You will love how easy it is to make this strawberry bread recipe. You do not need any special equipment to make this quick bread, so you can quickly whip this up in no time. You don’t even need any yeast!
Loaded with fresh strawberries, this bread is so moist, sweet, and tasty. Everyone will want a second slice, especially when they get a taste of the dreamy strawberry glaze on top. Tender and flavorful, you’ll love how this bread is perfect as a snack, dessert, or even breakfast. Want another easy bread recipe? Try my chocolate zucchini bread recipe, chocolate chip banana bread recipe, or banana bread recipe.
What You Need to Make This Recipe
Sugar — you need white granulated sugar to add sweetness to the bread. It also helps with browning, tenderizing, and adding moisture to the strawberry bread.
Milk — I recommend using whole milk for the best flavor. Milk also adds sweetness and a creamy texture to the bread. You’ll also need milk for the glaze as it adds more flavor than water.
Oil — adding vegetable oil to the batter adds a ton of moisture to the bread, improves the crumb structure, and keeps the crumb soft.
Baking powder — make sure your baking powder has not expired, so your bread gets a nice lift.
Strawberries — pick the reddest and juiciest strawberries you can find. Strawberries stop ripening once they’ve been picked, so the reddest ones will give you the sweetest results.
How to Make Strawberry Bread
1. In a medium bowl, whisk together the sugar, milk, oil, egg, and vanilla. In another medium bowl, stir together 2 cups of flour, baking powder, and salt.
2. In a small bowl, combine strawberries and 2 tablespoons flour, tossing to coat strawberries.
3. Add the flour mixture to the sugar mixture and stir until just combined.
4. Fold the strawberries into the batter.
5. Pour the batter into a prepared 9×5-inch loaf pan. Bake for 55 to 60 minutes and let cool completely on a wire rack.
6. Place the strawberries in a small bowl and mash them.
7. Stir in the powdered sugar and milk.
8. Spoon over the cooled bread. Let stand for 30 minutes or until the glaze sets before serving.
Pro Tips for Making This Recipe
- Depending on how juicy the strawberries are, you may need to increase the powdered sugar or just omit the milk. The glaze should be thick.
- Do not skip tossing the strawberries in flour. The flour will make sure the strawberries don’t sink to the bottom of the loaf pan. You can also save a few strawberries to sprinkle on the top of the batter in the pan.
- Avoid opening the oven door to check on the bread while it bakes. If you open the oven, the cool air from the kitchen will rush in, and you risk the middle of the bread collapsing.
- Avoid overmixing the batter, as it’ll make the strawberry bread tough and chewy.
- Use a scale to measure your flour. This will yield the most accurate results. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup, leading to a heavy loaf.
- Did you run out of strawberries to make the glaze? Try my cream cheese frosting recipe for a delicious alternative.
Frequently Asked Questions
How do I store the bread?
Due to the strawberries in the bread and the glaze, I recommend storing the strawberry bread in the fridge. Tightly wrap it with some plastic or transfer it to an airtight container and keep it for up to 5 days.
Can I freeze this?
Yes, this bread is freezer-friendly! For an easy grab-and-go snack, you can freeze them in slices. You can also freeze the entire loaf. Once cooled, wrap the slices or whole loaf with plastic and freeze for up to 3 months. You can thaw the bread overnight in the fridge and warm it up in the microwave or defrost it from frozen in the microwave.
Can I use frozen strawberries?
I do not recommend using frozen strawberries as it introduces too much moisture to the bread, making the texture mushy.
Can I use any other berries?
Absolutely, you can! You can use a combination of different berries you have on hand or swap the strawberries out for a different type. Alternatively, you can try my cranberry orange bread.
If you love this recipe try these out!
If you’ve tried this Strawberry Bread recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Strawberry Bread
Equipment
- Mixing Bowls
- Loaf pan
- Wire cooling rack
Ingredients
For the Bread:
- ¾ cup granulated sugar (150g)
- ½ cup whole milk (120mL)
- ½ cup vegetable oil (120 mL)
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 2 cups plus 2 tablespoons all-purpose flour (255g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups diced fresh strawberries (230g)
For the Glaze:
- 3 tablespoons diced fresh strawberries
- 1 cup powdered sugar (120g)
- 1 teaspoon whole milk
Instructions
For the Bread:
- Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with baking spray.
- In a medium bowl, whisk together the sugar, milk, oil, egg, and vanilla. In another medium bowl, stir together 2 cups of flour, baking powder, and salt. Add the flour mixture to the sugar mixture and stir until just combined.
- In a small bowl, combine strawberries and 2 tablespoons flour, tossing to coat strawberries. Fold the strawberries into the batter. Pour the batter into the prepared loaf pan.
- Bake for 55 to 60 minutes or until a wooden pick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and cool completely on a wire rack.
For the Glaze:
- Place the strawberries in a small bowl and mash. Stir in the powdered sugar and milk. Spoon over the cooled bread. Let stand for 30 minutes or until the glaze sets before serving.
Notes
- Depending on how juicy the strawberries are, you may need to increase the powdered sugar or just omit the milk. The glaze should be thick.
- Do not skip tossing the strawberries in flour. The flour will make sure the strawberries don’t sink to the bottom of the loaf pan. You can also save a few strawberries to sprinkle on the top of the batter in the pan.
- Avoid opening the oven door to check on the bread while it bakes. If you open the oven, the cool air from the kitchen will rush in, and you risk the middle of the bread collapsing.
- Avoid overmixing the batter, as it’ll make the strawberry bread tough and chewy.
- Use a scale to measure your flour. This will yield the most accurate results. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup, leading to a heavy loaf.
- Did you run out of strawberries to make the glaze? Try my cream cheese frosting for a delicious alternative.
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