Strawberry Bread

Why you’ll love this recipe

I love how easy this recipe is to prepare with basic ingredients I usually already have at home. The fresh strawberries add natural sweetness and a burst of flavor in every bite. I also appreciate how versatile it is since I can serve it in the morning with coffee or later as a dessert. The glaze adds a beautiful finish and enhances the strawberry taste even more.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Bread:

• ¾ cup granulated sugar (150 grams)
• ½ cup 2% milk (4 ounces)
• ½ cup canola oil or coconut oil (4 ounces)
• 1 large egg
• 1 teaspoon vanilla extract or almond extract
• 2 cups all-purpose flour (260 grams)
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 cups diced strawberries
• 2 tablespoons all-purpose flour

For the Glaze:

• 2 cups powdered sugar (260 grams)
• 2 tablespoons melted butter
• ⅓ cup finely diced strawberries
• ½ teaspoon vanilla extract or almond extract
• 1–2 tablespoons heavy cream or milk (optional)

Directions

I start by preheating my oven to 350ºF (175ºC) and greasing a 9×5-inch bread pan.

In a medium bowl, I mix together the sugar, milk, oil, egg, and vanilla extract until everything is well combined.

In a separate bowl, I whisk together the flour, baking powder, and salt. Then I gradually add the dry mixture to the wet ingredients, stirring just until combined.

I toss the diced strawberries with 2 tablespoons of flour to keep them from sinking, then gently fold them into the batter.

I pour the batter into the prepared pan and bake for 50–55 minutes, until a toothpick inserted in the center comes out clean. After baking, I let it cool in the pan for about 10 minutes before transferring it to a wire rack.

For the glaze, I mix powdered sugar, melted butter, diced strawberries, and vanilla extract until smooth. I add a little milk or cream if needed to adjust the consistency.

Once the bread is fully cooled, I spread the glaze over the top, slice, and serve.

Servings and timing

I usually get about 8 to 10 slices from this loaf.

Preparation time: 15 minutes
Baking time: 50–55 minutes
Total time: about 1 hour 10 minutes

Variations

I sometimes switch things up depending on what I feel like. I like adding a handful of chopped nuts for a bit of crunch. Chocolate chips also pair nicely with the strawberries for a sweeter version. When I want a slightly healthier twist, I replace part of the flour with whole wheat flour. I also enjoy trying almond extract instead of vanilla for a different flavor profile.

Storage/reheating

I store leftover strawberry bread in an airtight container in the refrigerator to keep it fresh and moist. It usually stays good for up to 3 days.

If I want to keep it longer, I wrap individual slices tightly and freeze them for up to 1 month. When I’m ready to eat, I let them thaw at room temperature or warm them slightly in the microwave for a soft texture.

FAQs

Can I use frozen strawberries?

I can use frozen strawberries, but I make sure to thaw and drain them well to avoid adding extra moisture to the batter.

Why do I coat the strawberries in flour?

I coat them in flour to help prevent them from sinking to the bottom during baking, which keeps the bread evenly filled.

Can I skip the glaze?

I can skip the glaze if I prefer a less sweet bread. It still tastes great on its own.

How do I know when the bread is done?

I check by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready.

Can I make this recipe dairy-free?

I can substitute the milk with a plant-based alternative and use coconut oil instead of butter in the glaze.

Conclusion

I find this strawberry bread to be a reliable and delicious recipe that always turns out soft and flavorful. The combination of fresh strawberries and sweet glaze makes it special without being complicated. Whether I serve it for breakfast or dessert, it always feels like a treat worth making again.