Strawberry Breakfast Bread

  • Yield: 18 servings

"This recipe is easy to make, and I have made it with leftover strawberries in the fridge. It's very tasty."


3cups all-purpose flour
2cups sugar
1teaspoon baking soda
1teaspoon salt
1teaspoon cinnamon
4 beaten eggs
1 1/4cups vegetable oil
2 (10-ounce) packages frozen strawberries, thawed and chopped


  1. Preheat oven to 350F.
  2. Combine first 5 ingredients in large bowl. Form a shallow well in center of mixture.
  3. Combine remaining ingredients and add to dry ingredients. Stir well.
  4. Spoon mixture into two greased and floured loaf pans.
  5. Bake 1 hour. Cool 10 minutes in pans.

Recipe by Geraldine Latham, Eliabethton, Tenn.

Nutritional Info *per serving

  • Glycemic Load 15
  • Calories 340
  • Fat 16g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 10g
  • Monounsaturated Fat 4g
  • Cholesterol 40mg
  • Sodium 220mg
  • Potassium 70mg
  • Carbohydrate 47g
  • Fiber 1g
  • Sugars 30g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 20%
  • Calcium 2%
  • Iron 8%
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