This strawberry bread recipe is moist and sweet and features everyone’s favorite berry! Drizzle with lemon glaze for a festive treat.
Here’s a festive treat that few can resist: strawberry bread! This sweet quick bread is soft and chewy, sprinkled with ripe red berries and flavored with vanilla. Each bite will have you coming back for more! It’s awesome as is, but drizzle with a quick lemon glaze to top it off with a touch of tangy candy. Needless to say, it is disappearing very quickly with us! It’s great for spring or summer parties, brunch, or a fun weekend baking project.
Ingredients Strawberry Bread
This strawberry bread recipe is a standard quickbread: a yeast-free bread. It looks like banana bread or pumpkin bread, but is simply made from flour, sugar, and baking powder as an appetizer. Add to that chopped ripe strawberries and you have a bread that kills. Here’s what you need:
- all purpose flour
- Sugar
- baking powder and salt
- eggs
- milk
- vegetable oil
- lemon juice
- vanilla extract
- strawberries
what people say
We asked a few people from our Instagram community, A Couple Cooks, to test the recipe for this strawberry bread for us before posting it here. Unsurprisingly, it received rave reviews! What our testers say:
- “This strawberry bread is so delicious. I love its taste and its softness. I added the frosting and I think it’s a must! – Brooke
- “It was so tasty!! My whole family loved it. My mom even took it to her office and everyone loved it too! We found it really juicy and delicious with the strawberries. – ally
Tips for making strawberry bread
This strawberry bread recipe is quick and easy, but there are a few things to keep in mind before you get started. Here are a few tips:
- Mix the chopped strawberries with flour to keep them from sinking. By dusting them with a little flour before incorporating them into the batter, we make sure they don’t sink to the bottom of the pan. Save a little to cover the bread for a nice look.
- Don’t over-stir the batter. Resist the urge to mix too much, which can cause holes in the bread! Mix until the dry ingredient streams are incorporated.
- The baking time will depend on your oven and the size of your pan. Using an 8 inch pan will result in a larger loaf but will take a little longer to bake. This should take about 70 minutes in a 9-inch pan and 75 minutes in an 8-inch pan, but it varies.
Add the lemon glaze!
The best thing about this strawberry bread recipe, in our opinion, is the lemon glaze! It only takes 2 minutes to mix powdered sugar and lemon juice. But it adds a world of difference: it adds a layer of tangy sweetness to every bite. Go for lemon glaze.
Save strawberry bread
How do you store the homemade strawberry bread after baking a loaf?
- Strawberry bread will keep for 3 to 4 days at room temperature. wrapped in foil.
- Keep refrigerated for 10 daysMake sure you bring the slice to room temperature before enjoying.
- Freeze unglazed bread for up to 3 months. Cut into chunks and wrap in plastic wrap, then in a freezer safe bag or container.
More strawberry recipes
Looking for more with this popular berry? Here are some of our best strawberry recipes:
The description
This strawberry bread recipe is moist and sweet and features everyone’s favorite berry! Drizzle with lemon glaze for a festive treat.
For the strawberry bread
- 2 cups plus 1 tablespoon all-purpose flour, divided
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 eggs
- ½ cup milk
- ½ cup vegetable oil
- 1 tbsp lemon juice
- 2 teaspoons vanilla extract
- 1 ½ cups diced ripe strawberries (approx 12 ounces)
For the lemon glaze
- ½ cup granulated sugar
- 1 tbsp lemon juice
- Preheat the oven to 350 degrees Fahrenheit. Grease an 8 or 9 inch loaf pan.
- In a medium bowl, mix together 2 cups flour, granulated sugar, baking powder, and kosher salt.
- In another bowl, whisk together eggs, milk, vegetable oil, lemon juice, and vanilla extract.
- Cut the strawberries into small cubes and then mix them with the remaining tablespoon of flour. Reserve ¼ cup to garnish the bread.
- Gradually add the dry ingredients to the wet ingredients, stirring with a spatula just enough until combined and there are no streaks of flour (try not to overmix). Stir in strawberries, tossing until combined. Pour the batter into the prepared loaf pan and top the reserved strawberries.
- Bake 70 to 75 minutes, until top springs back to the touch and a toothpick inserted shows just a few sticky crumbs. The exact timing depends on your oven and the size of the pan.
- Let the bread cool in the pan for 30 minutes. Then run a knife around the edge and invert the bread onto a cooling rack. Allow to cool completely at room temperature (about 30 minutes to 1 hour). Whisk together powdered sugar and lemon juice, if desired, in a small bowl until smooth. Use a fork to sprinkle the top of the bread with the glaze.
- Storage Instructions: Wrapped in aluminum foil, the bread will keep for 3 to 4 days at room temperature or 10 days in the refrigerator (bring to room temperature before serving). You can also freeze unglazed bread for up to 3 months (cut into pieces and wrap in plastic wrap and then in a freezer safe bag or container).
- Category: Bread
- Method: Cooked
- Kitchen: Bread
- Diet: vegetarian
Keywords: Strawberry Bread, Recipe for Strawberry Bread
