Fresh Strawberry Bread Recipe

Fresh, sweet, and utterly irresistible, this strawberry bread is like biting into the flavors of spring no matter the season. Its tender crumb and bursts of juicy strawberries make it perfect for breakfast, dessert, or an afternoon treat with tea. Plus, the simple glaze drizzled on top takes it from delightful to downright dreamy. Let me tell you, the first time I made this, it disappeared before it even had time to cool. Ready to join me in the kitchen? Let’s bake something special together!

this RECIPE

The first bite that had me hooked

A few years ago, I stumbled upon a roadside strawberry farm while on a weekend road trip. The air was thick with the sweet scent of ripe berries, and I couldn’t resist filling a basket (okay, maybe two). Back at home, I needed a way to use up my strawberry haul, so I got creative in the kitchen. What started as a simple experiment turned into this strawberry bread recipe that my family now requests on repeat. Every bite of this bread brings me back to that sunny day, sticky fingers, and the joy of turning fresh ingredients into something delicious.

Where does strawberry bread come from?

While banana bread and zucchini bread often steal the spotlight, strawberry bread has been quietly winning hearts for decades. It’s thought to have originated as a way to use up overripe strawberries, much like how banana bread was born. Traditionally, recipes like this use basic pantry ingredients combined with fresh fruit to create a moist, flavorful loaf. The addition of a simple glaze is a modern twist that elevates this humble recipe into a treat fit for any occasion.

Let’s talk ingredients: fresh, simple, and flexible

All-purpose flour

This is the foundation of the bread. If you’re out of all-purpose flour, you can substitute half whole wheat flour for a nuttier flavor. Just keep in mind that the loaf will be a bit denser.

Granulated sugar

A little sweetness goes a long way here. If you prefer a slightly less sweet bread, reduce the sugar by a couple of tablespoons. Coconut sugar can also work for a slightly caramel-like taste.

Baking powder

The unsung hero of quick breads, baking powder helps the bread rise beautifully. Be sure to use fresh baking powder for the best results.

Milk

Milk adds moisture to the batter, making the bread tender. You can use any type of milk—whole, 2%, or even a non-dairy option like almond or oat milk.

Vegetable oil

Oil keeps this bread moist for days. If you want to switch things up, melted coconut oil or light olive oil are good alternatives.

Vanilla extract

A splash of vanilla enhances the natural sweetness of the strawberries. If you’re feeling fancy, try almond extract for a subtle nutty undertone.

Strawberries

The star of the show! Fresh strawberries work best here, but frozen ones can be used if thawed and patted dry. Tossing them with flour helps prevent them from sinking to the bottom of the loaf.

Glaze ingredients

The glaze is made with confectioners’ sugar, crushed strawberries, and a touch of milk. It adds a pop of color and flavor that truly makes the bread shine.

Kitchen gear you’ll need

You don’t need fancy equipment to whip up this bread. Here’s what I used:

• Mixing bowls: A couple of medium-sized bowls for mixing the batter and tossing the strawberries.
• Whisk and spatula: A whisk for combining the dry and wet ingredients, and a spatula for folding everything together.
• Loaf pan: An 8 ½ x 4 ½-inch loaf pan works perfectly here. Don’t forget the parchment paper for easy removal!
• Toothpick: To check doneness—this step is non-negotiable for perfectly baked bread.

