Full of flavor, this Strawberry Bread bursts with sweet, juicy berries, a hint of cinnamon, and a moist crumb. This vintage recipe for strawberry quick bread is delicious, spread with butter or cream cheese. It’s perfect any time of day – breakfast, snack, or top with whipped cream for dessert.
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Strawberry Bread – You’ll love this delicious quick bread made with ripe berries if you love strawberries.
I always look forward to strawberry pickin’ time. I usually get a trip in with the girls and the six grands at least once during the season.
But unfortunately, this year, it didn’t work out for me to go along, and before I knew it, the short season was over.
I so enjoy watching those young’uns pick berries. They mean serious business when they get out there. And they’re good pickers too.
I was told that our youngest little guy (17 months old) ate so many berries that when his mama got to the table to pay, she told them they might want to put him on the scales because he might have eaten his weight in berries.
They had a good laugh and seemed tickled that he had enjoyed it so much.
He was just a little bit excited about his first visit to the strawberry patch since he’s been walking. Last year, he was a wee babe in the stroller.
Strawberry Bread
Strawberry bread is an easy, quick bread recipe that doesn’t require rising time. Since quick breads use baking soda or baking powder instead of yeast, they don’t have to rise or rest before baking.
This delicious strawberry quick bread has a moist, tender crumb and delightful strawberry flavor with just the right sweetness and a hint of cinnamon. It’s an old recipe and comes together perfectly.
And because the fragrant aroma is so pleasing and satisfying as this bread bakes, everyone will come to the kitchen to see what’s up.
What Is in This Strawberry Bread Recipe?
This strawberry bread uses pretty basic ingredients in addition to strawberries. And you’ll want to be sure and use fresh, firm ripe berries for the best results.
Ingredients for Strawberry Bread
10 Ingredients Needed:
Can I Make Strawberry Bread From Scratch?
Yes, you can! This strawberry bread recipe is a from-scratch recipe, and you can easily make it in six steps.
Here’s What You’ll Do:
01.
Mix the wet ingredients and sift the dry ingredients.
02.
Add dry ingredients to wet ingredients mixing just until combined.
03.
Add diced strawberries to batter.
04.
Gently fold strawberries into batter until fully incorporated.
05.
Spoon batter into two bread pans.
06.
When done take out of oven and place on cooling racks.
How To Make Strawberry Bread
Step by Step Instructions
- Combine and mix the eggs, sugar, oil, and vanilla.
- In a separate bowl, sift together dry ingredients.
- Add the dry ingredients to the wet ingredients in three increments, mixing just until combined after each addition. Don’t overmix.
- Using a spatula, gently fold in the strawberries, strawberry juice, and nuts (if using) until thoroughly incorporated throughout the batter.
- Spoon the batter into two prepared loaf pans. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Place on a wire rack to cool; then remove the loaves from the pans.
How Many Loaves Does This Recipe Make?
This recipe calls for dividing the batter between two to three bread pans. I usually use two pans because the batter fills them perfectly.
But you could easily use three pans, especially if yours are on the smaller side. I used two pans for the batch I did for this post.
How To Serve Strawberry Bread
This fresh strawberry bread is delicious, served just as it is – at room temperature for a great snack. But you can also serve it warm or even toasted.
Slather on some cream cheese or butter for a yummy breakfast treat with coffee. So good!
We also like it as the “shortcake” in strawberry shortcake. Use the bread as the base and top with sweetened strawberries and fresh whipped cream. Yum!
What you’ll love about this recipe:
Can I Make Strawberry Bread Muffins Instead?
Yes! You can spoon this strawberry bread batter into muffin tins instead of loaf pans. You’ll end up with delicious strawberry muffins – perfect for breakfast or a snack any time of the day. Just remember that the baking time will be less.
How Do I Store Strawberry Bread?
Store bread at room temperature wrapped tightly or in a tightly sealed container. You could also extend the shelf-life by storing the bread in the fridge.
RECIPE NOTES + TIPS
- Prepare pans by greasing. I sprayed mine with avocado oil.
- Use fresh, bright red, firm berries for best results.
- After chopping the strawberries, add a teaspoon or two of the measured sugar to the berries to make them juice up a bit. The juice will not make the bread soggy.
- This batter is very thick – you don’t have to worry about your berries sinking to the bottom.
- Using a handheld or stand mixer, do not overmix the batter. Instead, mix just until ingredients are incorporated.
- Gently fold the strawberries into the batter using a spatula. Do not use the mixer when adding the berries.
- You can use a mini chopper to pulse the berries instead of dicing them by hand.
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Do You Love Strawberry Bread?
If you do – this recipe is for you. And if you’ve never had strawberry bread – I sure hope you’ll try it out. My bet is you’ll love it!
FAQs about strawberry bread
Strawberry Bread
Ingredients
- 3 eggs well-beaten
- 2 cups sugar
- 1 ½ cup oil I use olive oil.
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 3 cups flour
- 1 tsp baking soda
- ¾ tsp salt
- ¾ tsp cinnamon
- 1 pinch of allspice
- 2½ cups strawberries (and juice from berries)
Instructions
- Combine and mix the eggs, sugar, oil, and vanilla.
- In a separate bowl, sift together dry ingredients.
- Add the dry ingredients to the wet ingredients in three increments, mixing just until combined after each addition. Don't overmix.
- Using a spatula, gently fold in the strawberries, strawberry juice, and nuts (if using) until thoroughly incorporated throughout the batter.
- Spoon the batter into two prepared loaf pans. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Place on a wire rack to cool; then remove the loaves from the pans.
Notes
-
- One cup of pecans can be added if desired.
- Use fresh, firm, bright red berries for best results.
- Tightly wrap and store at room temperature for up to 5 days.
- Sprinkle the strawberries with a teaspoon or two of the measured sugar to draw out a bit of juice.
Nutrition
Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.
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