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Tender, moist and delicious Strawberry Bread
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.
Ingredients needed for Strawberry Bread
For the quick bread you’ll need:
- fresh strawberries diced into 1/2-inch pieces
- all-purpose flour
- 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)
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.
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.
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!
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!
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.
Strawberry Bread Recipe
- 9-inch loaf pan
- 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
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.
- 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.