Nothing brings back the taste of warmer days like sweet strawberries. And what better way to enjoy those strawberries when it is cold outside than with my Granny’s Strawberry Bread!
According to my dad, my Granny used to make this bread. I don’t remember it because I was too young. After living all her life in Indiana, she lived in retirement in Florida where she could get strawberries almost year-round. Although she has long since passed away, my dad always speaks of her and her strawberry bread every time I bake it. Dad is now in his 80’s, so this Strawberry Bread has been around for many, many years.
Granny’s Strawberry Bread is my dad’s absolute favorite bread of all those that I bake. (Related: Classic Pumpkin Bread, Glazed Blueberry Lime Loaf) And my husband would probably agree! I make it for special occasions, gifts during the holidays and sometimes just because.
It is a moist quick bread with tender, sweet strawberries, a few crunchy pecans and a hint of cinnamon. The recipe makes two wonderfully fragrant loaves. I often give the second loaf away as a gift but I also sometimes slice it up, wrap each slice in foil and pop them in the freezer. These delectable slices make a quick breakfast on the go, a great snack or a nice lunch surprise for Chris. This bread freezes beautifully sliced or left whole.
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How to make Granny’s Strawberry Bread
The joy of quick bread is that it is indeed pretty quick to make. And this one doesn’t have too many ingredients or special instructions. But I do like to split my flours between unbleached all-purpose and whole wheat for an extra bit of fiber and goodness.
I also like to use coconut oil in place of vegetable oil in baking. Not only is it a healthier oil, but I have also found it makes quick bread extra moist. And if you are worried about the taste of coconut, it really isn’t noticeable.
Another replacement I make is to replace white sugar with pure cane sugar. It is less processed and gives baked goods a nice, almost caramel-like taste, similar to brown sugar. The two brands I use most often are Zulka Morena Sugar and Wholesome Natural Cane Sugar. The Wholesome brand also carries an organic cane sugar that I get when they have a sale.
So first things first! Add all the dry ingredients to a large bowl and combine well. Then you just add the wet ingredients one at a time, stirring to combine. The last one to the party is the chopped nuts. You can leave these out if necessary but they really do add a special something to this bread.
Divide the batter between two prepared loaf pans and bake at 350 degrees for one hour. Check for doneness with a toothpick. Return to oven for an additional 10 minutes if not done on the first test. But just be careful not to over bake. For my oven, 70 minutes is perfect but your mileage may vary so keep a watchful eye.
Let the loaves cool on a wire rack until cool enough to handle. Remove from pans.
*This post contains affiliate links and I may earn a small commission at no additional cost to you should you click through and make a purchase. This helps support Little Frugal Homestead. Thank you!
Enjoy this Wholesome Bread
We enjoy this loaf so much that I usually buy extra strawberries in the spring for the freezer. This allows me to make it all through the cooler months and even have enough berries to bake loaves for the holidays.
My dad and husband enjoy it warm with a smear of butter. I just enjoy mine plain. You decide.
And of course, every time I make it, we will talk about my Granny!
Granny’s Strawberry Bread
Equipment
- 2 Loaf Pans
Ingredients
- 2 cups All Purpose flour
- 1 cup Whole Wheat flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 Tbsp Cinnamon
- 2 cups Sugar (pure cane sugar or white granulated)
- 4 Eggs, beaten
- 1 1/4 cups Coconut oil, melted
- 2 cups Frozen strawberries, thawed May use fresh sliced berries in syrup
- 1 cup Chopped pecans
Instructions
- Preheat oven to 350°
- Prepare two loaf pans with butter or cooking/baking spray
- In a large bowl, combine flours, baking soda, salt, cinnamon and sugar
- Add the beaten eggs, coconut oil, and strawberries and gently combine
- Once combined, add the chopped pecans and stir
- Pour the batter equally into the two prepared loaf pans
- Bake for 60-70 minutes, testing with a toothpick for doneness after 1 hour
- Once done, remove from oven and cool on a wire rack
- Remove loaves from pans once cooled enough to handle
Notes
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Thanks for sharing at the What’s for Dinner party. Have a great week.
Thanks Helen!
Melissa
This looks so tasty, and I love that it carries memories! Pinning for later! I’m visiting today from the Tuesdays with a Twist link up. Have a great day!
It will become a favorite! Thanks for stopping by Marielle!
Melissa
What a lovely way to keep your Granny’s memory alive, Melissa! I love vintage recipes! Thank you for sharing, and for being a part of the Hearth and Soul Link Party. I’m featuring this post at the party this week. Hope to ‘see’ you there!
Thank you April! I, too, am a lover of vintage recipes. I will most definitely see you there! Thank you so much for stopping by!
Melissa
Looks delicious! Thanks for sharing at Best of the Weekend. Your recipe was our most clicked link of the week! Congrats! I will also be pinning and sharing on Instagram stories this weekend. Thanks again for joining us and have a great weekend!
Shelley
Thank you so much Shelley! What a nice surprise! Thanks so much for stopping by!
Melissa
Such an amazing sounding recipe – Pinned so we can try it. Thanks for sharing with To Grandma’s House We Go – I’ll be featuring you at the next party.
It is a wonderful recipe, I hope you like it! And thanks for the feature! I’ll see you next week!
Melissa
This recipe sounds delightful! I have saved it for next season when the strawberries bloom. Thank you!
One tip: The frozen strawberries at the store are often on sale through the winter. They come in a 15.5oz container, sliced and in syrup. Birds Eye used to make them but all I have been able to find in recent years is store brands. In my area that is Kroger, Southern Home (Winn Dixie, BiLo and affiliates) and Great Value at Wal-Mart. All work great.
I just used my last container of “Home Frozen” and will be using store bought until spring!
Thanks for stopping by Kim!
Melissa
I love Strawberry Bread and your recipe looks delicious! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday.
Miz Helen
Strawberry bread sounds delicious! Thanks for sharing at the What’s for Dinner party. Have a great week.
Thank you Helen!
Melissa
What a fun recipe. Strawberry bread sounds so good, we are going to have to make it and give it a try.
It is VERY good! I warn you, it is addictive! 😆 Hope you like it!
Thanks for stopping by!
Melissa
Thank you for sharing at #ThursdayFavoriteThings. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too!
I look forward to trying this recipe – I think my family will flip over it!
thanks for sharing it this week at our Encouraging Hearts & Home blog hop!
Thanks for stopping by Linda! I know my crew just loves it! Enjoy!
Melissa
Super glad I found your site ! Great informative reading 🙂
Me too! Glad to have you here!
Melissa
Yum! I love strawberry bread (and often throw in a few white or dark chocolate chips). Pinned.
I have always left the recipe as is but dark chocolate sounds good to me. Maybe the next time I make it I’ll add some Ghirardelli chips to one of the loaves! Yum!
Thanks for stopping by Joanne!
Melissa