Strawberry Bread

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Have fresh garden strawberries? Try this fresh strawberry bread with melt-in-your-mouth strawberry glaze. This quick bread recipe comes together in just 10 minutes. If you love fruit breads, you’ll also love our cherry bread!

Strawberry Bread

Quick Strawberry Bread

One of our most popular recipes is our glazed cherry bread. And it never fails that every time I share a picture or video of that quick bread on Facebook, someone says, “This would be amazing with strawberries or raspberries!”.

So…without further ado, we’ve taken that much-loved cherry bread and turned it into a quick bread recipe using fresh strawberries. And don’t worry… we have raspberry bread, too!

Bread with Fresh Strawberries

Fresh fruit can be tricky to work with because it adds a lot of moisture to the bread. Finely diced strawberries worked beautifully in this recipe, though. We used about 2 cups of small strawberry pieces. I usually say the more fruit, the better, so at times we’ve added about 2 ½ cups of fruit. And it totally works, but the bread can be so moist that it almost falls apart with that much fruit. Is that really a problem? You decide. Anywhere between 2-2 ½ cups of fruit should work just fine.

Remember as with all quick breads to not over mix the batter. Mix the wet ingredients well, then mix in the dry ingredients just until they are combined. Then gently fold in the strawberries.

pro tip

Remember to toss the strawberries with flour so that they don’t all sink to the bottom of the loaf.

The exact baking time will depend on not only the size and shape of the pan, but also if the pan is glass or metal. It should take *about* 50-55 minutes to bake. Be careful not to open the oven too much when it is baking or the bread could fall in the middle. Peek in with the oven light on until it “looks” done, then test it with a toothpick.

Grease and flour the loaf pan (or use cake release) so that the bread comes out from the pan easily. Allow the bread to cool in the pan about 15-2o minutes and turn it out onto a wire rack to cool completely.

Strawberry Glaze

We used ⅓ cup of freshly diced strawberries in this powdered sugar glaze. A couple of tips about the glaze:

  • Allow the bread to cool completely before you add the glaze or it will melt everywhere.
  • We didn’t need any milk or cream to make the glaze spreadable, but it may depend on the juiciness of your strawberries. The glaze will be very thick and look like it is not mixing up, but if you keep mixing, it should create a nice creamy pink glaze as shown below. If it doesn’t, add milk or heavy cream 1 tablespoon at a time. The glaze will soften as it sits too since the sugar pulls out juices from the strawberries. Keep this in mind when adding milk and don’t add too much!
  • If you’d like less calories per slice, make ½ a recipe of the glaze and just drizzle it overtop. We make enough to make it a thick icing because…well..we love frosting!
  • Because of the fresh fruit in the glaze, you’ll want to store the bread in the refrigerator.
Strawberry Bread

How to Make Strawberry Muffins

You can make strawberry muffins with this recipe! It makes about 12 muffins. Bake at 350º Fahrenheit for 20 minutes.

You may also love our strawberry crunch poke cake.

strawberry quick bread
strawberry quick bread

Strawberry Bread

4.69 from 1538 votes
Have fresh garden strawberries? Try this fresh strawberry bread with melt-in-your-mouth strawberry glaze. This quick bread recipe comes together in just 10 minutes. If you love fruit breads, you’ll also love our cherry bread!
Servings 10
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

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Ingredients
 

For the Bread:

For the Glaze:

  • 2 cups powdered sugar 260 grams
  • 2 tablespoons melted butter
  • 1/3 cup finely diced strawberries
  • 1/2 teaspoon vanilla extract or almond extract
  • 1-2 tablespoons heavy cream or milk** (optional)

Instructions
 

  • Preheat the oven to 350ºF.
  • In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined. ¾ cup granulated sugar, ½ cup 2% milk, ½ cup canola oil, 1 large egg, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 2 teaspoons baking powder**, ½ teaspoon salt
  • In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter. 2 cups diced strawberries, 2 tablespoons all-purpose flour
  • Pour the bread batter into a greased 9″x5″ bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
  • To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth. 2 cups powdered sugar, 2 tablespoons melted butter, ⅓ cup finely diced strawberries, ½ teaspoon vanilla extract, 1-2 tablespoons heavy cream or milk**
  • Once the bread is cool, spread the glaze on top of the bread. Slice and serve. 
  • Store in an airtight container in the refrigerator for up to 3 days.

Video

Notes

*I often add an extra teaspoon of vanilla or almond extract to the bread batter (along with the wet ingredients) for an extra boost of flavor. I do this especially if I’m not putting the glaze on top. The bread has the most flavor when you add the strawberry glaze!
*We have added up to 2 ½ cups of diced strawberries to the batter. The bread stays together the best when you use about 2 cups.
**We like the strawberry bread as written, but if you’d like a higher rise on the bread, reduce the baking powder to 1 teaspoon and add ½ teaspoon of baking soda. This will change the  texture slightly, but some like it a little better.
**We didn’t need any milk or cream to make the glaze spreadable, but it may depend on the juiciness of your strawberries. The glaze will be very thick and look like it is not mixing up, but if you keep mixing, it should create a nice creamy pink glaze as shown below. If it doesn’t, add milk or heavy cream 1 tablespoon at a time. The glaze will soften as it sits too since the sugar pulls out juices from the strawberries. Keep this in mind when adding milk and don’t add too much!
***Many people find that they can make half of a recipe of glaze and it is plenty. If you don’t like a lot of glaze, halve the ingredients.
****The calories shown are based on the bread being cut into 10 pieces (and all of the frosting used), with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition

Calories: 394kcal | Carbohydrates: 62g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 92mg | Potassium: 181mg | Fiber: 1g | Sugar: 40g | Vitamin A: 115IU | Vitamin C: 19.7mg | Calcium: 60mg | Iron: 1.5mg
Course Bread
Cuisine American
Calories 394
Keyword bread, cherry, dessert, quick bread, strawberry

Love quick breads? Our cookbook is for you.

Bonus!!! We’ve included our top 5 tips for making any type of quick bread. These will be sure to give you success every time!

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About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Mia
3 years ago

5 stars
Very good recipe. Berries that are not very juicy works best. I did not use the glaze (too much sugar) and I did not miss it a bit. As mentioned before, the continual pop ups on this site are terribly annoying. It will reduce traffic on your site if it continues.

Kiki
4 years ago

5 stars
I made this today and totally love it! I didn’t have 2 cups of strawberries so I used 1 cup and 1 cup white chocolate chips. I made a different glaze since I didn’t have anymore strawberries. I melted 1 tbsp unsalted butter, 1 tbsp strawberry jam, 1/2 cup sifted powdered sugar, squeeze of fresh lemon juice and adjusted consistency with vanilla half and half.

amalia
1 year ago

5 stars
I used a double recipe and put it in a bundt cake, its perfection. tonights my second time making. thanks.

Kathy
4 years ago

Used for a 4-H Cooking Dhow and got a 1st place. We love how moist and well it holds its shape.

Anonymous
5 years ago

5 stars
Hi !!!
Can I use frozen strawberries??? If so , do I need to thaw them ? Thank you

Patricia Ansley
5 years ago

OMG! I just ate a slice (actually 2; 1 warm, 1 cool) and it is wonderful. I did not glaze mine as I am personally not too fond of gooey, wet cakes/bread. I will make it with glaze for my family. My 91 year old mother is crazy over strawberries so I’ll surprise her with a loaf. Yep, I made it in my loaf pan, 4×10 and that was a perfect size and 55 minutes was spot on. I’m curious, for cherry bread, what type cherries do you recommend? I can see it with fresh, maraschino or even canned cherries… Read more »

Debra Bradley
1 year ago

5 stars
Can this be made using frozen strawberries?? My daughter is pregnant and keeps asking me to make her this bread!! But all I have on hand right now is frozen strawberries. I’m afraid they will make the dough too thin. What do you think??

Heather Peterson
5 years ago

You may want to edit the recipe. “To make the glaze, combine the powdered sugar, melted butter, diced cherries and extract in a small bowl. Mix until it is smooth.” I am sure you meant diced strawberries and not diced cherries.

Joel
4 years ago

5 stars
I made this exactly as directed. Came out great! There is one thing I would add when making it again and that would be a bit of lemon zest or juice. Just a tablespoon would provide slight tartness and balance the abundant amount of sugar in this recipe. Thank you!

Denise
5 years ago

I like the idea of tossing the strawberries in flour to absorb moisture. This kinda seals off the strawberries from making the bread too moist. Well done❤️

Kierston
1 year ago

5 stars
I made this two days ago while my homemade chicken pot pie was baking. It took 10 minutes to prep and baked for about 55 min. It came out delicious and I can’t wait to make peach bread next and for thanksgiving a lemon version for my mom! Thank you!!! Oh and I didn’t make the glaze to keep the sugar down. And it was still perfection!

dunnkit
1 year ago

5 stars
For the glaze: Didn’t use fresh strawberries after reading some of the reviews. Instead, I powdered-down TJ’s dried strawberries (about a 1/2 bag) into just 1 cup of powdered sugar. Since I wasn’t going to get the juice from the fresh berries, I tweaked the liquids a bit: Added 1 tbs melted butter, splashes of fresh lemon juice, eye-balled the cream until the mix looked like a pretty pink/red glaze. Bright, creamy and pretty. Thank you for sharing your recipe! So good!

Raven
5 years ago

5 stars
This was wonderful with our fresh picked strawberries used coconut oil and half whole wheat flour and turned out great!

Charlie v
5 years ago

5 stars
I had to add a little milk to the glaze. It was too thick without it. Very good bread–going to try the Cherry Bread this weekend.

Ramona Gilbert
5 years ago

Can you use self rising flour instead of the all purpose & baking powder? I’ve never used all purpose.