Strawberry bread is an easy quick bread that is both moist and delicious.
This recipe for strawberry quick bread turns out sweet, moist, and oh-so-delicious. It’s loaded with berries, and a light powder sugar glaze makes the perfect topping.
A Favorite Quick Bread!
- Strawberry bread is made with simple ingredients you likely have on hand.
- It’s easy to make and has a moist texture and buttery crumb.
- It’s a great way to enjoy fresh or frozen strawberries and a nice change from our usual banana bread.
This recipe has been sponsored by Challenge Butter.
Ingredients for Strawberry Bread
- Strawberries: Fresh strawberries add the best flavor to this bread however, you can use other berries. If using frozen strawberries, there is no need to thaw them; however, you’ll need extra baking time.
- Butter: Use a high quality salted butter like Challenge for the perfect texture (aka crumb) and great flavor. Challenge is made with just two ingredients, cream and salt so it provides consistent results.
- Flour: All purpose flour is the base of this strawberry bread, baking powder helps it rise, and sugar adds sweetness and just the right texture.
- Cream: I use half and half or light cream in this recipe.
You can add a sprinkle of white chocolate chips to the batter before baking if desired.
How to Make Strawberry Bread
This is an easy quick bread recipe packed with lots of strawberry flavor.
- Cream: Cream sugar and butter, add eggs and cream (recipe below).
- Mix: Add the dry ingredients to the wet ingredients and fold in fresh berries.
- Pour: Batter into a metal pan and top with more berries.
- Bake: As per the recipe below and cool before slicing.
Pro Tips For Perfect Quick Bread
- If using frozen berries, toss them in the dry mix before adding them to the batter to keep them from sinking to the bottom.
- If using unsalted butter, add a bit of salt.
- Don’t over mix, or the bread will be too dense.
- Let the eggs come to room temperature before use.
Storage and Freezing
- Store strawberry bread in an airtight container at room temperature for up to 4 days.
- This bread freezes beautifully. Wrap whole loaves or slices in plastic wrap and freeze them for up to 4 months.
- Use strawberry bread to make this favorite bread pudding or French toast.
Our Favorite Quick Breads
Lemon Blueberry Bread
Cranberry Orange Bread
Did your family love this Strawberry Bread? Be sure to leave a rating and a comment below!
Strawberry Bread
Moist and sweet strawberry bread with a delicious glaze makes a great breakfast, snack, or even dessert!
Equipment
8 x 4-inch Loaf Pan
Mixing Bowls
Ingredients
- 1 ½ cups all-purpose flour + 1 tablespoon for dusting strawberries
- 1 teaspoon baking powder
- ¾ cup granulated sugar
- ½ cup salted Challenge butter (1 stick), softened
- ¼ teaspoon salt
- 2 large eggs room temperature
- ½ cup light cream
- 1 tablespoon lemon juice
- 1 ¼ cups fresh strawberries diced, divided
Glaze
- 2 tablespoons powdered sugar
- 1 teaspoon milk or as needed
Instructions
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Preheat oven to 350°F. Grease an 8×4-inch metal loaf pan.
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In a bowl, combine flour, baking powder, and salt with a whisk. Set aside.
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In a separate medium bowl, cream sugar and butter together. Add eggs, cream, and lemon juice. Mix well to combine.
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Add the dry mixture to the butter mixture and stir just until combined. Do not overmix.
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Set aside 2 tablespoons of strawberries for topping the bread. Toss the remaining strawberries with 1 tablespoon flour. Remove any excess flour and very gently fold them into the batter.
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Spread the batter into the baking pan and top with reserved strawberries.
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Bake for 60-70 minutes or until a toothpick comes out clean. Remove from pan and cool on a wire rack.
Glaze
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Once the bread has cooled, combine the glaze ingredients in a bowl until smooth.
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Drizzle over the top of the bread and let set.
Video
Notes
- Ensure the butter and eggs are at room temperature.
- Avoid overmixing the batter, or the bread will be tough and chewy.
- The pan can be greased or lined with parchment paper. Use a metal baking pan for the best results.
- Be sure not to over bake the bread, a toothpick inserted in the middle should come out clean.
- Cool completely before slicing.
Nutrition Information
Calories: 315 | Carbohydrates: 41g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 268mg | Potassium: 144mg | Fiber: 1g | Sugar: 22g | Vitamin A: 500IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, Breakfast, Dessert, Snack
Cuisine American
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Super Amazing meals and desserts! I love how easy it is, plus soon empty nesters….easy to prep n freeze!! Perfect for two people that love left overs!!
Can you use frozen strawberries?
Frozen strawberries can be used (no need to thaw) however you’ll need to add a few minutes of baking time.
So I doubled the recipe and made one loaf of bread in case the muffins didn’t turn out. I made twenty four mini muffins. It came out great! I baked the muffins at 375 for 13 minutes. Thank you!
Thank you for sharing Melinda, so glad they worked out for you!
Hi. I’m going to have brunch at my house, and I was wondering if these would work well as mini muffins? I will make them ahead and freeze. Thought it might be more appropriate than sliced for this occasion. But I don’t want to have trouble getting the out of the pan or having them not rise properly Or being too moist. Thank you so much for your help.
Hi Melinda, I have never tried baking this recipe as mini muffins but I think it would work well. We also have these delicious strawberry muffins that would work great as mini muffins.