Fresh Strawberry Bread Recipe

There’s something about the sweet scent of freshly baked bread wafting through the house that makes everything feel cozier, don’t you think? And when it’s infused with the bright, juicy flavor of fresh strawberries? Pure magic. This fresh strawberry bread is one of those recipes that bridges the gap between dessert and snack, making it perfect for just about any time of day. Whether you’re enjoying it with a steaming cup of coffee or packing it into a picnic basket, it’s one of those treats that just hits the spot.

this RECIPE

I first stumbled upon this recipe on a lazy spring afternoon when I had an overabundance of strawberries from a pick-your-own farm adventure. It was one of those trips where my basket kept filling up because “just one more” seemed impossible to resist. By the time I got home, I realized I needed to get creative before the berries went past their prime. Enter: strawberry bread. The first time I baked it, I knew it would be a keeper. The tender crumb, sweet glaze, and pops of fresh strawberry made it feel like a little slice of sunshine.

Where did strawberry bread come from?

Strawberry bread isn’t something you’ll typically find in classic cookbooks, but it’s a beloved creation that falls under the category of quick breads. Quick breads—like banana bread and zucchini bread—gained popularity in the U.S. during the 18th century when baking soda and powder became widely available. The concept of strawberry bread likely evolved as a seasonal spin on these classics, taking advantage of the juicy berries during their peak season. While not rooted in any one tradition, it’s a celebration of fresh produce and the ease of home baking. And honestly, who could argue with that?

Let’s talk ingredients: fresh, simple, and oh-so-good

All-purpose flour

The backbone of the bread. It gives structure while keeping the texture light. If you’re out of all-purpose flour, whole wheat pastry flour works beautifully, though the bread will be slightly denser.

Granulated sugar

Adds just the right amount of sweetness. You can reduce it slightly if your strawberries are super sweet or substitute it with coconut sugar for a richer flavor.

Salt

A small amount enhances all the other flavors, so don’t skip it.

Baking powder

This is what gives the bread its rise. Be sure to use fresh baking powder for the best results—no one wants a flat loaf!

Milk

Adds moisture to the batter. Regular whole milk works best, but almond or oat milk can be substituted for a dairy-free version.

Vegetable oil

Keeps the bread wonderfully moist. Melted coconut oil or even unsweetened applesauce can replace it if you’re looking for alternatives.

Vanilla extract

It’s the subtle background note that ties everything together. Pure vanilla is worth the splurge here.

Egg

The binder. If you’re vegan, you can substitute with a flax egg (1 tablespoon ground flaxseed mixed with 2 ½ tablespoons water).

Strawberries

The star of the show! Fresh strawberries work best, but frozen strawberries (thawed and patted dry) can also be used in a pinch.

Kitchen gear: what you’ll need

For this recipe, you don’t need anything fancy. A basic 8 ½ x 4 ½-inch loaf pan is essential—this ensures your bread bakes evenly without over-browning. Lining the pan with parchment paper makes removing the loaf a breeze (no more stuck corners!). You’ll also need mixing bowls, a whisk, and a sturdy spatula for folding in the strawberries. If you don’t have parchment, greasing the pan thoroughly with butter or oil works too, though parchment saves you from scrubbing later.

Step-by-step: how to make fresh strawberry bread

1. Prep your pan and preheat the oven.
   Heat your oven to 350°F and line your loaf pan with parchment paper. Leave a bit of overhang so you can easily lift the bread out later.
2. Mix the dry ingredients.
   In a medium bowl, whisk together 2 cups of flour, ½ cup granulated sugar, ½ teaspoon salt, and 2 teaspoons of baking powder. This keeps the leavening agents evenly distributed.
3. Add the wet ingredients.
   Pour in ½ cup milk, ¼ cup vegetable oil, ½ teaspoon vanilla extract, and 1 large egg. Stir gently until everything is just combined. Overmixing can make the bread tough, so less is more!
4. Prep the strawberries.
   Toss 1 ½ cups of chopped strawberries with ¼ teaspoon sugar and 1 tablespoon of flour. This step keeps the berries from sinking to the bottom while baking.
5. Fold in the berries.
   Gently fold the strawberries into the batter with a spatula, then pour it into your prepared pan. Smooth the top with your spatula.
6. Bake to golden perfection.
   Pop the loaf in the oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
7. Cool completely.
   Let the bread cool in the pan for 30 minutes before transferring it to a wire rack. Trust me, cutting too soon will crumble your loaf (been there, done that).
8. Drizzle the glaze.
   For the glaze, whisk together 1 cup confectioner’s sugar, 3 tablespoons crushed strawberries, and 1 teaspoon milk. Drizzle it generously over the cooled loaf. It’s optional, but oh-so-worth it.

Variations and fun twists

• Gluten-free: Use a 1:1 gluten-free baking blend. I’ve tried this with great results!
• Vegan: Replace the egg with a flax egg and the milk with almond milk.
• Lemon-strawberry bread: Add 1 tablespoon of lemon zest to the batter and a splash of lemon juice to the glaze.
• Chocolate-strawberry: Stir in ½ cup of mini chocolate chips for a decadent touch.
• Seasonal swaps: Try this with blueberries or raspberries when strawberries are out of season.

How to serve it (and make it shine)

This strawberry bread is beautiful on its own, but a little extra effort makes it truly shine. Serve it sliced on a platter with a dusting of powdered sugar for a rustic look. Garnish with fresh strawberry slices and a sprig of mint for a pop of color. Pair it with a dollop of whipped cream or a smear of cream cheese if you’re feeling indulgent. It’s also lovely toasted and served with a pat of butter for breakfast.

Pair it with the perfect drink

For a morning treat, a hot cup of coffee or tea is a classic choice. If you’re serving it as dessert, a chilled glass of rosé or a light strawberry lemonade is delightful. Want to keep it cozy? A warm chai latte with its subtle spice complements the sweetness beautifully.

Storage and reheating tips

This bread keeps well at room temperature for up to 3 days if stored in an airtight container. For longer storage, wrap slices individually in plastic wrap and freeze them in a zip-top bag for up to 2 months. To reheat, pop a slice in the microwave for 10-15 seconds or toast it lightly for extra flavor.

Adjusting for different servings

Need more bread? Simply double the recipe and bake in two loaf pans. For smaller portions, halve the recipe and bake in a mini loaf pan. Just keep an eye on the bake time—smaller loaves cook faster.

Potential hiccups (and how to avoid them)

• Berries sinking: Tossing the strawberries in flour helps prevent this.
• Dry bread: Make sure not to overbake. Check at the 50-minute mark to avoid dryness.
• Sticky loaf: Always let the bread cool completely before slicing—warm bread tends to stick.

Give it a go!

This fresh strawberry bread is a must-try for any home baker. It’s easy, adaptable, and packed with flavor. Whether you’re sharing it with friends or savoring it solo, it’s guaranteed to brighten your day. So, grab those strawberries and get baking—I can’t wait to hear how yours turns out!

FAQs

1. Can I use frozen strawberries?
Yes, just thaw them completely and pat them dry before adding to the batter.

2. Can I skip the glaze?
Absolutely. The bread is delicious on its own, but the glaze adds extra sweetness and a touch of elegance.

3. How do I know if it’s done baking?
Insert a toothpick in the center—it should come out clean or with a few crumbs.

4. Can I use a different pan size?
Yes, but adjust the baking time accordingly. Mini loaves will bake faster, and larger pans might take longer.

5. Is this bread overly sweet?
Not at all! It’s perfectly balanced, but you can reduce the sugar slightly if you prefer less sweetness.

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