Walnut-Strawberry (or Rhubarb) Quick Bread

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Walnut-Strawberry (or Rhubarb) Quick Bread

star rating (12) rate this recipe »
Published prior to 2008

Everyone loved this bread no matter which way we made it: all strawberry; all rhubarb, or a combination of the two. We also used half a cup of applesauce in one recipe with great success, when we ran short of strawberries.

1/2 cup (2 ounces) chopped walnuts
1 1/2 cups (6 1/4 ounces) unbleached all-purpose flour
1 cup (7 ounces) sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 tablespoon lemon zest OR 1/4 teaspoon lemon oil
2 eggs
1 1/4 cups (10 ounces) mashed strawberries*
1/2 cup (3 7/8 ounces) vegetable oil

*Note: Use 1 1/4 cups cooked rhubarb in place of the strawberries, to make a slightly tart bread. Start with 2 1/2 cups sliced rhubarb. Cook over medium heat (or in the microwave) to make about 1 1/4 cups unsweetened rhubarb sauce. You may also substitute rhubarb for just some of the strawberries, to make strawberry-rhubarb bread.

Preheat your oven to 350°F. Grease and flour (or spray with non-stick vegetable oil spray) a 9 x 5-inch loaf pan.

In a medium-sized mixing bowl, whisk together the walnuts, flour, sugar, soda, salt and nutmeg. In a separate bowl, whisk together the lemon, eggs, strawberries and vegetable oil. Combine the wet ingredients with the dry ingredients, whisking until well-blended.

Pour the batter into the prepared pan, and bake for 55 to 60 minutes, until a cake tester inserted into the center comes out clean. Cool the bread in the pan for 15 minutes, then remove it from the pan and transfer it to a rack to cool completely, 1 hour or longer. For best flavor and easiest slicing, wrap the bread while still slightly warm and let it sit overnight.

Nutrition information per serving (1/12 of loaf made with strawberries, 65g): 242 cal, 13g fat, 3g protein, 13g complex carbohydrates, 16g sugar, 1g dietary fiber, 35mg cholesterol, 108mg sodium, 93mg potassium, 17RE vitamin A, 14mg vitamin C, 1mg iron, 12mg calcium, 48mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 4, Spring 2000 issue.


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  • star rating 07/04/2014
  • Meg from Wading River, NY
  • Excellent taste + texture, plus very easy. I make a lot of breads and routinely leave out salt and just leave the bread in the pan after cooking (storing there) - no problem with this bread. I used some of the sweet rhubarb sauce I'd made (4 cup rhubarb + 1/2 cup sugar) + strawberries. Made bread several times. Best with about 1/3 cup rhubarb sauce (little too moist with more, added more flour). Also good when substituted 3/4 cup whole wheat flour. Loaves I made without walnuts also good.
  • star rating 03/14/2014
  • Shelley from Fairfax, VA
  • This bread was excellent and even those at work who said they don't like rhubarb loved it and some even came back for seconds. I doubled the recipe and used half rhubarb and half strawberries. I found after cooking the rhubarb, cooling and putting in the frig until the next day it was still a bit liquidy so I put in a fine mesh strainer for a bit. I used the recipe from Baking Sheet so I also used the strawberry powder, which made the berry flavor a bit more intense and with the tartness of the rhubarb it was heavenly.
  • star rating 04/28/2012
  • IthacaNancy from KAF Community
  • Worried about the reviews that said the bread was too moist, I used two peewee (very small) eggs and rhubarb pulp left over from making juice in a steam extraction juicer - so it was on the dry side. Instead of lemon zest, I added some minced lemon confit (lemon peel which had been preserved in salt). The resulting bread is very good. I'll use this recipe again.
  • star rating 03/10/2012
  • cookiequeen247 from KAF Community
  • I made the all strawberry version, used only one egg, added more walnuts, and cut a bit of the sugar, and my dad, who hates strawberries, LOVED this bread! It was delicious and moist but not too wet. This recipe is a keeper!
  • star rating 07/11/2011
  • MrPuppersDog from KAF Community
  • This quickbread is quite soft and falls apart very easily once sliced. I baked it for about 43 minutes because my toothpick test revealed that the bread was done. That being said, it does have good flavour. Maybe there is an optimum internal temperature that would indicate when quickbreads are finished baking? Anyway, I used the rhubarb instead of the strawberries. I'd probably give it between 3 and 4 stars, but rounded it up to four stars on the scale.
  • star rating 06/20/2011
  • TomSarah from KAF Community
  • The bread tasted good, but came out very wet. Used all the ingredients, followed directions, and tester showed it was done. Not sure if longer baking would make the bread drier.
    This bread is very moist due to the strawberries. If you would like it drier, you can reduce the amount of strawberries by 1/4 cup or omit one egg. Baking longer is also an option. ~Amy
  • star rating 11/24/2010
  • szgage from KAF Community
  • My cupboards were bare and I wanted to bake something sweet so I decided on a quick bread. I found this recipe to get a good base recipe. Using what I had on hand, I decided to add a can of fruit cocktail (in light syrup) in place of the fruit in this recipe and added about a half cup of oatmeal to help soak up the extra liquid. Admittedly, my expectations for my canned fruit cocktail bread were quite low. However the final product yielded incredible results. It was sweet and moist, and though I lightly mashed the fruit cocktail, the bread was studded with moist little chunks of fruity goodness. My second canned fruit cocktail bread is baking in the oven as I type...
  • star rating 05/24/2010
  • Laura from Northern Virginia
  • I made this for breakfast this morning and like the title says, it was quick. Not to mention yummy and moist. Will definitely be making this again in the future. What a great alternative to banana nut bread during berry season!
  • star rating 07/11/2009
  • estelle from Penn Yan
  • It was moist and delicious. Everyone enjoyed it for breakfast after early berry picking trip!
  • star rating 06/11/2009
  • joyce from california
  • This was an easy and delicious quick bread with a great flavor. I used all strawberries for this first loaf and will try the rhubarb next time. I've never thought of using strawberries in a quick bread. All three men in my family liked it.
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