Strawberry and Peach Cinnamon Bread (Guest Post)

Strawberry Peach Bread

Happy Tuesday! The moving truck is in our driveway today and things are gettin’ real. While I’m busy carrying heavy objects (more likely children than boxes), please enjoy this guest post from Janssen of Everyday Reading. Janssen is a fellow contributor at MPMK and part of a very talented family of bloggers (you can find her sisters here and here). She writes about books, family, recipes, DIY.. she’s a regular renaissance woman. Thanks for visiting, Janssen!

One of my favorite things is a recipe that takes a food on its last leg and turns it into something amazing and delicious.

You know how banana bread rescues bananas from the trash can? This bread does the same for strawberries and peaches. The softer and riper they are, the better.

It’s great for a breakfast or snack, but my favorite is with a big scoop of vanilla ice cream. But then, ANYTHING with a big scoop of vanilla ice cream is likely to be my favorite.
Strawberry and Peach Cinnamon Bread
Prep time

Cook time

Total time


Makes 1 loaf or 3 mini-loaves or 1 dozen muffins
Recipe type: Bread, Baked Goods
Serves: 8-12

  • 1½ cups flour
  • 1 cup sugar
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • 2 eggs
  • ⅓ cup plain yogurt
  • ⅓ cup oil
  • 1 cup chopped and mashed strawberries and peaches (whatever ratio you have is fine – I usually pulse mine in the blender a couple of times to chop them).

  1. Preheat oven to 350. Whisk together dry ingredients in a large mixing bowl. Add remaining ingredients and stir until just combined.
  2. Pour into greased pan (fill each pan or muffin tin about ⅔ full).
  3. Bake for 1 hour if doing a full loaf, 40 minutes for mini-loaves, and 30 minutes for muffins (or until a toothpick comes out cleanly).

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