Moist Strawberry Bread Recipe

Strawberry bread is one of those treats that feels like a warm hug. It’s sweet but not overpowering, moist with a tender crumb, and packed with juicy strawberries in every bite. Whether you enjoy it as a breakfast treat, an afternoon snack, or a dessert, this strawberry bread always hits the spot. Plus, the homemade strawberry glaze takes it to the next level, adding a fruity sweetness that’s hard to resist.

this RECIPE

A little story behind this recipe

I still remember the first time I made strawberry bread. It was one of those lazy Sunday mornings when the craving for something sweet hit, but I didn’t want anything too rich or complicated. I had a box of fresh strawberries in the fridge that were just starting to get a little too soft—perfect for baking. Instead of making the usual muffins or pancakes, I decided to experiment with a quick bread.

The first attempt was decent, but the texture wasn’t quite right. Too dense, not moist enough. After a few tweaks—adding lemon zest for brightness, cinnamon for warmth, and just the right balance of wet and dry ingredients—I finally nailed it. When I took that first bite of the perfectly soft, strawberry-packed bread with the sweet glaze drizzled on top, I knew this would be a regular in my kitchen.

What makes strawberry bread special?

Strawberry bread is like a cross between a pound cake and a muffin—moist, tender, and full of flavor. The fresh strawberries make it naturally sweet and slightly tangy, while the vanilla and cinnamon add warmth and depth. What really sets it apart is the balance of textures: a soft crumb, juicy fruit, and a slightly crisp edge from baking. And that strawberry glaze? It’s the perfect finishing touch.

Let’s talk ingredients and substitutions

• Strawberries – The star of the show. Fresh, ripe strawberries work best, but if you’re in a pinch, frozen strawberries (thawed and drained) can also work. Make sure to chop them into small pieces so they distribute evenly.
• Flour – All-purpose flour keeps this bread soft and fluffy. If you’re looking for a gluten-free option, a 1:1 gluten-free flour blend should work well.
• Sugar – Granulated sugar sweetens the bread without overpowering the strawberries. If you want a slightly deeper flavor, try swapping in brown sugar for half of the granulated sugar.
• Vegetable oil – Keeps the bread incredibly moist. You can use melted butter for a richer flavor, but the oil helps maintain a soft texture.
• Egg – Helps bind everything together. If you need an egg-free version, a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) works surprisingly well.
• Milk – Adds moisture and richness. You can use whole milk, almond milk, or even buttermilk for a slight tang.
• Baking powder – Gives the bread its rise. Make sure it’s fresh for the best results.
• Lemon zest – A little goes a long way! It brightens up the flavor and complements the strawberries beautifully.
• Cinnamon – Adds warmth and depth, making the flavor more complex. If you’re not a fan, you can leave it out, but it really enhances the bread.
• Kosher salt – Balances the sweetness and brings out all the flavors.

For the strawberry glaze

• Powdered sugar – Gives the glaze its smooth texture.
• Strawberries – Fresh strawberries add natural color and flavor.
• Vanilla extract – A small amount enhances the sweetness.
• Milk – Helps thin out the glaze to the right consistency.

Kitchen tools you’ll need

• A 9×5-inch loaf pan – The perfect size for this bread. Lining it with parchment paper makes removal easier.
• A mixing bowl – One large bowl is all you need for this simple batter.
• A whisk and a spatula – The whisk helps mix the wet ingredients smoothly, while the spatula ensures everything gets evenly combined without overmixing.
• A toothpick or cake tester – To check for doneness. If it comes out clean, the bread is ready.

Step-by-step guide to making strawberry bread

1. Preheat your oven to 180°C (350°F) and line a 9×5-inch loaf pan with parchment paper. This prevents sticking and makes cleanup easier.
2. Mix the wet ingredients – In a large bowl, whisk together the vegetable oil, egg, lemon zest, sugar, milk, and vanilla extract until smooth. This creates a well-blended base for the batter.
3. Add the dry ingredients – Sift in the flour, salt, baking powder, and cinnamon. Stir gently until almost combined. Overmixing at this stage can make the bread dense.
4. Fold in the strawberries – Gently stir in the chopped strawberries until just incorporated. The batter should be thick but not dry.
5. Transfer to the loaf pan – Pour the batter into the prepared pan and smooth the top with a spatula. If you want, add a few extra strawberry pieces on top for a beautiful finish.
6. Bake – Place in the oven and bake for about 60 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, the bread is ready.
7. Cool completely – Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before adding the glaze.

Making the perfect strawberry glaze

1. In a small bowl, mash the strawberries until smooth.
2. Add powdered sugar, vanilla extract, and 1 tablespoon of milk. Mix until smooth. If the glaze is too thick, add a little more milk, one teaspoon at a time.
3. Drizzle over the cooled strawberry bread and let it set before slicing.

Variations to try

• Chocolate chip strawberry bread – Add ½ cup of chocolate chips for a sweeter twist.
• Healthier version – Use whole wheat flour and replace half the sugar with honey or maple syrup.
• Vegan option – Use almond milk, a flax egg, and coconut oil instead of vegetable oil.
• Nutty crunch – Mix in ½ cup of chopped walnuts or pecans for added texture.
• Berry mix – Swap half the strawberries for blueberries or raspberries for a mixed berry version.

Serving and pairing ideas

Enjoy this bread warm or at room temperature. It’s delicious on its own, but you can also serve it with a dollop of whipped cream or a smear of butter. If you’re making it for brunch, pair it with scrambled eggs and a side of crispy bacon.

What to drink with strawberry bread

A cup of hot coffee or tea pairs beautifully with this bread. If you prefer something cold, an iced vanilla latte or fresh lemonade complements the flavors well. For a special occasion, try serving it with a glass of chilled rosé.

How to store and reheat

Store the bread in an airtight container at room temperature for up to 3 days. If you need it to last longer, refrigerate it for up to a week. To freeze, wrap slices individually in plastic wrap and store them in a freezer bag for up to 3 months. To reheat, microwave a slice for 10-15 seconds.

FAQs

Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture.

Why is my bread dense?
Overmixing the batter can make the bread dense. Stir until just combined.

Can I make this into muffins?
Absolutely! Bake at 180°C (350°F) for 18-22 minutes.

How do I make the glaze thicker?
Use less milk or add more powdered sugar.

Can I skip the glaze?
Yes, but it adds extra sweetness and flavor.

This moist strawberry bread is simple to make and packed with flavor. Give it a try, and don’t be afraid to make it your own!

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