Moist Strawberry Bread Recipe
If you’ve been looking for the perfect way to brighten up your mornings or satisfy an afternoon craving, this moist strawberry bread is about to become your go-to recipe. Sweet, tangy, and bursting with fresh strawberry flavor, it’s the kind of treat that feels indulgent yet still homey and comforting. The soft, fluffy texture of the bread combined with the luscious strawberry glaze? Irresistible. Plus, it’s one of those recipes that fills your kitchen with the warm, fruity aroma of freshly baked magic—seriously, your house will smell incredible.
A little story about my love for strawberry bread
I remember the first time I made strawberry bread. It was one of those rainy weekends where baking felt like the perfect way to lift my spirits. I had a basket of strawberries on the brink of being overripe (oops, forgot they were hiding in the fridge!) and figured they deserved to shine in something special. As the bread baked, the smell of strawberries and vanilla wafted through the house, and I was immediately hooked. When I finally took that first bite—soft, slightly tangy from the lemon zest, and kissed with sweetness from the glaze—I knew this recipe would be a forever favorite. To this day, I whip it up whenever I need a simple yet impressive bake to share with friends or indulge in with a cup of tea.
The backstory of strawberry bread
Strawberry bread doesn’t have centuries of tradition behind it like some recipes, but it’s one of those modern classics born out of a love for simple, fruity desserts. Many believe it originated as a variation of banana bread—except instead of using mashed bananas for moisture, strawberries take center stage. Over time, home bakers started adding fun twists like zesty citrus, warm spices, and colorful glazes to make it their own. It’s a testament to how versatile strawberries are in baking and how a humble loaf can be transformed into something stunningly delicious.
Let’s talk ingredients
This recipe calls for simple pantry staples with fresh strawberries as the star. Here’s what you’ll need:
- Granulated sugar: Adds sweetness and enhances the natural flavor of the strawberries. If you’re cutting back on sugar, you could experiment with coconut sugar for a richer taste.
- Egg: Acts as a binder to give the bread structure. If you’re vegan, a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) works as a great substitute.
- Vegetable oil: Keeps the bread incredibly moist. You can use melted butter or even coconut oil if you want a slightly different flavor.
- Milk: Provides the liquid base to create a smooth batter. Almond milk or oat milk work beautifully as dairy-free options.
- Strawberries: The juicy, sweet heart of the recipe! Fresh is best, but frozen (thawed and drained) works in a pinch. Look for berries that are bright red and fragrant.
- Flour and baking powder: These form the backbone of the bread, helping it rise and stay light. If you want a slightly nutty flavor, try substituting a portion of the flour with almond flour.
- Lemon zest and cinnamon: The zest adds brightness, while cinnamon brings a subtle warmth. Together, they take the flavor to the next level.

Kitchen gear you’ll need
Making this bread doesn’t require fancy tools, which is always a win. Here’s what will make the process easy:
- Mixing bowls: You’ll need a large one for the wet ingredients and a smaller one for dry. If you’re like me and hate washing dishes, go for a set that stacks neatly!
- Whisk and spatula: A whisk helps combine the wet ingredients smoothly, while the spatula is perfect for folding in the strawberries.
- 9×5-inch loaf pan: This is the ideal size for the bread to bake evenly. If you don’t have one, you could try dividing the batter between muffin tins (adjust the baking time!).
- Parchment paper: Trust me, this makes removing the loaf from the pan effortless—no sticking, no stress.
Step-by-step: How to make moist strawberry bread
- Preheat your oven to 350°F (180°C) and line a 9×5-inch loaf pan with parchment paper. This will ensure an easy release once baked.
- Mix the wet ingredients: In a large bowl, whisk together the vegetable oil, egg, lemon zest, sugar, milk, and vanilla extract. The mixture should look smooth and slightly glossy.
- Add the dry ingredients: Sprinkle in the flour, kosher salt, baking powder, and cinnamon. Gently mix until the batter is almost combined. Don’t worry if you see some streaks of flour—they’ll get mixed in with the strawberries.
- Fold in the strawberries: Add the chopped strawberries and gently fold until evenly distributed. Be careful not to overmix; overworking the batter can make the bread dense.
- Pour into the pan: Transfer the batter to your prepared loaf pan and smooth the top with a spatula. Sprinkle a few extra strawberry pieces on top for a pop of color.
- Bake: Pop the loaf into the oven and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Start checking around the 50-minute mark to avoid overbaking.
- Cool completely: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Making the strawberry glaze
While the bread cools, whip up the glaze:
- In a bowl, combine powdered sugar, finely chopped strawberries, vanilla extract, and milk.
- Stir until smooth and silky. Add more powdered sugar if the glaze is too thin or more milk if it’s too thick.
- Drizzle the glaze over the cooled bread, let it set for a few minutes, and enjoy!

