Strawberry bread has a special place in my heart; it reminds me of warm summer mornings at my grandma’s house. I can still smell the sweet, fruity aroma wafting through her kitchen as she pulled a golden loaf from the oven. This easy strawberry bread recipe is my take on that cherished memory, capturing all the deliciousness and simplicity I remember. It’s perfect for breakfast, a snack, or even a light dessert, and I’ve discovered it’s a fantastic way to use up those extra fresh strawberries. You’ll love how simple yet incredibly flavorful this homemade strawberry bread is. Let’s get cooking!
Why You’ll Love This Strawberry Bread
I know you’re going to adore this strawberry bread recipe for so many reasons. It’s truly a delight to bake and even better to eat. Here’s why this particular recipe stands out:
- It boasts an incredibly tender crumb and a naturally sweet, fruity flavor that truly shines.
- This is an easy strawberry bread recipe, perfect for even beginner bakers, with minimal prep time.
- You’ll get a wonderfully moist strawberry bread every single time, thanks to my special ingredient ratios.
- It’s a budget-friendly treat, often using ingredients you already have in your pantry.
- It’s a fantastic way to enjoy fresh strawberries, making it a seasonal favorite.
- This moist strawberry bread is a family favorite, always disappearing quickly from my kitchen counter!
Ingredients for Homemade Strawberry Bread
To make this delightful strawberry bread with fresh strawberries, you’ll need just a handful of simple ingredients. I always make sure I have these on hand, especially during strawberry season, so I can whip up a loaf whenever the craving strikes!
- ¾ cup granulated sugar – for perfect sweetness.
- ½ cup milk – I use whole milk for richness, but any milk works.
- ½ cup vegetable oil – helps keep the bread wonderfully moist.
- 1 large egg – room temperature is best for easy incorporation.
- 1 teaspoon vanilla extract – enhances all the sweet flavors.
- 2 cups all-purpose flour – the base for our tender loaf.
- 2 tablespoons all-purpose flour – crucial for coating the strawberries.
- 2 teaspoons baking powder – our leavening agent for a good rise.
- 1 teaspoon salt – balances the flavors beautifully.
- ½ cup chopped pecans – for a lovely crunch, but optional.
- 2 cups chopped fresh strawberries – for the batter, ensure they’re ripe and sweet.
- ⅓ cup chopped fresh strawberries – specifically for that vibrant glaze.
- ½ teaspoon vanilla extract – for the glaze.
- 2 tablespoons unsalted butter, melted – for a rich glaze.
- 2 cups powdered sugar – the foundation of our sweet glaze.
- 1-2 tablespoons heavy cream – to achieve the perfect glaze consistency.
How to Make Strawberry Bread
Making this delightful strawberry bread is a straightforward process, and I promise you’ll find it incredibly satisfying to watch it come together. Just follow these simple steps, and you’ll have a fragrant, golden loaf ready to enjoy in no time. This really is an easy quick bread to master.
- Step 1: First things first, preheat your oven to 350°F (175°C). Then, prepare your loaf pan by greasing it thoroughly. I usually spray it with a non-stick baking spray that contains flour to ensure a perfect release every time.
- Step 2: In a large mixing bowl, combine the sugar, milk, oil, egg, and vanilla extract. Whisk these wet ingredients together until they are well combined and smooth. This forms the flavorful base for our delicious strawberry bread.
- Step 3: In a separate, medium-sized bowl, whisk together the 2 cups of all-purpose flour, baking powder, and salt. Make sure there are no lumps and the ingredients are evenly distributed.
- Step 4: Gradually add the dry ingredients to the wet mixture. Stir gently with a spoon or spatula until they are just incorporated. Be careful not to overmix the batter; overmixing can lead to a tough quick bread, and we want a tender crumb.
- Step 5: In a small bowl, toss your 2 cups of chopped fresh strawberries with the extra 2 tablespoons of flour. This little trick helps prevent the strawberries from sinking to the bottom of the loaf while baking. Gently fold the coated strawberries and the chopped pecans (if using) into the batter until evenly distributed.
- Step 6: Pour the strawberry bread batter into your prepared 9×5-inch loaf pan, using a spatula to smooth out the top. This ensures an even bake and a beautiful presentation.
- Step 7: Bake for 55-60 minutes, or until a wooden skewer or toothpick inserted into the center of the strawberry bread comes out clean. The top should be golden brown, and your kitchen will smell absolutely divine.
- Step 8: Once baked, let the strawberry bread cool in the pan for about 10 minutes. This allows it to set up properly before you attempt to remove it.
- Step 9: After 10 minutes, carefully transfer the loaf from the pan to a wire rack to cool completely. This prevents the bottom from getting soggy and ensures a perfectly textured loaf.
