why make this recipe
Strawberry Bread is simple and fresh. It uses real strawberries and basic pantry items. You can bake it for breakfast, snacks, or a light dessert. It smells good and looks homey. The lemon zest adds a bright note that pairs well with fruit drinks.
introduction
This recipe makes a moist loaf with soft strawberry pieces inside. The bread is easy to mix and does not need special equipment. It pairs well with tea, coffee, or a cold fruit drink like a mango strawberry smoothie recipe.
how to make Strawberry Bread
Follow the steps below in order. Read the full directions before you start. Handle the strawberries gently so they do not bleed too much into the batter.
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 :
- 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.
- Mix the dry ingredients: In a medium bowl, whisk 2 cups all-purpose flour, baking soda, and salt until evenly combined.
- Mix the wet ingredients: In another large bowl, mix the egg, granulated sugar, vegetable oil, buttermilk, vanilla extract, and lemon zest until evenly combined.
- Gradually, add the dry ingredients to the wet ingredients, whisking until no pockets of flour remain. Do not overmix.
- 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.
- 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.
- 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.
- 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
Slice the bread after it cools a bit. Serve plain or spread a thin layer of butter or cream cheese. It also goes well with yogurt or fresh fruit on the side. Warm a slice briefly for a soft, just-baked feel.
how to store Strawberry Bread
Wrap the cooled loaf tightly in plastic wrap or store in an airtight container. Keep at room temperature for up to 2 days. For longer storage, freeze slices in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw at room temperature or warm briefly in the toaster oven.
tips to make Strawberry Bread
- Use firm, bright red strawberries to keep good color and texture.
- Pat the strawberries dry before tossing with flour to help prevent too much juice in the batter.
- Do not overmix the batter; overmixing makes the bread dense.
- If the top browns quickly, cover loosely with foil partway through baking.
- Let the bread cool before slicing to avoid a gummy center.
variation (if any)
- Add ½ cup chopped nuts (walnuts or pecans) for crunch.
- Stir in 1/3 cup white chocolate chips for a sweeter loaf.
- Replace half the all-purpose flour with whole wheat flour for a heartier texture (expect a denser crumb).
FAQs
Q: Can I use frozen strawberries?
A: You can, but thaw and drain them well, then pat dry. Toss with flour as the recipe says. Frozen berries may release more juice and can tint the bread more.
Q: Can I use regular milk instead of buttermilk?
A: The recipe calls for buttermilk for best texture and rise. If you must, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit 5 minutes, but note the recipe warns "no substitutions" for best result.
Q: Why did my bread sink in the middle?
A: Sinking can happen if the oven door opens too often, if the batter was overmixed, or if the center was underbaked. Check doneness with a toothpick and avoid opening the oven during most of the bake.
Q: How do I keep the strawberries from making the loaf too wet?
A: Pat strawberries dry, toss them in the 1 ½ tablespoons flour provided, and fold them in gently. This helps keep their juice from making the batter too wet.
Strawberry Bread
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and fresh loaf of Strawberry Bread made with real strawberries, perfect for breakfast, snacks, or a light dessert.
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
- 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
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×5 inch aluminum loaf pan with butter and set aside. Optionally, line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, mix egg, sugar, vegetable oil, buttermilk, vanilla extract, and lemon zest.
- Gradually add dry ingredients to wet ingredients, whisking until just combined.
- Pat dry the diced strawberries, reserve some, and toss the rest with flour.
- Gently fold in strawberries into the batter, then pour the batter into the pan and top with reserved strawberries.
- Bake for 60-65 minutes, covering with foil halfway through to prevent browning.
- Cool for 20 minutes before removing from the pan, then slice once cool.
Notes
Use firm strawberries to maintain color and texture. Do not overmix the batter to avoid density.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
