Strawberry Honey Bread

Name: Strawberry Honey Bread
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 2 teaspoons lemon peel, grated; 1/2 teaspoon nutmeg; 2 eggs, beaten; 1/2 cup honey; 1/4 cup vegetable oil; 1 1/2 cups strawberries, coarsely chopped (you can use frozen if fresh aren't available); 1/2 cup slivered almonds

Submitted by Sherrybeth

"This is great when fresh strawberries are in season. We used to have a pastor who started requesting this as soon as the first strawberries of the season came in."

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photo by Sherrybeth

Ready In:: 1hr 15mins
Ingredients:: 10
Yields:: 1 loaf

ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons lemon peel, grated
¹⁄₂ teaspoon nutmeg
2 eggs, beaten
¹⁄₂ cup honey
¹⁄₄ cup vegetable oil
1 ¹⁄₂ cups strawberries, coarsely chopped (you can use frozen if fresh aren't available)
¹⁄₂ cup slivered almonds

directions

Combine all dry ingredients.
In a small bowl, combine the eggs, honey and oil.
Stir in strawberries and almonds.
Add the liquid mixture to the dry ingredients, stirring only well enough to moisten the flour mixture.
DO NOT OVERMIX!
Pour into a well greased loaf pan and bake at 350 degrees for 50-55 minutes.
Cool for 5-10 minutes before removing from pan.
This can be served warm or cold.

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Reviews

This was simple and delicious. Thank you. I used buckwheat flour to make it gluten free and added an extra 1/2 cup of strawberries. This will be my go to recipe.

Pamela G.
An excellent strawberry bread--moist, delicious (the strawberry-lemon-nutmeg combination is fantastic!), and much more healthful than the average quick bread!! And...a really great way to use up those extra strawberries! I made a few changes, mostly based on what I had: I used whole wheat pastry flour, sodium-free baking powder, a slightly rounded 1/2 tsp. of salt, and golden raisins (in place of the almonds--which we didn't have)--and all of that worked fine. I'll definitely make this again, and have put a copy of it in my printed cookbook! Thanks for a great recipe Sherrybeth!!

So Cal Gal