Go ahead, buy that flat of strawberries on sale at the farmers market, we’ll help you use them up with this strawberry bread.
Dear Food Geek: What is the best way to use up extra strawberries? I bought too many at a recent trip to the farmers market and need to use them up.
If you like canning, jams are a good idea. Strawberry rhubarb pie is also delicious. (see recipes at the bottom of the post)
But I like the low-fuss strawberry bread that I can whip up like banana bread. Just like you use up overripe bananas for banana bread, this is the answer to your strawberry woes:
- Too many strawberries and you don’t know what else to use them in
- Strawberries that are a little too soft or overripe for eating plain
- Strawberries that don’t taste very strawberry-y, and you don’t want to eat plain
The bread has a subtle strawberry flavor and is perfect for complimentary add-ins like chocolate chips, nuts, lavender or rose. It is not an in-your-face strawberry flavor – it’s subtle, like banana bread.
Strawberry bread with chocolate chips
Strawberry chocolate chip bread with a subtle flavor. Fast, easy, and a great way to use up strawberries.
- 1 lb strawberries
- 1/2 cup sugar
- 1 3/4 cup all purpose flour 8.75 ounces
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 2 large eggs
- 1 1/2 cups strawberry mixture
- 1/2 cup walnut oil or vegetable oil
- 1/4 cup almond milk or regular milk
- 1 tsp vanilla
- 1/2 cup chopped chocolate chips
Chop strawberries and add them to a medium sauce pan along with 1/2 a cup of sugar. Mash to release juices. Bring to a simmer and then reduce heat to medium and let it reduce to about 1.5 cups. Let cool slightly (so it isn't piping hot) before adding to bread ingredients. (see note)
While it simmers, measure and prep the rest of the ingredients.
Preheat oven to 325F. Great a 9x5 inch loaf pan.
Medium bowl: whisk together flour, baking soda, salt, and chocolate chips.
Large bowl: mix the eggs and sugar together. Then whisk in the strawberry mixture, oil, milk, and vanilla.
Add the dry ingredients to the large bowl and mix until just combined.
Bake for about 1 hour. To check if it is done, insert a toothpick into the middle. If it comes out clean or with just a couple crumbs, it is ready.
Let cool slightly before cutting or it will fall apart!
Recipe notes & tips
- Walnut oil: I love using delicately flavored cooking oils, but regular vegetable oil will work just fine.
- Almond milk: regular milk works great too (or other nut milks)
- Sugar: decrease the sugar in either the strawberry mixture or in the bread by 1/4 cup to make it less sweet, or add 1/4 for an extra sweet bread.
- Strawberry mixture: The volume of this isn’t too finicky. You can easily use up to 1/4 cup extra and reduce the amount of liquid elsewhere (I like to take away equal parts oil and almond milk).
- Pink strawberry bread: The color comes out much like banana bread, not pink. I’ve even tried added in some beet for color and it still doesn’t turn pink after being cooked. I found a couple recipes with hot pink bread and found out they are using packaged strawberries that have a lot of dye. So if you want it pink, you’ll have to add dye.
This is based off the recipe from Little Sweet Baker, with very minor tweaks: I used almond milk instead of regular milk and walnut oil instead of vegetable oil.
If you like baking, definitely check out Lily’s blog, Little Sweet Baker. Here are some of her recipes that are on my ‘must make’ list:
- Salted caramel banana bread (omg, right?) – get recipe
- Margarita lime bars – next girl’s night dessert? – get recipe
- Looking to use up more strawberries? Try her strawberry rhubarb pie recipe.
Also if you’re looking to make Jam, Lindsay from Love & Olive oil has a fun recipe for Strawberry Limoncello jam (as well as a whole e-book series on jams).