Strawberry Bread

Strawberry bread is a delightfully moist and delicious recipe, made with staple ingredients in just a few minutes hands on time! I like to add a little glaze, but it’s so good just as it is – it’s simple and yet feels so special, bursting with strawberry flavor.

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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 requires just a few staple ingredients, fresh strawberries and about 5 minutes hands on time. The girls describe it as Strawberry Shortcake Bread – I can’t disagree. It’s the best of both worlds!

If you love strawberry everything, don’t miss this incredible strawberry guide! You’ll find 20+ Must Have Strawberry Recipes.

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.

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.

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.
• 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 vanilla, lemon or almond for a unique flavor twist.

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.

5 from 16 votes

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Strawberry Bread

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.

Prep: 5 minutes mins

Cook: 50 minutes mins

Servings: 12 people

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Ingredients  

1x2x3x

• ▢ 1 cup white granulated sugar
• ▢ 2 cups all purpose flour
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon salt
• ▢ 1 egg size large
• ▢ 1 cup milk whole (or whatever you have on hand)
• ▢ ½ cup vegetable oil
• ▢ 1½ cups strawberries sliced or chopped

Instructions 

• Grease loaf pan and preheat oven to 350°F.
• In a large mixing bowl whisk to combine sugar, flour, baking powder and salt.
  1 cup white granulated sugar, 2 cups all purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
• In a medium mixing bowl, beat eggs, milk and oil.
  1 egg, 1 cup milk, ½ cup vegetable oil
• Gradually add dry mixture to wet until just moist.
• Fold in strawberries.
  1½ cups strawberries
• Pour batter into prepared loaf 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 or until a toothpick inserted into the center of the loaf comes out clean.
• Allow to cool on wire rack for 10-15 minutes before serving.

Julie’s 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 vanilla, lemon 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.

Calories: 239kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 15mg | Sodium: 112mg | Potassium: 185mg | Fiber: 1g | Sugar: 19g | Vitamin A: 58IU | Vitamin C: 11mg | Calcium: 76mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.