Strawberry Bread Recipe
This strawberry bread recipe is a soft and moist quick bread made with fresh strawberries and simple pantry ingredients, perfect for breakfast, snacks, or dessert.
Servings: 8
Calories: 252kcal
Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup sugar
- 3 ½ teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoon vegetable oil
- 1 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries chopped
Instructions
- Preheat the oven to 350°F. Grease or line 1 loaf pan, 4 mini loaf pans, or a muffin pan with parchment paper.
- 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.
- Fold in the chopped strawberries until evenly distributed.
- Pour the batter into the prepared pan(s).
- Bake in the 350°F oven for 65 minutes for a large loaf, 35 minutes for mini loaves, or 25–30 minutes for muffins.
- Check for doneness with a toothpick inserted into the center. If it comes out clean, the bread is ready.
- Allow the bread to cool briefly in the pan, then transfer to a wire rack to finish cooling.
Notes
- Toss the diced strawberries with 1 tablespoon of flour before folding them into the batter to help prevent sinking.
- Do not overmix the batter; stir just until combined for the best texture.
- Use firm, ripe strawberries for the best flavor and texture.
- Store the bread in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 252kcal | Carbohydrates: 53g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 24mg | Sodium: 497mg | Potassium: 138mg | Fiber: 2g | Sugar: 22g | Vitamin A: 82IU | Vitamin C: 16mg | Calcium: 154mg | Iron: 2mg
