There’s something incredibly uplifting about walking into a kitchen filled with the sweet aroma of baked goods, especially when it involves fresh strawberries. This Easy Fresh Strawberry Bread recipe is a delightful way to showcase summer’s bounty, transforming juicy berries into a moist and tender loaf that’s perfect for any time of the day. Imagine slicing into this warm bread, revealing a beautiful crumb studded with vibrant strawberries and a satisfying crunch from pecans.
What I love most about this recipe is its simplicity—bakers of all skill levels can whip it up in no time. Whether you’re enjoying it at breakfast with a cup of coffee or serving it as a light dessert after dinner, this quick bread is sure to please. With such a versatile base, feel free to experiment with different flavor twists or ingredient substitutions as you make it your own. So, let’s dive in and create a show-stopping treat that captures the essence of summer!
Why is Strawberry Bread a Must-Try?
Delightful freshness bursts through every slice, showcasing the best of summer strawberries. Simple to prepare, this recipe requires minimal effort while delivering maximum flavor. Versatile ingredient options cater to different dietary needs, making it perfect for everyone at the table. Moist and tender with a satisfying crunch from pecans, this bread makes a wonderful breakfast or dessert. Perfectly pairs with tea or coffee, guaranteed to elevate any gathering or quiet morning. Make it your own with unique flavor twists!
Strawberry Bread Ingredients
A deliciously simple recipe awaits!
For the Batter
- ¾ cup sugar – Sweetness that can be substituted with brown sugar for a deeper flavor.
- ½ cup milk – Adds moisture; feel free to use almond or soy milk for a dairy-free option.
- ½ cup oil – Provides richness and texture; melted coconut oil or unsweetened applesauce can work well.
- 1 egg – Acts as a binding agent; for a vegan substitute, try a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).
- 1 teaspoon vanilla – Enhances flavor; opt for pure vanilla extract for the best results.
- 2 cups flour + 2 Tbsp – Creates structure; using whole wheat flour will add health benefits but may make the loaf denser.
- 2 teaspoons baking powder – A leavening agent; always check the expiration date for effectiveness.
- 1 teaspoon salt – Balances the sweetness; an essential ingredient for flavor.
- ½ cup chopped pecans – Adds a delightful crunch; can be swapped for walnuts or completely omitted for a nut-free version.
- 2 cups chopped strawberries – The star ingredient in this Strawberry Bread; fresh is best, but frozen can work too if thawed and drained.
For the Glaze
- ⅓ cup chopped strawberries – Provides additional flavor and looks great on the finished loaf.
- ½ teaspoon vanilla – Boosts the glaze’s flavor profile.
- 2 tablespoons melted butter – Adds shine to the glaze.
- 2 cups powdered sugar – Sweetens and helps achieve the right texture for the glaze.
- 1-2 tablespoons heavy cream – Adjusts consistency; milk or dairy-free creamers can work as alternates.
How to Make Strawberry Bread
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Preheat your oven to 350°F (175°C). This will ensure your bread bakes evenly and rises beautifully.
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Whisk together in a large bowl the sugar, milk, oil, egg, and vanilla until the mixture is smooth and well combined. This creates a rich base for your batter.
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Combine the flour and baking powder in a separate bowl. Gradually mix these dry ingredients into the wet mixture, stirring gently until just incorporated. Be careful not to overmix!
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Toss the chopped strawberries with 2 tablespoons of flour to coat them. This step helps prevent the strawberries from sinking when baking. Gently fold them into the batter along with the chopped pecans.
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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 comes out clean. The bread should be golden brown on top.
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Cool the bread in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. Letting it cool fully will make slicing easier and enhances the flavor.
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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 it over the cooled bread for a beautiful finish.
Optional: Serve with a dollop of whipped cream for an extra treat!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Strawberry Bread loaves are perfect for busy weeknights or brunch gatherings! You can prepare the batter up to 24 hours in advance and refrigerate it in an airtight container. Simply mix all the wet and dry ingredients as directed but hold off on adding the strawberries until you’re ready to bake—this step ensures they stay fresh and vibrant. When you’re ready to enjoy your bread, preheat the oven and fold in the strawberries and pecans before pouring the batter into the loaf pan. Bake as instructed for a deliciously fresh, warm treat! Just remember, to keep the bread moist, let it cool completely before storing it in an airtight container for up to 3 days.
Strawberry Bread Variations
Feel free to let your creativity shine with these delightful twists that embrace the heart of summer!
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Berry Swap: Substitute strawberries with your favorite berries like blueberries or raspberries for a burst of new flavors. Each berry adds its unique charm, creating a lovely medley in every bite.
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Citrus Zing: Incorporate lemon or orange zest into the batter for refreshing brightness. The citrus notes will beautifully enhance the sweetness of the strawberries, adding a vibrant twist.
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Nutty Delight: Swap pecans for walnuts or almonds to change up the crunch factor. For a nut-free option, consider a sprinkle of pumpkin or sunflower seeds instead.
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Spice It Up: Add a teaspoon of cinnamon or nutmeg into the batter for a warm flavor boost. These spices will elevate the taste experience, making your bread a cozy, aromatic treat.
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Dairy-Free Option: Use almond or coconut milk instead of regular milk for a dairy-free version. This simple swap keeps your bread moist while catering to dietary preferences.
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Healthy Twist: Replace all-purpose flour with whole wheat flour for added nutrition. Just keep in mind it may give your bread a denser texture, which some may prefer!
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Cake Pop Upgrade: Transform slices of cooled bread into cake pops by crumbling them, mixing with frosting, and rolling into balls before dipping in chocolate. A fun, festive treat for any gathering!
