars
07/06/2009
Looking over the recipe, I was sure that 1-1/2 cups of oil would be too much. I also thought 1 T. of cinnamon and 1-1/4 pounds of strawberries would be too much. Indeed, when I mixed up the batter I was sure my suspicions were true. The batter is very thick, and almost looks oily. I suspect it is the juices from the strawberries that provide the extra moisture the batter seemed to need. It all came together to produce a moist, beautiful bread, full of strawberry flavor, and just the right hint of cinnamon. What did NOT work was the size of the pans called for. When I looked at the batter in the bowl I just knew I would need bigger pans, and as it turned out the 8x4" pans I used were just right. I prepared this exactly as written and believe it needs no changes or tinkering. And the sprinkle of oatmeal on the top is a great finish! Read More
(62)
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Rating: 5 stars
02/18/2009
This was very tasty! Next time I think I would use half brown sugar/half white. Also...I added walnuts...and it as spectacular! Read More
(18)
Rating: 5 stars
05/05/2009
I tried this recipe with the same motivation its creator had: aging strawberries! And I'm really pleased with the results! No major changes, but here they are: Cut the sugar to 1 c. white, 1/2 c. brown. Added the walnuts per the other suggestions. I used 1 c. oil and 1/2 c. plain yogurt. Oh, and I didn't have 7X3 loaf pans. But, nevertheless, it worked nicely with an 8X4 and 12 regular sized muffins. Read More
(17)
Rating: 5 stars
06/30/2009
Used 1 cup ww flour. 1/2 cup oil & 1 cup pureed strawberries 1 1/2 cup brown sugar & 1/2 cup wht sugar Very good. Read More
(15)
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Rating: 5 stars
08/26/2009
I halved this recipe as I only wanted to make one loaf. I'm glad I did--not bc this bread is bad but bc it is awesome and I don't need to eat it! It's only downfall is that it's crumbly where the strawberries are but I can so deal with that bc the taste is wonderful. You can definitely taste the strawberries and the bread is slightly sweet--not too sweet at all. It lets the oatmeal and strawberries shine. I was a bit worried about the batter as it was so thick. The strawberries were a bit difficult to fold in but once I did it was fine. I did have to bake about 25 min longer but I had overripe strawberries and I tossed in a few more than called for so that would easily account for that. Thank you for the recipe! Read More
(14)
Rating: 4 stars
06/30/2009
This was easy to make and perfect for strawberries that needed to be used. Slicing them worked great because there weren't any really soggy spots in the finished product a problem I've had with other recipes that called for the berries to be chopped. I made the recipe as is and found it was just sweet enough. I think using brown sugar may make it richer-tasting but it's not necessary. Read More
(12)
Rating: 5 stars
08/24/2010
Super yummy but the batter was SO thick. I halved the recipe but next time I'll just do whatever it says because all I really did was create a half loaf Instead of oil I used strawberry yogurt took out all the sugar and created a cinnamon swirl though the bread just kinda sucked it back in. Oh yeah when you're adding the oat mixture on top make sure to wet them first unless you want dry oatmeal crumbs on top haha. As I said earlier Yummy! Read More
(8)
Rating: 1 stars
03/31/2014
I did not care for this recipe. Read More
(3)