Name: Strawberry Bread
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 2 cups All-purpose flour; 2 teaspoons Baking powder; 1/4 teaspoon Salt; 3/4 cup Granulated sugar; 1/2 cup Milk (Room temperature); 1/2 cup Oil (Neutral oil such as vegetable or canola); 1 large Egg (Room temperature); 1 teaspoon Vanilla or almond extract; 2 cups Diced strawberries (Fresh, hulled); 2 tablespoons All-purpose flour (To coat strawberries); 2 cups Powdered sugar (For glaze); 2 tablespoons Melted butter (Slightly cooled, for glaze); 1/3 cup Finely diced strawberries (For glaze, set aside); 1/2 teaspoon Vanilla or almond extract (For glaze); 1–2 tablespoons Heavy cream or milk (Optional, for glaze consistency)

Jump to Recipe

Creamy, juicy, and bursting with fresh strawberry flavor, this Strawberry Bread is the kind of loaf that turns simple pantry staples into a showstopper. It’s soft, slightly sweet, and topped with a bright strawberry glaze that makes every slice feel special — perfect for breakfast, a midday snack, or a humble dessert. Fun fact: many quick breads started as a way to use up fruit that would otherwise go to waste, so this recipe is both smart and delicious.

If you love easy quick breads, you might enjoy the way this recipe brings fresh fruit into tender, sliceable form; for a similar twist on comfort food, check out this hearty strawberry bread post that explores variations and baking tips. Simple to make and family-approved, this loaf is a wonderful gateway into baking if you’re just starting out. Ready to bake? Let’s dive in!

What is Strawberry Bread?

What makes a loaf qualify as “strawberry bread”? Is it a cake in disguise, or a bread that went to fruit camp and came back fancy? Think of it as a tender quick bread studded with fresh strawberries and often finished with a sweet glaze — a cross between a coffee cake and a loaf of sunshine. Why the name? Maybe because the aroma draws people in, proving that “the way to a man’s heart is through his stomach,” or maybe because strawberries make everything sound more romantic.

In my kitchen, it’s the recipe I pull out when I want something impressive without fuss. Give it a try and see whether you call it cake, bread, or your new favorite indulgence.

Why You’ll Love This

Fruity, tender, and bursting with fresh strawberry flavor: Each bite is moist and soft, with juicy strawberry pockets that brighten the loaf.
Cost-saving and practical: Making this at home uses simple pantry ingredients and seasonal strawberries — cheaper than buying specialty bakery loaves and far more customizable.
Versatile toppings and add-ins: The powdered sugar glaze with diced strawberries adds freshness and sweetness; for a grown-up version, try a splash of almond extract or lemon zest.

If you enjoy other comforting baked treats, this loaf pairs well for comparison with our apple pie bread pudding — both take familiar flavors and present them in cozy, shareable formats. Do yourself a favor and bake this one for breakfast guests or an afternoon tea.

How to Make

Quick Overview

This Strawberry Bread is straightforward: a single-bowl wet mix, a dry mix to combine, gently fold in coated strawberries so they don’t sink, bake until golden, and finish with a glossy strawberry glaze. Prep is quick, the texture is tender, and the glaze adds a strawberry-forward finish. Total time: about 15 minutes prep + 50–55 minutes baking.

Ingredients

3/4 cup granulated sugar
1/2 cup milk (room temperature)
1/2 cup oil (neutral oil such as vegetable or canola)
1 large egg (room temperature)
1 teaspoon vanilla or almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups diced strawberries (fresh, hulled)
2 tablespoons all-purpose flour (to coat strawberries)
2 cups powdered sugar (for glaze)
2 tablespoons melted butter (for glaze; slightly cooled)
1/3 cup finely diced strawberries (for glaze, set aside)
1/2 teaspoon vanilla or almond extract (for glaze)
1–2 tablespoons heavy cream or milk (optional, for glaze consistency)

