Strawberry Bread

Strawberry Bread

As an accountant I am required to pay attention to detail.  That’s how I am and that’s my job.  Today while at home in my kitchen I did not pay attention to a recipe and as a result, I goofed up…  This morning I decided to make some Strawberry Bread with a bunch of leftover strawberries that I had stashed in my fridge.  Years ago, I made up an awesome recipe for Lemon Zucchini Pineapple Bread that I used as a model for my Strawberry Bread.  Today, as I was measuring ingredients, mixing the batter and talking to my son at the same time, I looked down into the bowl and realized that the batter did not look right…

Succulent strawberry

I noticed that the batter was unusually dry and lumpy.  Oh geez!  What the heck did I do?  I yelled to my son upstairs and asked him how many cups of flour I added to the bowl.  He yelled back with “Mom, I saw you adding four!”…  I knew then that was the problem because when I wrote the recipe I was supposed to only add three.  OMG!  What to do now?  Well, those who know me know that I’m rather stubborn and I was determined to not toss it all out, and start over.  So, I decided to improvise.  To correct my mistake, I added an about an extra 1/4 cup canola oil and a splash of water to the mixture.  After a bit of fiddling with the recipe, I got the bread batter looking like it should. So I prepared the loaves for baking, crossed my fingers and tossed them in the oven.

An hour later, I pulled them out, let them cool, and sliced.  Crisis averted!  Talk about lucky!  They looked and tasted wonderful.  Next time I bake I will make it a point to pay extra attention when measuring my ingredients.  If you follow my recipe below and don’t put in too much flour in the mixture like I did, you will make 2 wonderful loaves of Strawberry Bread.  Enjoy!  Tessa


  • 2 cups chopped strawberries (washed and hulled)
  • 3 cups all purpose flour
  • 1 1/4 cup sugar
  • 4 1/2 tsp baking powder
  • 1 tsp salt
  • 4 eggs
  • 2/3 cup canola oil
  • 1 tsp vanilla extract
  • 1 Tbs lemon zest

Begin by preheating your oven to 350 degrees.   In one bowl add your flour, sugar, baking powder and salt.  Whisk to mix well.  In another bowl whisk together the eggs, canola oil, vanilla extract and lemon zest.  Gently add the strawberries.  Don’t over mix.  Add the wet ingredients to the dry ingredients.  Place batter in two greased 4 X 8 baking pans in the oven for one hour or until done.  Cool on wire rack and slice.  Makes 2 fabulous loaves.

12 thoughts on “Strawberry Bread

  1. BR

    Owh, I’m sure it still tasted good. It looks good really :)
    It happened to me too sometimes. Talking and cooking at the same time, you know what’s next :D

    1. Tessa

      Hey Tia! Thank you. I am amazed with what I can capture with my new macro lens. The level of detail is amazing.

  2. beti

    Strawberries really make me happy, I love bread and making it is really comforting, I think this bread will become one of my favorites

    1. Tessa

      Hi Beti! My guys love this bread. I’m going to make another loaf to send with my son when he goes back up to school in a couple of days. Thanks for stopping by!

  3. ATasteOfMadness

    Strawberries! In bread?! I am so uncreative, I would have never thought of making that. I’m sure this would taste excellent by itself, or with nutella spread on it (then again, anything tastes good with nutella spread on it)

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