This Moist and Sweet Strawberry Bread is a tender, fruity quick bread loaded with fresh strawberries and a touch of vanilla. It’s the kind of recipe I always keep in rotation during strawberry season—or whenever I have a few ripe berries to use up. Bursting with juicy flavor and topped with a light glaze or eaten plain, this bread is perfect for breakfast, brunch, or an anytime snack.
Why You’ll Love This Recipe
I love this strawberry bread because it’s soft, moist, and filled with real fruit. It’s easy to make, doesn’t require a mixer, and delivers a bakery-style flavor in every slice. The strawberries add natural sweetness and beautiful color, making it feel special even though it’s simple. It’s also a great way to use leftover berries and makes the whole kitchen smell amazing while it bakes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Granulated sugar
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Eggs
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Vegetable oil or melted butter
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Milk or buttermilk
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Vanilla extract
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Fresh strawberries, chopped
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Optional: powdered sugar and milk for a glaze
Directions
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I preheat the oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan.
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In a large bowl, I whisk together the flour, baking powder, baking soda, and salt.
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In another bowl, I beat the eggs with sugar, oil, milk, and vanilla until smooth.
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I stir the wet ingredients into the dry just until combined—then gently fold in the chopped strawberries.
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I pour the batter into the prepared pan and smooth the top.
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I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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I let the bread cool in the pan for 10 minutes, then transfer to a rack to cool completely.
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If I’m glazing it, I whisk powdered sugar with a bit of milk and drizzle it over the cooled loaf.
Servings and timing
This recipe makes 1 loaf (about 8–10 slices) and takes around 1 hour and 10 minutes total, including prep and baking time.
Variations
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I sometimes add lemon zest to the batter for a bright citrus flavor.
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Chopped nuts like pecans or walnuts add crunch and richness.
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A handful of mini white chocolate chips makes it even more indulgent.
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For a healthier twist, I swap half the flour with whole wheat and reduce the sugar slightly.
Storage/Reheating
I store strawberry bread tightly wrapped at room temperature for up to 2 days, or in the fridge for up to 5. To reheat, I toast slices or microwave them for 10–15 seconds. It also freezes well—I wrap slices or the whole loaf and freeze for up to 2 months.
FAQs
Can I use frozen strawberries?
Yes, but I thaw and drain them first, then gently pat them dry before folding into the batter to avoid extra moisture.
Why is my bread too wet?
Too much fruit or underbaking can make it soggy. I use ripe but firm strawberries and check for doneness with a toothpick.
Can I make this recipe into muffins?
Absolutely. I divide the batter into a greased muffin tin and bake at 350°F for 18–22 minutes.
What’s the best glaze for this bread?
I love a simple mix of powdered sugar and milk or lemon juice. It adds a sweet finish without overpowering the strawberry flavor.
Can I make this dairy-free?
Yes, I use plant-based milk and oil (instead of butter), and it still turns out soft and flavorful.
Conclusion
Strawberry Bread is a moist, fruity, and easy-to-make treat I never get tired of baking. Whether I’m making it for brunch, gifting it to a friend, or enjoying a slice with my morning coffee, it always delivers fresh, homemade comfort in every bite. This is definitely one recipe I don’t want to lose!
Print
Moist and Sweet Strawberry Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This Moist and Sweet Strawberry Bread is a soft, fruity quick bread bursting with fresh strawberries and a hint of vanilla—perfect for breakfast, brunch, or a springtime snack.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- ½ cup milk or buttermilk
- 1 tsp vanilla extract
- 1 ¼ cups fresh strawberries, chopped
- Optional glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk or lemon juice
Instructions
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Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
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In a large bowl, whisk together flour, baking powder, baking soda, and salt.
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In another bowl, whisk eggs, sugar, oil, milk, and vanilla until smooth.
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Gently stir the wet mixture into the dry ingredients just until combined.
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Fold in the chopped strawberries, being careful not to overmix.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in the pan for 10 minutes, then transfer to a wire rack.
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Optional: Drizzle glaze over the cooled loaf before serving.
Notes
- Add lemon zest to the batter for extra brightness.
- Fold in chopped nuts or white chocolate chips for extra flavor and texture.
- Use firm, ripe strawberries for best results—frozen strawberries can be used if thawed and patted dry.
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