Strawberry Bread

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!”. So…without further ado, we’ve taken that much-loved cherry bread and turned it into a quick bread recipe using fresh strawberries. And you were right…it is fantastic!

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.

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!

strawberry quick bread
strawberry quick bread

Strawberry Bread

4.75 from 641 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

Ingredients
 

For the Bread:

  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 1/2 cup oil
  • 1 large egg
  • 1 teaspoon vanilla extract or almond extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder** (see notes)
  • 1/4 teaspoon salt
  • 2 cups diced strawberries
  • 2 tablespoons all-purpose flour

For the Glaze:

  • 2 cups powdered sugar
  • 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 350 degrees.
  • 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.
  • 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.
  • 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.
  • Once the bread is cool, spread the glaze on top of the bread. Slice and serve. 

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
Author Julie Clark
Course Bread
Cuisine American
Calories 394
Keyword bread, cherry, dessert, quick bread, strawberry

Other Quick Bread Recipes

Tools to Make This Cake

  • 9×5 Loaf Pan: These are the pans I use for quick breads, yeast breads, fried mush and more!
  • Ninja Express Chop: Mini food processor, for finely dicing strawberries. This is one of my most-used kitchen tools!

Other Strawberry Recipes

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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Patty
4 years ago

5 stars
Can you use this recipe to make cupcakes?

Jan
4 years ago

5 stars
Super yummy! Had to bake for 10-15 minutes additional for the inside to be done but it was a hit with my family, even my brother who claims to hate strawberries. Thanks!

Sharon
3 years ago

Could you substitute almond flour instead of AP flour?

Ammar
3 years ago

Is it ok to use buttermilk instead of regular milk to make a more moist final product? And thanks for the recipe 🙂

Teri Watkins
3 years ago

I am a HUGE fan of quick breads. I was so excited to find this Strawberry Bread recipe that did not call for cream cheese. Not that I don’t like it – I do. I just wanted the strawberries to shine. And they really did in this recipe. It did take over an hour to bake, but most of my quick breads usually do. One tip I read online was very helpful for checking doneness. Like others, sometimes my bread checked with a toothpick are still raw in the middle. Per the tip, I used a paring knife, tested until… Read more »

Robin Rusk
3 years ago

5 stars
More like a cake due to sweetness, texture. Did not need icing. Added a little Almond Extract as well. Fabulous recipe.

Jackie
3 years ago

5 stars
I’m trying this today with self rising flour and blackberries I picked last year 🙂
Hopefully it will turn out as fantastic as this looks!

Love your site!

Anonymous
3 years ago

5 stars
Soooo good!

Chelsy
3 years ago

This recipe sounds amazing! I’m wondering if you could make it in a bundt pan (maybe double the recipe?)? If so, would you adjust cooking time?

Tammy
3 years ago

I made this today and plan to serve it in 2 days. Do I need to keep it refrigerated?

Tessa
3 years ago

Hi! Was just wondering why flour is on there recipe twice for the bread? Just combine the amount? Thanks!

Daryl
3 years ago

Hey! This looks great! Do you have any idea what internal temp I could look for to know it’s done? I’m such a novice and temp really helps. Tia

Denise
3 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❤️

Anonymous
3 years ago

5 stars
Great

Ms. Joey Dalusio
3 years ago

Made this and it is amazing. I altered by using coconut milk, and instead of 2 tsp of baking powder I used 1 tsp of baking powder and 1 tsp of baking soda. I forgot about tossing the strawberries in flour, but that wasn’t needed as it worked out great anyhow. I also poured about 1/4 cup of hershey’s strawberry syrup into the strawberries to macerate them a little. I have to tell you this recipe of yours is amazing. This is the best most moist and delicious cake I have ever made and I am a Baker myself. Thank… Read more »