Strawberry Bread

Strawberry Bread is a soft and moist quick bread recipe made with fresh strawberries and simple pantry ingredients. Each slice is tender, lightly sweet, and filled with bright strawberry flavor. This homemade strawberry bread is perfect for breakfast, brunch, or an easy sweet snack.

If you love baking with fresh strawberries, this easy loaf is a must during spring and early summer. The first time I made it, the sweet smell of strawberries baking had everyone wandering into my kitchen asking when it would be ready. It bakes up soft, moist, and lightly sweet with bright strawberry flavor throughout.

You can bake the batter as one large loaf, mini loaves, or muffins. If you're looking for another delicious way to use strawberries, try my strawberry banana bread too.

Why You’ll Love This Recipe

• Soft and moist texture: every slice is tender with sweet strawberry flavor throughout.
• Simple pantry ingredients: an easy recipe you can mix in minutes.
• Fresh strawberries in every bite: a great way to use ripe berries during spring and summer.
• Versatile baking options: make one loaf, mini loaves, or muffins. If you enjoy fruit breads like my blueberry quick bread, this strawberry version is a great option.

Fresh vs Frozen Strawberries

• Fresh strawberries work best for this recipe. They hold their shape while baking and give the bread the best flavor and texture.
• Choose firm, bright red berries. Soft or overripe strawberries can make the bread too wet.
• Pat diced strawberries dry with a paper towel before adding them to the batter to remove excess moisture.
• Avoid frozen strawberries. Frozen berries release too much liquid and can make the bread soggy instead of soft and tender. If you have extra strawberries on hand, my strawberry cream cheese slab pie is another easy recipe to make.

Ingredient Notes

See the printable recipe card below for exact measurements and step-by-step instructions.

• All-purpose flour: gives the bread structure and keeps the crumb soft and tender.
• Baking powder: helps the loaf rise and keeps the texture light.
• Vegetable oil: adds moisture and keeps the bread from becoming dry or crumbly.
• Fresh strawberries: use ripe, firm berries for the best flavor. Toss the diced strawberries with about 1 tablespoon flour before folding them into the batter to help prevent them from sinking.

Variations

• Strawberry Muffins: divide the batter into lined muffin cups and bake for about 25-30 minutes. For bite-sized versions, try my strawberry mini muffins, which are perfect for breakfast or snacks.
• Mini Loaves: split the batter between 4 mini loaf pans and bake for about 35-40 minutes.
• Mixed Berry Bread: swap some of the strawberries for raspberries or blueberries.
• Add Nuts: chopped pecans or walnuts add a little crunch and extra flavor.
• Simple Glaze: whisk together 1 cup powdered sugar and about 3 tablespoons milk to drizzle over the cooled loaf.

How To Make Strawberry Bread

Step 1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the vegetable oil, milk, egg, and vanilla extract, then mix until just combined.

Step 2. Fold in the chopped strawberries until evenly distributed.

Step 3. Grease or line 4 mini loaf pans, 1 regular loaf pan, or a muffin pan with parchment paper. Pour the batter evenly into the prepared pan(s).

Step 4. Bake in a preheated 350°F oven for 65 minutes (large loaf), 35 minutes (mini loaves), or 25-30 minutes (muffins). Check doneness with a toothpick. Cool briefly, then transfer to a wire rack.

Recipe Tips

• Don't overmix the batter. Stir just until the ingredients are combined to keep the bread soft and tender.
• Toss the diced strawberries with about 1 tablespoon of flour before folding them into the batter to help prevent sinking.
• Check for doneness with a toothpick. If it comes out clean, the bread is ready.
• Cover loosely with foil if the top browns too quickly while baking.

Storage

• Room Temperature: Store the bread in an airtight container for up to 4 days.
• Refrigerator: Keep in an airtight container or bag for up to 1 week.
• Freezer: Once fully cooled, wrap the bread and place it in a freezer-safe container or bag for up to 3 months.

Strawberry Bread Recipe FAQs

More Strawberry Recipes You’ll Love

Tried this recipe? Leave a ⭐⭐⭐⭐⭐ rating and let me know what you think in the comments! You can also follow me on Pinterest for even more easy, family-friendly recipes.