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Strawberry Bread is a moist quick bread packed with fresh strawberries and sweet flavor. An easy homemade loaf perfect for breakfast or dessert.
Sweet, soft, and bursting with fresh strawberries, this Strawberry Bread is an easy quick bread that just feels extra special. Fresh strawberries are folded into a the batter, creating a loaf that’s perfectly moist with little pockets of bright, fruity sweetness in every slice.
This recipe is perfect for spring and summer baking when strawberries are at their best, but it’s just as welcome any time you’re craving something cozy and homemade. Enjoy a slice for breakfast, afternoon coffee, or dessert—it’s an easy treat that looks beautiful and tastes even better.
Ingredients You’ll Need
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- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Granulated Sugar
- Light Brown Sugar
- Egg
- Vegetable Oil – you can use any neutral flavor oil like avocado oil or canola oil as well
- Milk – any type of milk should work great here
- Almond Extract – swap for vanilla extract if you aren’t a fan of almond
- Chopped Strawberries – fresh berries work best, but see the Recipe Tips section for how to make with frozen.
Strawberry Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 whole large egg
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 teaspoon almond extract, or vanilla extract
- 1 3/4 cup chopped strawberries
- 2 Tablespoons all-purpose flour
Glaze (optional)
- 1 cup powdered sugar
- 1/2 teaspoon almond extract, or vanilla extract
- 2 Tablespoons milk
Instructions
- Preheat oven to 350º F. Grease an 8×4 inch loaf pan, set aside
- In a bowl whisk together 2 cups flour, baking powder, baking soda and salt.2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- In a separate bowl whisk together granulated sugar, brown sugar, egg, vegetable oil, milk, and almond extract. Beat until well incorporated.3/4 cup granulated sugar, 1/4 cup light brown sugar, 1 whole large egg, 1/2 cup vegetable oil, 1/2 cup milk, 2 teaspoon almond extract
- Add the flour mixture to the wet ingredients and mix together until no white streaks remain.
- Toss strawberries with 2 Tbsp of flour until they are well coated. Add to the batter and gently fold in until they are evenly distributed.1 3/4 cup chopped strawberries, 2 Tablespoons all-purpose flour
- Pour batter into prepared loaf pan. Bake for 55-65 minutes, until a tester comes out clean.
- Remove from the oven and let cool for 10 minutes before removing from the pan and placing on a wire rack to cook completely.
- If you are using the glaze whisk together the ingredients until you get a pourable consistency. You may need to adjust the milk and sugar to get the right consistency.1 cup powdered sugar, 1/2 teaspoon almond extract, 2 Tablespoons milk
- Pour glaze over completely cooled bread.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Strawberry Bread
- Dry Ingredients. In a bowl whisk together the flour, baking powder, baking soda, and salt.
- Wet Ingredients. Then in another bowl whisk together the white sugar, brown sugar, egg, oil, milk, and almond extract. Beat this until it is well incorporated together.
- Combine. Add the flour mixture to the wet ingredients and mix together until it is just combined. Be careful not to over mix, as soon as the white streaks are gone it is mixed enough.
- Berries. Toss the finely chopped berries in flour and then add to the batter. Gently fold them in until they are evenly distributed.
- Bake. Pour into a greased 8×4 inch loaf pan and bake for about an hour, until a tester comes out clean. Remove from the oven and let it cool for 5-10 minutes before removing from the pan to cool completely.
- Glaze. If you are using the glaze whisk together the ingredients until you get a drizzle-able consistency. Drizzle over the top of the completely cooled bread.
Recipe Tips & Tricks
- The recipe calls for almond extract, because that is the flavor that we like the best. But if you don’t like that or don’t have it, just use equal parts vanilla extract and it will be just as tasty.
- Make sure to toss your berries in flour. This will really help them not sink to the bottom and make your bread not soggy.
- Strawberries can be a little hard to add to muffins or bread. You don’t want to go over board and add more than the recipe says, because they have so much moisture it can throw off the recipe. Also, you want to make sure your berries are diced nice and small. This way you get them evenly throughout the bread.
- It can be a pain to mix the wet and dry ingredients separately, but trust me it makes for a better texture of your bread. You are much less likely to over mix when you do this step, so you will get a tender loaf of bread, which is exactly what you want.
- Let the bread cool completely before pouring on the glaze. If the bread is still warm it will just soak up the glaze.
Fresh Or Frozen Berries
For this recipe, I really like to use fresh strawberries, because they have the best flavor and texture. So most of the time I will use fresh. But you can make it with frozen. Make sure to completely thaw the berries and drain any moisture before tossing them with the flour and using them in this bread.
You could even mix it up and use other fruit in this bread. Or throw in some nuts if that is your thing!
- Blueberries
- Raspberries
- Cherries
- Blackberries
This is SO amazing I super love strawberry and I can’t get enough of this now!
I love the texture of this strawberry bread. It looks so inviting!
Oh my goodness! This bread is making me hungry! I wish I could dive into the pictures, but I can’t wait to make this today with my daughter! Very excited to try this!