Name: Strawberry Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups fresh strawberries, chopped; 2 cups all-purpose flour; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup vegetable oil; 1/2 cup milk; 2 tsp baking powder; 1 tsp vanilla extract; 1/2 tsp salt; 1/2 tsp cinnamon (optional); Optional: vanilla glaze (1/2 cup powdered sugar + 1-2 tbsp milk + splash of vanilla)

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This strawberry bread is a soft, moist loaf packed with sweet, juicy strawberries in every bite. I love how it balances fruity freshness with a tender crumb, making it perfect for breakfast, a midday snack, or even dessert. It’s a simple recipe that feels like a treat without requiring much effort.

Why You’ll Love This Recipe

I enjoy this recipe because it’s incredibly versatile—I can eat it warm with butter, cold with a cup of tea, or dress it up with a glaze for a more dessert-like feel. It’s also a great way to use up fresh strawberries before they go bad. The aroma alone while it’s baking makes it worth the effort. Plus, it comes together in one bowl, which means less cleanup for me. Strawberry Bread Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh strawberries, chopped
All-purpose flour
Granulated sugar
Eggs
Vegetable oil
Milk
Baking powder
Vanilla extract
Salt
Optional: cinnamon or a vanilla glaze for topping

Directions

I preheat the oven to 350°F (175°C) and grease a loaf pan.
I mix the dry ingredients in a bowl: flour, sugar, baking powder, salt, and cinnamon if I’m using it.
In another bowl, I whisk together the eggs, oil, milk, and vanilla extract.
I combine the wet and dry mixtures until just blended—being careful not to overmix.
I gently fold in the chopped strawberries.
I pour the batter into the prepared loaf pan and smooth the top.
I bake for about 50–60 minutes, or until a toothpick inserted in the center comes out clean.
I let it cool in the pan for 10–15 minutes before transferring to a wire rack. If I’m adding glaze, I let the bread cool completely first.

Servings and timing

This recipe makes 1 standard loaf, which gives about 8 to 10 slices. It takes me around 15 minutes to prepare and 50–60 minutes to bake. Cooling takes an additional 15–20 minutes.

Variations

Sometimes I add chopped nuts like walnuts or pecans for a bit of crunch. I’ve also mixed in a handful of mini chocolate chips for a sweeter, more dessert-like version. If strawberries aren’t in season, I’ve had success using frozen berries (I just make sure to thaw and drain them well). I also like to top it with a simple glaze made of powdered sugar and milk for an extra touch.

storage/reheating

I store leftover slices wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If I want to keep it longer, I freeze individual slices and reheat them in the microwave or toaster oven when I’m ready to enjoy. It tastes just as good after freezing. Strawberry Bread Recipe

FAQs

Can I use frozen strawberries?

Yes, I use frozen strawberries when fresh ones aren’t available. I make sure to thaw and drain them well to avoid excess moisture in the batter.

How do I prevent the bread from becoming soggy?

I coat the chopped strawberries lightly in flour before folding them into the batter. This helps distribute the moisture and keeps the loaf from getting soggy.

Can I make this recipe gluten-free?

Yes, I substitute the all-purpose flour with a 1:1 gluten-free baking blend. It still turns out moist and delicious.

What’s the best way to glaze this bread?

I mix powdered sugar with a splash of milk and a drop of vanilla extract until it reaches a pourable consistency. Then I drizzle it over the cooled loaf.

How can I make this bread healthier?

I sometimes use half whole wheat flour, reduce the sugar slightly, or swap in Greek yogurt for part of the oil to lighten it up.

Conclusion

This strawberry bread has quickly become a favorite in my kitchen because it’s easy, flavorful, and always a crowd-pleaser. I like how it brings out the natural sweetness of strawberries in a soft, satisfying loaf. Whether I’m baking it for myself or sharing with others, it’s a simple recipe that never disappoints.