Strawberry Bread & Spread

Strawberry Bread RRR IV page 116For more than fifty years Junior League of Baton Rouge have shared the finest Creole and Cajun recipes in the River Road Recipes series of cookbooks. With 1.5 million copies sold, it is the No. 1 bestselling community cookbook in the nation. This seasonal specialty is from volume 4, p. 116.


  • 1 (20 ounce) package frozen strawberries, thawed
  • 8 oz. cream cheese, softened
  • 3 cups flour
  • 2 cups sugar
  • 1 Tbsp cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/4 cups vegetable oil
  • 4 eggs, lightly beaten


For the spread: drain the strawberries, reserving the juice and strawberries. Process the reserved juice and cream cheese in a food processor until creamy. Store, covered, in the refrigerator until serving time.

For the bread: mix the flour, sugar, cinnamon, baking soda and salt in a bowl. Make a well in the center of the flour mixture. Add the reserved strawberries, oil and eggs to the well and stir until combined. Spoon the batter into two 4×8 loaf pans, sprayed with nonstick cooking spray. Bake at 350 degrees for one hour or until the loaves test done. Cool in the pans for 10 minutes. Invert onto a wire rack to cool completely. Slice and serve with the spread. Makes two loaves.

*this bread can be frozen for up to six months.

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