Deliciously Easy & Moist Strawberry Bread Recipe

Craving a slice of perfectly moist, sweet, and utterly delicious strawberry bread? You’ve landed in the right place! Many home bakers struggle with quick bread recipes, often ending up with loaves that are too dry, too dense, or have all the fruit sadly sunk to the bottom. It can feel frustrating when you invest time and ingredients only to get a less-than-stellar result.

This easy strawberry bread recipe yields an incredibly moist, tender loaf packed with juicy, fresh strawberries. Using simple ingredients and clear steps, it’s perfect for beginners and results in a delicious quick bread ideal for breakfast or dessert, often topped with a sweet glaze.

We’ve combined the best techniques and tips, drawing from popular and tested methods, to ensure your success. Forget complicated steps or special equipment. This guide will walk you through everything you need to know – from selecting ingredients and prepping your strawberries correctly to mastering the mixing technique and achieving that perfect bake. We’ll cover the essential steps, an optional (but highly recommended!) glaze, expert tips for the best results, possible variations, proper storage, and answer all your pressing questions. Get ready to bake your new favorite treat!

Key Facts:
* Freshness is Key: Using bright red, firm strawberries yields the sweetest, most flavorful bread as they don’t ripen further after picking. (Source: Preppy Kitchen insight)
* Moisture Balance: Tossing diced, well-dried strawberries in flour before mixing prevents them from sinking and releasing excess moisture, avoiding sogginess. (Common baking tip reinforced by Tastes of Lizzy T & Preppy Kitchen)
* Gentle Mixing Prevents Toughness: Overmixing quick bread batter develops gluten, resulting in a dense, tough texture instead of a tender crumb. Mix only until ingredients are just combined. (Source: Preppy Kitchen)
* Accurate Flour Measurement is Crucial: Using a kitchen scale is most accurate; otherwise, the “spoon and level” method prevents packing too much flour, which leads to dry, heavy bread. (Source: Preppy Kitchen)
* Cooling Time Matters: Allowing the bread to cool completely on a wire rack before glazing or slicing prevents the glaze from melting off and ensures the bread structure sets properly. (Source: Tastes of Lizzy T, Preppy Kitchen)

Why Should You Bake This Deliciously Easy Strawberry Bread?

You should bake this strawberry bread because it’s exceptionally moist, packed with fresh strawberries, simple to make even for beginner bakers, and yields a tender, delicious loaf perfect for breakfast, dessert, or a snack, with an optional sweet glaze. If you’re looking for a straightforward quick bread recipe that delivers impressive flavor and texture without requiring yeast or complicated techniques, this is it. It’s a fantastic way to use up fresh strawberries when they’re in season.

The beauty of this recipe lies in its simplicity and the delightful result. Unlike some fruit breads that can turn out dry, this one uses oil and buttermilk (or a substitute) to guarantee a moist, tender crumb every single time. The fresh strawberries scattered throughout provide bursts of sweet, slightly tart flavor that perfectly complements the gentle sweetness of the bread itself.

Whether you enjoy it plain, warmed with a bit of butter, or drizzled with the easy vanilla glaze, this strawberry bread is a crowd-pleaser. It fills your kitchen with an irresistible aroma as it bakes and makes a wonderful homemade treat to share with family and friends – or to keep all to yourself! It truly is one of the best ways to celebrate strawberry season.

What Ingredients Do You Need for the Strawberry Bread Recipe?

For this moist strawberry bread recipe, you’ll need standard pantry staples like all-purpose flour, granulated sugar, baking soda, salt, vegetable oil, a large egg, buttermilk (or a substitute), and vanilla extract, plus fresh strawberries. Optional ingredients include lemon zest for brightness and powdered sugar, milk/cream, and vanilla for a simple glaze. Gathering these items beforehand makes the baking process smooth and efficient.

Having everything measured and ready to go, often called mise en place, is a key step for successful baking, especially with quick breads where timing can be important to avoid overmixing. Ensure your baking soda is fresh for the best rise. Room temperature egg and buttermilk incorporate more easily into the batter, leading to a more uniform texture.

Let’s break down exactly what you’ll need for both the bread and the optional, but highly recommended, finishing touch.

Essential Bread Ingredients

These are the core components that create the structure, moisture, and flavor of your delicious strawberry bread:

• All-Purpose Flour: 2 cups (spooned and leveled, not scooped)
• Baking Soda: 1 teaspoon (ensure it’s not expired)
• Salt: ½ teaspoon (enhances flavor)
• Granulated Sugar: ¾ cup (provides sweetness and moisture)
• Vegetable Oil: ⅓ cup (creates a moist crumb; canola or other neutral oil works too)
• Large Egg: 1 (room temperature preferred)
• Buttermilk: 1 cup (room temperature preferred; see notes for substitute)
• Vanilla Extract: 1 teaspoon (adds warmth and depth)
• Lemon Zest: 1 teaspoon (optional, but adds a lovely brightness)
• Fresh Strawberries: 2 cups, diced small (about 1 pint, hulled)
• Extra Flour for Tossing Strawberries: 1 ½ tablespoons

Optional Glaze Ingredients

This simple glaze adds an extra layer of sweetness and visual appeal:

• Powdered Sugar: 1 cup (sifted, if lumpy)
• Heavy Cream or Milk: 2-3 tablespoons (adjust for desired consistency)
• Vanilla Extract: ½ teaspoon
• Lemon Zest: ½ teaspoon (optional, complements the zest in the bread)

Alternatively, some recipes like the one on Tastes of Lizzy T incorporate finely diced fresh strawberries directly into the glaze for extra flavor and color, potentially reducing the need for milk or cream depending on the strawberries’ juiciness. A simple cream cheese frosting, as suggested by Preppy Kitchen, is another delicious topping option.

How Do You Make the Best Moist Strawberry Bread (Step-by-Step)?

To make the best moist strawberry bread, preheat your oven and prepare the loaf pan and strawberries (tossing them in flour is key). Whisk the dry ingredients together in one bowl and the wet ingredients in another. Gently combine the wet and dry mixtures without overmixing, then carefully fold in the floured strawberries. Bake for approximately 60-65 minutes, or until a toothpick test confirms it’s done, and allow it to cool completely before glazing or slicing. Following these steps carefully ensures a tender crumb and evenly distributed fruit.

Baking this quick bread is a relatively straightforward process. The most critical points are properly preparing the strawberries to prevent sinking and avoiding overmixing the batter, which can lead to a tough loaf. Let’s walk through it step-by-step.

Step 1: Prepare Your Oven and Loaf Pan

First things first, preheat your oven to 350°F (175°C). Thoroughly grease a standard 9×5 inch loaf pan. You can use butter, shortening, or non-stick baking spray. For extra insurance against sticking and easier cleanup, line the pan with parchment paper, leaving an overhang on the longer sides to act as handles for lifting the bread out later. Greasing the pan before adding parchment helps it stick.

Step 2: Prepare the Fresh Strawberries

This step is crucial for preventing soggy bread and sunken fruit. Dice 2 cups of fresh strawberries into small, roughly ½-inch pieces. Pat them thoroughly dry with paper towels to remove excess surface moisture. In a small bowl, gently toss the dried, diced strawberries with 1.5 tablespoons of all-purpose flour until lightly coated. This flour coating absorbs extra juice during baking and helps suspend the berries within the batter. Set aside.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the 2 cups of all-purpose flour (remember to spoon and level!), 1 teaspoon of baking soda, and ½ teaspoon of salt. Whisking helps distribute the leavening agent (baking soda) evenly and aerates the flour slightly.

Step 4: Mix the Wet Ingredients

In a separate medium-sized bowl, whisk together ¾ cup granulated sugar, ⅓ cup vegetable oil, 1 large egg (ideally room temperature), 1 cup buttermilk (ideally room temperature), 1 teaspoon vanilla extract, and the optional 1 teaspoon lemon zest (if using). Whisk until the mixture is well combined and smooth.

Step 5: Combine Wet and Dry Mixes Gently

Pour the wet ingredient mixture into the large bowl containing the dry ingredients. Using a spatula or wooden spoon, stir gently only until the flour streaks have just disappeared. Be careful not to overmix! A few small lumps remaining in the batter are perfectly fine. Overmixing develops the gluten in the flour, resulting in a tough, dense bread instead of a light, tender one. This is a key principle for most quick bread recipes.

