Bright, tender slices of quick bread studded with fresh berries are one of the easiest ways to bring spring to your kitchen. This Strawberry Bread is soft, slightly sweet, and glazed with a strawberry butter icing that makes every slice feel special.
No complicated techniques, no yeast—just straightforward mixing and a little attention to fruit prep. It’s friendly for bakers of all levels and perfect for brunch, snack time, or a simple dessert.
Want a handheld treat or a show-stopping loaf? This recipe does both with minimal fuss. Try it warm with a cup of tea or cool it and pack slices for school lunches.
Why You’ll Love This Strawberry Bread
– Quick and reliable: no yeast, no long rises.
– Bursting with fresh fruit in every bite.
– Soft, moist crumb that slices cleanly.
– Simple pantry ingredients you likely already have.
– Versatile glaze that can be swapped for chocolate or lemon.
– Great for gifting or making ahead for busy mornings.
– Kid-friendly and crowd-pleasing.
The taste is bright strawberry with a buttery, tender crumb and a thin, sweet glaze that adds a glossy finish. Texture-wise it’s moist but not gummy; the diced berries create little pockets of juiciness while the coating flour prevents them from sinking to the bottom.
"Absolutely loved this Strawberry Bread — it was moist, fragrant, and full of real berry flavor. The glaze made it feel bakery-quality at home. Five stars!" — Amanda, home baker
Key Ingredients for Strawberry Bread
Strawberries (2 cups diced)
Strawberries are the star of this loaf, providing fresh flavor and natural sweetness. Choose firm, ripe berries that are bright red and fragrant; underripe berries are tart and watery. If you substitute frozen strawberries, thaw and drain them thoroughly and expect a slightly darker crumb and extra moisture.
All-purpose flour (2 cups)
All-purpose flour gives structure and a tender crumb in quick breads. Use spoon-and-level to measure accurately; too much flour makes the loaf dense. If you swap to whole wheat, use 75% whole wheat with 25% all-purpose to avoid a heavy, dry result.
Canola oil (or coconut oil) (1/2 cup)
Oil keeps the bread moist and extends shelf life better than butter in quick breads. Neutral canola oil won’t compete with strawberry flavor, while coconut oil adds a subtle tropical note. Substituting melted butter will produce a richer flavor but can make the crumb slightly firmer.
Egg (1 large)
The egg binds the batter and helps trap air for lift. Use a room-temperature egg for better emulsification with the milk and oil. For an egg-free swap, try a flax egg (1 tbsp ground flax + 3 tbsp water), but count on a slightly denser loaf.
Full Ingredient List for Strawberry Bread
– 3/4 cup granulated sugar
– 1/2 cup milk
– 1/2 cup canola oil (or coconut oil)
– 1 large egg
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 2 cups diced strawberries
– 2 tablespoons all-purpose flour for coating
– 2 cups powdered sugar for glaze
– 2 tablespoons melted butter for glaze
– 1/3 cup finely diced strawberries for glaze
– 1/2 teaspoon vanilla extract (or almond extract) for glaze
– 1-2 tablespoons heavy cream or milk for glaze (optional)
Step-by-Step Instructions for Strawberry Bread
Step 1: Preheat the oven and prepare the pan
Set your oven to 350°F and grease a 9″x5″ loaf pan. You can use baking spray, butter, or line the pan with parchment for an easy release.
Pro Tip: The oven should smell neutral and the grease should shimmer but not smoke.
Step 2: Combine the wet ingredients
In a medium bowl whisk together the granulated sugar, milk, oil, egg, and a splash of vanilla until smooth and slightly glossy. This forms the base that distributes moisture and sweetness evenly through the loaf.
Pro Tip: The batter should look homogeneous with no streaks of oil.
Step 3: Mix the dry ingredients
In another bowl sift or whisk the all-purpose flour, baking powder, and salt to aerate and remove lumps. Gradually fold the dry mix into the wet ingredients until just combined—don’t overmix or the loaf will be tough.
Pro Tip: The batter should be thick but pourable and show a few small flour streaks before the final fold disappears.
Step 4: Prepare the strawberries to prevent sinking
Toss the 2 cups of diced strawberries in a small bowl with 2 tablespoons of flour. This light coating helps the fruit suspend in the batter while baking.
Pro Tip: The strawberries should be evenly dusted, not clumpy, and look matte rather than wet.
Step 5: Fold fruit into the batter
Gently fold the floured strawberries into the batter with a spatula. Use slow strokes to keep the batter airy and to distribute fruit pockets throughout the loaf.
Pro Tip: The batter will show flecks of red; avoid vigorous stirring to keep the texture light.
Step 6: Bake the loaf
Pour the batter into the greased 9″x5″ pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pan halfway if your oven has hot spots.
Pro Tip: The top should be golden with a firm spring when gently pressed.
Step 7: Cool the bread
Cool the loaf in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before glazing. Cooling in the pan too long can trap steam and make the crust soggy.
Pro Tip: The cooled loaf’s sides should pull slightly away from the pan and the loaf should sound hollow if tapped.
Step 8: Make and apply the glaze
In a small bowl combine the powdered sugar, melted butter, finely diced strawberries, and vanilla extract; whisk until smooth. Add 1–2 tablespoons of heavy cream or milk if needed for a spreadable consistency. Spread the glaze over the cooled bread, slice, and serve.
Pro Tip: The glaze should be glossy and spreadable, not runny; it should set to a thin shell within 15–30 minutes on a cool loaf.
