Strawberry Bread
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Sweet, fruity, and delish Strawberry Bread is the perfect breakfast, snack, or dessert. This quick bread recipe is packed full of fresh strawberries and topped with a sweet, melt-in-your-mouth glaze.
Quick bread with strawberries
And just to be clear, this isn’t banana bread with strawberries. It doesn’t have bananas in it. It’s a quick bread (meaning it doesn’t have yeast or requires time to rise). I chopped the strawberries small, so there wouldn’t be large chunks that sink to the bottom. This bread also has cinnamon, which pairs well with the strawberries.
Remember, when preparing quick breads, do not over-mix the batter. Mix the wet ingredients. Then, add the dry ingredients and stir until they are combined.
Now, before you add the strawberries, dust them with flour. This will prevent them from sinking to the bottom of the loaf. Gently fold the strawberries into the batter and pour it into your prepared loaf pan.
Coat your pan with solid vegetable shortening and either flour or sugar or Wilton Cake Release. Or, you can line the pan with parchment paper.
Allow the bread to cool in the pan for 20 minutes before turning it out on a wire rack to cool completely.
Ingredients
- all-purpose flour
- baking powder
- salt
- ground cinnamon
- granulated sugar
- eggs beaten
- whole milk
- vegetable oil
- strawberries fresh or frozen, chopped
Glaze
Strawberry Bread
You can use fresh or frozen strawberries. Frozen strawberries tend to be cheaper, and I like the convenience of them.
Naturally sweetened and irresistibly tender, you’ll enjoy how easy this bread is to make. You’ll enjoy even more how much your family enjoys it!
Because it bakes in a large loaf, it takes approximately 50 minutes to bake. However, you can make them into muffins to cut down on that baking time. Regular-size muffins will cook in about 20 minutes.
Either way, Strawberry Bread is ah-mazing with Strawberry
How long do I bake strawberry bread?
Just like I’ve said when baking pound cakes, baking time varies depending on the size of your loaf pan, whether it’s light or dark, and if it’s a glass or metal pan. I baked this loaf for 50 minutes. Test it beginning at 45 minutes, but be careful when opening the oven door, and try not to open it too often. That will let the heat out.
More yumminess
Strawberry Bread
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cup granulated sugar
- 3 large eggs beaten
- 1/2 cup whole milk
- 1 cup vegetable oil
- 2 cups strawberries fresh or frozen, chopped
Glaze
- 1 and 1/4 cup powdered sugar (aka confectioners) sifted
- 2 to 3 tablespoons whole milk
- 1 tablespoon strawberry jam
- 1/4 teaspoon pure vanilla extract
Instructions
- Spray a 9×5-inch loaf pan with non-stick spray. Pre-heat oven to 350 degrees.
- In a large bowl, combine the flour, baking powder, salt, and cinnamon. In a seperate bowl, whisk eggs, oil, sugar, and milk.
- Add egg mixture to dry ingredients; stir lightly until just combined. Fold in strawberries. Don't over mix.
- Pour into prepared pan and bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Remove bread from oven and cool for 5 – 10 minutes before inverting on serving dish.
- You can also add pecans or coconut to the recipe for variation.
Glaze
- In a bowl, combine sugar, milk, jam, and vanilla. Whisk until well combined.
- Spoon over Strawberry Bread after the bread has cooled some. Serve.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Never mind……….I found it………sorry!
Oh good, I was going to check, I’m terrible about leaving something out. I need someone else to proof read my recipes.
What is the Temp to set for baking? I went to pre-heat and realized you never mentioned how high my oven should be.
I made this today and the dough did not come out like the picture showed. It was more like play dough! I had to add about a cup of milk before it was soft enough. Cooking took a little longer but it turned out great! I made sure that I followed the recipe exactly, is there an ingredient missing? Water? Milk?
Jay, I’ll check and get back to you. ~ Paula
I did not mention in the recipe that I add the strawberry juice. I have revised it. So sorry for that error, thanks for letting me know.
You say you revised it, but I still don’t see where you said you use strawberry juice. What kind of strawberry juice? And where is the recipe for the icing that’s in the pic? The icing looks so good:) please help, I want to make this so bad, but don’t know what kind of strawberry juice to use.
Michelle, there is no juice in the recipe, and I included the glaze in the recipe when I updated these photos. Try clearing and/or updating your browser for the latest version.
Yum! and I have some fresh strawberries in my fridge right now!!!
Thanks, did you make it?
This looks amazing–look at all those chunks of strawberries!
Hi Paula~ I have made Strawberry Muffins and Scones but never bread! This sounds wonderful:) Thanks for hosting Saturday Dishes~Lynn @ Turnips 2 Tangerines
Paula,
This looks very tasty! Thanks so much for stopping by Creative Thursday last week. I couldn’t do these parties without you. Can’t wait to see what you link up this week. Have a wonderful week.
Michelle
Wow! That sounds totally amazing!