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 1583 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 JulieJulie Clark

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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4.69 from 1583 votes (1,324 ratings without comment)
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Falafoods
7 months ago

5 stars
I didn’t have fresh strawberriee on hand, so I made this recipe using 1 3/4c of strawberry preserves instead and cut the sugar in half, because the preserve was already sweet. It turned out great. Soft and moist, but not wet either. I’ll try 2c of strawberry preserves next time.

Bambi
10 months ago

Wonderful! I added a teaspoon each of vanilla and almond. I may try two teaspoons of just almond next time. Used defrosted frozen local strawberries. Put in an extra tablespoon of flour into the berries after draining. Did part baking soda and part baking powder for the higher rise. Baked 55min. I did not put a glaze to cut down on sugar. Was delicious without it, although I can totally see how it would add to the flavour. Thank you for a wonderful recipe! I’m excited to try different versions including your cherry and I want to try it with… Read more »

Nichole
11 months ago

Can you use vegetable oil instead of canola oil

Michaelann
1 year ago

5 stars
I just made this I used Splenda and Splenda brown sugar also added vanilla and strawberry extracts and chocolate chips it turned out delicious and moist

Last edited 1 year ago by Michaelann
Jenny
1 year ago

5 stars
I love this recipe. I did 2 versions 1 with the homemade glaze and I did a second one with a can of cream cheese frosting and whipped some fresh strawberries in it. I like the second one better and so does everyone in my house lol. Then I put some of the left over whipped strawberry cream cheese frosting on homemade peanut butter cookies and everyone loved that also.

Maryellen
1 year ago

5 stars
I love this bread. My favorite thing to do with fresh picked berries! Have you ever made it and put in the freezer? Would love to make a few to have on hand to pop out of freezer?

Trish
1 year ago

Can you make this strawberry bread on a bundle pan and how long to cook. Also should I double the recipe?

Dyan
1 year ago

Can I use a dutch oven for this recipe?

Amanda
1 year ago

4 stars
The bread was a little bland. Needed something else (more sugar, more strawberries, something).
I cut the icing recipe in half but still used the same amount of strawberries. The icing was delicious!

Judy adams
1 year ago

Could this be made in a bundt pan?

Lanace
1 year ago

Can this be made with frozen strawberries?

Corina
1 year ago

5 stars
Love it. I made 12 muffins. Used half Whole Wheat Flour & half APF. I also added an xtra 1/4cup Heavy whipping Cream & 1/4cup water. *I did the 1tsp of BP and 1/2tsp BS in your notes as well as more vanilla extract. I needed to put the muffins in longer; 30 mins. I didn’t have the ingredients for the glaze but they were fine without. Next time I think I’ll add more sugar to the batter to taste. TYSM for the recipe!

Julie julie
1 year ago

2 stars
The cake wasnt for me. Im a pretty good cooker/baker. The pound cake wasnt good. The icing needed more. Maybe a lil lemon.

Rachel
1 year ago

5 stars
FYI, someone is selling a strawberry bread recipe using this same picture for 2.99 on Etsy… I saw that and it seemed off to me, so I searched for a free version on Pinterest and it sent me here to you. I would hate for someone to be monetizing your work without your knowledge.

Darlene
1 year ago

is it 2 tablespoons all purpose flour or baking soda?

Starr Boggs
1 year ago

5 stars
I look forward to trying this strawberry bread. Thank you for sharing!