This moist and fluffy Strawberry Bread is packed with fresh berries and vanilla flavor. Perfect for brunch, snacking, or turning into sweet muffins!
Strawberry Bread Recipe
If you’re craving a soft, moist, and fruity loaf, this Strawberry Bread recipe is exactly what you need. Made with fresh strawberries and simple pantry staples, this is the kind of easy strawberry bread recipe you’ll come back to again and again. Whether you’re serving it for breakfast, an afternoon snack, or a sweet treat, this strawberry quick bread is a springtime favorite.
⭐ Why You’ll Love This Recipe
- No mixer needed
- Packed with fresh strawberry flavor
- Uses simple ingredients
- Easily customizable with mix-ins or a glaze
🛒 Ingredients & Substitutions
- all-purpose flour
- baking powder and baking soda
- salt
- fresh strawberries – Use frozen strawberries (thawed and drained) if fresh are not available.
- granulated sugar
- egg
- whole milk – or buttermilk. You can also use lower-fat dairy milk or non-dairy alternatives.
- vegetable oil – or use a neutral oil like canola.
- vanilla extract
✨ Variations
- Strawberry Muffins: Pour batter into a muffin tin and bake for 20–25 minutes.
- Add-ins: Mix in chocolate chips, blueberries, or chopped nuts.
- Lemon Twist: Add 1 tablespoon lemon zest for a citrusy flavor.
- Vanilla Glaze: Drizzle a simple glaze made with powdered sugar, vanilla, and cream on top.
💡 Tips for Flavor Twists
1. Blueberry Muffins
- Swap strawberries for 1 ½ cups of fresh or frozen blueberries.
- If using frozen, do not thaw. Toss in 1 tablespoon flour before folding into the batter to prevent them from sinking or turning the batter blue.
2. Raspberry or Mixed Berry Muffins
- Use a mix of raspberries, blackberries, and blueberries (about 1 ½ cups total).
- Gently fold in to avoid crushing the berries.
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3. Peach Muffins
- Use 1 ½ cups of finely chopped fresh, canned (drained), or thawed frozen peaches.
- Add ¼ teaspoon cinnamon for extra flavor.
4. Lemon Berry Muffins
- Add 1 tablespoon lemon zest and 1 tablespoon lemon juice to the batter.
- Use strawberries, blueberries, or a mix.
5. Chocolate Chip Strawberry Muffins
- Keep the strawberries, and add ½ cup mini chocolate chips for a sweet combo.
Bonus Tip:
- Add chopped nuts (like pecans or walnuts) for texture.
- Sprinkle the tops with coarse sugar before baking for a sweet, crunchy finish.
🔥 Tips
- Toss chopped strawberries with a little flour to keep them from sinking.
- Do not overmix the batter or the bread may turn out dense.
- If necessary, cover the bread loosely with foil halfway through baking to prevent over-browning.
❓ FAQs
Wrap tightly and store at room temperature for 3 days, or refrigerate for up to 1 week. Freeze for up to 3 months.
Yes, you can substitute a 1-to-1 gluten-free flour blend instead of the all-purpose flour. Be sure to check that your baking powder and baking soda are also gluten-free.
Dice strawberries into small, even pieces so they distribute evenly in the batter without sinking or clumping.
Coating the chopped strawberries in flour helps suspend them in the batter so they don’t all sink to the bottom while baking.
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. If wet batter sticks to it, bake a bit longer.
Yes, this recipe doubles well. Bake in two loaf pans or freeze one for later.
Wait until the bread is completely cooled before glazing. If it’s still warm, the glaze will melt and soak in.
A metal 9×5-inch loaf pan works best. Glass pans may require a longer bake time, so keep an eye on it.
🍽️ Other Recipes You May Enjoy
Strawberry Bread
Equipment
- 9×5-inch loaf pan
- small mixing bowl
- medium mixing bowl
- large mixing bowl
- whisk
- rubber spatula or wooden spoon
- wire cooling rack
Ingredients
- 2 cups all-purpose flour plus 1 tablespoon (divided)
- 1 ½ cups chopped fresh strawberries
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg room temperature
- 1 cup granulated sugar
- ¾ cup whole milk
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Toss strawberries with 1 tablespoon of flour in a small bowl. Set aside.
- In a large bowl, whisk together remaining 2 cups flour, baking powder, baking soda, and salt.
- In another bowl, whisk egg and sugar until well combined. Stir in milk, oil, and vanilla until smooth.
- Add wet ingredients to dry ingredients and stir just until combined. Do not overmix.
- Gently fold in the floured strawberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Loosely cover with foil halfway through baking to prevent over-browning.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Notes
Optional Vanilla Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons heavy cream
- ½ teaspoon vanilla extract
To make muffins
- Divide batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Drizzle cooled muffins with the vanilla glaze (see glaze recipe above) and let it set before serving.
Storage
Wrap tightly and store at room temperature for 3 days, or refrigerate for up to 1 week. Freeze for up to 3 months.Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
I’m Jamie, a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!
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