Step 6: Fold in the Floured Strawberries

Add the flour-coated strawberries to the batter. Using a spatula, gently fold the strawberries into the batter until they are just evenly distributed. Again, minimize mixing to keep the bread tender.

Step 7: Transfer Batter and Bake

Carefully pour or spoon the batter into your prepared 9×5 inch loaf pan, spreading it evenly. Bake in the preheated oven at 350°F (175°C) for 60 to 65 minutes. Baking times can vary slightly depending on your oven. Start checking for doneness around the 55-minute mark. The bread is done when a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top starts browning too quickly before the center is cooked, you can loosely tent the loaf pan with aluminum foil for the last 10-15 minutes of baking.

Step 8: Cool the Bread Completely

Once baked, remove the loaf pan from the oven and let the strawberry bread cool in the pan on a wire rack for about 10-15 minutes. This allows the bread structure to set slightly. Then, carefully use the parchment paper overhangs (if used) or invert the pan to remove the loaf and place it directly onto the wire rack. Allow the bread to cool completely before glazing or slicing. Cooling is essential; slicing warm quick bread can cause it to crumble, and glazing it while warm will result in a runny, absorbed glaze rather than a nice coating. This usually takes at least 1-2 hours.

How Do You Make the Easy Optional Glaze?

To make the simple and delicious glaze, whisk together 1 cup of sifted powdered sugar, 2-3 tablespoons of milk or heavy cream, and ½ teaspoon of vanilla extract (plus optional ½ tsp lemon zest) in a small bowl until smooth and you reach your desired drizzling consistency. Drizzle it over the completely cooled strawberry bread. Adjust the amount of liquid (milk or cream) slightly – add more for a thinner glaze, less for a thicker one.

This vanilla glaze adds a perfect touch of extra sweetness and a beautiful finish to your strawberry bread. Ensure the bread is fully cool before applying the glaze; otherwise, it will just melt and soak in rather than setting on top.

Once mixed, simply use a spoon or whisk to drizzle the glaze back and forth over the top of the cooled loaf, letting it drip down the sides naturally. Allow the glaze to set for about 30 minutes before slicing and serving the bread. This gives it time to firm up slightly.

What Are Some Tips for the Absolute Best Strawberry Bread?

For the absolute best strawberry bread, prioritize using room temperature eggs and buttermilk, measure your flour correctly using the spoon and level method (or a scale), pat the diced strawberries completely dry before tossing them in flour to prevent sinking and sogginess, and be very careful not to overmix the batter – stir only until just combined. Using firm, ripe strawberries and ensuring your baking soda is fresh also contribute significantly to success.

Achieving that perfect loaf – moist, tender, flavorful, and beautiful – often comes down to a few key details. Here are some essential tips:

• Room Temperature Ingredients: Using a room temperature egg and buttermilk helps them emulsify better with the other ingredients, creating a smoother batter and a more uniform texture in the final bread. If you forget, you can place the egg in warm water for 5-10 minutes and gently warm the buttermilk (don’t make it hot).
• Measure Flour Accurately: Too much flour is a common culprit for dry, dense quick breads. Avoid scooping the measuring cup directly into the flour bag. Instead, fluff the flour, gently spoon it into the measuring cup until overflowing, and then level it off with the straight edge of a knife. A kitchen scale provides the most accurate measurement (typically around 120-125g per cup for all-purpose flour).
• Dry Those Berries! Excess moisture from strawberries can make your bread soggy. After dicing, spread the strawberries on paper towels and pat them thoroughly dry before tossing them with the flour.
• Flour Coating is Essential: Don’t skip tossing the dried, diced strawberries in flour. This simple step helps absorb any remaining surface moisture and creates a slight coating that prevents the berries from sinking straight to the bottom of the loaf during baking.
• Don’t Overmix! This is perhaps the most crucial tip for tender quick breads. Mix the wet and dry ingredients only until they are just combined. Stop as soon as you no longer see streaks of dry flour. A few lumps are okay. Overmixing develops gluten, leading to toughness. Fold in the strawberries gently and minimally.
• Choose Good Strawberries: Use firm, bright red, ripe strawberries for the best flavor. Avoid mushy or underripe berries.
• Fresh Baking Soda: Ensure your baking soda is active. If it’s old, your bread won’t rise properly. You can test it by adding a pinch to a little vinegar – it should bubble vigorously.
• Don’t Peek Too Soon: Opening the oven door frequently, especially early in the baking process, can cause temperature fluctuations and potentially lead to the center collapsing. Trust the process and check through the oven window light until closer to the end time.
• Cool Completely: Patience pays off! Let the bread cool fully before glazing or slicing for the best texture and to allow the glaze to set properly.

