Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

  • Recipe Index
    • Appetizers
    • Breads & Muffins
    • Breakfast
    • Candy
    • Cookies
    • Cupcakes & Cakes
    • Desserts
    • Frozen Treats
    • Main Course
    • Other Yummy Stuff
    • Pies
    • Pizza
    • Salads
    • Sandwiches
    • Smoothies
    • Soups, Stews & Chili
    • Veges & Side Dishes
  • Travel
  • About Me
    • Disclosure and Privacy Policy
  • Contact
  • Facebook
  • Pinterest
  • Twitter
  • Instagram
  • Contact
Home
  • Recipe Index
    • Appetizers
    • Breads & Muffins
    • Breakfast
    • Candy
    • Cookies
    • Cupcakes & Cakes
    • Desserts
    • Frozen Treats
    • Main Course
    • Other Yummy Stuff
    • Pies
    • Pizza
    • Salads
    • Sandwiches
    • Smoothies
    • Soups, Stews & Chili
    • Veges & Side Dishes
  • Travel
  • About Me
    • Disclosure and Privacy Policy
  • Contact

Strawberry Bread

  Jump to Recipe |    4 Comments

  • Share
  • Yum
  • Email

This post may contain affiliate links. Please read my disclosure policy.

Tender, moist and delicious Strawberry Bread

A loaf of strawberry bread drizzled with strawberry icing

Try our simple quick bread with tons of strawberry flavor.

This Strawberry Bread recipe is so simple, there’s no mixer required! Quick breads are always a favorite treat in our house. They’re practically foolproof and are great for breakfast, brunch or dessert!

Our Strawberry Bread is tender and moist and topped with a tangy and bright lemon-infused strawberry icing. It truly melts in your mouth.

A sliced loaf of strawberry bread topped with fresh strawberries

Ingredients needed for Strawberry Bread

For the quick bread you’ll need:

  • fresh strawberries diced into 1/2-inch pieces
  • all-purpose flour
  • salt
  • baking powder
  • baking soda
  • granulated sugar
  • whole milk or for a richer, thicker batter use sour cream
  • vegetable oil – any neutral tasting oil will work. You can also use equal amounts of butter however the quick bread will be a little less moist.
  • unsalted butter – if using salted butter omit the added salt listed above.
  • vanilla extract – to add a punch of flavor to the batter
  • eggs – room temperature for best mixing

PRO TIP: Make sure your baking powder and baking soda are still active so the bread has plenty of lift and a nice domed top.

For the strawberry icing you’ll need:

  • powdered sugar
  • a few ripe strawberries smashed and strained of seeds
  • fresh lemon juice – or omit the lemon juice and use milk or cream instead. The combination of lemon and strawberries is terrific so I hope you’ll give it a try.
  • Sliced or halved fresh strawberries for decoration (optional)
A collage of photos showing strawberry icing being drizzled over a loaf cake

How to make Strawberry Bread:

Preheat the oven to 350 degrees F and lightly grease a 9-inch loaf pan. Set aside.

Prepare the strawberry bread:

Place the diced strawberries in a small mixing bowl and toss with two tablespoons of previously measured flour. Set aside.

PRO TIP: Tossing fresh diced strawberries in flour helps prevent them from sinking to the bottom. This trick works with most fresh fruit batters. For best results don’t skip this step!

Next combine the dry ingredients in a large mixing bowl: flour, salt, baking powder and baking soda. Make a well in the center and set aside.

In a small mixing bowl combine the wet ingredients: milk, oil, melted butter, vanilla and eggs. Whisk until blended and pour into the dry ingredients.

Fold the mixture together with a spatula until no dry pockets of flour remain. Gently fold in the diced strawberries and any remaining flour.

Pour the batter into the prepared pan, smooth the top and bake for about 50 to 60 minutes or until a skewer comes out with no wet batter.

Cool completely on a wire rack before icing.

Prepare the strawberry icing:

Smash a few strawberries using a fork until you have a puree. Pour through a fine mesh strainer to remove the seeds. Discard the seeds.

Optional: If you don’t mind the seeds, there’s no need to strain the puree. You can also finely dice the strawberries instead of smashing for a chunkier pink icing. All options are delicious!

Add the powdered sugar and lemon juice to the puree. Whisk until blended. Add a little more powdered sugar or lemon juice as needed to achieve a thick pourable icing.

Drizzle the icing over the cooled Strawberry Bread and top with additional sliced strawberries to decorate if desired.

Slice, serve and enjoy!

Store leftover Strawberry Bread in the refrigerator for best results.

Sliced strawberry bread on a platter

Can you use frozen strawberries in this recipe?

We prefer making this Strawberry Bread with fresh strawberries. However, you can use frozen strawberries with equally good results. The frozen strawberries should be diced first and added while still firm.

Larger pieces of fruit tend to sink so small diced berries are best.

Closeup of a slice of strawberry loaf cake topped with strawberries and pink icing

Can you freeze Strawberry Bread?

Freezing Strawberry Bread is easy! Once cooled simply skip the icing and cover tightly in plastic wrap. Seal in an airtight container and freeze until needed.

Strawberry Bread will keep for up to 3 months in the freezer.

Thaw overnight in the refrigerator or unwrap and leave out at room temperature for a few hours before serving. Drizzle with a simple glaze, strawberry icing or a dusting of powdered sugar.

You can also freeze individual leftover slices of Strawberry Bread.

Freeze slices of Strawberry Bread separated with wax or parchment paper. Seal in an airtight container and remove as needed.

The icing freezes well too, so no worries!

A slice of strawberry bread on a plate with a fork

More moist and flavorful easy quick bread recipes

Finally, if you love a good and easy quick bread recipes much as we do, I bet you’ll love these recipes too!

