This fresh-baked Strawberry Bread recipe is deliciously sweet and fruity. Use fresh strawberries, lemon juice, vanilla and almond extract, and some other staple ingredients to whip up this cake-y quick bread in the oven, then drizzle a simple glaze on top. It’s perfect for breakfast, dessert, and snacking!
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What’s in this Strawberry Bread Recipe?
A warm vanilla-almond quick bread is studded with fresh strawberries and coated in a sweet vanilla glaze for the perfect breakfast treat!
- All-Purpose Flour: Gives the bread structure.
- Milk: Adds moisture to the cake and helps thin the glaze to drizzling consistency.
- Lemon Juice: Mixes with the milk to create an approximation of buttermilk, which adds moisture and tanginess to offset the sweetness of the berries.
- Baking Powder: Gives the bread lift.
- Kosher Salt: Enhances the vanilla, almond, and strawberry flavors.
- Granulated Sugar: Sweetens the bread.
- Unsalted Butter: Adds flavor and fat to the bread.
- Vegetable Oil: Helps the bread stay moist.
- Eggs: Give the bread structure.
- Vanilla Extract: Enhances the sweetness of the bread and glaze.
- Almond Extract: Adds a nutty flavor to the bread. You can leave it out if you prefer.
- Fresh Strawberries: Every bite of this dessert bread is bursting with juicy, sweet, and tart strawberries.
- Powdered Sugar: Sweetens the glaze without making it gritty.
Pro Tip: To use frozen strawberries, thaw the berries overnight in the refrigerator, then pat them dry with paper towels before using in this recipe.
Strawberry Banana Bread
This quick strawberry bread recipe is excellent as is, but it also tastes divine with bananas. Not your typical banana bread per se, this version of strawberry banana bread includes sliced or diced bananas as part of the inclusions. Swap up to half of the strawberries by weight for bananas!
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In spite of their name, quick breads are much more similar to cake than bread. They are sweet and use chemical leaveners rather than yeast.
This bread is not too sweet. Strawberries naturally have a nice balance of sweetness and acidity, so they do not make this bread too sweet. You could add some lemon zest to the bread or the glaze to make it a bit more punchy!
You sure can! Feel free to swap in your favorite berries or a mixture of berries!
This bread has 42 grams of carbohydrates per serving.
Absolutely! To bake this quick bread into muffins, simply fill the wells of a muffin tin ¾ full with batter and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
Sometimes, in spite of mixing very carefully, the berries still sink to the bottom. It happens to the best of us! I recommend tossing your berries in a bit of flour before adding them to the batter to help prevent them from sinking to the bottom.
Quick breads tend to sink in the middle due to rapid changes in temperature. I recommend opening the oven as little as possible while baking this bread. Furthermore, you’ll want to make sure your baking powder is not expired and your batter is not too wet. To keep the batter from becoming too wet, pat the strawberries dry and coat them in flour before adding them to your batter.
Yes, this bread can be frozen for up to 3 months!
How to Store
Store leftover strawberry bread in an airtight container in the refrigerator for up to 5 days. Enjoy cold or at room temperature.
How to Freeze
Freeze strawberry bread whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
This fresh strawberry quick bread is a delicious breakfast or after-dinner treat. Serve it alongside an iced coffee, pineapple matcha, or Starbucks’ pink drink. It’d make a great substitute for strawberry shortcake in a pinch served with whipped cream or vanilla ice cream! Or use it in place of pound cake in a strawberry shortcake pie!
Strawberry Bread Recipe
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Ingredients
For the Bread
- ½ cup milk 114 grams, room temperature
- 2 teaspoons lemon juice 9 grams, from ½ lemon
- 2 cups all-purpose flour 240 grams
- 1½ teaspoons baking powder 6 grams
- ½ teaspoon kosher salt
- 1 cup granulated sugar 200 grams
- ½ cup unsalted butter 113 grams, melted (1 stick)
- ¼ cup vegetable oil 50 grams
- 2 large eggs 100 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- ½ teaspoon almond extract 2 grams
- 1 cup chopped fresh strawberries 167 grams
For the Glaze
- ¾ cup powdered sugar 85 grams
- 1 tablespoon milk 14 grams
- ½ teaspoon pure vanilla extract 2 grams
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick spray. Set aside.
- Measure out the milk in a glass. Then, stir in the lemon juice. Let it sit for 10 minutes.½ cup milk, 2 teaspoons lemon juice
- In a bowl, whisk the flour, baking powder, and salt together.2 cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon kosher salt
- In a separate larger bowl, combine the sugar, butter, oil, eggs, vanilla extract, almond extract, and the milk mixture.1 cup granulated sugar, ½ cup unsalted butter, ¼ cup vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract, ½ teaspoon almond extract
- Add the dry ingredients to the wet ingredients and stir together until just combined.
- Fold in the chopped strawberries.1 cup chopped fresh strawberries
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick comes out clean from the center of the bread.
- While the bread is baking, whisk together the ingredients for the glaze.¾ cup powdered sugar, 1 tablespoon milk, ½ teaspoon pure vanilla extract
- Once the bread has cooled, remove from the pan and pour the glaze over the bread.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Measure your dry ingredients using the spoon-and-level method to avoid a dense bread.
- You can use buttermilk in place of the milk and lemon juice in the bread.
- You can swap the strawberries for any berries you like!
- To prevent the strawberries from sinking to the bottom of the bread, toss them with flour before folding them into the batter.
- Take care not to overmix the batter; otherwise, the bread may turn out chewy.
- Avoid opening the oven door as much as possible during the baking process; this lets out hot air and can cause the bread to sink.
- Let the bread cool before adding the glaze; otherwise, it will melt off.
Nutrition Information
So yummy! Easy to make and my family was very impressed! Firm on the outside and nice/soft on inside, strawberries held their shape and didn’t get mushy! Great recipe, Thank you!!!
Love this cakey bread. Made it with blueberries and strawberries. Added strawberries on top for extra deliciousness! Thanks for the recipe. It’s a keeper.
That looks so wonderful, Janeen! Thanks so much for sharing!