Easy Strawberry Bread Recipe

Introduction

This easy strawberry bread is a delightful treat bursting with fresh flavors and a moist texture. Perfect for breakfast or a sweet snack, it combines tender cake-like bread with juicy strawberries and a simple, creamy icing.

Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg, at room temperature
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) packed brown sugar
• 3/4 cup (180ml) buttermilk, at room temperature*
• 1/3 cup (80ml) vegetable oil or melted coconut oil
• 2 teaspoons pure vanilla extract or vanilla bean paste
• 1 and 1/2 cups (230g) chopped fresh strawberries, tossed in 1 Tablespoon of flour
• 1/2 cup (60g) confectioners’ sugar, sifted
• 1 Tablespoon (15ml) heavy cream or milk
• 1/4 teaspoon pure vanilla extract or vanilla bean paste

Instructions

1. Step 1: Preheat your oven to 350°F (177°C). Grease an 8×4-inch loaf pan with nonstick spray and set aside.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
3. Step 3: In a medium bowl, whisk the egg, granulated sugar, brown sugar, and buttermilk until smooth with no lumps. Then whisk in the oil and vanilla extract.
4. Step 4: Slowly pour the wet ingredients into the dry ingredients. Gently whisk until no lumps remain, being careful not to over-mix. Fold in the floured strawberries gently.
5. Step 5: Pour the batter into the prepared loaf pan and smooth the top.
6. Step 6: Bake for 55–70 minutes. Halfway through baking, loosely cover the bread with aluminum foil to prevent over-browning. Begin checking for doneness with a toothpick at 55 minutes—it should come out clean or with a few moist crumbs.
7. Step 7: Remove the bread from the oven and let it cool in the pan on a wire rack for 1 hour. Then remove the bread from the pan and cool completely on the wire rack.
8. Step 8: To make the icing, whisk together the confectioners’ sugar, heavy cream (or milk), and vanilla extract until smooth and thick.
9. Step 9: Drizzle the icing over the cooled bread before slicing and serving.

Tips & Variations

• Toss strawberries in flour to prevent them from sinking to the bottom while baking.
• Use melted coconut oil for a subtle, tropical twist, or stick with vegetable oil for a neutral flavor.
• Substitute buttermilk with milk mixed with 1 tablespoon lemon juice or vinegar if needed.
• Add chopped nuts like walnuts or pecans for extra crunch.

Storage

Store the bread covered at room temperature for up to 2 days or refrigerate for up to 1 week. Icing tends to soak into the top of the bread over time, making the top slices slightly moist. Reheat slices gently in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries in this recipe?

Yes, but be sure to thaw and drain them well, then toss in flour before folding into the batter to minimize excess moisture.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk and letting it sit for 5 minutes before using.

Easy Strawberry Bread Recipe

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★★★★★

4.7 from 50 reviews

This Easy Strawberry Bread is a moist and delicious quick bread bursting with fresh strawberries. Perfectly tender with a subtle sweetness, it’s topped with a simple vanilla icing that adds a creamy finish. Ideal for breakfast, snack, or dessert, this bread combines the fresh flavor of strawberries with a soft crumb and a hint of vanilla.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 8 slices) 1x
• Category: Quick Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 cups (230g) chopped fresh strawberries, tossed in 1 tablespoon of flour

Wet Ingredients

• 1 large egg, at room temperature
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) packed brown sugar
• 3/4 cup (180ml) buttermilk, at room temperature
• 1/3 cup (80ml) vegetable oil or melted coconut oil
• 2 teaspoons pure vanilla extract or vanilla bean paste

Icing

• 1/2 cup (60g) confectioners’ sugar, sifted
• 1 tablespoon (15ml) heavy cream or milk
• 1/4 teaspoon pure vanilla extract or vanilla bean paste

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Grease an 8×4-inch loaf pan well with nonstick spray and set aside to ensure the bread doesn’t stick during baking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined. This will ensure even distribution of leavening agents.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together the egg, granulated sugar, brown sugar, and buttermilk until smooth and free of brown sugar lumps. Then whisk in the vegetable oil (or melted coconut oil) and vanilla extract or vanilla bean paste to infuse flavor.
4. Combine Wet and Dry Mixes: Gradually pour the wet ingredients into the dry ingredients. Gently whisk just until the batter is lump-free but avoid over-mixing to keep the bread tender and light.
5. Fold in Strawberries: Carefully fold in the chopped fresh strawberries that have been tossed in flour to prevent them from sinking to the bottom during baking. This keeps the fruit evenly distributed.
6. Pour and Bake: Spoon the batter into your prepared loaf pan, smoothing the top. Bake for 55 to 70 minutes. Around the halfway point, loosely cover the top with aluminum foil to prevent excessive browning. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
7. Cool the Bread: Remove the loaf from the oven and let it cool in the pan on a wire rack for about 1 hour. Afterward, carefully remove the bread from the pan and allow it to cool completely on the wire rack, which prevents sogginess.
8. Prepare the Icing: Whisk together the confectioners’ sugar, heavy cream (or milk), and vanilla extract until smooth and creamy. Adjust the consistency as desired for drizzling.
9. Drizzle Icing: Drizzle the prepared icing over the cooled strawberry bread before slicing to add a sweet, smooth finish that melds into the top over time.
10. Store Properly: Cover and store the bread at room temperature for up to 2 days or refrigerate for up to 1 week. Note that the icing will seep into the bread’s surface over time, making the top slices slightly moist.

Notes

• Use fresh, ripe strawberries for the best flavor and texture.
• To prevent strawberries from sinking, toss them in a tablespoon of flour before folding into the batter.
• Covering the bread with foil midway through baking helps avoid excessive browning while ensuring the bread cooks thoroughly.
• For a dairy-free option, use melted coconut oil and a non-dairy milk alternative in the icing.
• The icing seeps into the bread over time, so slices may be moist if stored for several days.
• Make sure ingredients like egg and buttermilk are at room temperature to ensure optimal mixing and texture.

Keywords: strawberry bread, quick bread, fresh strawberry bread, easy strawberry loaf, vanilla icing bread