Strawberry Walnut Bread

"This is a lovely quick bread that I enjoy making when fresh strawberries are first in season. It is a springtime treat that goes well with a cup of tea or a cool glass of milk."
photo by KerfuffleUponWincle photo by KerfuffleUponWincle
photo by KerfuffleUponWincle
Ready In:
1hr 5mins
1 loaf




  • Preheat oven to 350 degrees. Sprinkle strawberries with 1/2 cup sugar; set aside.
  • Combine flour, baking soda, cinnamon and salt. Set aside.
  • In a large bowl, beat eggs with remaining 1/2 cup sugar until fluffy and lemon-colored. Stir in oil and vanilla. Add walnuts and reserved flour mixture. Stir only until combined.
  • Turn into well-greased and lightly floured 9x5x3-inch loaf pan; spread smooth. Bake until a cake tester inserted in the center comes out clean, about 45 minutes. Remove from pan and cool on a wire rack.

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  1. I baked this in a 10-5/8 x 5-1/2 x 2-3/4 Pyrex loaf pan at 325F for 50 minutes, and had enough batter to also bake six leaf-shaped muffins, baked for 20 minutes! My strawberries were very ripe, but unfortunately not very flavorful ~ the bread isn't at all sweet and would benefit from a glaze, a dusting of powdered sugar, or a smear of honey butter! :) Made for French Tart's Rhapsody in Rouge! French Strawberry Fair in May 2010 in the French forum.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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