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This delicious strawberry bread takes about 15 minutes of prep time. Made with diced strawberries for the best strawberry flavor. The bread batter is made with just a spatula and whisk. No mixer is needed!
When summer comes around I can’t help but mix fresh berries into my baking. Like this a strawberry pound cake, strawberry scones, strawberry layer cake, or a tart strawberry rhubarb crisp.
But I can’t ignore my love for a quick bread. Like classic banana bread, sweet mango bread, rich Nutella bread, or a sweet potato bread with streusel. Oh the possibilities are endless with a loaf pan aren’t they? And today, I stirred in some fresh strawberries and added a vanilla glaze and whipped up this sweet strawberry bread recipe.
Sweet strawberries. A sweet glaze. And ready to be baked in about 15 minutes? Sign. Me. Up!
- Oil vs butter in your quick breads..what’s better? Find out the difference and what I prefer!
- Confused on what the difference is between quick breads and coffeecakes – give this post a read!
- Want to know more about quick breads? Then read this article “What’s quick bread“? and learn more!
Why you will love this strawberry bread
- No mixer needed – This loaf of strawberry bread relies on oil so there’s no mixer needed. You just need a whisk and a spatula.
- Quick to mix up – This quick bread recipe takes about 15 minutes of prep time, so that means you can have bread in no time!
- Easy to freeze – Don’t feel like enjoying this entire loaf as soon as you bake it? Then freeze it! Freeze it for later when fresh strawberries aren’t in season but you get a craving.
Fresh strawberries or frozen strawberries?
I don’t recommend frozen strawberries for this strawberry bread recipe. If you use frozen strawberries they can release too much moisture. Frozen strawberries will make for a mushy bread.
Use fresh strawberries for this quick bread that are diced small. I also like to toss the strawberries in a tablespoon of flour first so they don’t sink to the bottom of the bread.
- All-purpose flour – Be sure to measure your flour correctly so you don’t end with up with a dry, cakey bread.
- Granulated sugar – To sweeten the bread. If you want to reduce the sugar in the quick bread, I recommend reducing by only 1/4 to 1/3 cup.
- Baking powder – To help the bread rise. Do not use baking soda. Baking powder and baking soda are not the same ingredient and will not react the same in the batter.
- Salt – To help balance the sweetness. Read more about the role of salt in baking.
- Eggs – You want your eggs at room temperature when baking so they blend easily into the batter.
- Milk – I use whole milk but a low-fat milk or a non-dairy milk will also work.
- Vanilla extract – I prefer pure vanilla extract but imitation vanilla extract will also work. You will use vanilla in the bread batter and in the glaze.
- Neutral-flavored oil – I like to use either canola oil or vegetable oil, but any neutral-tasting oil will work.
- Strawberries – I recommend fresh strawberries as frozen berries will release too much moisture and make the bread mushy. Toss the berries in 1 tablespoon flour before stirring into the batter so they do not sink to the bottom of your loaf pan. You want to dice these small so they blend into the batter.
- Powdered sugar – Or confectioners sugar. To be used in the glaze. If you don’t have any you can make your own powdered sugar.
How To Make Strawberry Bread Recipe
Preheat and prepare pan.
Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Spray a 9”x5” loaf pan with cooking spray, or line with parchment paper and then spray with cooking spray.
Combine dry ingredients.
In a medium bowl, whisk together all-purpose flour, granulated sugar, baking powder and salt. Set aside.
Combine wet ingredients.
In a second mixing bowl, whisk together eggs, buttermilk, vanilla and oil.
Combine wet and dry ingredients.
Add the flour mixture to the wet ingredients and mix together with a spatula or wooden spoon just until just combined.
Gently fold in the chopped strawberries in 1 Tablespoon flour first. Fold in fresh diced strawberries. Do not overmix.
Spoon batter into prepared loaf pan. I like to top the bread with some chopped strawberries before baking (or you can use sliced strawberries).
Bake in a preheated 350oF (177oC) oven for 50-60 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. Remove from the oven and cool completely in the pan on a wire cooling rack.
In a small bowl, stir together the powdered sugar, mashed strawberries, vanilla and milk. If glaze is too thick, add an additional tablespoon of milk. If glaze is too thin, add additional powdered sugar. Drizzle over cooled bread before serving.
- Measure your ingredients accurately. I used the scoop and level method for measuring the flour. Check it out at How To Measure Ingredients.
- Don’t overmix the batter. Stirring the strawberry bread batter too much will make your fresh strawberry bread tough and chewy. Mixing develops gluten and makes bread dense. When you combined your wet and dry ingredients, mix only until they are combined.
- Use other pans. You can make strawberry mini loaves as well. Bake for about 30 minutes.
- Add chocolate chips – Stir in 1 cup of chocolate chips and make a chocolate chip strawberry bread instead! You can use milk chocolate chips, semi-sweet chocolate chips, or white chocolate chips.
- Add chopped pecans – Or another nut such as walnuts or pistachios. I like to use toasted pecans in my quick breads to add more flavor.
- Use a different flour – You can replace the all-purpose flour with whole wheat flour. I like to use 1/2 whole wheat and 1/2 all-purpose flour. Or replace the flour with gluten free flour or almond flour.
- Make a lemon glaze – Instead of a vanilla glaze make a lemon glaze. Swap out the milk and use lemon juice instead. You can also add lemon zest for more lemon flavor! Or add some lemon zest to the bread batter before baking as well.
- Make a cream cheese glaze – Mix in 4 ounces of softened cream cheese with the powdered sugar. You may need additional milk to think out the glaze.
Let the strawberry bread cool completely before storing. Wrap the whole loaf in plastic wrap or aluminum foil. Place inside an airtight container or sealed bag. When stored at room temperature, it can last up to 3 days. For longer storage, place it inside the fridge to last up to a week.
Yes, this strawberry quick bread is freezer-friendly. Before freezing, let the bread cool completely. Wrap it with plastic wrap or foil. Place inside a freezer-safe airtight container or bags. Freeze for up to 3 months. To thaw this quick bread, place it on the counter at room temperature or put straight a slice straight in your microwave for a few seconds.
It probably needs more time in the oven. Remember, ovens run at different temperatures. It is best to check the temperature of your oven before you put your batter inside using an oven thermometer. Also, check the doneness of your strawberry bread before removing it from the oven. Use the traditional toothpick method. If the toothpick inserted at the center comes out clean or with a few crumbs but without any raw batter, your strawberry bread is done baking.
And if you are using a smaller loaf pan, then your bread may bake differently. I used a 9×5-inch loaf pan and that took about 60 minutes. But if you’re using a smaller loaf pan then your bread may take longer to bake.
Yes, you can use other types of fruit such as blueberries, raspberries, diced cherries or blackberries. You may also like my raspberry lemon bread, or my lemon blueberry bread.
I haven’t tested as muffins, but you can line a cupcake tin with muffin liners. Fill up the muffin liners about 3/4 full and then bake for 20 minutes. Or try this strawberry chocolate chip muffin recipe instead!
More Strawberry Recipes To Try
Strawberry Quick Bread
For the bread:
- 2 cups (240 g) all-purpose flour *spooned and leveled
- 1 cup (200 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs room temperature
- ⅔ cup (160 ml) milk room temperature
- 1 teaspoons vanilla extract
- ½ cup (120 ml) neutral tasting oil (such as vegetable or canola
- 2 cups fresh, diced strawberries (251 g) tossed in 1 tablespoon of flour
For the glaze
- 1 cup (113 g) powdered sugar
- 2 Tablespoons milk
- 1/2 teaspoon vanilla extract
- Preheat and prepare pan. Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Spray a 9”x5” loaf pan with cooking spray, or line with parchment paper and then spray with cooking spray.
- Combine dry ingredients. In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder and salt. Set aside.
- Combine wet ingredients. In a second mixing bowl, whisk together eggs, milk, vanilla and oil.
- Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula or wooden spoon just until just combined. Fold in berries..(I toss them in a tablespoon of flour first so they don’t sink in the batter when baking. Do not overmix.
- Assemble. Spoon batter into prepared loaf pan, smoothing the top.
- Bake. Bake in a preheated 350°F (177°C) oven for 50-60 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. Remove from the oven and cool completely in the pan on a wire cooling rack. Remove from the pan.
- Make the glaze. In a small bowl, whisk together the powdered sugar, milk and vanilla. Drizzle over the cooled bread. Slice and enjoy!