Strawberry Quick Bread

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This California Strawberry Quick Bread  is delicious warm out of the oven for breakfast or toasted the next day for a snack. Video by Snixy Kitchen and the Bojon Gourmet.

Strawberry Quick Bread

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Yield: 1 Loaf
Calories: 256kcal

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  • ½ cup vegetable oil plus more for greasing
  • 2 large eggs
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • ¾ cup whole wheat flour
  • ¾ cup all purpose flour
  • ½ cup quick cooking oats
  • ¼ cup flax seeds
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon sea salt
  • ¼ teaspoon ground nutmeg
  • cups chopped California strawberries
  • 1/3 cup finely chopped walnuts optional
  • 1 tablespoon coarse sugar optional


  • Preheat oven to 325 degrees F. Grease the inside of an 8 x 4½ inch loaf pan with vegetable oil and set aside.
  • Using an electric mixer, beat together oil, eggs, vinegar and vanilla in a large bowl.
  • In a separate bowl, place sugar, nutmeg, baking powder, salt, flours, oats and flax seeds. Stir to combine.
  • Make a well in the center of the dry ingredients and pour in egg mixture. Beat just until dry ingredients are moistened, about 15 seconds.
  • Add strawberries and walnuts, mixing briefly just to combine. Pour into prepared loaf pan and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from heat and let cool on a wire rack before slicing. Serve warm or at room temperature.


Calories: 256kcal | Carbohydrates: 30g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 102mg | Fiber: 3g | Sugar: 15g

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