This strawberry bread recipe is moist and sweet, starring everyone’s favorite berry! Drizzle with lemon icing for a festive treat.
Here’s a festive treat that’s nearly impossible for anyone to resist: Strawberry Bread! This sweet quick bread is sweet and moist, studded with ripe red berries and scented with vanilla. Each bite will have you coming back for more! It’s fantastic as is, but drizzle it with a quick lemon icing to finish with a pop of zingy sweet. Needless to say, this one disappears very quickly in our house! It’s great for spring or summer parties, brunch, or a fun weekend baking project.
Ingredients in strawberry bread
This strawberry bread recipe is a standard quick bread: a bread that’s made without yeast. It’s similar to a banana bread or pumpkin bread, but it’s simply made with flour, sugar and baking powder as the leavener. Add to that chopped ripe strawberries, and you’ve got one killer bread. Here’s what you’ll need:
- All-purpose flour
- Sugar
- Baking powder and salt
- Eggs
- Milk
- Vegetable oil
- Lemon juice
- Vanilla extract
- Strawberries
What people are saying
We asked a few people from our A Couple Cooks Instagram community to recipe test this strawberry bread for us before publishing it here. Not surprisingly, it got rave reviews! Here’s what our testers had to say:
- “This strawberry bread is sooooo delicious. I love how flavorful and moist it is. I added the icing and it’s a must, in my opinion!” -Brooke
- “It was so yummy!! My whole family loved it. My mom even took it into her office and everyone loved it there too! We thought it was really moist and yummy with the strawberries.” – Allie
Tips for making strawberry bread
This strawberry bread recipe is quick and simple: but there are a few things to note before we get started. Here are a few tips:
- Toss the chopped strawberries with flour so they don’t sink. Coating them in a bit of flour before folding into the batter makes sure they don’t sink to the bottom of the pan. Save out a bit for topping the bread to get a nice look to the top.
- Don’t overmix the batter. Resist the urge to overmix, which can cause holes in the bread! Mix just until the streaks of dry ingredients are incorporated.
- The bake time depends on your oven and size of your pan. Using an 8-inch pan will make a taller bread, but it will take slightly longer to bake. It should take about 70 minutes in a 9-inch pan and 75 minutes in an 8-inch pan, but this varies.
Add lemon glaze!
The best part of this strawberry bread recipe, in our opinion, is the lemon glaze! It takes just 2 minutes to whisk together powdered sugar and lemon juice. But it adds a world of difference: it gives a layer of zingy sweetness to each bite. Go to Lemon Glaze.
Strawberry bread storage
How to store this homemade strawberry bread once you’ve baked up a loaf?
- Strawberry bread lasts 3 to 4 days at room temperature wrapped in aluminum foil.
- Store refrigerated for 10 days, making sure to bring the slice to room temperature before enjoying.
- Freeze un-iced bread for up to 3 months. Slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.
More strawberry recipes
Looking for more to do with this popular berry? Here are some of our top strawberry recipes:
Description
This strawberry bread recipe is moist and sweet, starring everyone’s favorite berry! Drizzle with lemon icing for a festive treat.
For the strawberry bread
- 2 cups plus 1 tablespoon all-purpose flour, divided
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 eggs
- ½ cup milk
- ½ cup vegetable oil
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 ½ cups diced ripe strawberries (about 12 ounces)
For the lemon glaze
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- Preheat the oven to 350 degrees Fahrenheit. Grease an 8-inch or 9-inch loaf pan.
- In a medium bowl, mix the 2 cups flour, granulated sugar, baking powder, and kosher salt.
- In a separate bowl, whisk the eggs, milk, vegetable oil, lemon juice, and vanilla extract.
- Dice the strawberries into small pieces, then mix them with the remaining 1 tablespoon flour. Save out ¼ cup for topping the bread.
- Gradually add the dry ingredients into the wet ingredients, stirring with a spatula just enough until it comes together and there are no streaks of flour (try not to overmix). Fold in the strawberries, mixing until combined. Pour the batter into the prepared loaf pan, and top with the reserved strawberries.
- Bake 70 to 75 minutes, until the top springs back when touched and a toothpick inserted has only a few clinging crumbs. The exact timing will depend on your oven and the size of the pan.
- Cool the bread in the pan for 30 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 30 minutes to 1 hour). If desired, mix the powdered sugar and lemon juice in a small bowl until it comes together into a smooth icing. Use a fork to drizzle the top of the bread with the icing.
- Storage info: The bread lasts 3 to 4 days at room temperature wrapped in aluminum foil or refrigerated for 10 days (bring to room temperature before enjoying). You can also freeze un-iced bread for up to 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
- Category: Bread
- Method: Baked
- Cuisine: Bread
- Diet: Vegetarian
Keywords: Strawberry bread, strawberry bread recipe