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Once Upon a Hot Kitchen: Strawberry Bread

June 23, 2009 by Laura 46 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

I decided to do a little baking today. Why? Because it’s always fun to bake on a 101° day, right?

I know I’m weird, but we have to eat…and cooking and baking in a hot kitchen reminds me of my grandma. And thinking of my grandma makes me happy (even in my hot kitchen). I used to help her a lot in the summers, feeding the men during the long hot days of wheat harvest, making sauerkraut, feeding family members who would come by. Seems like Grandma was always feeding people.

Her kitchen was about as big as my small bathroom. And – it was hot. But because I was with my grandma, doing all the things I loved to do, I didn’t even care. And neither did she.

Anyway, even though it was hot (and humid) today, I decided to do some baking. Inspired by my friend Megan, I came up with a Strawberry Bread recipe to share with you!

Strawberry BreadYum

2 cups fresh (or frozen) strawberries
3  cups whole wheat flour
1 1/2 cups sucanat
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 cup melted butter
3 eggs

First…you can do one of two things with your strawberries:  If they’re fresh, you can slice them and stir them into your dry ingredients. Or, if you don’t think your family will like chunks of strawberries in their bread, blend them all up in the blender, then mix in. If you’re using frozen strawberries, thaw, then blend in blender.

Mix dry ingredients together. Stir in butter, eggs and strawberries. Pour into two buttered loaf pans. Bake in a 350° oven for 45-50 minutes.

Strawberry Bread
The bread looks a little bit dark…probably from the whole wheat flour and sucanat. Oh, but it TASTES so good! I’m thinking that throwing a few chocolate chips in might be good too!

Since I had to have the oven on anyway, I doubled the recipe and made four loaves! I also mixed up some Corn Dog Muffins and threw those in. Gotta make the heat worth it right? Now, I’ve got a big batch of Corn Dog Muffins and two loaves of Strawberry Bread in the freezer for another day when I don’t want to turn on the oven!

Now that I’m finished baking, I’m sitting in the living room under the ceiling fan with a cold glass of Limeade. It’s fun having these “hot kitchen memories” of Grandma…but maybe now I’ll just sit in the coolness and think of a snowy Christmas with Grandma…

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Filed Under: Bread and Breakfast, Recipes

Comments

  1. Mia says

    June 23, 2009 at 11:04 pm

    Oh this looks and sounds soooo good!! I can hardly wait to try this recipe!! Chocolate and strawberries, the perfect combo!!

    Reply
  2. Donna says

    June 24, 2009 at 12:01 am

    Sounds yummmmy!
    I think I have some in the freezer…!
    Gotta go see! ;-)

    Reply
  3. MamaHen says

    June 24, 2009 at 6:03 am

    Oh yummy! I am going to try this!

    Reply
  4. Taryn says

    June 24, 2009 at 7:40 am

    Ooo- I just made strawberry bread too. It was SO good!

    Reply
  5. Jen says

    June 24, 2009 at 9:15 am

    Never tried Strawberry bread, or rapadura or sucanat but now my interest is seriously peaked. I’ve printed the recipe– thanks for sharing! =)

    Reply
  6. Lisa says

    June 24, 2009 at 9:26 am

    The title sounded so yummy I had to hop over! Thank you for this recipe, I think my family will love it.

    Reply
  7. Jerri says

    June 24, 2009 at 10:49 am

    This sounds great! I also copied your hot dog muffin recipe.

    Reply
  8. Pam says

    June 24, 2009 at 1:15 pm

    Ooooo…I can’t wait to try this. Thanks for sharing your recipe!

    Reply
  9. Heather says

    June 24, 2009 at 2:00 pm

    I was canning a little yesterday too…what is it about hot weather and big cooking that goes together? Of course, it makes me feel bad since we had the air on and it was working to negate the heat I was generating. I did wait until the sun went down to turn on the stove, but it still got awfully hot! It reminds me of canning with my mom in August heat with no air. I’m so spoiled!

    The bread looks great. I’ve only had strawberry bread once and it was so yummy!

    Heather

    Reply
  10. Melody Joy says

    June 24, 2009 at 3:02 pm

    Just a question… and it may sound like a strange one: Do you have to refrigerate the strawberry bread or is it sweet fresh out of the oven? I’ve baked with strawberries before (cookies), and the cookies tasted somewhat bitter, but when I refrigerated them the sweetness returned(?). Some recipes I’d found for strawberry baked goods called for post-baking refrigeration, so I thought maybe that was standard with strawberries…

    Reply
  11. April says

    June 24, 2009 at 8:31 pm

    I was baking,too! It was my husbands birthday and he asked for Gobbs or Whoopie Pies! Oh, my, I have never made them before, and it was not 101 here in PA, but it was 85 and the oven was on for hours so it got pretty warm in here! But, I didn’t mind doing something special for my special man! He was suprised that I took the time on a very busy day and really enjoyed them!

    Reply
  12. Donna says

    June 25, 2009 at 10:34 am

    Made some yesterday! Very good! Shared some too! :-) Another great recipe!!!

    Reply
  13. Brenda says

    June 25, 2009 at 2:26 pm

    I love your recipes because you use whole grains, “good” flour, honey, aguave nectar, and on and on. Thank you for sharing so many great ideas. I have been buying berries and grinding my own flour for close to 6 years now, using the good oils and honey, etc. and I love to find other women who share the same desire to provide healthy, wonderful foods the way God intended for their families. I just want to say what a wonderful encouragement you are. Keep up those wonderful recipes and encouraging other women. You make me think of the Proverbs 31 woman!
    God Bless!

    Reply
    • Joy says

      October 11, 2010 at 12:28 pm

      ditto that!!
      Joy here
      (Florida)

      Reply
  14. Meghan says

    June 25, 2009 at 4:28 pm

    Rookie question to a moma trying to learn to bake and cook. What is rapadura or sucanat and where do I buy it. Love, love your blog. You sound like one special mommy and wife.

    Reply
  15. [email protected] says

    June 26, 2009 at 3:48 pm

    Melody Joy – We’ve eaten this straight out of the oven and it’s been delicious! I hadn’t heard that information about chilling it first to bring out the flavor. I have some in the freezer, so when I pull it out…we’ll see if it’s even BETTER!

    Meghan – Rapadura/sucanat is dehydrated cane sugar juice. You can find it at health food stores, online or…I buy mine through my health food co-op.

    Reply
  16. Megan says

    November 24, 2009 at 7:21 pm

    We’re baking it in the morning.

    Reply
  17. Kathy says

    December 12, 2009 at 5:47 pm

    Laura, I wanted to tell you I made this with fresh cranberries into muffins and they were excellent!! I did soak the flour overnight in kefir (just enough to make it damp) and then used less oil in the AM. So, it was a different recipe entirely, but I still think of it as yours…:)

    Reply
  18. Holly says

    June 6, 2010 at 12:24 pm

    Oh- I wish I had seen this last week!! I searched all recipes for a strawberry bread recipe. Mine turned out very crumbly, had way too much sugar and fell apart too easily.
    This one looks so much better!!
    I guess we’ll have to pick more strawberries at the farm. We’ve already gone 3 times this year.

    Reply
  19. Amanda says

    June 7, 2010 at 6:19 am

    Thinking that I really need to try this recipe!

    Reply
  20. Jennifer says

    July 23, 2010 at 2:32 pm

    L.O.V.E this bread! When I was making it, it was way too dry, even crumbly. I googled other strawberry bread recipes and saw where they added oil. So I added 1 cup of coconut oil and it worked great. Delicious! The whole family loves it! Yay! :)

    Reply
  21. Joann says

    July 26, 2010 at 8:10 am

    Oh, thank you for this recipe! My father makes this bread and my kids love it. His recipe is not healthy. This version is so much better.

    Reply
  22. Kristen says

    July 26, 2010 at 10:24 am

    Just made this and it is soooo yummy! My boys are loving it :)

    Reply
  23. danielle says

    July 27, 2010 at 5:54 pm

    Just made this today, so yummy and my kids gobbled it right up! Thanks for sharing!

    Reply
  24. Vickie says

    August 8, 2010 at 7:49 am

    I have a wheat grinder & currently have 2 types of berries: Hard white & Soft white. Which do you use in recipes like this one?

    Reply
    • Laura says

      August 19, 2010 at 10:50 am

      I almost always use hard white berries for EVERY recipe, but soft white would also work okay for this quick bread.

      Reply
  25. Aline says

    August 17, 2010 at 11:42 am

    Laura,
    I made this for a couple´s meeting at my house yesterday and it was an absolute success!! I had to add a little oil, but I didn´t blend the strawberries, so that might be why. Anyway, it was soooooo good everyone wanted the recipe. I linked to your website but since most people here didn´t speak english I translated it on my blog. I hope you don´t mind.
    Aline

    Reply
  26. Heather says

    November 20, 2010 at 1:31 pm

    I just wanted to say THANK YOU for this recipe! I use if as a base for all my quick bread treats! My son (2 years) and husband love it! I substitute applesauce for the butter and have made the classic strawberry, banana, apple, banana-chocolate chip and strawberry banana! This is our special treat after nap that I can feel good about giving my family!

    Reply
  27. Jennifer says

    March 25, 2011 at 8:42 am

    Just made this-yum!

    I only have white sugar at the moment, and my berries were very tart, so I did increase the sugar to 2 cups. Probably didn’t need to, but the kids like the sweet flavor.

    I also added 2/3 cup of applesauce because, like a commenter above, I too found it to be very dry and crumbly. The applesauce made it very moist, which we like.

    Very good!