Step-by-step: making strawberry bread with ease

1. Prep your loaf pan and oven
   Preheat your oven to 350°F and line your loaf pan with parchment paper. Leave some parchment hanging over the edges to make it easy to lift the bread out later. Trust me, this little step is a lifesaver.
2. Mix the dry ingredients
   In a medium bowl, whisk together the flour, sugar, salt, and baking powder. This ensures everything is evenly distributed before you add the wet ingredients.
3. Combine the wet ingredients
   In a separate bowl, stir together the milk, vegetable oil, vanilla extract, and egg. Don’t overmix—just enough to combine.
4. Bring it all together
   Slowly pour the wet ingredients into the dry, folding gently until just combined. Overmixing can lead to a tough loaf, so go easy. The batter will be thick, and that’s exactly how it should be.
5. Toss the strawberries
   In a small bowl, mix the chopped strawberries with ¼ teaspoon of sugar and 1 tablespoon of flour. This little trick keeps the berries from sinking to the bottom of the bread.
6. Fold and pour
   Gently fold the strawberries into the batter, then pour the mixture into your prepared pan. Smooth the top with a spatula, but don’t pack it down.
7. Bake to perfection
   Slide the pan into the oven and bake for 50-60 minutes. Start checking at the 50-minute mark by inserting a toothpick into the center. If it comes out clean, it’s done!
8. Cool and glaze
   Let the bread cool in the pan for about 30 minutes before transferring it to a cooling rack or serving platter. While it cools, whisk together the confectioners’ sugar, crushed strawberries, and milk for the glaze. Once the bread is fully cooled, drizzle the glaze on top. Slice and serve!

Make it your own: fun variations to try

• Gluten-free version: Swap out the all-purpose flour for a gluten-free baking mix.
• Vegan adaptation: Use almond milk, flaxseed meal mixed with water as an egg replacer, and coconut oil instead of vegetable oil.
• Lemon strawberry bread: Add the zest of one lemon to the batter and a splash of lemon juice to the glaze.
• Chocolate twist: Toss in ½ cup of mini chocolate chips for a dessert-like vibe.
• Seasonal swap: Substitute fresh strawberries with blueberries, raspberries, or even diced peaches when they’re in season.

Serving ideas for any occasion

For a casual brunch, serve this bread with a side of whipped cream and fresh strawberries. If you’re going for a dessert vibe, pair it with a scoop of vanilla ice cream. For an elegant touch, garnish with a few mint leaves or edible flowers. Trust me, this bread is a showstopper no matter how you plate it.

Sip, sip, hooray: drink pairings

This bread pairs beautifully with a cup of hot coffee or a frothy cappuccino. Feeling fancy? A glass of sparkling rosé or a strawberry-infused iced tea makes for a refreshing combo. If you’re serving this for dessert, a sweet Moscato or Prosecco would be divine.

Storage and reheating tips

Wrap leftover slices in plastic wrap or store them in an airtight container for up to three days at room temperature. For longer storage, freeze slices individually wrapped in parchment and stored in a zip-top bag. To reheat, simply pop a slice in the microwave for about 15 seconds. The glaze may absorb a bit into the bread, but it’s still delicious.

Scaling the recipe: big or small

Want to make a double batch? Simply double all the ingredients and divide the batter between two loaf pans. For mini loaves, use smaller pans and adjust the bake time to 30-35 minutes. If you’re halving the recipe, check the bread around the 40-minute mark.

Troubleshooting tips

• If your bread sinks in the middle, it’s likely underbaked. Always test with a toothpick to be sure.
• Got dense bread? Overmixing could be the culprit.
• Too sweet? Reduce the sugar in the batter or skip the glaze altogether.

Ready to bake some magic?

I hope this strawberry bread recipe finds a place in your home as it has in mine. It’s the perfect mix of simple and special, and every bite feels like a celebration of fresh, fruity flavors. Whether you’re sharing it with loved ones or treating yourself, this bread is guaranteed to brighten your day. Happy baking, and don’t forget to let me know how it turns out!

Frequently asked questions

1. Can I use frozen strawberries?
Absolutely! Just thaw them and pat them dry to avoid adding extra moisture to the batter.

2. Can I skip the glaze?
Of course! The bread is delicious on its own, but the glaze adds a lovely touch of sweetness.

3. How do I store leftover glaze?
You can keep it in an airtight container in the fridge for up to 3 days. Give it a quick stir before using.

4. Can I use almond flour instead of all-purpose flour?
Almond flour won’t work as a 1:1 substitute, but you can use a gluten-free baking mix for similar results.

5. What’s the best way to chop strawberries?
I like to dice them into small, even pieces so they’re evenly distributed throughout the bread.

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