Strawberry Bread

why make this recipe

This strawberry bread is easy and tasty. It uses fresh strawberries and common pantry items. You can make it for breakfast, a snack, or to share with friends. The bread is soft and slightly sweet.

introduction

This recipe uses simple steps and small hands can help. If you like fruit drinks too, try a related mango strawberry smoothie recipe for a fruity drink to go with the bread.

how to make Strawberry Bread

Follow these steps to make the bread. Work in order and do not overmix the batter. Fold the strawberries in at the end so they keep their shape.

Ingredients :

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 1/2 cups fresh strawberries, chopped

Directions :

1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a large bowl, mix together the flour, sugar, salt, baking powder, and baking soda.
3. In another bowl, whisk together the oil, eggs, vanilla extract, and buttermilk.
4. Combine the wet ingredients into the dry ingredients and stir until just mixed. Fold in the chopped strawberries.
5. Pour the batter into the prepared loaf pan.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Let it cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

how to serve Strawberry Bread

Slice the bread and serve plain or with butter. You can also spread cream cheese or a thin layer of jam. Serve at room temperature or slightly warm.

how to store Strawberry Bread

Wrap the cooled bread in plastic wrap or store in an airtight container. Keep at room temperature for 1-2 days. For longer storage, freeze wrapped slices for up to 2 months. Thaw at room temperature before serving.

tips to make Strawberry Bread

• Chop strawberries into small pieces so they mix well.
• Toss chopped strawberries in a little flour to stop them from sinking.
• Do not overmix the batter. Stir until just combined.
• Test with a toothpick near the center to check doneness.
• Let the bread cool before cutting to keep slices neat.

variation (if any)

• Add a teaspoon of lemon zest for a bright flavor.
• Fold in 1/2 cup chopped nuts for crunch.
• Use frozen strawberries (thawed and drained) if fresh are not available.
• Make muffins instead: bake at 375°F (190°C) for 18-22 minutes.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well. Pat dry before folding into the batter.

Q: My bread is wet in the middle. What did I do wrong?
A: You may need more baking time. Test with a toothpick and bake a bit longer in 5-10 minute steps.

Q: Can I use yogurt instead of buttermilk?
A: Yes. Use plain yogurt mixed with a little milk to reach 1/2 cup.

Q: How do I keep the strawberries from turning the batter pink?
A: A little pink color is normal. To reduce color bleeding, toss the fruit in a small amount of flour before adding.

Strawberry Bread

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 10 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

A soft and slightly sweet bread made with fresh strawberries, perfect for breakfast or snacks.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 1/2 cups fresh strawberries, chopped

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a large bowl, mix together the flour, sugar, salt, baking powder, and baking soda.
3. In another bowl, whisk together the oil, eggs, vanilla extract, and buttermilk.
4. Combine the wet ingredients into the dry ingredients and stir until just mixed. Fold in the chopped strawberries.
5. Pour the batter into the prepared loaf pan.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Let it cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

---

Notes

For best results, chop strawberries into small pieces and toss them in a little flour before folding into the batter. Let the bread cool before slicing.

---

Nutrition

• Serving Size: 1 slice
• Calories: 200
• Sugar: 10g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg