In Good FlavorWhether it’s in-season or off-season strawberries, this Strawberry Nut Bread recipe will produce a moist and tender quick bread with perfectly sweet-tart strawberries every time! Chopped nuts add texture and crunch, while a simple glaze provides an extra layer of sweetness that everyone loves!
Fruited quick breads and muffins are among my favorite treats to make, especially during the summer when I can take advantage of in-season fruits. My blueberry muffins get rave reviews from friends and family, and my Banana Blueberry Coconut Bread is an absolute delight with a hot cup of coffee or tea!
This latest quick bread recipe uses in-season summer strawberries to produce moist bread filled with sweet, juicy strawberries. I’m not a huge fan of biting into bread with tart strawberry chunks, so I take one extra step to ensure that they are perfect. Instead of adding chopped strawberries directly to the batter, I make a simple compote with the fruit that resembles a chunky strawberry jam. It’s then dolloped onto the batter, providing luscious sweet-tart strawberries throughout.
Thanks to the compote, this strawberry quick bread recipe can be made any time of year without worrying about overly tart strawberries. You can easily adjust the sugar as needed to achieve the desired sweetness.
Ingredients needed:
- All-purpose flour—measure the flour accurately to avoid dry bread. To achieve this, fluff the flour with a fork, then spoon it into the measuring cup without tapping or packing it down. Level the flour by running the flat side of a butter knife across the top of the cup.
- Strawberries—peak season strawberries are best, but off-season or frozen ones can also be used.
- Egg—has multiple roles: to provide structure, leavening, and moisture.
- Milk—helps to keep the bread moist. It also contributes to the structure, flavor, and the creation of tender crumbs.
- Vanilla extract—a flavor enhancer that rounds out the flavor of baked goods.
- Granulated sugar—is used primarily to provide sweetness, but it also contributes to tenderness, moisture, and leavening.
- Baking powder—for leavening by creating air bubbles that become trapped in the bread, causing it to rise.
- Neutral oil—provides moisture and helps create tender crumbs; canola or vegetable oil is a great option. You can use other neutral oils, but make sure they are flavorless.
- Water—a tiny bit is added to the strawberries to make the compote. It’s also used to make a slurry to thicken the compote.
- Cornstarch—is mixed with water to create a slurry to thicken the strawberry compote.
- Chopped nuts—for adding a crunchy texture and nuttiness to the bread. Chopped pecans or walnuts work well. Feel free to use your favorite nut.
- Simple glaze—made with confectioners’ sugar, milk, and vanilla extract.
Recipe highlights:
- First, make the compote: Cook the strawberries, water, and sugar, then roughly mash. Thicken with a slurry, then set aside to cool.
- Lightly beat the egg, then add sugar and whisk for one minute. Add sugar, milk, oil, and vanilla extract, continuing to whisk until well combined. Stir in the flour, salt, and baking powder until just incorporated, and then fold in the chopped nuts.
- Fill a prepared 9″ x 5″ loaf pan by layering three portions of batter and strawberry compote, starting with 1/3 of the batter followed by 1/3 of the strawberries.
- Bake in a preheated 350°F oven for 50 to 60 minutes, or until a toothpick comes out with a few dry crumbs attached. Allow to cool completely before glazing.
- To prepare the glaze, mix confectioners’ sugar, milk, and vanilla extract in a small bowl. Stir until smooth, then drizzle the glaze over the strawberry bread.
- See the recipe card for detailed instructions.
Can you use frozen strawberries?
Yes, you can use frozen strawberries. However, they contain more moisture than fresh ones and will release additional liquid when cooked. Some adjustments are necessary to make the compote. Reduce the water to half a tablespoon when preparing it. You might also consider increasing the amount of slurry. Start by adding only what the recipe specifies, then add more as needed if the compote is too thin. Also, frozen strawberries require a longer cooking time than fresh ones.
No electric mixer needed:
One more thing to love about this strawberry bread is that it’s a no-electric-mixer recipe. The batter is entirely hand-mixed, and since it also doesn’t use butter, mixing by hand is a breeze. Instead, a neutral oil is used, which keeps the bread wonderfully moist.
Why is it slightly sunken in the center?
The simple answer is that the filling is wet and heavy, which affects the bread’s ability to hold some of the air bubbles once it starts to cool. Let me tell you, though, it’s a small price to pay for the deliciousness of the generous amount of strawberry compote. It’s sweet and juicy, making the bread taste amazing! So much better than biting into chunks of semi-tart strawberries!
How to store bread?