  • Chocolate Zucchini Bread
  • Ultra moist Chocolate Chip Banana Bread
  • Chocolate Marbled Pumpkin Bread
  • Cranberry Orange Bread
  • Applesauce Oatmeal Bread

Thanks for PINNING!

Strawberry bread topped with pink strawberry icing and fresh sliced strawberries

Let’s be baking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too.

If you’re on Pinterest feel free to leave a comment and photo there if you have one. If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love.

FOLLOW Saving Room for Dessert on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates.

Closeup of a slice of strawberry cake
5 from 2 votes

Strawberry Bread Recipe

Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Yield: 10
Course: Breakfast or Brunch
Author: Tricia
PRINT RECIPE
A tender, moist and delicious quick bread packed with strawberry flavor. Drizzle with a delicious lemony strawberry icing, so good!

Equipment

  • 9-inch loaf pan

Ingredients

  • 2 cups fresh strawberries, diced (about 12oz)
  • 2 ½ cups all-purpose flour, divided (284g)
  • ½ teaspoon salt
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 cup granulated sugar (222g)
  • 1 cup whole milk (8oz)
  • ¼ cup vegetable oil (2oz)
  • 4 tablespoons unsalted butter melted, and cooled slightly (2oz)
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature

For the icing:

  • 1 cup powdered sugar (115g)
  • 2 large ripe strawberries, smashed and strained of seeds
  • juice of ½ a lemon
  • additional sliced strawberries for topping

Instructions

To prepare the bread:

  • Preheat oven to 350°F. Lightly grease or spray a 9-inch loaf pan. Set aside.
  • Place the diced strawberries in a small bowl. Gently toss with two tablespoons of the measured all-purpose flour.
  • In a large mixing bowl whisk together all remaining flour, salt, baking powder, baking soda and sugar. Make a well in the center and set aside.
  • In a small mixing bowl combine the milk, oil, melted butter, vanilla and eggs. Whisk until blended. Pour the milk mixture into the flour and fold together with a spatula just until the dry ingredients are moistened. Gently fold in the diced strawberries and any remaining flour in the bowl. Pour the mixture into the prepared pan.
  • Bake for 50 to 60 minutes or until light golden brown and a toothpick comes out with no wet batter. Cool in the pan for 30 minutes then remove to a wire rack to cool completely before icing.

To prepare the icing:

  • In a small bowl smash a few ripe strawberries to make a puree. Press the strawberries through a fine mesh sieve. Discard the seeds. Add the powdered sugar and lemon juice to the puree and blend until smooth. Add more lemon juice or powdered sugar as needed for a thick pourable icing.
  • Drizzle the icing over the cooled strawberry bread. Top with a few strawberries then slice and serve.

Recipe Notes

  • If you don’t plan to use the strawberry icing, sprinkle coarse sugar over the unbaked bread for a nice crusty top.
  • You can also top the unbaked bread with thin sliced strawberries for extra visual appeal.
  • A simple dusting of powdered sugar on top is also pretty.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 364kcal | Carbohydrates: 60g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 275mg | Potassium: 128mg | Fiber: 1g | Sugar: 35g | Vitamin A: 231IU | Vitamin C: 18mg | Calcium: 103mg | Iron: 2mg

Before you leave

Join my free email list and get a FREE e-cookbook!
Never miss a recipe - sign up today!

You may also like these

Strawberry Shortcake RecipeA loaf pan with chocolate cake topped with mini chocolate chipsChocolate Zucchini BreadIrish Soda BreadA plate of angel biscuits with butter and honeyAngel BiscuitsA sliced loaf of cranberry raisin breadHarvest Bread with fruit and nuts

Delicious Dinner Inspiration!

from quick & easy to company worthy

Previous Post: Mango Ice Cream
Next Post: Chocolate Icebox Pie

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

4 Comments

  1. Jennie says

    August 22, 2021 at 9:22 am

    5 stars
    This strawberry bread was delicious. Just a note that “sugar” is listed as an ingredient but it is not
    Included in the instructions. I added it as a dry ingredient and results were perfect. My only issue was the icing. In your pictures, yours looks thick and stays on bread somewhat. Mine mostly ran off and ended up looking like a thin glaze. I just scooped it up periodically and refrigerated it to set it. I think for presentation, yours is beautiful. Could it be the size of lemon or the juice from strawberries that made the icing so runny. It was delicious and I intend to use this recipe often during strawberry season. Of course, I want my presentation to look exactly like yours……which is always sheer perfection!
    Thank you for your time ..and for always being so helpful.

    reply to this comment >
    • Tricia Buice says

      August 23, 2021 at 7:50 am

      Oops! Thanks for catching that Jennie, and thank you for trying this Strawberry Bread. Sorry your icing was a bit thin. Just add more sugar until you reach a good consistency for drizzling. You’re sweet comments made my day! Thank you for baking along with us 🙂

      reply to this comment >
  2. Ronda says

    August 12, 2021 at 7:20 pm

    Do you think this recipe could be doubled and baked in a 9 x 13 pan? If so, how long for baking?

    reply to this comment >
    • Tricia Buice says

      August 12, 2021 at 8:05 pm

      Hi Ronda. I haven’t tried this in a 9×13 pan, but do have a similar recipe in a 9-inch square or round pan. As for doubling and baking, I would start at 30 minutes to check, but it will probably be closer to 40 minutes. Check out THIS recipe and see if it’s what you’re looking for. Thanks!

      reply to this comment >

NEVER MISS A RECIPE

Join my free email list and receive a free e-cookbook!

All Content Copyright Saving Room For Dessert © 2022 • Privacy Policy • Site Design by Emily White Designs

  • Pin
  • Share
  • Yum
  • Email
205 shares