Fresh Strawberry Bread is a delectably moist and simple quick bread that’s incredibly easy to make and stunningly delicious! Fresh, sweet strawberries and rich vanilla are mixed into a quick batter, making this a great option for brunch, an afternoon snack, or dessert.
If you love quick bread as much as I do, try my Chocolate Chip Banana Bread, Sausage And Cheese Bread, and Blueberry Bread with Lemon Glaze.
In This Post
If you’re like me, the word “bread” might conjure up images of complex recipes and long hours waiting for dough to rise. But fear not! Like my beloved Zucchini Cheese Bread, this Strawberry Quick Bread is simple and yeast-free.
Over the years, I’ve perfected my Strawberry Quick Bread, tweaking it here and there until it became a fail-safe favorite that I’m thrilled to share with you. Baking with fresh strawberries can be tricky, but with a few key tips (that I’m excited to share), you’ll be whipping up this delicious treat with confidence.
How To Use Fresh Fruit In Baking
Baking with fresh fruit can be frustrating. But there’s a simple trick—flour! Toss whatever fruit you’re using (strawberries, in this case) in a little bit of flour before folding it into the batter. This will keep the fruit from sinking to the bottom of the quick bread.
Strawberry Bread Ingredients
- Dry Ingredients – The base of this bread is all-purpose flour, granulated sugar, salt, and baking powder.
- Wet Ingredients – Milk, vegetable oil, vanilla, and an egg to make the bread nice and moist. I wouldn’t use butter or coconut oil in place of oil because it will bake differently.
- Strawberries – Fresh strawberries are a must because frozen will release too much water when baked.
- Glaze – I use a simple mixture of confectioner sugar (powdered sugar,) milk, and crushed strawberries.
Variations And Additions
- Any milk you like can be used, including plant-based milk.
- Make this recipe gluten-free by using a 1:1 ratio of gluten-free flour.
- Feel free to switch up the fruit by mixing in blueberries or raspberries.
- You can use vanilla bean paste for more vanilla flavor and pretty flecks.
- If you like a creamy frosting, you can whip up cream cheese with powdered sugar and lemon juice.
How To Make Bread With Strawberries
- Mix together the wet ingredients in one bowl and dry in another.
- Mix the wet and dry ingredients together and then fold in the strawberries.
- Bake the bread, and while it bakes, make the glaze.
- Once the bread cools, pour on the glaze, slice, and enjoy!
Donya’s Tips For Making Quick Bread
- Choose the Right Strawberries: Opt for ripe but firm strawberries. Overripe strawberries can be too juicy and might make the bread soggy.
- Dice Not Slice: Cut the strawberries into small, even pieces rather than slices. This helps distribute them evenly throughout the bread, preventing them from sinking to the bottom.
Commonly Asked Questions
I would use an aluminum or ceramic 9×13-inch loaf pan. The batter can make strawberry muffins, but the baking time will vary.
If you gently touch the top, it should spring back quickly. You can also insert a toothpick, and it should come out clean.
Yes, this bread freezes super well! You can wrap the entire loaf in plastic or aluminum foil and freeze it, or you can wrap individual slices and freeze them for up to 3 months.
How To Serve Strawberry Bread With Lemon Glaze
Pair this easy homemade bread with a Sausage Frittata, fruit salad, Deviled Eggs, and bacon for a full brunch spread. It is a terrific dessert after a light dinner of Mushroom Soup and Spinach Salad with warm bacon dressing.
More Strawberry Recipes You’ll Love
If you tried this Fresh Strawberry Bread Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
- 1 large egg
- 1 ½ cup chopped strawberries
- 1/14 teaspoon granulated sugar
- 1 tablespoon all-purpose flour
- 1 cup confectioner sugar
- 3 tablespoons crushed strawberries
- 1 teaspoon milk
Instructions
- Heat oven to 350 degrees. Line an 8 ½ x 4 ½ inch loaf pan with parchment, leaving extra paper hanging over side of pan.
- In a medium-size bowl, whisk together the flour, sugar, salt, and baking powder. Stir in the milk, vegetable oil, vanilla, and egg until just combined. Do not overmix.
- In a small bowl, toss the strawberries with ¼ teaspoon of sugar and 1 tablespoon of flour. Fold them into the batter then pour into the prepared pan. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 30 minutes, then remove to a serving platter to cool completely. In a small bowl, mix together the confectioner's sugar, curshed strawberries and milk. Drizzle over the cooled cake, slice, and serve.
Video
Notes
- Store leftover bread in an airtight container on the counter or in the fridge for up to 4 days.
- You can wrap the entire loaf in plastic or aluminum foil and freeze it, or you can wrap individual slices and freeze them for up to 3 months.
Nutrition
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Faith V. Smith
I made the strawberry bread earlier this week. It wasn’t as pretty as your loaf, but the taste was great. Thank you this recipe!
It’s all about the taste for sure, Faith! Glad you ike it.
~Donya