Key Takeaway: The secrets to phenomenal strawberry bread lie in managing moisture (drying berries, accurate flour measurement), temperature (room temp ingredients), and mixing technique (minimal mixing).

Can You Adapt This Strawberry Bread Recipe?

Yes, you can often adapt this strawberry bread recipe by using frozen strawberries (properly thawed and dried), substituting some whole wheat flour for all-purpose, making your own buttermilk, or adding mix-ins like nuts or chocolate chips. However, be mindful that substitutions, especially with flour or fruit moisture, may require slight adjustments to liquid amounts or baking time to achieve the desired result.

This recipe is quite forgiving and lends itself well to experimentation. Here are some common adaptations:

Using Frozen Strawberries

Yes, you can substitute frozen strawberries, but proper preparation is key. Thaw the frozen strawberries completely first. Then, drain them very well in a colander, pressing gently to remove excess liquid. Finally, pat them extra dry with paper towels before dicing and tossing with flour. Frozen berries release more moisture than fresh, so thorough draining and drying are crucial to avoid a soggy loaf. The texture might be slightly softer than bread made with fresh berries.

Making Buttermilk Substitute

If you don’t have buttermilk on hand, you can easily make a substitute. Add 1 tablespoon of white vinegar or fresh lemon juice to a liquid measuring cup. Then, add enough regular milk (whole or low-fat works best) to reach the 1 cup line. Stir gently and let the mixture sit for 5-10 minutes. It will thicken slightly and curdle, mimicking the acidity and properties of buttermilk, which helps tenderize the bread.

Other Potential Variations

Feel free to get creative! Consider these additions or swaps:

• Nuts: Fold in ½ to 1 cup of chopped pecans or walnuts along with the strawberries for added texture and flavor. Some classic recipes, like the one found on Allrecipes, specifically call for pecans.
• Chocolate Chips: Add ½ to ¾ cup of white chocolate chips or mini semi-sweet chocolate chips for a decadent twist.
• Spice: Incorporate ½ to 1 teaspoon of ground cinnamon (as seen in the Allrecipes version) or a pinch of cardamom into the dry ingredients for warmth.
• Zest: Swap the lemon zest for orange zest for a different citrusy note.
• Flour: You could try substituting up to half of the all-purpose flour with white whole wheat flour for added fiber, but be aware it might make the bread slightly denser and require a touch more liquid if the batter seems too thick.
• Oil: While neutral vegetable or canola oil is standard, melted (and slightly cooled) butter could be used, though it might result in a slightly less moist crumb compared to oil.

Tip: When adding mix-ins like nuts or chips, toss them lightly in a tablespoon of flour (just like the strawberries) to help prevent them from sinking.

How Should You Store Strawberry Bread To Keep It Fresh?

To keep strawberry bread fresh, store it tightly covered in an airtight container at room temperature for up to 2 days. For longer storage (up to 5 days), refrigerate it in an airtight container, keeping in mind refrigeration can sometimes dry out baked goods slightly. For the longest storage, freeze well-wrapped slices or the whole loaf for up to 3 months.

Because this bread contains fresh fruit and often a glaze, proper storage is important to maintain its quality and prevent spoilage. Here’s a breakdown:

• Room Temperature: If you plan to eat the bread within a day or two, storing it in an airtight container or wrapped well in plastic wrap at room temperature is perfectly fine. Place a paper towel in the container to help absorb excess moisture if humidity is high.
• Refrigerator: Due to the moisture from the strawberries and glaze, storing it in the refrigerator is often recommended, especially in warmer climates or if keeping it longer than 2 days. Keep it in an airtight container to prevent it from drying out or absorbing other fridge odors. It might taste best brought back to room temperature or gently warmed before serving.
• Freezer: Strawberry bread freezes beautifully! For best results, cool the loaf completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe zip-top bag. You can freeze the whole loaf or individual slices (separated by parchment paper for easy removal). Thaw frozen bread overnight in the refrigerator or on the counter. Reheat slices gently in the microwave or toaster oven if desired.

