Why You’ll Love This Recipe
Strawberry Bread is a moist, tender quick bread bursting with the natural sweetness of ripe strawberries. Perfect for breakfast, brunch, or a sweet snack, this fruity loaf is simple to make and delivers the comforting flavor of summer in every bite. Its soft crumb and vibrant pink specks make it as beautiful as it is delicious.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flourgranulated sugarsaltbaking sodaeggsvegetable oilvanilla extractfresh strawberries (diced)optional: chopped nuts or white chocolate chips
directions
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, mix together flour, sugar, salt, and baking soda.
In another bowl, beat the eggs, then stir in vegetable oil and vanilla extract.
Add the wet mixture to the dry ingredients, stirring until just combined.
Gently fold in the diced strawberries, and if desired, chopped nuts or white chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe yields 1 loaf (about 10 slices).Preparation time: 15 minutesBaking time: 50-60 minutesCooling time: 30 minutesTotal time: 1 hour 35-45 minutes
Variations
Add a teaspoon of cinnamon or nutmeg for a warm spice note.
Use half whole wheat flour for a healthier twist.
Top with a strawberry glaze or powdered sugar for added sweetness.
Fold in blueberries or raspberries for a mixed berry version.
Make mini loaves or muffins for individual servings.
storage/reheating
Store Strawberry Bread in an airtight container at room temperature for up to 3 days.Refrigerate for up to a week, or freeze for up to 3 months.Thaw frozen slices at room temperature or reheat gently in the microwave for 10-15 seconds.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them well before using to prevent excess moisture.
Can I make this bread gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.
Why is my bread too dense?
Avoid overmixing the batter; mix just until combined.
Can I use less sugar?
Yes, you can reduce the sugar slightly, but it may affect the texture and sweetness.
Can I make this dairy-free?
Yes, this recipe is naturally dairy-free as it uses oil instead of butter.
Can I add a glaze?
Absolutely, a simple glaze of powdered sugar and milk or lemon juice works well.
Can I make this into muffins?
Yes, adjust the baking time to about 20-25 minutes for standard muffins.
Do I need to peel the strawberries?
No, just wash and dice them—no peeling needed.
Why did my bread sink in the middle?
It may be underbaked or the batter was overmixed.
What oil works best?
Vegetable oil or canola oil are best, but you can also use melted coconut oil.
Conclusion
Strawberry Bread is a deliciously simple way to enjoy fresh fruit in a baked treat. Whether you serve it for breakfast, dessert, or as a snack, this moist and fruity loaf is sure to bring smiles. With easy variations and storage options, it’s a recipe you’ll return to all year long.
Print
Strawberry Bread
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 loaf (10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and sweet quick bread bursting with fresh strawberry flavor, perfect for breakfast or dessert.
Ingredients
- ¾ cup granulated sugar
- ½ cup milk
- ½ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 2 cups diced fresh strawberries
- 2 tbsp flour (for coating strawberries)
- For glaze: 2 cups powdered sugar
- 2 tbsp melted butter
- â…“ cup finely diced strawberries
- ½ tsp vanilla extract
- 1–2 tbsp milk or cream (optional, for consistency)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together sugar, milk, oil, egg, and vanilla extract.
- In a separate bowl, mix flour, baking powder, and salt.
- Add dry ingredients to the wet ingredients and mix until just combined.
- Toss strawberries with 2 tablespoons of flour, then fold into the batter.
- Pour batter into the prepared loaf pan and bake for 50–55 minutes, or until a toothpick comes out clean.
- Let bread cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, mash strawberries and mix with powdered sugar, melted butter, and vanilla. Add milk or cream as needed for consistency.
- Drizzle glaze over cooled bread and allow it to set before slicing.
Notes
- Use fresh, ripe strawberries for best flavor.
- Don’t skip flouring the strawberries to prevent them from sinking.
- Cool bread fully before adding glaze to avoid melting.
- Store in an airtight container at room temperature or refrigerate if glazed.