Strawberry Bread
A sweet summer berry quick bread!
Servings 12 slices
Calories 134kcal
Equipment
Ingredients
- 2 cups all-purpose flour 213 g
- 1/2 cup white sugar 110 g
- 1/8 cup brown sugar 31 g
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups sliced strawberries 10 oz whole strawberries
Instructions
- Prep: Preheat oven to 350° F and grease and flour a loaf pan and set aside.
- Create Dough: Add flour, baking soda, sugar, and salt to a medium-sized bowl and whisk. Add eggs, oil, and vanilla extract to a large bowl and whisk. Slowly add the dry ingredients to the wet and mix until just combined. Don't overmix!
- Add Strawberries: Gently fold in the strawberries to the dough, but set a few aside to top the bread with.
- Bake: Add dough to greased and floured loaf pans and top with reserved strawberries. Bake for 50-55 minutes until the dough is browned and a cake tester or knife pulls clean from the center.
- Enjoy!
Notes
Storage
Counter: Wrap it loosely in paper towels and store it in a plastic ziplock bag for up to four days.
Freezer: Wrap it loosely in paper towels and store it in a freezer-safe container for up to 3 months.
Substitutions
Strawberries: Fresh are of course best, but you can of course use frozen, but be sure to let them thaw first before using.
All-purpose Flour: You can also use gluten-free flour, as long as it has xantham gum in it already, Bob's Red Mill 1:1 is our favorite!
Vanilla Extract: Almond is another great option!
Vegetable Oil: Use another neutral flavored oil like canola.
Nutrition
Calories: 134kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 106mg | Potassium: 64mg | Fiber: 1g | Sugar: 12g | Vitamin A: 42IU | Vitamin C: 11mg | Calcium: 12mg | Iron: 1mg
