Bring in strawberry season with this fruit Strawberry Bread! I don't know about you, but I've been eating my heart's fill of freshly picked strawberries!
I decided to turn all of my strawberries into this beautiful strawberry bread and jazzed it up a bit more by adding a beautiful lemon glaze!
This is the best strawberry bread recipe. It's a strawberry loaf cake/quick bread with with strawberry chunks and that lemon glaze on top is key! Because this is a fresh strawberry recipe, the fruit adds moisture to the bread, making it tender and moist.
What's the cherry on top? I mean, strawberry on top - It's SO easy to make.
What do you need to make this recipe? Let's talk about how to make strawberry bread.
Fresh Strawberries - sliced into chunks, you'll need 2 cups after it's all cut up
Sugar - for added sweetness
All-purpose Flour - to hold everything together
How to make Strawberry Bread
Slice strawberries into small chunks and add to a small bowl. Add ¼ cup of sugar on top and set aside.
Cream together butter and sugar until fluffy - about 3 minutes, then slowly pour in oil and continue to mix. Add vanilla and eggs, one at a time.
Add flour, baking powder, baking soda, and salt to the wet ingredients and fold together until just combined, about 30 seconds - do not over mix.
Then add strawberries and all of the juices from the bowl.
Spray a 9x5 loaf pan with nonstick baking spray and add batter. Bake in the oven for 1 hour to 1 hour and 10 minutes, until a toothpick comes out clean. Allow the bread to cool in the pan for 5 minutes then remove from the pan and continue to cool on a plate or cooling rack.
Make the glaze by combining powdered sugar, lemon juice, and lemon zest. Drizzle on top of bread once it has cooled.
Check out this video for how to make strawberry bread!
Tips for making the BEST Strawberry Bread
Use fresh strawberries for this recipe, they yield the most juice and give the bread a lovely texture.
I like using the stand mixer, however it isn't mandatory to make this recipe. You can use a hand mixer or even make it by hand.
Ensure that your butter and eggs are at room temperature, it ensure that the batter mixes properly!
Make sure the bread is fully baked by sticking a toothpick into the center of the bread. If it comes out clean, it's done. Allow the bread to cool for 10 minutes in the baking pan then turn out onto a plate to cool completely.
How to Store Strawberry Bread
If storing at room temperature, perhaps on your kitchen counter, wrap in plastic wrap and it'll keep for about 4-5 days.
I recommend storing in an airtight container in the refrigerator so that it doesn't dry out and the glaze doesn't separate and become syrupy.You can also store in the freezer by storing in an airtight container for up to 3 months.
Make this bread gluten free by using your favorite gluten free flour, I recommend Bob Red Mill's 1-to-1 baking flour. Simply use the same measurements of all purpose flour as listed below.
To make this recipe vegan, swap out butter for your favorite vegan butter.
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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
The best strawberry bread recipe! It's a sweet loaf cake/quick bread with pureed strawberries, strawberry chunks, and lovely lemon glaze!
Prep Time: 20mins
Cook Time: 1hr
9x5 loaf pan
½cupSalted Butterroom temperature
1tsp Baking Powder
2cupsStrawberriessliced into chunks
Preheat oven to 350 degrees F.
Sliced strawberries into small chunks. Place in a bowl and add ¼ cup of sugar and set aside.
In a large bowl with a hand mixer or in the bowl of a stand mixer with the whisk attachment, add room temperature butter and ¾ cup sugar and beat together for 3-5 minutes on medium speed, until butter becomes fluffy and sugar is dissolved. Slowly pour in vegetable oil and continue to mix.
Add eggs one at a time and then add vanilla extract. Scrape down the sides of the bowl and continue to mix for another 30 seconds.
In a separate bowl, mix together flour, baking powder, baking soda, and kosher salt. Add ½ of the ingredients to the wet ingredients and fold together. Then add remainder of the dry ingredients and fold together until dry ingredients are fully incorporated, about 20 seconds. Do not over mix.
Fold strawberries into the batter.
Spray a 9x5 loaf pan with nonstick baking spray. Add batter and bake for 1 hour, until a toothpick comes out clean. Allow bread to cool for 5 minutes inside of the pan and then on a plate or cooling rack for 20-25 minutes.
Make the lemon glaze by mixing together powdered sugar, lemon juice, and lemon zest. Drizzle on top of strawberry bread.