Simple, sweet, and soft — this strawberry bread is quick to make and full of fresh fruit flavor.
introduction
This strawberry bread is a soft loaf that uses simple pantry items and fresh or frozen strawberries. It bakes into a golden, tender bread that is great for breakfast or a snack. It goes well with a cold mango-strawberry smoothie recipe.
why make this recipe
- It uses everyday ingredients you likely have at home.
- The bread is quick to mix and bakes in one pan.
- Fresh strawberries add real fruit flavor and nice color.
- It is good warm with butter or cooled for sandwiches.
how to make Strawberry Bread
Mix dry ingredients, mix wet ingredients, combine gently, fold in strawberries, then bake. Use a toothpick to check that the center is done. Let it cool a bit before slicing.
Ingredients :
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup strawberries, chopped (fresh or frozen)
Directions :
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the chopped strawberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool slightly, then serve warm with a dollop of butter.
how to serve Strawberry Bread
- Slice and serve warm with a bit of butter or cream cheese.
- Offer at breakfast with coffee or at tea time.
- Cut into thick slices for a simple dessert with whipped cream.
how to store Strawberry Bread
- Keep at room temperature in an airtight container for 1–2 days.
- Refrigerate up to 4–5 days in a sealed container.
- For longer storage, wrap well and freeze up to 3 months. Thaw at room temperature.
tips to make Strawberry Bread
- If using frozen strawberries, thaw and drain excess liquid first.
- Toss strawberries in a little flour before folding in to stop them from sinking.
- Do not overmix the batter — stir until just combined for a tender crumb.
- Check doneness with a toothpick near the center.
- Let the bread cool a bit before slicing to keep slices neat.
variation (if any)
- Add 1 teaspoon lemon zest for a bright flavor.
- Stir in 1/2 cup chopped nuts for crunch.
- Make muffins: bake in lined muffin tins for 18–22 minutes.
- Drizzle a simple glaze of powdered sugar and milk over the top for extra sweetness.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, or fold frozen pieces gently into the batter.
Q: How do I know when the bread is done?
A: Insert a toothpick into the center. If it comes out clean or with a few crumbs, it is done.
Q: Can I reduce the sugar?
A: You can lower the sugar a little, but the texture and sweetness will change. Try 3/4 cup if you want less sweet.
Q: Can I bake this in a different pan?
A: Yes. Use a loaf pan or try a bundt pan, but adjust bake time and check doneness earlier.
Strawberry Bread
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Simple, sweet, and soft, this strawberry bread is quick to make and full of fresh fruit flavor, perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup strawberries, chopped (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the chopped strawberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool slightly, then serve warm with a dollop of butter.
Notes
If using frozen strawberries, thaw and drain excess liquid first. Toss strawberries in a little flour before folding in to stop them from sinking.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
