Fresh and Fluffy Strawberry Bread Recipe | Julie Blanner (2024)

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.

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

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!

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

I hope this easy strawberry bread recipe brightens your day.

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– Leavensquick 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 oilmakes 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.

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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.

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 andfill 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 evencandied nutsare a delicious addition.
• Brown Sugar– Make it with brown sugar (see myBrown Sugar Breadrecipe) 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 likevanilla,lemonoralmond for a unique flavor twist.

To Store

• Room Temperature – Store quick breadin a sealed plastic bag or covered in saran wrapat 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.

For more tips and tricks to store quick breads and keep them as fresh as the day they were baked, don’t skip How to Store Banana Bread.

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