Before storing, allow the bread to cool completely. To store, wrap it in paper towels to absorb moisture. After that, place it in an airtight container or resealable bag and keep it at room temperature for up to 2 days or refrigerate for up to 1 week. You can also simply wrap the bread in plastic wrap if there are no signs of moisture buildup and store it in the refrigerator. I prefer to keep fruited baked goods in the fridge from day one, as they are less likely to become soggy due to moisture buildup.
To freeze, let the bread cool completely, then wrap it in plastic wrap and aluminum foil. Next, put it in a freezer bag. Keep it frozen for up to three months. To serve, thaw at room temperature, then enjoy!
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)
- 9×5 loaf pan— this is made of aluminized steel, is commercial grade, and has a heavy gauge.
- Mixing bowls—this set includes three bowls of varying sizes: 1.5-quart, 3-quart, and 5-quart. They are easy to grip and feature a nonskid bottom. I have this set and love it!
- Saucepan—this 2.5-quart stainless steel saucepan is oven-safe up to 500°F. It features a tempered glass lid, stay cool grip handle, a drip-free pouring design, and interior measurement marks.
- Spatula—for mixing and scraping. This set of three varying style silicone spatulas is heat-resistant up to 600°F and is BPA-free.
- Wire whisks—this set of three varying-sized stainless steel wire whisks will meet all your blending and whisking needs in this recipe.
- Cooling rack—this is stainless steel and comes in different sizes.
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Strawberry Nut Bread
Description
Whether it’s in-season or off-season strawberries, this Strawberry Nut Bread recipe will produce a moist and tender quick bread with perfectly sweet-tart strawberries every time! Chopped nuts add texture and crunch, while a simple glaze provides an extra layer of sweetness that everyone loves!
Ingredients
For strawberry compote:
For the glaze:
Instructions
- Make the strawberry compote: Wash, pat dry, and chop the strawberries into 3/4-inch pieces. Place them in a pan with sugar and water. Cook over medium heat for about 4-5 minutes, stirring frequently, until the strawberries are tender.
- Remove the pan from the heat. Mash the strawberries roughly with a potato masher. Mix the cornstarch and water to form a slurry, then set it aside. Return the pan to the heat and bring the strawberries back to a boil. Add three-quarters of the slurry and stir until the mixture has the consistency of thick pancake batter. If it doesn’t thicken within 30 seconds, add a little more slurry at a time until it does. The compote should be thick enough to stay in place without spreading when spooned onto a surface. Remove from the heat and let it cool while you continue with the rest of the recipe.
- Preheat the oven to 350°F. Grease and lightly flour a 9″ x 5″ loaf pan. (See note *)
- Add flour, baking powder, and salt to a small mixing bowl. Whisk to blend, then set aside.
- Lightly beat the egg in a large mixing bowl. Add the sugar and whisk for one minute until light and fluffy. Add milk, oil, and vanilla extract. Whisk briskly for one minute. Gradually incorporate the flour mixture, mixing until just combined. Fold in the chopped nuts until well blended. Avoid overmixing.
- Spread one-third of the batter on the bottom of the loaf pan. Dollop one-third of the strawberry compote randomly over the batter. Continue layering the batter and strawberry compote two more times, ending with the strawberries. Bake for 50-60 minutes or until a toothpick comes out with a few dry crumbs attached.
- Allow it to cool completely on a wire rack. If you prefer to serve the bread unmolded, run a butter knife around the pan and unmold it after 30 minutes of cooling. Let it finish cooling completely on a cooling rack.
- Once the cake has cooled, make the glaze. Combine confectioners’ sugar, milk, and vanilla extract. Whisk until smooth and spreadable. Drizzle over the cake.
- Makes 8 to 10 servings.
Notes
- * To easily unmold the bread, add a layer of parchment paper to the loaf pan. First, grease the loaf pan, and then line the bottom with parchment paper. Next, lightly grease the top of the parchment. Finally, finish with a light dusting of flour on all sides.
- If your strawberries are tart, you may need to add additional sugar to the compote until you obtain the desired sweetness.
- If you use frozen strawberries, keep in mind that they release more liquid than fresh ones, making the compote more watery. Decrease the water by 50% to 1 1/2 teaspoons when making the compote. Create a slurry with 3 tablespoons of cornstarch and 2 tablespoons of water. When incorporating it into the compote, start with only 1/2 of the slurry. If the compote doesn’t thicken, add the remaining slurry as needed. Lastly, frozen strawberries take longer to boil, leading to a longer cooking time compared to fresh ones.
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