Strawberry Nut Bread – A Delicous Snack & The Perfect Gift

Strawberry Nut Bread is one of those recipes that my Dad found somewhere, wrote it down on a scrap of paper, but neglected to make a note of where it came from. But who ever originally created it, I offer heart-felt Kudos!

The beauty of this recipe doesn’t only lie in its deliciousness. It also comes in the fact that it can be made in different size loaf pans. The original recipe fits into two 9″x5″ loaf pans. That means you can bake one to eat today, and have an extra loaf for the freezer.

Strawberry Nut Bread – More than a Delicious Snack

But Dad baked Strawberry Nut Bread in smaller 3-1/2″ x 6″ pans, and tucked a loaf into a gift basket he made for the neighbors at Christmas. I have carried on that tradition and used smaller loaves as the centerpiece to my Christmas Trays.

On occasion, I have made these delicious treats on Christmas Eve using mini loaf pans, and wrapped them up as stocking stuffers.

It’s your turn! Make some today, give it a taste test, and then start thinking of great ways to share them with friends, family and neighbors!

The Recipe

  • 16 ounce package of frozen strawberries, thawed, drained and chopped
  • 4 Eggs, beaten
  • 1-1/4 cup Vegetable Oil
  • 3 cups Flour
  • 2 cups Sugar
  • 1 Tablespoon Cinnamon
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup chopped Black Walnuts

Preheat the oven to 350 degrees.

Strawberry Nut Bread - ingredients

In a medium bowl, mix strawberries, eggs and oil until combined.  In a separate bowl, mix dry ingredients together.  Add the strawberry mixture to the dry ingredients, and stir just until blended.

Using butter, grease and flour two 9”x5” loaf pans. Pour the batter into the pan. Bake for 1 hour, or until a tester comes out clean.

fresh baked strawberry nut bread

Remove from the oven and allow to cool slightly before removing it from the pan.

*This is an excellent recipe to use if you would like to make these as small loaves to use as gifts.  Choose your loaf pan size, and follow the instructions for preparing the pans. The baking time may be slightly less, so check them (depending on the size pan) at 30 minutes, and then at 10 minute increments until the tester comes out clean.

Julie Murphree is a blogger, newspaper columnist, and speaker on all things ‘Living a Simple Life on the Farm’. She is the author of \\\'The Farm Wife – Living a Simple Life on the Farm. She and her husband have 60 acres in NW Louisiana where they actively work on living as sustainable as possible.


  1. Hi Julie! This looks absolutely delicious. Bread and strawberry’s together? Who would have thought. It sounds like a match made in heaven. Thanks! I’ve pinned this.

    1. Hi, Lea! This is one of our favorite breads to make in mini loaves for gift baskets. I hope you enjoy making it, as much as you enjoy eating it!

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