Strawberry Bread

Strawberry Bread is soft, moist, and bursting with the fresh flavor of juicy strawberries in every bite. This easy quick bread is a delightful way to use fresh or frozen strawberries, and it makes the perfect treat for breakfast, a snack, or even dessert. Slightly sweet and beautifully pink on the inside, it’s as pretty as it is delicious.

Why You’ll Love This Recipe

I love this strawberry bread because it’s simple to make and always turns out incredibly tender and flavorful. The fresh strawberries add natural sweetness and moisture, while the golden crust adds just the right amount of texture. It’s a great way to enjoy seasonal fruit, and it stores well—so I can bake it ahead and enjoy it all week long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Eggs

• Sugar

• Vegetable oil or melted butter

• Vanilla extract

• Milk or yogurt

• Fresh or frozen strawberries, diced

• Optional: lemon zest or cinnamon for extra flavor

Directions

1. I preheat the oven to 350°F (175°C) and grease a standard loaf pan or line it with parchment paper.

2. In a medium bowl, I whisk together the flour, baking powder, and salt.

3. In a separate large bowl, I beat the eggs and sugar until light and creamy, then mix in the oil, milk (or yogurt), and vanilla extract.

4. I gently fold the dry ingredients into the wet mixture until just combined.

5. I toss the diced strawberries with a tablespoon of flour to keep them from sinking, then fold them gently into the batter.

6. I pour the batter into the prepared loaf pan, smoothing the top with a spatula.

7. I bake the bread for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

8. I let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf, yielding about 8–10 slices. It takes about 15 minutes to prepare and 50–60 minutes to bake, so it’s ready in just over an hour from start to finish.

Variations

Sometimes I add chopped nuts like walnuts or pecans for a little crunch. If I want a citrusy touch, I mix in some lemon zest to brighten the flavor. For a sweeter version, I top the cooled loaf with a simple glaze made from powdered sugar and lemon juice or milk. I’ve also swapped half the strawberries for blueberries or raspberries with great results.

Storage/reheating

I store the cooled bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. It also freezes well—I wrap slices individually so I can thaw and toast them as needed. To reheat, I just warm it in the toaster oven or microwave for a few seconds.

FAQs

Can I use frozen strawberries?

Yes, I can. I just make sure to thaw and drain them well before chopping to avoid excess moisture in the batter.

Why did my bread turn out soggy?

Too much moisture from the strawberries or underbaking can make the bread soggy. I always drain strawberries well and bake until fully set in the center.

Can I make this bread gluten-free?

Yes, I substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture stays moist and tender.

How do I know when it’s fully baked?

I insert a toothpick or skewer into the center—if it comes out clean or with just a few crumbs, the bread is done.

Can I make this into muffins?

Absolutely. I divide the batter into a greased or lined muffin tin and bake at 350°F (175°C) for about 18–22 minutes.

Conclusion

Strawberry Bread is one of those sweet, fruity bakes I always turn to when I want something easy yet impressive. Whether I’m using fresh berries from the market or frozen ones from my freezer, it always delivers flavor, softness, and just the right touch of sweetness. It’s perfect to share—or keep all to myself.