Snook's Bayside Club Strawberry Bread
Submitted by brenda48
Moist strawberry quick bread with cinnamon and walnuts from the famous Snook’s Bayside Club. Makes two loaves loaded with fresh or frozen berries.
YIELD
24 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsThis recipe comes from Snook’s Bayside Club and it’s the kind of bread that straddles the line between breakfast and dessert.
Fresh strawberries (or frozen, no judgment) fold into a cinnamon-scented batter with coarsely chopped walnuts, and the whole thing bakes into two gorgeous loaves that smell like a berry patch in summer.
The crumb is moist and tender from all that oil and fruit, with warm cinnamon running through every bite.
Slice it thick for breakfast with butter, or serve it thin alongside afternoon coffee.
Pro Tips
- Mix until just moist. Overbeating develops the gluten and turns your bread tough and dense. A few streaks of flour are fine.
- Fresh or frozen berries both work. If using frozen, don’t thaw them first. Fold them in straight from the freezer so they don’t bleed too much into the batter.
- The bread pulls away from the pan sides when it’s done. That, plus a clean toothpick, means it’s ready to come out.
Ingredients
Directions
2 8½ x 4½ inch loaf pans.
Preheat oven to 350℉ (180℃).
Grease and flour two 8½ x 4½ inch loaf pans.
Mix the flour, sugar, cinnamon, baking soda, and salt in a large mixing bowl.
Add the oil, eggs, strawberries, and walnuts.
Beat until the dry ingredients are just moist.
Pour into the prepared loaf pans and bake for 1 hour.
The loaves are done when they start to come away from the sides of the pan and an inserted wooden pick comes out clean.
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