Fun ways to customize your loaf
- Gluten-free: Swap the flour for a 1:1 gluten-free baking blend.
- Dairy-free: Use almond milk and coconut oil.
- Berry mix-up: Replace half the strawberries with blueberries or raspberries for a mixed berry twist.
- Chocolatey vibes: Toss in a handful of white or dark chocolate chips.
- Seasonal flair: Add pumpkin pie spice for a fall-inspired loaf.
How to serve and enjoy
This strawberry bread is lovely as-is, but if you’re feeling fancy, try serving slices with a dollop of whipped cream or a drizzle of honey. For brunch, pair it with scrambled eggs and fresh fruit for a balanced spread. It also looks gorgeous on a platter with the glaze dripping down the sides—perfect for entertaining!
What to drink with it
I love pairing this bread with a hot cup of tea (earl grey or chamomile are great picks). For coffee lovers, a latte complements the sweetness beautifully. If you’re in the mood for something cold, a glass of lemonade or a fruity iced tea works wonders.
Storing and reheating tips
Keep the bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. If you’re freezing it, wrap slices individually in plastic wrap and store in a zip-top bag for up to 3 months. To reheat, pop a slice in the microwave for 10-15 seconds, and it’ll taste just as fresh as day one!
Scaling the recipe for a crowd
To double the recipe, simply use a larger loaf pan or divide the batter between two pans. Just keep an eye on the baking time—it might take a little longer if the pan is deeper. For mini loaves or muffins, reduce the baking time to 20-25 minutes.
Encouragement to try it
This moist strawberry bread is more than just a recipe—it’s a slice of comfort and joy. Whether you’re baking it for your family, sharing it with friends, or keeping it all to yourself (no judgment here!), I hope you’ll find it as delightful as I do. Don’t be afraid to experiment and make it your own.

FAQs
1. Can I use frozen strawberries?
Yes, but thaw them first and drain any excess liquid to avoid a watery batter.
2. Can I skip the glaze?
Absolutely! The bread is delicious on its own, but the glaze adds a lovely sweetness.
3. What if I don’t have lemon zest?
You can use orange zest or simply skip it. It’ll still taste amazing.
4. Can I make this bread vegan?
Yes, replace the egg with a flax egg and use non-dairy milk and oil.
5. Why is my bread dense?
Overmixing the batter can lead to dense bread. Mix just until the flour is incorporated.

Moist Strawberry Bread Recipe
Discover this moist strawberry bread recipe! Packed with fresh berries and topped with a sweet glaze, it’s perfect for any occasion.
- Total Time: 1 hour 15 minutes
- Yield: 8–10 1x
Ingredients
- ¾ cup Granulated sugar
- 1 Egg
- ⅓ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- ½ cup Vegetable oil
- 1 teaspoon Lemon zest
- ¾ cup Milk
- ⅓ teaspoon Cinnamon
- 2 cups Flour
- 2 teaspoon Baking powder
- 2 cups Strawberries chopped
Strawberry glaze
- ⅓ cup Strawberries
- 1 ½ cups Powdered sugar
- ½ teaspoon Vanilla extract
- 1–2 tablespoon Milk
Instructions
- Preheat your oven to 350°F (180°C) and line a 9×5-inch loaf pan with parchment paper. This will ensure an easy release once baked.
- Mix the wet ingredients: In a large bowl, whisk together the vegetable oil, egg, lemon zest, sugar, milk, and vanilla extract. The mixture should look smooth and slightly glossy.
- Add the dry ingredients: Sprinkle in the flour, kosher salt, baking powder, and cinnamon. Gently mix until the batter is almost combined. Don’t worry if you see some streaks of flour—they’ll get mixed in with the strawberries.
- Fold in the strawberries: Add the chopped strawberries and gently fold until evenly distributed. Be careful not to overmix; overworking the batter can make the bread dense.
- Pour into the pan: Transfer the batter to your prepared loaf pan and smooth the top with a spatula. Sprinkle a few extra strawberry pieces on top for a pop of color.
- Bake: Pop the loaf into the oven and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Start checking around the 50-minute mark to avoid overbaking.
- Cool completely: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
How to serve and enjoy
This strawberry bread is lovely as-is, but if you’re feeling fancy, try serving slices with a dollop of whipped cream or a drizzle of honey. For brunch, pair it with scrambled eggs and fresh fruit for a balanced spread. It also looks gorgeous on a platter with the glaze dripping down the sides—perfect for entertaining!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert