Fresh and Fluffy Strawberry Bread

LAST UPDATED: May 03, 2020 | PUBLISHED: Apr 18, 2020 | By: Julie Blanner

Delightfully easy and moist Strawberry bread recipe made with staple ingredients in just a few minutes hands on time! You can add a little glaze or leave it just as it is – it’s so simple and yet feels so special, bursting with strawberry flavor.

A marble background with a gold pan filled with fresh baked strawberry bread.

There’s little I love more than baking a loaf of fresh bread with the girls on a Saturday morning. It gives me so much joy to see their smiles and anticipation as they wait for their loaf of Strawberry Bread to rise to perfection in the oven.

It’s so amazing on it’s own or drizzled with a little glaze. It requires just a few staple ingredients, fresh strawberries and about 5 minutes hands on time.

A marble surface with an ivory platter with a loaf of strawberry bread, knife to the side.

It’s a simple quick bread recipe that is truly foolproof like my Lemon Loaf, Blueberry Bread, Cinnamon Bread and classic Sweet Bread. Don’t miss my new poppy seed bread, and this lemon poppy seed bread version too!

The girls describe it as Strawberry Shortcake Bread – I can’t disagree. It’s the best of both worlds!

I hope this easy strawberry bread recipe brightens your day. As always, if you make it, share in my Facebook group Celebrating Simple, Pinterest or tag me on Instagram – I’d love to see!

I like to give a lot of detail in my recipe posts to guide readers through any questions. If you’re just here for the printable recipe, feel free to click “jump to recipe” right under the title of this post and you’ll head straight there!

A loaf of strawberry bread in a gold loaf pan, napkin to the side

Strawberry Bread Ingredients

  • Sugar – White granulated sugar makes this bread delightfully sweet. Optional: sprinkle sugar over the loaf just before baking for a shimmery finish.
  • Flour – All purpose flour is the foundation of this bread. No need to sift.
  • Baking Powder – Leavens quick bread, without the fuss! It ensures a nice even rise.
  • Salt – A hint of salt brings out the flavors of the other ingredients.
  • Eggs – The binding agent.
  • Milk – Milk creates a nice soft loaf. In addition, milk adds flavor to quick breads and gives it a beautiful brown color due to caramelization of milk and sugars! You can use whatever you have on hand from skim to Vitamin D. Readers have also had success using Almond Milk.
  • Vegetable Oil – Vegetable oil makes the bread incredibly moist, with a light and delicate crumb. You can substitute with canola oil or melted butter in a pinch.
  • Strawberries – Fresh strawberries make this bread, bright, beautiful and so flavorful and moist! You can substitute frozen or freeze dried.
A loaf of strawberry bread, first slice cut off, knife to the side.
A close up of a loaf of strawberry bread loaf, sliced.

How to Make Strawberry Bread

  1. Prep – Preheat oven and grease loaf pan.
  2. Combine Dry Ingredients – In a large bowl or stand mixer, combine sugar, flour, baking powder and salt.
  3. Add Wet Ingredients – Add egg, milk, vegetable oil. Blend until just combined.
  4. Add Strawberries – Fold in strawberries.
  5. Bake – Pour into a loaf pan (optional, sprinkle sugar on top). Bake until a toothpick comes out clean.
A loaf of strawberry bread covered in glaze.

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Tips

  • Don’t overfill your loaf pan. Allow room to compensate for rise.
  • Use the toothpick test to ensure it’s ready. Oven temperatures can vary. Insert a toothpick into the center. When it comes out clean it is done.
A glazed loaf of strawberry bread recipe on an ivory tray.

Baking Alternatives

  • Miniature Loaves – They’re perfect for gifting! Grease 6 mini loaf pans and bake 40 minutes.
  • Make Muffins – If you prefer to make them into Strawberry muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
  • Make it Ornate – Alternatively, you can also bake it in an ornate loaf pan with the same minimal effort!
A glazed loaf of fresh strawberry bread, sliced on an ivory platter.

