Description
A delightful quick bread infused with the sweetness of strawberries, perfect for summer mornings or picnics.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and diced (frozen can be used in a pinch)
- 1/2 cup vegetable oil (or melted coconut oil for a different flavor)
- 1 cup granulated sugar (or use coconut sugar for a healthier twist)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (or use whole wheat for more fiber)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a mixing bowl, combine the oil and sugar until smooth. Add eggs one at a time, mixing well after each.
- Add vanilla extract and gently fold in the diced strawberries.
- In another bowl, sift together flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients, being careful not to overmix.
- If using, fold in the chopped nuts.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 55-65 minutes or until a toothpick comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
For a vegan option, substitute eggs with flax eggs and use nondairy milk for moisture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg