Oatmeal Strawberry Bread Recipe - Allrecipes.com
Oatmeal Strawberry Bread Recipe
  • READY IN 3+ hrs

Oatmeal Strawberry Bread

Recipe by  

"I came up with this bread late one night because I had too many strawberry that were about to go bad. I love it. This works equally well with fresh or frozen strawberries."

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Ingredients Edit and Save

Original recipe makes 2 - 3x7 inch loaves Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    3 hrs 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 7x3 inch loaf pans.
  2. Stir together the flour, 1 1/2 cups rolled oats, sugar, cinnamon, baking powder, and salt in a large mixing bowl. In another bowl, whisk together the vegetable oil and eggs; stir into flour mixture until just moistened. Fold in strawberries. Pour into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of rolled oats.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool the strawberry bread in the pans for 5 minutes before cooling completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Mar 04, 2009

This turned out great. I made several changes to make it more healthy: -half white and half brown sugar -added 1/2c ground flax seed -added 1c walnuts -used half white and half wheat flour -used 1c applesauce plus 1/2c oil instead of 1 1/2c oil Also, I had no fresh strawberries so I mashed with a potato masher 16 oz of frozen strawberries partial strained

Most Helpful Critical Review
Mar 31, 2014

I did not care for this recipe.

Jul 06, 2009

Looking over the recipe, I was sure that 1-1/2 cups of oil would be too much. I also thought 1 T. of cinnamon and 1-1/4 pounds of strawberries would be too much. Indeed, when I mixed up the batter I was sure my suspicions were true. The batter is very thick, and almost looks oily. I suspect it is the juices from the strawberries that provide the extra moisture the batter seemed to need. It all came together to produce a moist, beautiful bread, full of strawberry flavor, and just the right hint of cinnamon. What did NOT work was the size of the pans called for. When I looked at the batter in the bowl I just knew I would need bigger pans, and as it turned out the 8x4" pans I used were just right. I prepared this exactly as written and believe it needs no changes or tinkering. And the sprinkle of oatmeal on the top is a great finish!

Mar 31, 2009

wow. subbed out oil for equivalent in strawberry puree. this is so super strawberry flavored it's insane. if u have extra berries go for the puree substitute. healthier and delicious! thanks!

Feb 18, 2009

This was very tasty! Next time I think I would use half brown sugar/half white. Also...I added walnuts...and it as spectacular!

May 05, 2009

I tried this recipe with the same motivation its creator had: aging strawberries! And I'm really pleased with the results! No major changes, but here they are: Cut the sugar to 1 c. white, 1/2 c. brown. Added the walnuts per the other suggestions. I used 1 c. oil and 1/2 c. plain yogurt. Oh, and I didn't have 7X3 loaf pans. But, nevertheless, it worked nicely with an 8X4 and 12 regular sized muffins.

Aug 26, 2009

I halved this recipe as I only wanted to make one loaf. I'm glad I did--not bc this bread is bad but bc it is awesome and I don't need to eat it! It's only downfall is that it's crumbly where the strawberries are, but I can so deal with that bc the taste is wonderful. You can definitely taste the strawberries and the bread is slightly sweet--not too sweet at all. It lets the oatmeal and strawberries shine. I was a bit worried about the batter as it was so thick. The strawberries were a bit difficult to fold in but once I did it was fine. I did have to bake about 25 min longer, but I had overripe strawberries and I tossed in a few more than called for, so that would easily account for that. Thank you for the recipe!

Jun 30, 2009

Used 1 cup ww flour. 1/2 cup oil & 1 cup pureed strawberries 1 1/2 cup brown sugar & 1/2 cup wht sugar Very good.


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  • Calories
  • 285 kcal
  • 14%
  • Carbohydrates
  • 34.8 g
  • 11%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 15.1 g
  • 23%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 150 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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