- Step 10: While the bread cools, prepare the glaze. In a small bowl, combine the ⅓ cup chopped strawberries, ½ teaspoon vanilla extract, 2 tablespoons melted butter, and 2 cups powdered sugar. Add the heavy cream gradually, one tablespoon at a time, until you reach your desired drizzly consistency.
- Step 11: Once the strawberry bread is fully cooled, drizzle the fresh strawberry glaze generously over the top. Slice and serve!
Pro Tips for the Best Strawberry Bread
I’ve baked countless loaves of this delicious strawberry bread, and along the way, I’ve picked up a few tricks that guarantee a perfect result every single time. These expert tips will help you achieve that tender crumb and irresistible flavor you’re looking for, making your homemade strawberry bread truly stand out.
- Always use fresh, ripe strawberries for the best flavor and moisture.
- Don’t overmix the batter; a light hand ensures a tender, not tough, loaf.
- Let the bread cool completely before slicing to prevent crumbling and allow flavors to meld.
- Coating your strawberries in flour is a must to keep them evenly distributed throughout the loaf.
What’s the secret to perfect moist strawberry bread?
The real secret to achieving an incredibly moist strawberry bread lies in the oil and the careful balance of wet to dry ingredients. My recipe uses oil rather than butter in the batter, which contributes to a more consistently moist crumb. Also, never overmix; gently folding in ingredients keeps the gluten from developing too much, ensuring a tender texture.
Can I make strawberry bread ahead of time?
Absolutely! You can prepare and bake this delicious strawberry bread a day or two in advance. Once it’s completely cooled, wrap it tightly in plastic wrap or aluminum foil. I find it often tastes even better the next day as the flavors have more time to fully develop.
How do I avoid common mistakes with strawberry quick bread?
To avoid common pitfalls with your strawberry quick bread, make sure your baking powder is fresh, as old leavening can lead to a flat loaf. Don’t overbake it; an internal temperature of 200-205°F (93-96°C) is ideal. Always coat your strawberries in flour to prevent them from sinking to the bottom, ensuring fruit in every bite.
Best Ways to Serve Strawberry Bread
Once your beautiful strawberry bread is cooled and glazed, the fun really begins – deciding how to enjoy it! I love serving this versatile quick bread in a few different ways, depending on the occasion. It’s truly a delight at any time of day, making it a perfect treat for yourself or to share with friends.
For a simple breakfast or brunch, I often serve slices with a dollop of Greek yogurt or a side of fresh fruit salad. The tanginess of the yogurt perfectly complements the sweet strawberries. If you’re looking for a delightful afternoon snack, a slice of this strawberry bread pairs wonderfully with a warm cup of coffee or your favorite herbal tea. It’s such a comforting combination.
And for those seeking a truly indulgent experience, this transforms into an exquisite strawberry dessert bread. I sometimes warm a slice slightly, then top it with a scoop of vanilla bean ice cream or a generous swirl of homemade whipped cream. The glaze melts a little into the warm bread, creating a gooey, irresistible treat that’s hard to beat.
Nutrition Facts for Strawberry Bread
I find it helpful to know what I’m eating, so here are the estimated nutrition facts for one slice of this delicious strawberry bread. This recipe yields 8 generous slices, making it easy to portion out and enjoy responsibly.
- Serving Size: 1 slice
- Calories: 200 kcal
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Sugar: 14 g
- Protein: 2 g
- Cholesterol: 20 mg
- Sodium: 180 mg
Nutritional values are estimates and may vary based on specific ingredients used, such as the type of milk or oil, and the exact size of your strawberry bread slices. I always recommend using a nutrition calculator with your specific ingredients for the most accurate information.
How to Store and Reheat Strawberry Bread
Once you’ve enjoyed a slice (or two!) of your delicious strawberry bread, proper storage is key to keeping it fresh and moist. I always make sure my loaf is completely cool before storing it; this prevents condensation and keeps the crumb from getting soggy. A warm strawberry loaf will create moisture inside its container, which is not ideal.
For short-term storage at room temperature, you can wrap the entire loaf tightly in plastic wrap or aluminum foil. It will stay fresh and delicious for up to 2 days on your counter. If you need it to last a bit longer, I recommend refrigerating it. Place the wrapped loaf in an airtight container in the fridge, and it will keep well for up to 3-4 days. This is perfect for enjoying slices throughout the week.
For longer storage, freezing is an excellent option. Wrap individual slices or the entire strawberry loaf tightly first in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag. It will last beautifully in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator. To reheat, you can warm individual slices in the microwave for 10-15 seconds, or for a crispier exterior, pop them in a 350°F (175°C) oven for 5-10 minutes until heated through.
Frequently Asked Questions About Strawberry Bread
Can I use frozen strawberries for this strawberry bread recipe?
Yes, you can definitely use frozen strawberries! I recommend thawing them first, then draining any excess liquid. You might also want to pat them dry with a paper towel before tossing them with flour, as frozen strawberries tend to release more moisture. This will help maintain the perfect texture for your strawberry bread.
What can I substitute for pecans in this recipe for strawberry bread?
If you’re not a fan of pecans or have an allergy, you can easily substitute them with other nuts like walnuts or almonds. For a nut-free option in your strawberry bread, mini chocolate chips or shredded coconut would also be delicious additions, adding a different but equally lovely texture and flavor.
How do I know when my strawberry bread is fully baked?
The best way to tell if your strawberry bread is fully baked is by inserting a wooden skewer or toothpick into the center of the loaf. If it comes out clean, with no wet batter attached, your bread is ready. The top should also be golden brown, and the edges should start to pull away slightly from the pan. I find this method to be the most reliable for any quick bread.
Can I make a healthier version of this strawberry bread recipe?
Absolutely! To make a healthier recipe for strawberry bread, you can swap out half of the all-purpose flour for whole wheat pastry flour. You could also reduce the sugar slightly or use a natural sweetener like maple syrup or honey, adjusting the liquid content as needed. Using unsweetened applesauce for some of the oil can also reduce fat content without sacrificing too much moisture.
Variations of Strawberry Bread You Can Try
While I adore my classic strawberry bread recipe, sometimes it’s fun to experiment and mix things up! This versatile quick bread lends itself beautifully to various twists, whether you’re looking for dietary adjustments, different flavors, or even alternative baking methods. Don’t be afraid to get creative in your kitchen; that’s where some of the best discoveries happen!
- Chocolate Chip Strawberry Bread: For a decadent treat, fold in ½ cup of mini chocolate chips along with the strawberries. The combination of sweet strawberries and rich chocolate is simply divine.
- Cream Cheese Swirl Strawberry Bread: Before baking, dollop a mixture of softened cream cheese, a touch of sugar, and vanilla over the batter, then swirl it gently with a knife. This adds an extra layer of creamy goodness to your strawberry bread.
- Gluten-Free Strawberry Bread: Easily convert this recipe by using a 1:1 gluten-free baking flour blend. I’ve found that many blends work wonderfully and still yield a moist and tender loaf.
- A Healthier Strawberry Bread Recipe: If you’re aiming for a lighter option, consider reducing the sugar by ¼ cup and swapping half of the all-purpose flour for whole wheat pastry flour. You can also replace some of the oil with unsweetened applesauce for a delicious and slightly lighter version of this delightful strawberry bread.
Amazing Strawberry Bread: 1 Loaf of Pure Joy
- Total Time: 1 hour 25 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This recipe for Strawberry Bread creates a moist and tender loaf, perfect for any time of day. It features fresh strawberries and a satisfying crunch from pecans, topped with a delicious glaze. This easy-to-make quick bread is suitable for all skill levels and captures the essence of summer.
Ingredients
- ¾ cup sugar
- ½ cup milk
- ½ cup oil
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour
- 2 tablespoons flour (for coating strawberries)
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup chopped pecans
- 2 cups chopped strawberries (for batter)
- ⅓ cup chopped strawberries (for glaze)
- ½ teaspoon vanilla (for glaze)
- 2 tablespoons melted butter (for glaze)
- 2 cups powdered sugar (for glaze)
- 1–2 tablespoons heavy cream (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the sugar, milk, oil, egg, and vanilla until smooth.
- In a separate bowl, combine the flour and baking powder. Gradually mix these dry ingredients into the wet mixture, stirring gently until just incorporated. Do not overmix the strawberry bread batter.
- Toss the chopped strawberries with 2 tablespoons of flour to coat them. Gently fold them into the batter along with the chopped pecans.
- Pour the batter into a greased 9×5-inch loaf pan, smoothing the top with a spatula.
- Bake for 55-60 minutes or until a skewer inserted into the center of the strawberry bread comes out clean.
- Cool the strawberry bread in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the glaze by combining the chopped strawberries, vanilla, melted butter, and powdered sugar in a small bowl. Add heavy cream gradually until the glaze reaches your desired consistency.
- Drizzle the glaze over the cooled strawberry bread for a beautiful finish.
Notes
- Optional: Serve this strawberry dessert bread with a dollop of whipped cream for an extra treat.
- To store at room temperature, wrap loosely in aluminum foil for up to 2 days.
- For longer storage, refrigerate in an airtight container for up to 3 days.
- To freeze, wrap slices or the whole loaf tightly in plastic wrap and then aluminum foil for up to 3 months. Thaw overnight in the fridge.
- Reheat slices in the microwave for 10-15 seconds or in a 350°F (175°C) oven for 5-10 minutes.
- Coat strawberries in flour to prevent them from sinking in the quick bread.
- Ensure a skewer comes out clean to confirm the strawberry loaf is fully baked.
- Cool completely for easier slicing and enhanced flavor.
- Adjust glaze consistency by gradually adding heavy cream.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: DESSERTS
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg