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Strawberry Pineapple Bread


"I love strawberries, and my grandmother used to make this for us every Christmas. It's wonderful!"
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1 h 15 m servings 300 cals
Serving size has been adjusted!
Original recipe yields 24 servings (2 loaves)


  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 5x9-inch loaf pans.
  2. In a bowl, mix the strawberries, pineapple, eggs, oil, and sugar. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Mix the flour mixture into the bowl with the fruit until evenly moist. Fold in walnuts and macadamia nuts. Divide the batter between the prepared loaf pans.
  3. Bake loaves in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 1 hour. Cool on wire racks.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 89
  1. 104 Ratings

Most helpful positive review

Really good and super moist. I use fresh strawberries (halved, then sliced, about 2/3 cups worth) and add one medium diced banana. Omitted the nuts -better this way. (It's now my famous Pinea...

Most helpful critical review

Switched the canola oil for melted coconut oil and different nuts for just pecans. Was pretty good.

Most helpful
Most positive
Least positive

Really good and super moist. I use fresh strawberries (halved, then sliced, about 2/3 cups worth) and add one medium diced banana. Omitted the nuts -better this way. (It's now my famous Pinea...

This is soooo good and so quick and easy to make! I used an 8 oz. can of crushed pineapple instead of 1/2 of a 20 oz. can and it turned out great.

I wish I could give this more than five stars because it is SO GOOD!!!! I chopped up some of the strawberries and halfed the rest. I drained both the pineapple and the strawberries well before...

I made this recipe the first time, just as it is, but without the nuts. I loved it! However, I wanted to make it lower in fat and sugar, and I like muffins better, so I played with the recipe a ...

Excellent! I used fresh strawberries and fresh pineapple, and Splenda instead of sugar, and it was delicious! I had to bake it longer than an hour--maybe because of the fresh fruit? But, it h...

This recipe was as wonderful as I had hoped it would be! I, too, had to make a few substitutions as my pantry was a bit low on some things. I use 1/2 cup applesauce and 1/4 cup peanut oil and ...

This is delicious! I made it for Christmas gifts and everyone wanted the recipe. It is tasty, moist and freezes well.

This was a great recipe!! The bread is wonderful. I'll have to grease the pans a bit more than I did this time because they stuck, but they were still fantastic!!

This recipe is definitely a keeper and a really nice alternative from banana bread. Only problem I had is that it burnt slightly, next time I'll reduce the cooking time a bit.