Our moist strawberry bread is bursting with fresh strawberry flavor and topped with a luscious strawberry glaze that’s sure to satisfy every sweet tooth in your household.
You don’t have to wait for strawberry season to make this delicious strawberry bread. You’ll find plenty of fresh, sweet strawberries at your local grocery store all year long.
This is one of my favorite strawberry recipes. Our moist, quick bread recipe is loaded with juicy, ripe strawberries and is guaranteed to become a family favorite!
If you love strawberry desserts, be sure to check out our Individual Strawberry Shortcake and Strawberry Shortcake Roll recipes.
Ingredients to Make Strawberry Bread
Gather the ingredients needed to make our Sweet Strawberry Bread recipe. Culinary professionals call this the Mise en Place, which means “Everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.
How to Make Strawberry Bread
- Preheat the oven to 350 degrees F.
- Liberally grease a 9 x 5 loaf pan and set aside until needed.
- Add the all-purpose flour, baking powder, and table salt to a large bowl.
- Whisk to combine the dry ingredients.
- Add the granulated sugar, whole milk, vegetable oil, large egg, and vanilla extract to a large bowl.
- Mix to combine the wet ingredients.
- Add the flour mixture to the wet ingredients.
- Stir the mixture until just combined.
- In a small bowl, toss the chopped strawberries and two tablespoons of all-purpose flour.
- Toss them together. This will coat the fresh berries and prevent them from coming to the top of the batter.
- Add the coated strawberries to the batter.
- Mix just enough to combine.
*For best results, use fresh strawberries, not frozen.
- Pour the bread batter into the prepared loaf pan.
- Place the loaf pan on the center rack of the preheated oven and bake for 50-55 minutes. Or until a toothpick inserted in the center of the strawberry loaf comes out clean or with a few moist crumbs.
- Add the powdered sugar, diced strawberries, whole milk, and vanilla extract to a small bowl.
- Mix the glaze until it’s smooth.
*If the glaze is too thick, add a little more milk. If the glaze is too thin, gradually add more powdered sugar until it reaches the desired consistency.
Place the pan on a wire rack to cool for 10 minutes. Then, remove the loaf from the pan and place it back on the wire rack to finish cooling.
When sweet strawberry bread has cooled completely, pour the glaze over the top of it.
You can make this recipe using mini-loaf pans or muffin tins to create strawberry muffins—just remember to adjust the baking time.
This moist, quick bread made with fresh, juicy strawberries is the perfect mid-morning or afternoon snack. Wouldn’t you love to sit down to a slice or two of our strawberry bread?
Store leftover strawberry bread at room temperature in an airtight container or tightly wrapped in plastic wrap for 2–3 days or refrigerated for 4–5 days. You can also freeze it whole or in slices for up to two months.
Recipe FAQ’s
Yes, you can. Thaw and drain them well before using them to avoid excess moisture in the bread. Save the juice and use part of it in the glaze for extra flavor.
Absolutely. You can use blueberries, raspberries, blackberries, peaches, pineapple, plums, mangoes, and nectarines to make the quick bread.
The main reason is underbaking. However, too much moisture from the berries, especially if you’re using frozen, can also make it soggy.
It’s essential to test for doneness by inserting a toothpick into the center.
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Strawberry Bread
Equipment
- 9 x 5 loaf pan
Ingredients
Bread
- ¾ cup granulated sugar
- ½ cup whole milk
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon table salt
- 2 cups strawberries chopped
- 2 tablespoons all-purpose flour to toss the strawberries in
Glaze
- 1 cup powdered sugar
- 3 tablespoons strawberries finely diced
- ½ teaspoon vanilla extract
- 1 teaspoon whole milk more or less as needed
Instructions
Bread
- Preheat the oven to 350 degrees F.
- Liberally grease a 9 x 5 loaf pan and set aside until needed.
- Add the all-purpose flour, baking powder, and table salt to a large bowl and whisk to combine the dry ingredients.
- Add the granulated sugar, whole milk, vegetable oil, large egg, and vanilla extract to a large bowl and mix to combine the wet ingredients.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- In a small bowl, toss together the chopped strawberries and the 2 tablespoons of all-purpose flour to coat the strawberries.
- Add the coated strawberries to the batter. Mix just enough to combine.
- Pour the bread batter into the prepared loaf pan.
- Place the loaf pan on the center rack of the preheated oven and bake for 50-55 minutes, or until a toothpick inserted in the center of the bread comes out clean or with a few moist crumbs.
- Place the pan on a wire rack to cool for 10 minutes, then remove the bread from the pan and place it on the wire rack to cool completely.
Glaze
- Add the powdered sugar, diced strawberries, whole milk, and vanilla extract to a small bowl. Mix until smooth.
- *If the glaze is too thick add a little more milk. If the glaze is too thin add more powdered sugar.
- When the bread has cooled completely, pour the glaze over the top of the bread.
Notes
It’s essential to test for doneness by inserting a toothpick into the center.
Edward Beckett says
The instructions did not add the strawberries to the bread mixture!
Chef Dennis Littley says
Thank you so much for catching that. The instructions were with the step-by-step pictures but somehow didn’t make it to the recipe card.