Mom's Strawberry Bread

When I was growing up, my mother made strawberry bread almost every Christmas to hand out to friends and neighbors. It’s still a family favorite around our home and is a recipe I made sure I taught my children as they were growing up.  Having the dry ingredients pre-bagged and blended makes it so much easier to gather the family together to make our traditional Christmas loaves.
(find the blend for this recipe in the Breads eCookbook)


1 Mom’s Strawberry Bread Mix (or 2 ½ cups of the bulk blend)
2 eggs 
¾ cup oil 
1 10-ounce package frozen sliced, sweetened strawberries, thawed, undrained*  


  1. Preheat oven to 350 degrees.  Prepare a loaf pan with nonstick baking spray.
  2. In a bowl, stir all ingredients until smooth. Pour batter into prepared loaf pan.
  3. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.
  4. Cool in the loaf pan for 10 minutes and then remove the bread from the pan and onto a cooling rack.  When it is cool enough to handle, slice and serve.  

Baking Options:
13x9x2  pan….25 to 30 minutes
Regular size muffin pan…. 15 to 20 minutes  / 18 muffins
Mini loaf pans ….25 to 30 minutes  / 3 to 4 loaves
Mini muffin pan ….5 to 10 minutes / 3½ dozen muffins 

Fill the Freezer:
This bread freezes beautifully, so make extra and freezer for later.  These make great welcome gifts for new neighbors or just a little ‘thinking of you’ gift for friends. 

Tami's Tip:
Use the following directions to replace frozen strawberries with fresh strawberries: Remove the stemmed tops from 1 pound of strawberries. Slice and sprinkle with 1/4 cup sugar. Refrigerate for about an hour or a few days, creating a juicy substitute for the frozen berries. 

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