Strawberry Bread – A Sweet and Moist Treat

If you love sweet, moist, and fruity baked goods, this Strawberry Bread is about to become your new favorite! Packed with juicy fresh strawberries, this soft and tender loaf is a cross between a classic banana bread and a strawberry shortcake—but easier to make and bursting with flavor.

Whether you enjoy it as a breakfast treat, an afternoon snack, or a light dessert, this homemade strawberry bread is simple, delicious, and beautifully pink-hued with a naturally sweet taste.

Why You’ll Love This Recipe

• No yeast required – This quick bread comes together easily with basic ingredients.
• Super moist – Thanks to the juicy strawberries and a touch of yogurt or buttermilk.
• Perfectly sweet – Just the right balance of natural fruitiness and light sweetness.
• Customizable – Make it dairy-free, add chocolate chips, or top it with a glaze!

Ingredients

For the Strawberry Bread:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened (or vegetable oil)
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup Greek yogurt or buttermilk (adds moisture)
• 1 tsp vanilla extract
• 1 ½ cups fresh strawberries, diced
• 1 tbsp flour (for coating strawberries, prevents sinking)

Optional Add-Ins:

• ½ tsp cinnamon – Adds warmth and depth.
• ½ cup white chocolate chips – For a sweeter touch.
• ½ cup chopped nuts (walnuts or pecans) – For crunch.

For the Strawberry Glaze (Optional):

• ½ cup powdered sugar
• 1 tbsp strawberry puree (or milk for a lighter glaze)
• ½ tsp vanilla extract

Instructions

Step 1: Prepare the Ingredients

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9×5-inch loaf pan, or line with parchment paper for easy removal.
3. Toss diced strawberries with 1 tbsp flour to prevent them from sinking in the batter.

Step 2: Make the Batter

1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
2. In a large mixing bowl, beat butter and sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each.
4. Mix in vanilla and Greek yogurt (or buttermilk) until smooth.
5. Gradually fold in the dry ingredients until just combined—do not overmix!
6. Gently fold in the floured strawberries and any add-ins like chocolate chips or nuts.

Step 3: Bake the Bread

1. Pour batter into the prepared loaf pan and smooth the top.
2. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Glaze (Optional but Delicious!)

1. In a small bowl, whisk powdered sugar, strawberry puree, and vanilla until smooth.
2. Drizzle over the cooled bread and let it set before slicing.

Notes

• Frozen strawberries? Thaw and drain well before using to avoid excess moisture.
• For extra strawberry flavor, add ½ tsp strawberry extract to the batter.
• Want a crunchier crust? Sprinkle raw sugar on top before baking.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 1 loaf (about 10 slices)
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian
• Keywords: strawberry bread, quick bread, summer baking, easy bread recipe

Equipment

• 9×5-inch loaf pan
• Mixing bowls
• Whisk
• Hand mixer or stand mixer
• Spatula
• Cooling rack

Helpful Tips for the Best Strawberry Bread

Want to make the softest, most flavorful strawberry bread every time? Follow these simple but game-changing tips to get a perfectly moist, fruity, and delicious loaf!

1. Use Fresh, Ripe Strawberries

• The sweeter and juicier your strawberries, the better the flavor of the bread.
• If strawberries aren’t in season, consider adding a teaspoon of strawberry extract for an extra boost of flavor.

2. Pat Dry Your Strawberries

• Too much moisture can make the bread soggy. After washing and dicing the strawberries, pat them dry with a paper towel to prevent excess liquid in the batter.

3. Toss Strawberries in Flour to Prevent Sinking

• To keep the strawberry pieces evenly distributed, toss them in 1 tablespoon of flour before folding them into the batter.

4. Don’t Overmix the Batter

• Overmixing leads to a dense, tough loaf. Stir the ingredients just until combined—lumps are okay!

5. Use Greek Yogurt or Buttermilk for Extra Moisture

• These ingredients add richness and tenderness to the bread while keeping it moist for days.
• If you don’t have either, substitute with sour cream or milk with 1 teaspoon of vinegar.

6. Bake at the Right Temperature

• 350°F (175°C) is the perfect temp to cook the bread evenly without drying it out.
• Always check for doneness with a toothpick—insert it in the center, and if it comes out clean or with a few moist crumbs, it’s ready!

7. Let It Cool Before Slicing

• It’s tempting to dig in right away, but letting the bread cool for at least 30 minutes helps it firm up and slice cleanly.

8. Add a Crunchy Topping for Texture

• Sprinkle turbinado sugar, sliced almonds, or shredded coconut on top before baking for a bakery-style crust.

9. Want More Flavor? Try These Additions!

• Lemon zest for a fresh citrus twist.
• White chocolate chips for a creamy, sweet contrast.
• Chopped walnuts or pecans for a little crunch.

10. Store It Properly for Maximum Freshness

• Keep at room temperature for 2–3 days, wrapped in plastic wrap or foil.
• Refrigerate for up to 5 days, or freeze for up to 3 months for long-term storage.

Conservation and Storage for Strawberry Bread

To keep your strawberry bread fresh, moist, and delicious for as long as possible, follow these simple storage tips!

1. Storing at Room Temperature (Best for Freshness)

• Allow the bread to cool completely before storing to prevent sogginess.
• Wrap it tightly in plastic wrap, aluminum foil, or place it in an airtight container.
• Keep at room temperature for up to 2–3 days in a cool, dry place.
• Avoid direct sunlight or heat, which can dry out the bread faster.

2. Storing in the Refrigerator (For Longer Freshness)

• If you need to keep it fresh for more than 3 days, refrigeration is best.
• Store in an airtight container or wrap tightly in plastic wrap to prevent it from drying out.
• Refrigerate for up to 5 days.
• Pro Tip: Bring to room temperature or warm slices in the microwave for 10–15 seconds before eating for the best texture.

