Make a wonderful, depression-era recipe with this Easy Strawberry Bread. It’s also simple to make gluten-free too!
This depression-era Strawberry Bread was actually a recipe passed on to me by my great-great aunt. She would have been making it in her home during the great depression.
I have since adapted it into Blueberry Bread as well, the original recipe though uses strawberries. As strawberries are in season now, it’s the perfect time to make Strawberry Bread.
My aunt’s original recipe is well-kept in her collection that I have written in her handwriting on an old, aged sheet of notebook paper. The original recipe also makes it in coffee cans. I found that so interesting as I was reading it. I had to go back and read the history of that too.
It seems back during the great depression, aluminum was being rationed and baking in coffee cans was actually a very normal, regular thing to do.
I typically make our strawberry bread in a bundt pan, that tends to work the best for this recipe.
Tips for making Easy Strawberry Bread:
The easiest way I find to crush the strawberries is with a potato masher. It can be done with a form as well. The strawberries can be sliced first, green removed, and then mashed in a bowl with the potato masher or a fork.
This is simply lightly mashing or ‘crushing’ them. This is the best way to do it, it’s simply getting some of the juice from the strawberries out and making them smaller pieces to go in the bread.
It also works the best to fold in the strawberries.
Remember this recipe will come out as a thick batter, so you will be spreading it into the pan.
Can you make Strawberry Bread in the Ninja Foodi?
Yes, you can make this as Ninja Foodi Strawberry Bread, as I did with the Ninja Foodi Lemon Bread.
The process of preparing the batter is the same; however, you will want to use a smaller bundt pan. All the batter may fit into this small bundt pan, or you can use an additional bread pan for what’s left of the batter; however, you’d need to bake then in 2 batches.
This would bake in the Ninja Foodi at 325 degrees for 40 minutes using the ‘bake’ function.
How do you make this Gluten-Free?
If you want to make this bread gluten-free, simply swap flour and use a gluten-free all-purpose flour such as Better Batter. I prefer Better Batter but you can use your favorite 1:1 flour.
Enjoy this amazing depression-era Strawberry Bread!
Easy Strawberry Bread
Ingredients
- 3 Cups Gluten Free All Purpose Flour or Regular All Purpose Flour
- 1 Tsp Baking Soda
- 3 Tsp Cinnamon
- 1 Tsp Salt
- 2 Cups Sugar
- 3 Eggs
- 1 Cup Oil
- 2 Cups Crushed Strawberries about 1 lb of strawberries
Instructions
- Preheat oven to 350*.
- Sift dry ingredients together and set aside.
- Combine all wet ingredients and mix well. This can be done by hand or with a stand mixer.
- Once the wet ingredients are mixed well add in the dry ingredients and continue to mix until well combined.
- Lastly, fold in the crushed strawberries.
- Spray either 2 bread loaf pans or 1 bundt cake pan with nonstick cooking spray.
- Spread batter into the pan, it is a thick batter, so you'll be spreading it.
- Bake for 1 hour at 350 degrees.
- Cool and serve.
Nutrition
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Comments & Reviews
So do you just fold in the strawberries to the batter or add them to the wet ingredients??
I included them with the wet; however, you can also fold them in at the end too. If you include them with the wet the bread just have more of a red tint to it from the juices.
That looks AMAZING!!!!!! I’m going to try to make that! I cook gluten free and I just stopped baking because everything I tried was horrible… You’ve inspired me!
This sounds good. We’re featuring strawberries on our Saturday Dishes tomorrow at Tumbleweed Contessa. I’d love it if your brought this by. http://www.tumbleweedcontessa.com/blog
Hope to see you there,
Linda
I was just wondering if anyone has tried using this recipe with Bob’s Red Mill flour?? Would it be okay?
I haven’t tried it with this one, but if it’s all purpose is should work.
I made these last night, and they came out great! I actually pureed the strawberries instead of just crushing them, but I think I’ll try it with chunks next time. I even took a dozen into work today and shared them with my coworkers – they were a huge hit! Thanks for the recipe!
OMG-the bread is more like a coffee cake-so delicious! For the flour I used 1 1/2 cups Authentic Brown rice flour and
1 1 /2 cups Bob’s white rice flour. For the oil I used 3/4 cup canola oil and 1/3 cup applesauce. I added the required cinnamon even tho i thought I wouldn’t like it, but I did. I ‘mashed’ the strawberries in my mini smoothie blender and added them with the other wet ingredients. I used two bread loaf pans and it took exactly one hour. Hard to slice into 12 slices-too small-so I did ten-mmmm. Thanks for a great recipe.
lola
So glad you enjoyed it, I love using the applesauce in place of the oil too!
forgot to mention, i also used 1 1/2 tsp of the baking soda bec i find gluten free flour needs a bit more.
I wanted to comment and say thank you for a lovely recipe! I was looking for a gluten free way to use up some strawberries, and this recipe was perfect. I didn’t have any regular Better Batter flour but I did have some of their new artisan blend, and it worked perfectly. I also didn’t realize until I started that I was running out of both cinnamon and regular sugar (whoops), so I only used about 1 tsp cinnamon and half white sugar/half brown sugar. Even with those changes the cake was delicious. I absolutely plan to make it again!
So happy to hear this!
Hi I was wondering if this recipe can be done in a bread maker? Mine does have the option to bake a gluten free bread