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!”. 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

4.68 from 1047 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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Cindy
1 year ago

Can this bread be frozen?

Becca
1 year ago

The instructions say oil, do you mean vegetable oil?

Cindy
1 year ago

Can this bread be frozen with topping on it?

Muffin lover
1 year ago

5 stars
Ive made the bread many times & it’s always gone in seconds! Delicious recipe!! I tried doing the muffins with this recipe and find that my tops aren’t browning; it’s fully cooked & rose beautifully— but no signature browning although it is crispy.

I added extra 5 mins of baking time and broiled on high for 2 mins.

Can you please advise? Thank you!

Bethy Bossy Pants
1 year ago

1 star
I didn’t make the glaze since I didn’t want that much added sugar – but as a stand-alone unglazed bread, it was pretty terrible.

Sylvia
1 year ago

5 stars
This was so delicious and easy to make! I added mini choc chips to one loaf and made the glaze!
Thank you for the great and fun to make recipe!!!

Debbie
1 year ago

5 stars
I have strawberries and will be making this soon. Love me some strawberry everything.

Lori Fuller
1 year ago

Do you think this bread would thaw well if frozen?

Kaleigh Weeks
1 year ago

5 stars
Great recipe! I used half cake flour for a more cake-like bread and added some strawberry extract to the batter and glaze for some extra flavor; similar to you adding extra vanilla!

El.M.
1 year ago

5 stars
I absolutely loved this recipe! Instead of 1/2 cup of milk, I used 1/4 cup buttermilk + 1/4 milk, and I increased the amount of sugar in the bread to 1 1/4 cup, as I like it a bit sweeter. I also did not have enough strawberries for the glaze, so I used strawberry preserves in the glaze instead, and the whole thing was just SO delicious. Definitely making again! Thanks for this great recipe!

Last edited 1 year ago by El.M.
Brenna
1 year ago

5 stars
Perfect recipe. I’ve made this at least 10 times. It’s wonderfully balanced, slightly sweet, and the flavors are amazing. I rarely make the glaze because it doesn’t need it to me!

Robin McClure
1 year ago

5 stars
This is my second time making this bread, It is so delicious!! This time I used crushed dehydrated strawberries, and also used Stevia granulated, and Stevia confectioner sugars. Wow, no real difference, I added a splash or two of water to make the batter more spreadable in the bread pans. A winner in our house!!

Kbakes
11 months ago

5 stars
For a few years when I’ve looked for something quick, easy, and wildly delicious for my family, friends or a gift I have turned to this bread. It is exceptional and comes out perfectly every time. The only travesty here is that I haven’t reviewed it before now. Thank you for my GO-TO!!

Vanessa
11 months ago

5 stars
Absolutely delicious recipe. I didn’t have time to make the glaze but the cake/bread itself is delicious. The flavors are well balanced. I used vanilla essence as well as almond essence. I will definitely be making this again!!

Maddie
11 months ago

5 stars
this is litterly the best recipie yet!! My whole family devoured it:)

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