Strawberry Bread

why make this recipe

Strawberry bread is sweet, soft, and full of real strawberries. It makes a simple breakfast, snack, or dessert. This bread uses fresh fruit and easy pantry items. It bakes in one loaf pan and feeds a few people. It is a good way to use bright, firm strawberries.

introduction

This recipe is easy and forgiving. It uses buttermilk to keep the bread soft and lemon zest for a fresh taste. If you like fruity drinks with your bread, try this mango strawberry smoothie recipe as a quick, fresh drink to serve with it.

how to make Strawberry Bread

Follow the steps below in order. Mix dry and wet ingredients separately, fold in floured strawberries, then bake. Do not overmix the batter. Use bright, firm strawberries and pat them dry before folding in. Cover the bread with foil partway through baking to avoid over-browning.

Ingredients :

• 2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 large egg (at room temperature)
• ¾ cup granulated sugar
• ⅓ cup vegetable oil
• 1 cup buttermilk, at room temperature (no substitutions)
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Butter to grease the pan
• 2 cups diced fresh strawberries (firm in texture and bright red)
• 1 ½ tablespoons all-purpose flour

Directions :

1. Preheat oven to 350 degrees F. Grease a 9×5 inch aluminum loaf pan with butter. Set aside. Optional: For cleaner release, you can line the pan with parchment paper with overhang on the sides.
2. Mix the dry ingredients: In a medium bowl, whisk 2 cups all-purpose flour, baking soda, and salt until evenly combined.
3. Mix the wet ingredients: In another large bowl, mix the egg, granulated sugar, vegetable oil, buttermilk, vanilla extract, and lemon zest until evenly combined.
4. Gradually, add the dry ingredients to the wet ingredients, whisking until no pockets of flour remain. Do not overmix.
5. Thoroughly pat dry the diced strawberries. Reserve about 3 tablespoons of strawberries for later and set aside. Toss the remaining diced strawberries with 1 ½ tablespoons all-purpose flour. Gently, fold in the flour-coated strawberries into the batter until just combined, leaving any excess flour behind.
6. Pour batter into the prepared loaf pan. Top with the reserved 3 tablespoons of diced strawberries, gently pushing them down into the batter but letting them still be visible. This will make the bread more beautiful.
7. Bake for about 60-65 minutes, or until a toothpick inserted in the middle comes out clean. About 40 minutes into the baking time, cover with aluminum foil to prevent it from browning too fast. Tip: To prevent the bread from sinking in the middle, only open it once when you need to cover it with foil, and when it’s ready to check for doneness.
8. Remove from oven and let it cool for 20 minutes before removing from the pan. Then, carefully remove from the pan and let it cool a bit more before slicing. Note: The strawberries inside may look a little bit pale, that’s normal. Using bright red and firm strawberries helps with that.

how to serve Strawberry Bread

Serve slices slightly warm or at room temperature. Add butter, cream cheese, or a light dusting of powdered sugar. It pairs well with coffee, tea, or a simple fruit smoothie.

how to store Strawberry Bread

Wrap the cooled loaf tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 5 days. To freeze, slice and wrap each slice, then place in a freezer bag for up to 3 months. Thaw slices at room temperature or warm briefly in a toaster oven.

tips to make Strawberry Bread

• Use firm, bright red strawberries for best color and less juice.
• Pat strawberries dry to avoid a wet batter.
• Toss the berries in flour so they do not sink.
• Do not overmix the batter; mix until just combined.
• Cover with foil partway through baking to stop the top from browning too fast.
• Let the bread cool before slicing to keep slices neat.

variation (if any)

• Add 1/2 cup chopped nuts for texture.
• Swap lemon zest for orange zest for a different citrus note.
• Mix in 1/2 cup mini white chocolate chips for a sweeter loaf.
• Use frozen strawberries that are well drained and patted dry if fresh ones are not available, but expect more moisture.

FAQs

Q: Can I use frozen strawberries?
A: You can, but thaw and drain them well, then pat dry. Frozen berries add more moisture, so the bread may bake longer.

Q: Can I use milk instead of buttermilk?
A: The recipe says no substitutions for buttermilk. If you must, use milk plus 1 tablespoon lemon juice and let sit for 5 minutes, but the texture may change.

Q: Why did my bread sink in the middle?
A: Opening the oven too often or underbaking can cause sinking. Only open once to cover with foil, and bake until a toothpick is clean.

Q: How do I keep the strawberries from turning pale?
A: Use bright, firm strawberries and pat them dry. Tossing them in flour helps keep them suspended and keeps the color.

Strawberry Bread

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Sweet, soft, and full of real strawberries, this strawberry bread makes for a delightful breakfast, snack, or dessert.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 large egg (at room temperature)
• ¾ cup granulated sugar
• ⅓ cup vegetable oil
• 1 cup buttermilk, at room temperature (no substitutions)
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Butter to grease the pan
• 2 cups diced fresh strawberries (firm in texture and bright red)
• 1 ½ tablespoons all-purpose flour for coating strawberries

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F and grease a 9×5 inch aluminum loaf pan with butter. Optionally, line the pan with parchment paper.
2. In a medium bowl, whisk 2 cups all-purpose flour, baking soda, and salt in a medium bowl.
3. In a large bowl, mix the egg, sugar, vegetable oil, buttermilk, vanilla extract, and lemon zest until combined.
4. Gradually add the dry ingredients to the wet ingredients and whisk until no pockets of flour remain, being careful not to overmix.
5. Pat dry the diced strawberries and reserve about 3 tablespoons for topping. Toss the remaining strawberries with 1 ½ tablespoons flour and fold into the batter.
6. Pour batter into the prepared loaf pan and top with reserved strawberries, pushing them down gently.
7. Bake for 60-65 minutes or until a toothpick comes out clean. Cover with foil halfway through baking to prevent over-browning.
8. Let the bread cool for 20 minutes in the pan before removing and cooling completely on a wire rack.

---

Notes

Best served slightly warm or at room temperature. Add butter or cream cheese on top, and it pairs well with coffee or tea.

---

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 10g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg