Fresh Strawberry Bread Recipe

Strawberry season is something I look forward to every year. There’s just something about the juicy sweetness of fresh berries that makes me want to put them in everything—especially baked goods. This fresh strawberry bread is one of my favorite ways to use up a basket of ripe strawberries. It’s soft, slightly sweet, and packed with bits of fresh berries in every bite. Plus, that strawberry glaze? Absolute perfection.

this RECIPE

A few summers ago, I found myself with way too many strawberries after a trip to the farmers’ market (as in, I went for a pint and somehow left with four). I needed to use them fast, so I started baking. This recipe was a happy accident—I tweaked an old quick bread recipe to include fresh strawberries, and from the very first slice, I knew it was a keeper. My kitchen smelled like a strawberry field, and that first bite? Pure heaven. Now, every time I make this bread, I’m reminded of that sunny afternoon, hands stained red from chopping berries, and the joy of turning simple ingredients into something special.

A little history behind fruit-filled breads

Fruit-filled breads have been around for centuries, with variations found in cultures worldwide. From British tea loaves to Italian panettone, people have long been baking fruit into bread to preserve seasonal flavors. Quick breads like this one became especially popular in American kitchens in the early 1900s when baking powder became widely available. Unlike traditional yeast breads, quick breads don’t require rising time, making them a fast and easy treat. While banana bread and zucchini bread often steal the spotlight, strawberry bread is a hidden gem that deserves just as much love.

What makes this strawberry bread so good?

This bread is incredibly simple to make, and it has the perfect balance of sweetness and fresh fruit flavor. The strawberries keep it moist, while the vanilla adds warmth. The glaze on top isn’t just for looks—it infuses even more strawberry goodness into every slice.

Let’s talk ingredients (and a few swaps)

• All-purpose flour: The base of the bread, giving it structure. If you’re out of it, you can use a 1:1 gluten-free baking blend.
• Granulated sugar: Sweetens the bread without overpowering the fresh fruit. You can use coconut sugar, but the color will be slightly darker.
• Salt: A pinch enhances the flavors and balances the sweetness.
• Baking powder: The leavening agent that gives the bread a light, tender texture. Make sure yours is fresh!
• Milk: Adds moisture. You can swap it with almond or oat milk for a dairy-free version.
• Vegetable oil: Keeps the bread soft. Melted butter or coconut oil work too.
• Vanilla extract: Rounds out the flavors with a touch of warmth.
• Egg: Helps bind everything together. If you need an egg substitute, try a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
• Fresh strawberries: The star of the show! Use ripe, juicy berries for the best flavor. Frozen berries can work, but they release more moisture, so toss them in extra flour before adding to the batter.

What about the glaze?

The glaze is a simple mix of powdered sugar, crushed strawberries, and a touch of milk. It adds just the right amount of sweetness without being overwhelming.

Kitchen gear: what you need (and what you can skip)

This recipe is super low-maintenance when it comes to equipment. Here’s what you’ll need:

• Mixing bowls: One for dry ingredients, one for wet, and a small one for tossing the strawberries.
• Loaf pan: An 8 ½ x 4 ½-inch pan works best. If you only have a 9×5-inch pan, the bread may bake a little faster.
• Parchment paper: Lining the pan makes it easier to lift the bread out.
• Whisk & spatula: A whisk helps mix the dry ingredients, while a spatula is perfect for folding in the strawberries without overmixing.

Step-by-step: making the best strawberry bread

1. Prep your pan and preheat the oven

Set your oven to 350°F and line your loaf pan with parchment paper. Leave a little overhang so you can easily lift the bread out once it’s baked.

2. Mix the dry ingredients

In a medium bowl, whisk together the flour, sugar, salt, and baking powder. This keeps everything evenly distributed so you don’t end up with clumps.

3. Combine the wet ingredients

In a separate bowl, whisk together the milk, vegetable oil, vanilla extract, and egg. It doesn’t have to be perfectly smooth—just mix until the egg is fully incorporated.

4. Bring it all together

Pour the wet ingredients into the dry and stir gently until just combined. The batter will be thick, but resist the urge to keep mixing—overmixing leads to dense bread.

5. Toss and fold in the strawberries

In a small bowl, toss the chopped strawberries with a little sugar and flour. This helps them stay evenly distributed in the batter instead of sinking to the bottom. Fold them in gently, then pour the batter into the prepared loaf pan.

6. Bake to golden perfection

Pop the pan into the oven and bake for 50-60 minutes. Check at the 50-minute mark by inserting a toothpick into the center—if it comes out clean, you’re good to go. Let the bread cool in the pan for 30 minutes before transferring it to a wire rack.

7. Drizzle on that dreamy glaze

Once the bread is completely cool, mix together the powdered sugar, crushed strawberries, and milk. Drizzle it over the top, slice, and enjoy!

Variations and fun twists

• Make it chocolatey: Add ½ cup of mini chocolate chips to the batter for a strawberry-chocolate twist.
• Go nutty: Stir in ½ cup of chopped pecans or almonds for extra crunch.
• Gluten-free version: Use a 1:1 gluten-free flour blend.
• Lemon-strawberry combo: Add a teaspoon of lemon zest to the batter for a bright, citrusy flavor.

How to serve it up

This bread is delicious on its own, but you can dress it up by serving it with a little whipped cream or a scoop of vanilla ice cream. It’s also amazing toasted with a bit of butter for breakfast!

What to drink with it?

• Coffee: A hot cup of coffee balances the sweetness beautifully.
• Iced tea: A glass of unsweetened iced tea makes for a refreshing combo.
• Prosecco: If you’re feeling fancy, a bubbly glass of Prosecco pairs wonderfully with the fruity flavors.

Storing and reheating tips

Store leftovers in an airtight container at room temperature for up to two days or in the fridge for up to five days. To freeze, wrap slices individually in plastic wrap and store them in a freezer-safe bag for up to three months.

To reheat, pop a slice in the microwave for 10-15 seconds, or toast it lightly for a crispy edge.

Frequently asked questions

1. Can I use frozen strawberries?
Yes! Just toss them in a little extra flour to prevent excess moisture.

2. Can I skip the glaze?
Absolutely, but it adds a lovely extra touch of sweetness.

3. Why did my bread sink in the middle?
This usually happens if it’s underbaked. Make sure a toothpick comes out clean before removing it from the oven.

4. Can I use whole wheat flour?
You can, but the bread will be denser. Try using half whole wheat and half all-purpose flour for a better texture.

5. How do I keep my strawberries from sinking?
Coating them in flour helps, as well as not overmixing the batter.

🍓 Give it a try!

I can’t wait for you to try this fresh strawberry bread! It’s one of those recipes that feels like a little slice of summer in every bite. Let me know how it turns out—better yet, snap a photo and share it! Happy baking!

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