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 640 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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Debi
3 years ago

Hi, has anyone tried this bread when substituting applesauce or banana for the egg?

Kella Herrick
3 years ago

I can’t wait to try this. Because I am trying to be health conscious but still enjoy what I eat, do you think stevia in place of sugar would work? Have made pumpkin pies with it. Yes

Cindy
3 years ago

I am trying this with all purpose gluten free flour, it’s in the oven now; can’t wait to try it.

Lori
3 years ago

5 stars
I just made this bread and it is AMAZING! It has so much flavor and is so moist. I used vanilla in the bread but used almond flavor in the frosting. I will definitely make this again!! Soooo yummy!!

Lynn
3 years ago

I am a keto girl, and love my homemade baked goods. I am going to try your recipe by converting to keto friendly ingredients (Erythritol, almond or coconut flour, and unsweetened almond milk). I’ll report back. This looks so delicious I just have to give it a whirl.

Deborah
3 years ago

I would like to know if you could make this using mini loaf pans? If so, what would be cooking time. Thanks

Virginia
3 years ago

If I am using a CorningWare loaf dish, do I lower the temperature to 325.

Kelly
3 years ago

How much is a serving ? For the calories Oz or inches help!! Lmao I don’t wnna make it till I know how much I can eat !

Kella Herrick
3 years ago

I just finished it using trulia (1/2 cup with 1/4 sugar) and almond milk ( vanilla) and it tastes great!! I used regular powder sugar for glaze and did not need heavy cream or milk. Not 100% healthy but slight changes. Will definitely make again!

ellie
3 years ago

5 stars
I made this just an hour ago- the bread is still slightly warm & absolutely delicious with the icing- I pureed the strawberries to make it a creamy smooth icing.

Deborah
3 years ago

5 stars
An absolute hit!! You’ll never go wrong with this one!! I served it as a dessert with French Vanilla ice cream!

Bri
3 years ago

5 stars
I made this Thursday and everyone loved it!
I wanted to try and make mini loaves, has anyone tried to yet? If so would I still bake it for 50/55 mins?

Jeannie
3 years ago

I have a lot frozen strawberries in the freezer so have you tried making bread with frozen Berries ?

Rebecca
3 years ago

I just made this substituting applesauce for the oil and it turned out wonderful. It did take a little longer to bake, but that is normal with that substitution. I also added lemon juice to the glaze instead of the milk and that was really good, too.

Deborah
3 years ago

5 stars
Made this a couple of weeks ago, needless to say, it went quickly. Everyone loved it