Strawberry Bread

This strawberry bread is soft, sweet, and quick to bake.

introduction

This simple strawberry bread uses fresh fruit and basic pantry items. It bakes into a moist loaf you can eat warm or cool. For a fresh drink to go with it, try a mango strawberry smoothie recipe to keep the berry flavor bright.

why make this recipe

This recipe is easy and uses simple ingredients. It fits for breakfast, snack, or a small dessert. You can make it fast and share it with family.

how to make Strawberry Bread

1. Preheat the oven and grease a loaf pan.
2. Mix dry ingredients in one bowl.
3. Whisk oil, eggs, and vanilla in another bowl.
4. Stir wet and dry together until just mixed.
5. Fold in chopped strawberries and nuts if you use them.
6. Pour batter into the pan and bake until a toothpick comes out clean.
7. Let the bread cool a few minutes in the pan, then move to a rack to cool more.

Ingredients :

2 cups all-purpose flour, 1 cup sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/4 cup vegetable oil, 2 large eggs, 1/2 teaspoon vanilla extract, 1 cup fresh strawberries, hulled and chopped, 1/2 cup chopped nuts (optional)

Directions :

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mix together the flour, sugar, baking soda, and salt.
3. In another bowl, whisk together the oil, eggs, and vanilla.
4. Combine the wet and dry ingredients, then gently fold in the chopped strawberries and nuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for a few minutes before transferring to a wire rack.

how to serve Strawberry Bread

Slice the bread and serve warm or at room temperature. Add a pat of butter or a light spread of cream cheese. Serve with coffee, tea, or a fruit smoothie.

how to store Strawberry Bread

Wrap cooled bread in plastic wrap or store in an airtight container. Keep at room temperature for 2 days. Put in the fridge to keep 4–5 days. To freeze, wrap tightly and freeze up to 3 months. Thaw at room temperature.

tips to make Strawberry Bread

• Do not overmix the batter. Mix until just combined.
• Use ripe but firm strawberries and chop them small.
• Pat strawberries dry on a paper towel to reduce extra moisture.
• If the top browns too fast, cover with foil during the last 10–15 minutes.
• Test with a toothpick in the center to check doneness.

variation (if any)

• Add lemon zest for a bright flavor.
• Stir in 1/2 cup chocolate chips for a sweeter bread.
• Use frozen strawberries (do not thaw) if fresh are not available.
• Make muffins with the same batter and bake about 18–22 minutes.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Use frozen strawberries without thawing and fold them straight into the batter. This helps keep the batter from getting too wet.

Q: Can I use oil substitutes like butter?
A: You can use melted butter instead of oil. The bread will be slightly richer in taste.

Q: My bread is wet in the middle. What went wrong?
A: It may need more bake time. Check with a toothpick and bake 5–10 more minutes if needed. Also make sure strawberries are not too wet.

Q: Can I reduce the sugar?
A: You can lower sugar slightly, but the bread will be less sweet and may change texture. Try 3/4 cup sugar first.

Q: How do I keep strawberries from sinking?
A: Toss chopped berries in a little flour before folding into the batter. This can help them stay distributed.

Strawberry Bread

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

Print Recipe

Pin Recipe

---

Description

This strawberry bread is soft, sweet, and quick to bake, perfect for breakfast, a snack, or a small dessert.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 cup fresh strawberries, hulled and chopped
• 1/2 cup chopped nuts (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mix together the flour, sugar, baking soda, and salt.
3. In another bowl, whisk together the oil, eggs, and vanilla.
4. Combine the wet and dry ingredients, then gently fold in the chopped strawberries and nuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for a few minutes before transferring to a wire rack.

---

Notes

Do not overmix the batter. For best results, use ripe but firm strawberries and pat them dry on a paper towel to reduce extra moisture.

---

Nutrition

• Serving Size: 1 slice
• Calories: 200
• Sugar: 11g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg