Fresh Strawberry Bread

Why You’ll Love This Recipe

This strawberry bread is incredibly easy to make and doesn’t require any yeast or special equipment. The fresh strawberries add a natural fruity sweetness and a pop of color to every slice. It’s the perfect way to use up an abundance of berries and works wonderfully as a gift or make-ahead treat. Plus, it can be customized with mix-ins like nuts, lemon zest, or a simple glaze for an extra touch of indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Sugar
• Eggs
• Vegetable oil or melted butter
• Milk or buttermilk
• Vanilla extract
• Fresh strawberries, chopped

Directions

1. Preheat the oven: Set your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. Mix the wet ingredients: In a separate bowl, whisk the eggs, oil (or butter), milk, and vanilla extract until smooth.
4. Combine: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
5. Add strawberries: Gently fold in the chopped strawberries, making sure they’re evenly distributed throughout the batter.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and serve: Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf (approximately 8–10 slices).
Preparation time: 10 minutes
Cook time: 55 minutes
Total time: 1 hour 5 minutes

Variations

• Add a glaze: Drizzle a simple powdered sugar and lemon glaze over the top once cooled.
• Make it lemony: Add lemon zest to the batter for a citrusy boost.
• Add nuts: Fold in chopped walnuts or pecans for added texture.
• Use other berries: Swap some or all of the strawberries for blueberries, raspberries, or blackberries.
• Make muffins: Pour the batter into a muffin tin and bake for 18–22 minutes for delicious strawberry muffins.

Storage/Reheating

Store the bread tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze, wrap the cooled loaf (or individual slices) tightly in plastic wrap and aluminum foil. Freeze for up to 2 months.
To reheat, microwave slices for 10–15 seconds or warm in a low oven until just heated through.

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them well before using to avoid excess moisture in the batter.

Why did my bread turn out soggy?

Too much moisture from the strawberries or underbaking can cause sogginess. Be sure to drain strawberries well and bake until fully set.

Can I use whole wheat flour?

Yes, but use half whole wheat and half all-purpose flour for the best texture. The loaf may be slightly denser.

Can I make this recipe dairy-free?

Yes, use non-dairy milk like almond or oat milk and substitute oil for butter.

How do I keep strawberries from sinking?

Toss the chopped strawberries with a tablespoon of flour before folding them into the batter. This helps suspend them evenly.

Is this bread overly sweet?

No, it’s moderately sweet with most of the sweetness coming from the strawberries. You can adjust sugar to taste.

Can I add chocolate chips?

Yes, white or dark chocolate chips pair wonderfully with strawberries.

What kind of oil works best?

Neutral oils like vegetable, canola, or light olive oil work best for a moist crumb without overpowering flavor.

Can I double the recipe?

Yes, double the ingredients and bake in two loaf pans. Adjust baking time if needed.

Should I refrigerate the bread?

It’s fine at room temperature for 1–2 days, but refrigerating extends its freshness, especially in warm climates.

Conclusion

Fresh Strawberry Bread is a delightful way to showcase seasonal berries in a moist, flavorful loaf that’s simple to make and even easier to love. Whether served for breakfast, tea time, or dessert, this easy quick bread is a crowd-pleaser that highlights the natural sweetness of strawberries in every bite.

Fresh Strawberry Bread

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Fresh Strawberry Bread is a moist, tender quick bread loaded with juicy strawberries and a touch of sweetness. Perfect for breakfast, snacking, or dessert, it’s a simple and flavorful way to enjoy fresh berries.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (8–10 slices)
• Category: Breakfast, Snack, Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup vegetable oil or melted butter
• 1/2 cup milk or buttermilk
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh strawberries, chopped

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk together the eggs, oil (or melted butter), milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in the chopped strawberries until evenly distributed.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Toss strawberries with 1 tablespoon of flour to prevent sinking.
• Add lemon zest for a fresh citrus flavor.
• Top with a lemon glaze for extra sweetness and visual appeal.
• This recipe also works well as muffins—bake for 18–22 minutes.
• Use half whole wheat flour for added fiber with a slightly denser texture.

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 15g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg