Strawberry Bread

Update : March 13, 2026

why make this recipe

Strawberry bread is sweet, soft, and full of fresh fruit. It is easy to make and works for breakfast, snack, or dessert. The recipe uses common ingredients and takes little time to mix and bake.

introduction

This bread has a light crumb and bits of strawberry in every slice. It smells nice while baking and tastes best when strawberries are fresh. You can add nuts or leave them out for a nut-free treat.

how to make Strawberry Bread

Preheat your oven to 350°F (175°C) and grease a loaf pan.
Mix dry ingredients in one bowl: flour, sugar, baking powder, baking soda, and salt.
Whisk wet ingredients in another bowl: melted butter, eggs, and vanilla.
Pour the wet mix into the dry mix. Stir just until they come together. Do not overmix.
Fold in the chopped strawberries and the nuts if you use them.
Pour the batter into the greased loaf pan and smooth the top.
Bake 50–60 minutes. A toothpick in the center should come out clean.
Let the bread cool in the pan 10 minutes. Then move it to a wire rack and cool fully before slicing.

Ingredients :

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 cup fresh strawberries, chopped
1/2 cup chopped nuts (optional)

Directions :

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the melted butter, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped strawberries and nuts if using.
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

how to serve Strawberry Bread

Slice the bread and serve at room temperature. It is good plain or with a thin spread of butter or cream cheese. Warm a slice briefly in the microwave for a soft, fresh feel.

how to store Strawberry Bread

Wrap the cooled bread in plastic wrap or place it in an airtight container. Keep at room temperature for 2–3 days. For longer storage, freeze slices in a freezer bag for up to 3 months. Thaw in the fridge or at room temperature.

tips to make Strawberry Bread

Use fresh, ripe strawberries for best flavor.
Toss chopped strawberries in a little flour before folding them in. This helps stop them from sinking.
Do not overmix the batter. Mix until just combined.
Check the bread at 50 minutes and then every few minutes until a toothpick comes out clean.
Let the bread cool before slicing to keep neat slices.

variation (if any)

Add lemon zest for a bright flavor.
Use frozen strawberries (thawed and drained) if fresh are not available.
Swap half the all-purpose flour for whole wheat for a denser loaf.
Leave out nuts to make it nut-free, or swap nuts for chocolate chips.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then pat dry. Toss with a little flour before folding into the batter.

Q: Why did my bread turn out soggy in the middle?
A: The oven may be too cool or the bread may need more time. Check with a toothpick and bake a bit longer if needed.

Q: Can I make muffins with this batter?
A: Yes. Fill muffin cups about two-thirds full and bake 18–25 minutes, until a toothpick comes out clean.

Q: Can I reduce the sugar?
A: You can lower sugar a little, but the texture and browning may change.

Q: Can I skip the nuts?
A: Yes. The nuts are optional. The bread is good without them.

Conclusion

If you want a glazed take on this bread, try this idea from Easy Glazed Strawberry Bread – Sally’s Baking Addiction. For a low-FODMAP version and tips, see the recipe at Low FODMAP Strawberry Bread.