Recipe By Allrecipes
Published Dec 17th
Prep 30m Cook 45m Additional 10m Ready In 85m
Servings 2 9-inch loaves Calories 281

This is wonderful hot or cold, for breakfast or as a dessert. A definite family favorite!

Recipe Ingredients

  • 2 cups fresh strawberries
  • 3 ⅓ cups all-purpose flour
  • 2 cups white sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 ¼ cups vegetable oil
  • 4 eggs, beaten
  • 1 ¼ cups chopped pecans

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans.
  2. 2 Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.
  3. 3 Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
  4. 4 Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.

Nutrition Facts

  • Calories 281
  • Carbohydrate 31.2 g
  • Cholesterol 31 mg
  • Fat 16.6 g
  • Fiber 1.4 g
  • Protein 3.3 g
  • Saturated Fat 2.1 g
  • Sodium 161.5 mg
  • Sugar 17.6 g


  1. HELPFUL TIPS AFTER READING ALL THE REVIEWS: I just love this site b/c I random people. I mean, it's so much easier when you've had 100s of people try & revise it to PERFECTION! 1. 1st time I made this, I cut the ingred down to only make 1. BIG MISTAKE! So much better to - Read more ...
  2. Very good, although with the recipe as is you can't taste the strawberries. Next time I will double the strawberries, blend in half with juice, and fold in the other half right before the batter goes in the pans. I used 1/2 c. less sugar and it was very good, I also used the sugar - Read more ...
  3. Where did my strawberries go?...I followed the recipe exactly. I used 2 aluminum bread pans. It took about 1&1/2 hours to finish baking in the center. The strawberries vanished after it baked and I wish I had doubled them. I could barely taste them The bread was also overpowered by the cinnamon. Next time I - Read more ...
  4. This was absolutely fantastic! My husband ended up with a whole flat of strawberries from a local farm, so I was really looking for something different to use them in. This was the perfect use for them. Like some of the other reviewers, I added more strawberries (4 cups: 2-pureed and 2 sliced), cut the - Read more ...
  5. I had some strawberries that most would have thrown out. They were past ripe for eating. I threw them into the food processor(there was 12 oz. berries) and put the 2 cups of sugar in and let it spin and set for a while. I also threw a half of a tangerine rind into the - Read more ...
  6. Thanks SO much to all the previous reviewers who provided such great tips. This turned out wonderfully! I halved the recipe to make one loaf - used 1/4 c olive oil, 1 1/2 c strawberries (I sprinkled them with sugar, then smooshed them up with my fingers), 1/2 tsp cinnamon, and 1 tbsp vanilla extract. - Read more ...
  7. I needed to use up some strawberries and decided to give this recipe a try. It was easy to make and it turned out great! After reading the reviews, I was concerned that I didn't have enough strawberries so I added some frozen blueberries. I also cut back on the cinnamon and added a little - Read more ...
  8. Makes a sweet, moist, dense bread. I used fresh strawberries at the peak of ripeness, and was disappointed that the bread didn't have a stronger strawberry taste. The predominant flavor was that of cinnamon. If I were to make this recipe again, I would increase the strawberries - perhaps to 3C - and I would - Read more ...
  9. Excellent! I used 4 cups of strawberries and halfed the amount of cinnamon as suggested. I also substituted 1/2 the amount of oil with unsweeten applesauce.
  10. Great recipe, especially if you have a lot of fresh stawberries to use up. I doubled the strawberries to four cups and cooked in it one bundt pan instead of two loaves. I cooked it about an extra twenty minutes on top of the fifty, checking until knife inserted comes out clean. Everyone loved it!!

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