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Glazed Goodness: Experiment with flavored extracts like almond or coconut to personalize your glaze. It’s an excellent way to impress with that extra hint of flavor that makes your bread unforgettable.
Expert Tips for Strawberry Bread
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Coat the Strawberries: Tossing chopped strawberries in flour before adding them to the batter prevents them from sinking during baking, ensuring an even distribution.
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Check for Doneness: Insert a skewer into the center of the loaf; it should come out clean when fully baked. If not, give it a few extra minutes.
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Cool Completely: Let your Strawberry Bread cool in the pan for 10 minutes, then on a wire rack. This prevents sogginess and makes slicing easier.
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Adjust the Glaze: Gradually add heavy cream while mixing your glaze for the perfect texture. It should be thick enough to drizzle but not runny.
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Experiment: Don’t hesitate to try swapping strawberries for other berries like blueberries or raspberries for a fresh twist on this delightful summer treat!
What to Serve with Strawberry Bread?
Imagine the laughter of friends or family gathered around the table, enjoying lovingly prepared meals together. Pairing your Strawberry Bread with delightful accompaniments elevates it from a simple dish to a memorable experience.
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Creamy Yogurt: A dollop of vanilla yogurt complements the bread’s sweetness while adding a refreshing tang. It’s a perfect balance for breakfast or brunch.
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Fruity Salad: Toss together fresh greens with strawberries and citrus for a vibrant salad that enhances the fruity notes of the bread. The textures and flavors create a delightful contrast.
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Coffee or Tea: Brew a pot of your favorite coffee or tea to sip alongside the warm bread. The warmth of your drink enriches the cozy, homemade vibe of the meal.
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Whipped Cream: A light swirl of whipped cream on top adds indulgent creaminess. This instantly transforms it into a dessert that’s as beautiful as it is delicious.
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Honey Drizzle: A drizzle of honey brings out the natural sweetness in the bread, enhancing the flavor profile while adding a touch of elegance to your serving.
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Berry Soup: Serve a chilled berry soup for a sophisticated dipping option, complementing the flavors and colors beautifully.
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Ice Cream: For an unforgettable dessert, serve a slice with a scoop of vanilla ice cream. The creamy richness will contrast beautifully with the moist, fruity bread.
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Fresh Lemonade: A glass of refreshing lemonade can brighten the palate, making it a wonderful beverage choice to accompany your sweet treat.
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Cheese Platter: Pair with a selection of mild cheeses, like Brie or goat cheese, for a savory contrast that enhances the bread’s sweetness.
Enjoy these pairings and watch as your Strawberry Bread becomes the star of your next gathering!
How to Store and Freeze Strawberry Bread
Room Temperature: Store the bread in a cool, dry place, wrapped loosely in aluminum foil or parchment paper for up to 2 days.
Fridge: Seal in an airtight container and refrigerate for up to 3 days to maintain freshness. Enjoy it chilled or allow it to come to room temperature before serving.
Freezer: Wrap slices or the whole loaf tightly in plastic wrap followed by aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge when ready to enjoy.
Reheating: For a warm treat, pop a slice in the microwave for 10-15 seconds or reheat in a 350°F (175°C) oven for about 5-10 minutes.
Strawberry Bread Recipe FAQs
What type of strawberries should I use for the best flavor?
Absolutely! Fresh, ripe strawberries are ideal as they provide the most vibrant flavor. Look for berries that are plump with smooth skins and avoid those with dark spots, as this indicates overripeness. If fresh strawberries aren’t available, frozen works too—just be sure to thaw and drain them before adding to your batter.
How do I store leftover Strawberry Bread?
You can store your Strawberry Bread at room temperature for up to 2 days by wrapping it loosely in aluminum foil. If you want to extend its shelf life, place it in an airtight container in the fridge for up to 3 days. Always allow it to come to room temperature before serving for the best taste.
Can I freeze Strawberry Bread? If so, how?
Yes, you can! To freeze, wrap slices or the entire loaf tightly in plastic wrap and then in aluminum foil to protect against freezer burn. It will stay fresh for up to 3 months. When you’re ready to enjoy, simply thaw in the fridge overnight or leave it on the counter for a couple of hours.
What if my Strawberry Bread sinks in the middle?
Very! A sinking loaf often indicates that the batter was overmixed or there were too many wet ingredients. Always fold the strawberries in gently and check your baking powder’s expiration date to ensure it still has leavening power. If your batter seems too wet, you may also consider adding a little more flour.
Are there any dietary considerations I should be aware of?
Indeed! This recipe can easily be modified to meet various dietary preferences. To make it vegan, replace the egg with a flax egg (1 tbsp flaxseed meal mixed with 2.5 tbsp water). You can also substitute dairy with almond or soy milk and use coconut oil in place of regular oil. For nut allergies, simply omit the pecans or swap them for seeds like sunflower seeds.
How long should I let the bread cool before slicing?
I often recommend letting your Strawberry Bread cool in the pan for about 10 minutes, then placing it on a wire rack to cool completely. This allows the loaf to set properly, making it easier to slice without crumbling and enhancing the overall flavors.
Moist Strawberry Bread Recipe for Fresh Summer Flavor
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Whisk together the sugar, milk, oil, egg, and vanilla until smooth.
- Combine the flour and baking powder in a separate bowl, then mix into the wet mixture until just incorporated.
- Toss the chopped strawberries with 2 tablespoons of flour, then fold them into the batter with pecans.
- Pour the batter into a greased 9x5-inch loaf pan and bake for 55-60 minutes.
- Cool the bread in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze by mixing chopped strawberries, vanilla, melted butter, and powdered sugar, adding cream until desired consistency.
- Drizzle the glaze over the cooled bread.