Directions

Preheat oven to 350°F (175°C). Grease a 9″x5″ loaf pan well with butter or nonstick spray and line with parchment if desired for easy removal. This step ensures a clean release and even browning.
In a large mixing bowl, whisk together 3/4 cup granulated sugar, 1/2 cup milk, 1/2 cup oil, 1 large egg, and 1 teaspoon vanilla (or almond) extract until the sugar dissolves and mixture is smooth. Use a whisk or fork; no stand mixer required.
In a separate bowl, sift or whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt to distribute the leavening and salt evenly.
Add the dry mixture to the wet mixture and stir gently until just combined. Do not overmix — some small lumps are fine. Overmixing develops gluten and can make the loaf tough.
Toss the 2 cups diced strawberries with 2 tablespoons all-purpose flour to coat. This helps the fruit stay suspended in the batter instead of sinking to the bottom.
Gently fold the coated strawberries into the batter until evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake at 350°F for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs (not wet batter). If the top browns too quickly, tent with foil for the last 15 minutes.
Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing to prevent the glaze from melting off.
For the glaze: whisk together 2 cups powdered sugar, 2 tablespoons melted butter, 1/3 cup finely diced strawberries, and 1/2 teaspoon vanilla (or almond). Add 1–2 tablespoons heavy cream or milk if needed to reach a drizzleable consistency.
Once the bread is cooled, drizzle the glaze over the loaf, letting it drip down the sides. Slice and serve.

Strawberry Bread

What to Serve With

Hot coffee or a frothy latte for breakfast — the acidity of coffee balances the sweet glaze.
A light green salad with lemon vinaigrette if serving as part of an afternoon spread.
Vanilla ice cream for a dessert twist — slightly warm slices with cold ice cream are delightful.
Fresh fruit salad or berries on the side to amplify the strawberry theme.

Top Tips for Perfecting

Use room-temperature ingredients: eggs and milk incorporate more smoothly for a tender crumb.
Toss strawberries with flour: prevents fruit from sinking and keeps the loaf evenly fruited.
Don’t overmix: stir until just combined to keep the bread light.
Flavor variations: swap almond extract for lemon zest for a bright lift, or fold in a handful of chopped nuts for crunch.
Check doneness properly: start testing at 45 minutes — ovens vary. A clean toothpick with a few moist crumbs is perfect.

Storing and Reheating Tips

Refrigerator: Store leftover slices in an airtight container in the refrigerator for up to 4 days. The glaze may soften — that’s okay.
Freezing: Wrap the cooled, unglazed loaf tightly in plastic wrap and foil; freeze for up to 3 months. Thaw in the fridge overnight, then add fresh glaze before serving.
Reheating: Warm individual slices in a toaster oven or microwave for 10–15 seconds to revive softness. If frozen and thawed, a brief warm-up brings back fresh-baked scent.

FAQs

Can I use frozen strawberries instead of fresh?
Yes — thaw and drain them well, then pat dry and toss with the 2 tablespoons flour before folding into the batter to reduce excess moisture.

What if my loaf is browning too quickly?
Tent the top loosely with foil for the last 15–20 minutes of baking to prevent over-browning while allowing the center to finish baking.

Can I make this gluten-free?
You can substitute a 1:1 gluten-free baking flour blend that contains xanthan gum. Texture may vary slightly, but the method remains the same.

Is it necessary to coat the strawberries with flour?
Coating the strawberries helps keep them evenly distributed in the batter so they don’t sink to the bottom — it’s a small step that makes a big difference.

How do I make the glaze thinner or thicker?
For a thinner glaze, add milk or cream one teaspoon at a time. For a thicker glaze, add a little more powdered sugar until desired consistency is reached.

Conclusion

This Strawberry Bread is a simple, joyful recipe that delivers bright, fruity flavor with minimal effort — perfect for busy mornings, potlucks, or when you want to impress without stress. It’s forgiving, cost-effective, and endlessly adaptable, and friends and family will rave about the fresh glaze and tender crumb. For more inspiration and a slightly different take on strawberry-glazed loafs, try the trusted Strawberry Bread Recipe with Fresh Strawberry Glaze which offers helpful variations and beautiful photos. Give this loaf a try, share a slice, and enjoy the smiles it brings.