Looking for a delicious and easy-to-make breakfast treat? Look no further than this mouth-watering strawberry bread recipe! Made with fresh strawberries and a handful of simple ingredients, for a super moist quick bread that’s sweet, but not so sweet that you would call it dessert. Going for sweet, then add a strawberry glaze made with freeze-dried berries.
Try this recipe for Strawberry Bread
Have you ever tried strawberry bread? I’ve discovered what might be your new summer obsession: an easy strawberry quick bread recipe that incorporates fresh strawberries with a sweet batter, then blankets the entire loaf in a sweet, strawberry-infused optional glaze. This simple recipe is full of flavor with almost no effort.
One bite, and you’ll agree: you’ll be making this recipe as long as strawberries are in season. The recipe makes two loaves so you can freeze one for later or to share with a friend. Find tips for storing your fresh strawberries so you can stock up to make this awesome bread.
This recipe makes a lovely bread to share over coffee in the afternoon, as an after-dinner treat, or in the morning for breakfast or brunch. It’s not as light as a strawberry rhubarb muffin, but dense and moist, and full of authentic strawberry flavor.
No strawberry flavoring or extracts, just real chopped berries, sugar, flour, and vanilla for a wholesome bread you’ll feel good serving to your family and friends.
This fresh berry bread is perfectly sweet on it’s own, but I know there are times, when you need a little extra so I’ve included a fabulous strawberry glaze made with freeze-dried strawberries that you can smother over the top or drizzle on each slice.
Save the extra freeze-dried strawberries to make a frosting for a strawberry cake.
Why Choose a Quick Bread
- Quick breads are called ‘quick’ because the batter doesn’t need time to rise the way a yeast bread dough would. This means instant gratification!
- It’s a simple recipe that doesn’t require a lot of kitchen experience.
- It uses fresh strawberries and fresh ingredients.
- It’s perfect for any occasion: any time of day, Mother’s Day breakfast, holiday brunch, office breakfast meeting.
- It doesn’t require yeast or need any rise time, but still produces a moist, flavorful bread.
A Few Ingredients
This is a brief list of what you’ll need to make this recipe. For the full list of ingredients, make sure to check the Recipe Card below.
- Fresh Strawberries – Look for juicy, berries and chop them into small pieces. Ripe strawberries will be red all the way to the stem. Frozen strawberries will have too much moisture for this recipe.
- Freeze-Dried Strawberries – Freeze-dried strawberries are made from real strawberries so they add a burst of flavor. You can find them in the grocery next to the dried fruit. If you can’t find freeze dried berries, you can use pureed fresh berries. You won’t need as much milk when using fresh berries in the frosting.
- Pecans – Fresh pecans will have more moisture in them and will provide a better texture to your bread.
How to make Strawberry Bread
Step 1: Chop your strawberries.
Step 2: Make the batter.
Step 3: Bake the bread.
Divide the batter into two loaf pans, sprinkle the top of the batter with turbinado sugar. Bake until a toothpick comes out clean.
Step 4: Make the simple glaze.
Crush the freeze-dried strawberries. Combine them in a small bowl with the confectioners’ sugar and a bit of milk; just to make the glaze thin enough to pour over the cooled bread.
Tips for making the perfect Strawberry Loaf
- Use fresh, juicy berries. This will give you an explosive pop of flavor and color.
- Don’t over mix your batter. Mix just until the ingredients are incorporated. Over mixing can cause a breakdown of the gluten in the flour and result in heavy, dry bread.
- Don’t open and close the door while your loaves are baking. Keep the door closed until you’re pretty sure your bread is done baking. Then, quickly check with a toothpick. Opening the door during baking can result in the center of your bread sinking in.
Strawberry Loaf storage
You can store this bread at room temperature for up to 3 days. Just wrap it tightly in plastic wrap or in a resealable bag or an airtight container to keep it moist and fresh.
You can also freeze this bread. Wrap it in plastic wrap, then place it in a Ziploc bag. Freeze it for up to 2 months.
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Easy Strawberry Quick Bread with a Strawberry Glaze
Ingredients
BREAD
- 3 cups flour plus 2 tablespoons
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 2 cups fresh strawberries chopped
- 1 ¼ cup oil
- 4 eggs beaten
- 1 teaspoon vanilla
- 1 ¼ cups pecans chopped
GLAZE
- ¼ cup freeze-dried strawberries crushed
- ½ cup confectioners’ sugar
- 1-2 tablespoons milk
Equipment
Instructions
- Preheat oven to 350º. Spray two 9 x 5 loaf pans with cooking spray
- In a large bowl, whisk together flour, sugar, baking soda, salt and cinnamon.
- Chop the strawberries and place in a medium bowl. Add beaten eggs and oil to the strawberries and stir together.
- Add the strawberry mixture to the dry ingredients and gently stir together until just combined, stir in pecans and sprinkle with turbinado sugar.
- Divide the batter into two loaf pans and bake for 45-50 minutes until a toothpick comes out clean. Let cool in the pans for 10 minutes, then turn out onto a rack to cool completely.
- If adding a glaze, combine powdered sugar, ground freeze dried strawberries and enough milk to make it thin enough to pour over the bread.
Barbara’s Tips + Notes
- Use fresh, juicy berries. This will give you an explosive pop of flavor and color.
- Don’t overmix your batter. Mix just until the ingredients are incorporated. Overmixing can cause a breakdown of the gluten in the flour and result in heavy, dry bread.
- Don’t open and close the door while your loaves are baking. Keep the door closed until you’re pretty sure your bread is done baking. Then, quickly check with a toothpick. Opening the door during baking can result in the center of your bread sinking in.
Nutrition
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Timothy says
I made bread for the first time and I used this recipe. It didn’t turn out very well the top was hard and the inside was still a little wet. I don’t know where I went wrong. I used glass bread pans if that makes a difference. It tastes good but I was disappointed.
Barbara Curry says
I only use metal loaf pans, but glass pans will take longer to cook. I’ll add that to the recipe. Also if the strawberries are really. juicy it may take longer to cook.