Discover our delicious Strawberry Bread, a vibrant twist on traditional quick loaves. Fresh diced strawberries blend into a moist, tender batter, while a luscious strawberry glaze adds the perfect touch of sweet tang. This delightful treat is ideal for breakfast, brunch, or dessert, making it utterly perfect for any occasion.

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I recently discovered this easy strawberry bread recipe and I have to say its become one of my favorites in the kitchen. It only takes about 10 minutes to mix everything together, making it a perfect quick bread.

I usually add 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1 tablespoon baking powder to get a nice base. Then I mix in 1 large egg, 1/3 cup melted butter or vegetable oil, 1/2 cup milk and 1 teaspoon vanilla extract.

The star of the show are the 1 cup fresh diced strawberries that make it super flavorful. The glaze is just as simple with 1 cup powdered sugar and 2 to 3 tablespoons strawberry puree, sometimes a little 1 teaspoon lemon juice for a tangy kick.

It reminds me a bit of some cake mix and strawberry yogurt breads I tried before. The nutritional value is decent for a treat that pairs perfectly with breakfast or a brunch snack.

Enjoy!

Why I Like this Recipe

I like this recipe because it’s super simple and quick to throw together, which is great since I’m always in a rush. I also really dig how the fresh strawberries give it a nice, summery vibe—they totally remind me of lazy afternoons in my grandma’s kitchen. The strawberry glaze is another awesome point; it adds a sweet twist that makes every bite feel special. Finally, I appreciate that following the instructions is straightforward enough so I don’t stress about messing it up too much, even on my off days.

Ingredients

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All-purpose flour: The main structure ingredient that gives bread body and essential carbs.
Granulated sugar: Adds a sweet kick that balances tart strawberry flavor with energy.
Egg: Offers protein and binding power to hold all the ingredients together.
Fresh diced strawberries: Provide vitamins, fiber and a bright, fruity tang that pops.
Melted butter or oil: Keeps the bread moist, tender and just a bit rich for flavor.
Powdered sugar glaze: Drizzled over top for extra sweetness and a shiny finish.

Ingredient Quantities

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 large egg

1/3 cup melted butter or vegetable oil

1/2 cup milk

1 teaspoon vanilla extract

1 cup fresh diced strawberries

For the glaze: 1 cup powdered sugar

For the glaze: 2 to 3 tablespoons strawberry puree

For the glaze: 1 teaspoon lemon juice (optional)

How to Make this

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1. Preheat your oven to 350°F and grease a loaf pan so the batter doesnt stick.

2. In a large bowl, mix together 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon salt.

3. In a separate bowl, beat 1 large egg then stir in 1/3 cup melted butter or vegetable oil, 1/2 cup milk and 1 teaspoon vanilla extract.

4. Pour the wet ingredients into the dry ingredients and stir until just combined, making sure not to overmix.

5. Fold in 1 cup of fresh diced strawberries gently so they don’t break up too much.

6. Pour the batter into your prepared loaf pan and smooth out the top.

7. Bake in the oven for about 45 to 50 minutes until a toothpick inserted in the center comes out clean.

8. While the bread is baking, make the glaze by mixing 1 cup powdered sugar, 2 to 3 tablespoons strawberry puree and 1 teaspoon lemon juice if you like a little tang.

9. Once the bread is done, let it cool in the pan for about 10 minutes then remove it to a rack.

10. Drizzle the strawberry glaze over the warm bread and let it set before slicing and serving. Enjoy!

Equipment Needed

1. Oven (preheated to 350°F)
2. Loaf pan (to grease and bake your bread)
3. Large mixing bowl (for the dry ingredients)
4. Separate bowl (for beating the egg and mixing the wet ingredients)
5. Whisk or fork (to beat the egg)
6. Rubber spatula (for stirring and folding the ingredients)
7. Measuring cups and spoons (for all the ingredients)
8. Cooling rack (to let the bread cool after baking)
9. Toothpick (to check if the bread is done)

FAQ

Can I use frozen strawberries instead of fresh?

Sure, you can but it's best to defrost them and drain off extra liquid to prevent your bread from turning too soggy.

How do I know when the bread is done?

Poke a toothpick in the center; if it comes out clean or with a few crumbs, its done baking.

Can I swap melted butter for vegetable oil?

Yes, you can use either, just keep in mind that butter gives a bit more flavor whereas oil makes it a tad more moist.

How do I adjust the glaze consistency?

If it seems too thick, add a little more strawberry puree and if too runny, add extra powdered sugar until its just right.

What is the best way to store the strawberry bread?

Store it in an airtight container at room temperature for up to two days or chill it in the fridge if its got that extra glaze.

Strawberry Bread Recipe Substitutions and Variations

If you dont have all-purpose flour, you can mix half whole wheat flour with half all-purpose flour for a nuttier taste
You can substitute granulated sugar with coconut sugar if you want a slightly different sweetness
If melted butter is not available, vegetable oil or even melted coconut oil works just fine
Whole milk can be replaced with almond milk or oat milk to keep it dairy free
Vanilla extract is often swapped with a splash of almond extract when you’re in a pinch

Pro Tips

1. When you fold in the strawberries, be as gentle as possible so they dont break down too much, otherwise youll end up losing some of that fresh burst of flavor.

2. Try not to overmix your batter after adding the wet ingredients because a little lumps are ok and you dont want your bread to turn out heavy and dense.

3. Let your bread cool for a bit before you put on that glaze, this way the glaze won’t just run off all over your countertop and instead gets absorbed in the bread.

4. If you feel adventurous, consider adding a tiny pinch of cinnamon into the batter to give the flavor a little extra kick without overpowering the strawberries.

Strawberry Bread Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

295

kcal

Equipment: 1. Oven (preheated to 350°F)
2. Loaf pan (to grease and bake your bread)
3. Large mixing bowl (for the dry ingredients)
4. Separate bowl (for beating the egg and mixing the wet ingredients)
5. Whisk or fork (to beat the egg)
6. Rubber spatula (for stirring and folding the ingredients)
7. Measuring cups and spoons (for all the ingredients)
8. Cooling rack (to let the bread cool after baking)
9. Toothpick (to check if the bread is done)

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1/3 cup melted butter or vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
1 cup fresh diced strawberries
For the glaze: 1 cup powdered sugar
For the glaze: 2 to 3 tablespoons strawberry puree
For the glaze: 1 teaspoon lemon juice (optional)

Directions

Preheat your oven to 350°F and grease a loaf pan so the batter doesnt stick.
In a large bowl, mix together 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon salt.
In a separate bowl, beat 1 large egg then stir in 1/3 cup melted butter or vegetable oil, 1/2 cup milk and 1 teaspoon vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined, making sure not to overmix.
Fold in 1 cup of fresh diced strawberries gently so they don’t break up too much.
Pour the batter into your prepared loaf pan and smooth out the top.
Bake in the oven for about 45 to 50 minutes until a toothpick inserted in the center comes out clean.
While the bread is baking, make the glaze by mixing 1 cup powdered sugar, 2 to 3 tablespoons strawberry puree and 1 teaspoon lemon juice if you like a little tang.
Once the bread is done, let it cool in the pan for about 10 minutes then remove it to a rack.
Drizzle the strawberry glaze over the warm bread and let it set before slicing and serving. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.