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Strawberry Nut Bread

This nutty, fruity bread is a healthy breakfast treat, made even better spread with cream cheese. Or enjoy it on a warm summer day, with an ice cold glass of lemonade. This wonderful recipe comes from the Bob's Red Mill Baking Book.


Step 1

Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan, or line it with parchment paper.

Step 2

Place half of the strawberries in a blender and puree. Add enough strawberries to make 1 cup of puree. Set aside the rest of the strawberries. Pour the puree into a saucepan, bring to a boil, and cook stirring constantly for 1 minute. Remove the puree from the heat and cool. Slice the remaining strawberries.

Step 3

In a large bowl, cream the sugar, butter, and eggs. In a separate bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon.

Step 4

Add one-third of the flour mixture to the butter and egg mixture, and incorporate, then add half the milk and incorporate. Repeat until all of the flour and milk is added, then fold in the strawberry puree, sliced strawberries and walnuts.

Step 5

Pour the batter into the prepared pan and bake for about 1 hour, or until a tester comes out clean. Let the bread rest for 5 minutes, then remove it from the pan and cool it on a wire rack.

Serves 16.
Strawberry Nut Bread

Servings: 16



Products Used in this Recipe

Flours & Meals
Unbleached White All Purpose Flour

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Whole Wheat Pastry Flour

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Gluten Free
Baking Powder

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Gluten Free
Baking Soda

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Baking Aids
Sea Salt

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Baking Aids

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1 Review

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Susan June 12, 2012
We really liked this bread. I had picked the recipe because it used less sugar than other recipes. With truly fresh, tasty strawberries, there was no reason for more sugar.

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