    Reply
  28. jenn foy says

    May 8, 2011 at 10:20 pm

    Mmmmmm! I just made these into muffins, and they are absolutely fabulous! Thank you for a wonderful recipe :)

    Reply
  29. Bianca says

    August 30, 2011 at 12:11 am

    I made this today and it is sensational! i did worry it was going to be too dry (since i was using strawberry chunks), so i transferred it to my kitchen mixer and let it combine it into a more moist, usable cake mix. The taste is great. I could probably get away with using less sugar in future, but overall this is a great base recipe to use with any fruit that you have on hand.
    And the best part is, you have one loaf available for devouring straight away and another loaf to put away in the freezer for hubby’s and the kid’s preschool lunches!

    Reply
  30. Heather E. says

    September 10, 2011 at 1:08 pm

    Laura,
    As I stated earlier… I use this recipe for my base for almost every muffin I make! :) Thank you again for sharing! I was wondering if you thought I could mix this up and also cook it in a bundt pan? What are your thoughts?
    Thanks!

    Reply
    • Heather E. says

      September 12, 2011 at 12:29 pm

      Well, I gave it a try and it worked GREAT! This is going to be my go to method!
      So easy!
      Thanks again for such a great recipe!

      Reply
      • Laura says

        September 20, 2011 at 12:01 pm

        Such a great idea!!!

        Reply
  31. Jenn foy says

    October 13, 2011 at 11:13 pm

    I’ve made this recipe many times and really enjoy it. However, tonight I subbed blackberries for strawberries and it worked perfectly! I’m sad that strawberries are done for the season but delighted that this recipe works with blackberries. Thanks Laura!

    Reply
  32. Bethany says

    February 17, 2012 at 7:32 am

    Made the bread this morning (the first bread I’ve ever made!!) and it turned out very yummy!! Very easy to make. Thanks, Heavenly Homemakers, for the recipe! I’m not sure where to find the sugar mentioned in the recipe, so I used some of our cane sugar we already had. The bread tastes more like cinnamon than strawberries to me, but no complaints! It’s very yummy and moist!! (I blended the strawberries by the way)

    I skipped a step and sprayed cooking spray on the bottom of the loaf pan instead of buttering it…. and the bread stuck to the bottom… Oops :P :D

    Reply
  33. bobbi schmidt says

    March 12, 2012 at 11:38 am

    is the batter or dough actually supposed to be “pourable”? I had to scoop mine out with a spoon into the loaf pans, it was not pourable, more doughy. Does that make sense, lol? We will see how it turns out, going in oven now;)

    Reply
    • bobbi schmidt says

      March 12, 2012 at 1:03 pm

      I just finished, and I couldn’t help but slice a piece off right
      out of the oven, I spread some butter on, It was so yummy, nice and warm and fresh!!
      Mine did not rise all the way to the top of the loaf pan though, like yours in the picture. Huh, I wonder why??? I divided the dough between two loaf pans. I did not double the recipe. Did I do something wrong? Thanks for a great recipe!!!

      Reply
      • bobbi schmidt says

        March 12, 2012 at 1:05 pm

        LOL! I just looked again and saw that you don’t even have a picture of yours in the loaf pan after baking:) Does yours rise all the way to the top? Thanks again!

        Reply
        • Laura says

          March 15, 2012 at 5:39 pm

          No, mine doesn’t rise to the top either, so I’m sure yours is fine!

          Reply
  34. Aimee says

    April 25, 2012 at 6:51 pm

    Our family loves this recipe and I am constantly stocking the freezer with loaves so we can pull them out when needed. I actually ended up using slightly less flour (maybe like 1/4 cup less) and adding about 1/4 cup more strawberries. I puree the strawberries until they are liquid with no chunks and measure after they are liquified. Super yummy and a big success in our home. Thanks Laura!

    Reply
  35. Jill says

    May 3, 2012 at 5:48 pm

    Just saw this on Pinterest. Can’t wait to try it out!!

    Reply
  36. Mandy says

    March 4, 2013 at 10:39 am

    Made this yesterday. LOVE it! Next time I think I might add in a mashed ripe banana, too! Thanks!

    Reply
  37. Meredith says

    June 13, 2013 at 6:56 am

    Made this last night. My dough didn’t get moist enough so next time I’m going to puree the strawberries. I added milk to the batter and it took quite a while for the bread to cook in the middle, but the mini muffins I made were delicious.

    Reply
  38. Angie says

    April 1, 2020 at 9:20 am

    Can honey replace the sucanat?? And if so, what would you recommend?

    Reply
    • Bethany Lotulelei says

      April 2, 2020 at 3:59 pm

      According to this post, if a recipe calls for 1 c of sugar, then Laura generally substitutes 1/2-1/3 cup of honey. I’ve never tried it with this specific recipe, but if you do give it a try, let us know how it turns out!

      https://www.heavenlyhomemakers.com/the-most-nutritious-sweeteners

      -Bethany (Laura’s assistant)

      Reply

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