Expert Tips for Strawberry Bread
– Temperature tip: Use room-temperature egg and milk to ensure even emulsion; cold ingredients can cause the batter to curdle and bake unevenly.
– Baking temperature tip: Bake at 350°F; higher temps brown too fast and leave the center underbaked.
– Texture troubleshooting: If the crumb is gummy, the bread was underbaked or the strawberries were too wet; add an extra 5–10 minutes and test again.
– Fruit distribution tip: Tossing diced strawberries with flour prevents sinking and preserves even berry pockets.
– Equipment tip: A light-colored baking pan yields more even baking; dark pans can over-brown the crust.
– Common mistake: Overmixing the batter activates gluten and makes the loaf tough—fold just until no dry streaks remain.
– Glaze consistency tip: If glaze is too thick, add milk one teaspoon at a time until spreadable; if too thin, add more powdered sugar.
– Serving tip: Pair with a creamy side like whipped cream or a cold mousse; try this with a bright dessert like no-bake chocolate strawberry mousse cake for variety.
Storage & Freezing for Strawberry Bread
For short-term storage, wrap the cooled loaf tightly in plastic wrap or store in an airtight container in the fridge for up to 5 days. Chilled slices are easier to spread if you want to add extra butter later.
To freeze, wrap the entire loaf or individual slices in plastic wrap, then place in a freezer-safe zip-top bag or rigid container for up to 3 months. Remove as much air as possible to prevent freezer burn.
Thaw frozen slices overnight in the fridge or at room temperature for 1–2 hours. Reheat single slices in a 350°F oven for 8–10 minutes or in the microwave for 15–25 seconds to regain that just-baked warmth.
Best containers: airtight plastic or glass containers for the fridge; freezer bags or vacuum-sealed packs for long-term storage. For gifting, freeze a whole loaf and wrap in festive paper.
Variations & Substitutions for Strawberry Bread
Lemon-Strawberry Bread
Add the zest of one lemon to the batter and swap the vanilla in the glaze for lemon juice for a bright citrus note. The lemon sharpness balances the sweet strawberries and lifts the overall flavor.
Coconut Oil & Coconut Topping
Use virgin coconut oil instead of canola for a subtle coconut aroma. Fold in 1/2 cup shredded coconut to the batter or sprinkle on top before baking for a tropical twist.
Chocolate Chip Strawberry Bread
Fold in 1/2 cup mini chocolate chips with the floured strawberries for a dessert-like loaf. The chips create melty pockets of chocolate that pair beautifully with the fruit.
Gluten-Free Strawberry Bread
Use a 1:1 gluten-free all-purpose flour that contains xanthan gum to replace the all-purpose flour. Expect a slightly different crumb but comparable flavor when measured carefully.
Frequently Asked Questions About Strawberry Bread
Q: Can I use frozen strawberries in Strawberry Bread?
A: Yes, but thaw and thoroughly drain frozen strawberries first to remove excess liquid. Toss them in the 2 tablespoons of flour as the recipe directs to help absorb remaining moisture. Expect a darker crumb and possibly an extra 5–10 minutes of bake time.
Q: Why did my strawberries sink to the bottom of the loaf?
A: If fruit sinks, it’s usually due to overly wet berries or not coating with flour. Make sure diced strawberries are patted dry and coated evenly with flour before folding. Also avoid overmixing, which thins batter and makes sinking more likely.
Q: How do I know when Strawberry Bread is done without a thermometer?
A: Insert a toothpick into the center; it should come out clean or with a few moist crumbs. The top should be golden and spring back when lightly pressed. If it jiggles in the center, it needs more time.
Q: Can I skip the glaze on Strawberry Bread?
A: Yes, the loaf is delicious without glaze and will keep slightly longer without the sugary topping. For a lighter finish, dust with powdered sugar or brush with a simple syrup for shine.
Q: How can I make Strawberry Bread less sweet?
A: Reduce the granulated sugar by 1-2 tablespoons for a subtler sweetness and adjust the glaze by cutting powdered sugar amounts in half. Using tart strawberries also balances the overall sweetness.
Final Thoughts on Strawberry Bread
If you enjoyed this Strawberry Bread, please leave a star rating in the recipe card below and pin this loaf to Pinterest for later. For more inspiration and alternate takes on glazed strawberry loaves, check these trusted recipes: Strawberry Bread on Tastes of Lizzy T, Easy Strawberry Bread at Southern Bite, and Easy Glazed Strawberry Bread by Sally’s Baking Addiction.
Additional internal reading suggestions:
- Try a buttery snack like buttery shortbread sprinkle bites after baking.
- If you love quick breads, compare techniques with this Irish soda bread recipe.
- For a fruit-forward loaf with added texture, see Irish soda bread with currants.
- Serve slices alongside a floral drink like strawberry butterfly pea flower boba tea.
Enjoy baking, and don’t forget to rate the recipe and save it for later!
Strawberry Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a medium bowl, whisk together granulated sugar, milk, oil, egg, and a splash of vanilla until smooth.
- In another bowl, sift or whisk together all-purpose flour, baking powder, and salt.
- Toss diced strawberries with 2 tablespoons of flour to coat.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Gently fold the floured strawberries into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-55 minutes until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
- In a bowl, whisk together powdered sugar, melted butter, diced strawberries, and vanilla to make the glaze.
- Spread the glaze over the cooled bread, slice, and serve.