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

4.73 from 756 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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Anonymous
6 months ago

5 stars
I could tell from the photos and the list of ingredients that this would be delicious and it did not disappoint! One of the best quick breads that I have ever tasted. The glaze is what takes it over the top. Can definitely see myself making this again and again.

Michelle Mc.
6 months ago

Hi, this looks delicious! I am wondering if I could used dehydrated strawberries in place of fresh?
Thanks in advance for the advice.

Lydiah
6 months ago

Can I use sugar instead of flour to soak strawberries in?

Shanna
6 months ago

Can this recipe be used for mini loaves? How many do you think it would banked & baking time?

Kecia
6 months ago

Can I use cherries instead of strawberries?

Linda Jones
6 months ago

can you use frozen strawberries for this recipe? If so do I need to increase the amount of flour to the strawberries?

Tosha
6 months ago

Would raspberries work in this recipe?

Ali
6 months ago

I can’t believe how easy it was to make this absolute delicacy. In the interest of making a loaf that’s a bit more filling and blood sugar stable, I used half almond flour and half all-purpose and half granulated sugar and half coconut sugar. I did not make the glaze (more out of laziness than for health) but the loaf is so moist I didn’t miss it at all. I also forgot to toss the strawberries in flour but I had no problems with them sinking. I used butter as my oil. I have never reviewed a recipe before but… Read more »

Shanna
6 months ago

5 stars
This recipe was soooo good , I used buttermilk instead of regular milk the batter was super thick but dont be alarmed , it came out so moist and soft !!! It didnt even need the glaze . I also baked this in a bundt pan instead

Martha Klinger
6 months ago

5 stars
This is delicious. I did not even make the glaze. The only change I made was I did not have 2 cups of regular flour so I used 1 cup and then 1 cup of cake flour. The texture is wonderful it is so moist.

Takami
6 months ago

5 stars
I made it dairy free (my husband is allergic to dairy) and it worked well! Since we didn’t want the glaze, I followed the advice in the notes (add another teaspoon of vanilla extract, add a half teaspoon of baking soda, add 1 teaspoon of baking powder instead of 2) and it worked so well too! This is one of my favs now. Thank you for the recipe 🙂

Danielle
6 months ago

5 stars
Wow! What a delicious recipe! I used GF flour, almond milk, vegan butter and I replaced the oil with applesauce. Came out perfect! Will be indulging for the next few days. Thank you!

Annmarie
6 months ago

My bread cracked several places.
Is this normal?

Aracely
6 months ago

3 stars
Bread was delicious but the glaze was way too sweet, even with some modifications.

Rhea-Anne
6 months ago

Can this bread be frozen (no glaze) and add when unthowed?