FAQs About Strawberry Bread Recipe

Here are answers to some frequently asked questions about making this delicious strawberry bread:

Can I use frozen strawberries instead of fresh for this recipe?

Yes, you can use frozen strawberries. Ensure they are completely thawed, thoroughly drained of excess liquid, and patted very dry with paper towels before dicing and tossing with flour. This prevents adding too much moisture to the batter.

How do I prevent my strawberries from sinking to the bottom?

The best way to prevent sinking is to dice the strawberries small, pat them completely dry, and then toss them gently with about 1.5 tablespoons of flour before folding them into the batter. This flour coating helps them grip the batter and stay suspended during baking. Also, avoid overly thin batter.

Why is my strawberry bread soggy or too dense?

Sogginess is usually caused by excess moisture from the strawberries (not drying them enough) or underbaking. Density often results from overmixing the batter (developing too much gluten) or measuring the flour incorrectly (using too much flour). Ensure accurate measurements and minimal mixing.

Can I make this strawberry bread recipe without buttermilk? What can I substitute?

Yes, you can make it without buttermilk. The easiest substitute is to add 1 tablespoon of white vinegar or lemon juice to a measuring cup and fill the rest with milk up to the 1-cup line. Let it sit for 5-10 minutes before using. Plain yogurt or sour cream thinned with a little milk can also work in a pinch.

How do I know when the strawberry bread is fully baked?

The most reliable way is the toothpick test. Insert a wooden toothpick or skewer into the center of the loaf. It should come out clean, or with only a few moist crumbs attached. If wet batter clings to it, the bread needs more time. The top should also be golden brown and feel set.

Can I add nuts or chocolate chips to this recipe?

Absolutely! Fold in ½ to 1 cup of chopped nuts (like pecans or walnuts) or chocolate chips (white or semi-sweet work well) when you fold in the strawberries. Tossing them lightly in flour first can help prevent sinking.

Is this strawberry bread recipe the same as a strawberry loaf cake?

It’s very similar! Quick breads like this often blur the line with loaf cakes. This recipe is moist and sweet enough to be considered cake-like, especially with the glaze, but it’s typically referred to as a quick bread due to the mixing method (muffin method) and loaf pan shape.

Can I make this recipe in muffin tins instead of a loaf pan?

Yes, you can adapt this recipe for muffins. Fill standard-size muffin cups about two-thirds full. Baking time will be significantly shorter, likely around 18-25 minutes at 350°F (175°C). Start checking for doneness with a toothpick around the 18-minute mark.

Should I use oil or melted butter in this strawberry bread?

This recipe calls for vegetable oil, which generally results in a moister, more tender crumb in quick breads compared to butter. Melted butter can be substituted, but it may yield a slightly denser texture and different flavor profile. Stick with a neutral oil like vegetable or canola for the intended result.

How long does strawberry bread last?

Properly stored, strawberry bread lasts about 2 days at room temperature, up to 5 days in the refrigerator, or up to 3 months in the freezer. Always store it in an airtight container or wrap it well.

Summary: Your Go-To Moist Strawberry Bread

This easy strawberry bread recipe is your ticket to a wonderfully moist, tender, and flavorful quick bread bursting with fresh strawberries. With simple pantry ingredients, clear step-by-step instructions, and helpful tips – like drying the berries and avoiding overmixing – you’re set up for baking success, even if you’re a beginner. The optional vanilla glaze takes it over the top, making it perfect for any occasion, from breakfast treats to delightful desserts.

It’s a versatile recipe ready for your personal touch, whether you add nuts, stick with the classic, or try a homemade buttermilk substitute. Remember the keys: manage moisture, don’t overmix, and cool completely. Now you have all the knowledge needed to bake a truly fantastic loaf.

What are you waiting for? Grab those strawberries and get baking! We’d love to hear how your strawberry bread turns out – leave a comment below with your experience or any creative variations you try! Happy Baking!