Variations

  • Make it Pink – Naturally! Simply purée strawberries in a food processor for fresh strawberry flavor in every bite and pink bread.
  • Add a Glaze – Turn this breakfast into dessert with a sweet glaze.
  • Make a Strawberry Glaze – Purée 1/3 cup of strawberries to blend into the glaze.
  • Add Nuts – Walnuts, pecans or even candied nuts are a delicious addition.
  • Brown Sugar – Make it with brown sugar (see my Brown Sugar Bread recipe) for richer flavor.
  • Add Chocolate Chips – because that’s rarely a bad idea, and strawberries and chocolate are a beautiful match.
  • Experiment with Extracts – Add an extract like vanillalemon or almond for a unique flavor twist.
A sliced loaf of glazed strawberry quick bread on an ivory platter.

To Store

  • Room Temperature – Store quick bread in a sealed plastic bag or covered in saran wrap at room temperature for up to 5 days.
  • Refrigerate – Up to 1 week in an airtight container.
  • Freeze – Wrap them tightly in heavy foil, saran wrap or place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature to serve.
A sliced loaf of glazed strawberry quick bread on an ivory platter.

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More Amazing Strawberry Recipes

If you make this strawberry bread recipe, I’d love for you to come back and share your results with me! Rate this recipe with my five start rating system and leave a comment for other readers!

Strawberry Bread

Julie Blanner
Delightfully easy and moist Strawberry bread recipe made with staple ingredients in just a few minutes hands on time! You can add a little glaze or leave it just as it is – it's so simple and yet feels so special, bursting with strawberry flavor.
5 from 2 votes
Prep Time 5 mins
Cook Time 50 mins
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 12 people
Calories 239 kcal

Ingredients
  

  • 1 cup sugar
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 1/2 cups strawberries chopped

Instructions
 

  • Grease loaf pan and preheat oven to 350 degrees.
  • Combine sugar, flour, baking powder and salt.
  • Beat eggs, milk and oil.
  • Gradually add dry mixture to wet until just moist.
  • Pour batter into pans an inch below to compensate for rise.
  • Add a few slices of pretty sliced strawberries for presentation. Optional: sprinkle sugar on top.
  • Bake 50-60 minutes.
  • Allow to cool on wire rack for 10-15 minutes before serving.

Notes

Tips

  • Don’t overfill your loaf pan. Allow room to compensate for rise.
  • Use the toothpick test to ensure it’s ready. Oven temperatures can vary. Insert a toothpick into the center. When it comes out clean it is done.

Substitutions

  • Milk – Use whatever you have on hand from skim to Vitamin D. Readers have also had success using Almond Milk.
  • Vegetable Oil – Substitute with canola oil or melted butter in a pinch.
  • Strawberries – Substitute frozen or freeze dried.

Baking Alternatives

  • Miniature Loaves – They’re perfect for gifting! Grease 6 mini loaf pans and bake 40 minutes.
  • Make Muffins – If you prefer to make them into Strawberry muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
  • Make it Ornate – Alternatively, you can also bake it in an ornate loaf pan with the same minimal effort!

Variations

  • Make it Pink – Naturally! Simply purée strawberries in a food processor for fresh strawberry flavor in every bite and pink bread.
  • Add a Glaze – Turn this breakfast into dessert with a sweet glaze.
  • Make a Strawberry Glaze – Purée 1/3 cup of strawberries to blend into the glaze.
  • Add Nuts – Walnuts, pecans or even candied nuts are a delicious addition.
  • Brown Sugar – Make it with brown sugar (see my Brown Sugar Bread recipe) for richer flavor.
  • Add Chocolate Chips 
  • Experiment with Extracts – Add an extract like vanillalemon or almond

To Store

  • Room Temperature – Store quick bread in a sealed plastic bag or covered in saran wrap at room temperature for up to 5 days.
  • Refrigerate – Up to 1 week in an airtight container.
  • Freeze – Wrap them tightly in heavy foil, saran wrap or place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature to serve.

Nutrition

Calories:239kcalCarbohydrates:35gProtein:3gFat:10gSaturated Fat:8gCholesterol:15mgSodium:112mgPotassium:185mgFiber:1gSugar:19gVitamin A:58IUVitamin C:11mgCalcium:76mgIron:1mg
Keywords strawberry bread
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