3. Freezing for Long-Term Storage

Strawberry bread freezes beautifully! Here’s how to do it right:

Freezing a Whole Loaf

• Wrap the cooled bread tightly in plastic wrap, then wrap it again in aluminum foil.
• Place in a freezer-safe bag to prevent freezer burn.
• Freeze for up to 3 months.

Freezing Individual Slices (For Easy Grab-and-Go!)

• Slice the bread before freezing.
• Wrap each slice in plastic wrap and place them in a freezer-safe container or bag.
• This makes it easy to thaw one slice at a time!

4. How to Thaw and Reheat Strawberry Bread

• Room Temperature: Let the whole loaf or slices thaw at room temp for 1–2 hours.
• Microwave (For a Quick Fix!): Heat slices for 20–30 seconds for a warm, just-baked taste.
• Oven (Best for Whole Loaf): Wrap the loaf in foil and bake at 300°F (150°C) for 10–15 minutes.

5. Preventing Soggy or Dry Bread

• Avoid storing warm bread—always cool completely before wrapping.
• Wrap it well to keep it from drying out in the fridge or freezer.
• If reheating, add a little butter or drizzle with honey to refresh the moisture.

Substitutions and Variations for Strawberry Bread

This Strawberry Bread recipe is already delicious, but you can easily customize it to fit different diets, preferences, or ingredients you have on hand. Whether you want to make it gluten-free, dairy-free, healthier, or extra indulgent, here are plenty of ways to switch things up!

1. Flour Substitutions

• Whole Wheat Flour: Replace up to ½ of the all-purpose flour with whole wheat for added fiber and a slightly nutty flavor.
• Gluten-Free: Use a 1:1 gluten-free baking flour blend for a completely gluten-free loaf.
• Almond Flour (Low-Carb): Swap ¼ of the flour with almond flour to add moisture and a nutty taste.

2. Dairy-Free Options

• Butter Substitute: Use coconut oil, vegetable oil, or vegan butter instead of regular butter.
• Yogurt or Buttermilk Alternative: Swap with dairy-free yogurt, almond milk + 1 tsp vinegar, or canned coconut milk for the same creamy texture.
• Dairy-Free Chocolate Chips: If adding chocolate, choose a dairy-free variety like Enjoy Life.

3. Lower-Sugar & Healthier Variations

• Honey or Maple Syrup: Replace ¾ cup sugar with ½ cup honey or maple syrup for a natural sweetener.
• Coconut Sugar: A great alternative with a lower glycemic index.
• Reduce Sugar: Cut sugar by ¼ cup and add extra vanilla or cinnamon for flavor.

4. Vegan Adaptations

• Egg Replacements: Use one of the following:
  • 1 tbsp ground flaxseed + 3 tbsp water (let sit for 5 min)
  • ¼ cup unsweetened applesauce
  • ½ mashed banana
• Dairy-Free Substitutes: Use plant-based butter, yogurt, and milk as mentioned above.

5. Add-Ins for Extra Flavor

• Chocolate Chips: White, dark, or semi-sweet for extra indulgence.
• Nuts: Chopped walnuts, pecans, or almonds for crunch.
• Coconut Flakes: Adds tropical sweetness.
• Lemon Zest: Brightens the flavor and enhances the strawberry taste.
• Cinnamon or Nutmeg: For a warm, cozy twist.
• Shredded Carrots or Zucchini: A sneaky way to add veggies!

6. Flavor Variations

• Strawberry Banana Bread: Replace ½ cup of yogurt with ½ mashed banana for extra natural sweetness.
• Strawberry Lemon Bread: Add 2 tsp lemon zest and 1 tbsp lemon juice to the batter for a fresh citrus kick.
• Chocolate Strawberry Bread: Mix in ½ cup cocoa powder and extra chocolate chips for a rich, chocolatey version.
• Strawberry Almond Bread: Swap vanilla extract for almond extract and top with sliced almonds.

7. Turn It Into Muffins or Mini Loaves

• Muffins: Divide the batter into a lined muffin tin and bake at 350°F (175°C) for 18–22 minutes.
• Mini Loaves: Use mini loaf pans and bake for 25–30 minutes until golden brown.

8. Using Frozen Strawberries

• Yes, you can use frozen strawberries! Thaw and drain well to remove excess liquid before adding them to the batter.
• If using frozen, add 1 extra tablespoon of flour to prevent sogginess.

9. Make It a Dessert!

• Strawberry Shortcake Style: Serve slices topped with whipped cream and fresh strawberries.
• French Toast: Turn leftover slices into strawberry bread French toast by dipping in an egg mixture and frying until golden.
• Ice Cream Pairing: Serve with a scoop of vanilla or strawberry ice cream for a decadent treat.

Frequently Asked Questions

Can I use frozen strawberries?

Yes! Thaw them first, pat dry, and toss with flour to prevent extra moisture.

Why is my bread dense?

Overmixing the batter or using too much liquid can cause dense bread. Mix gently and just until combined.

Can I make this in a bundt pan?

Yes! Bake at 350°F (175°C) for 45–50 minutes and check doneness with a toothpick.

What should I serve with strawberry bread?

• Whipped cream or butter for a light treat.
• Greek yogurt for a protein-packed breakfast.
• A drizzle of honey or Nutella for extra indulgence!

Conclusion

This Strawberry Bread is soft, fruity, and absolutely delicious—the perfect way to use fresh strawberries! Whether you keep it classic, add a glaze, or make it into muffins, this easy quick bread is a must-try for breakfast, dessert, or snacking.

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