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
Yield: 1 Loaf
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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
- 1¼ 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