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Strawberry Nut Bread

Contributed by: Joy White of TeeterKats Kitchen

This recipe was first introduced at The Strawberry Festival in Pasadena, Texas many years ago. It is one of my favorites.


  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 Tbsp. cinnamon
  • 2 cups sugar
  • 4 eggs, slightly beaten
  • 1-1/2 cups veg. oil
  • 2 cups thawed sliced frozen sweetened strawberries, undrained
  • 1 to 2 cups chopped pecans or black walnuts


Preheat over to 350 degrees F.

Grease & flour 2-9x5x3" loaf pans.

Combine the dry ingredients and mix well.

Set aside.

In a small bowl, mix sightly beaten eggs, oil, strawberries and nuts. Pour into flour mixture and stir until all the ingredients are moistened. Spoon batter into 2 greased & floured 9x5x3" loaf pans. Bake for 60-70 minutes or until inserted toothpick comes our clean. However, don't over bake. This bread will be more moist that most breads, because of the strawberries.

Cool for 10 minutes. Remove from pans. Serve hot or cold.


Do not overbake. I start checking mine with a toothpick about 45-50 minutes into baking. Ovens differ.

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