Introduction

This easy strawberry bread is a delightful treat that’s perfect for breakfast or a sweet snack. Packed with fresh strawberries and topped with a simple glaze, it’s moist, flavorful, and sure to please both kids and adults alike.

Easy Strawberry Bread Recipe - Recipe Image

Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, at room temperature
3/4 cup (150g) granulated sugar
1/4 cup (50g) packed brown sugar
3/4 cup (180ml) buttermilk, at room temperature*
1/3 cup (80ml) vegetable oil or melted coconut oil
2 teaspoons pure vanilla extract or vanilla bean paste
1 and 1/2 cups (230g) chopped fresh strawberries, tossed in 1 Tablespoon of flour
1/2 cup (60g) confectioners’ sugar, sifted
1 Tablespoon (15ml) heavy cream or milk
1/4 teaspoon pure vanilla extract or vanilla bean paste

Instructions

Step 1: Preheat your oven to 350°F (177°C). Grease an 8×4-inch loaf pan with nonstick spray and set it aside.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined. Set this dry mixture aside.
Step 3: In a separate medium bowl, whisk the egg, granulated sugar, brown sugar, and buttermilk until smooth, ensuring no brown sugar lumps remain. Then whisk in the vegetable oil and vanilla extract.
Step 4: Slowly pour the wet ingredients into the dry ingredients. Gently whisk until there are no lumps, being careful not to over-mix. Fold in the floured strawberries gently to keep them intact.
Step 5: Pour or spoon the batter into your prepared loaf pan.
Step 6: Bake for 55 to 70 minutes. Halfway through baking, loosely cover the bread with aluminum foil to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Start checking for doneness around 55 minutes.
Step 7: Remove the bread from the oven and let it cool in the pan on a wire rack for 1 hour. Then remove the bread from the pan and let it cool completely directly on the wire rack.
Step 8: To make the icing, whisk together the confectioners’ sugar, heavy cream (or milk), and vanilla extract until smooth and thick.
Step 9: Drizzle the icing over the cooled strawberry bread before slicing.

Tips & Variations

Use frozen strawberries if fresh ones aren’t available, but make sure to thaw and drain them well before using to prevent soggy bread.
For a nutty addition, fold in 1/2 cup chopped walnuts or pecans with the strawberries.
Substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar as a quick buttermilk alternative.
Use coconut oil instead of vegetable oil for a subtle coconut flavor that complements the strawberries.

Storage

Store the strawberry bread covered at room temperature for up to 2 days or in the refrigerator for up to 1 week. Keep the icing-covered top moist in the fridge, so if you prefer a crusty top, consider adding the icing just before serving. Reheat slices gently in the microwave for about 15 seconds to enjoy it warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze strawberry bread?

Yes, you can freeze the bread without icing. Wrap it tightly in plastic wrap and then in foil, and freeze for up to 3 months. Thaw at room temperature before icing and serving.

Can I use frozen strawberries instead of fresh?

Frozen strawberries can be used but make sure to thaw them completely, drain excess moisture, and toss them in flour to prevent the bread from becoming too wet.

Easy Strawberry Bread Recipe

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★★★★★

4.6 from 51 reviews

This Easy Strawberry Bread is a moist and flavorful quick bread packed with fresh strawberries and topped with a simple vanilla icing. Perfect for breakfast, brunch, or a sweet snack, this strawberry loaf combines tender crumb with sweet, fruity bursts, baked to golden perfection in a loaf pan.

Author: Marco
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 1 hour 20 minutes
Yield: 1 loaf (about 10–12 slices) 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Bread Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, at room temperature
3/4 cup (150g) granulated sugar
1/4 cup (50g) packed brown sugar
3/4 cup (180ml) buttermilk, at room temperature
1/3 cup (80ml) vegetable oil or melted coconut oil
2 teaspoons pure vanilla extract or vanilla bean paste
1 and 1/2 cups (230g) chopped fresh strawberries, tossed in 1 tablespoon flour

Icing Ingredients

1/2 cup (60g) confectioners’ sugar, sifted
1 tablespoon (15ml) heavy cream or milk
1/4 teaspoon pure vanilla extract or vanilla bean paste

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (177°C). Grease an 8×4-inch loaf pan with nonstick spray and set aside to ensure your bread won’t stick.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this aside for later.
Mix wet ingredients: In a medium bowl, whisk the egg, granulated sugar, brown sugar, and buttermilk until combined and smooth, making sure there are no lumps from the brown sugar. Then whisk in the vegetable oil and vanilla extract thoroughly.
Combine wet and dry: Slowly pour the wet ingredients into the dry ingredients and gently whisk until just combined without over-mixing, as over-mixing can toughen the bread’s crumb.
Fold in strawberries: Gently fold the chopped strawberries, which have been tossed in flour, into the batter to ensure they are evenly distributed and don’t sink during baking.
Bake the bread: Pour the batter into the prepared loaf pan and bake for 55 to 70 minutes. About halfway through baking, loosely cover the bread with aluminum foil to prevent the top from browning too much. Test doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs. Begin checking for doneness after 55 minutes.
Cool the bread: Remove the bread from the oven and allow it to cool in the pan on a wire rack for 1 hour. Then remove the bread from the pan and cool completely on the wire rack.
Make the icing: Whisk together the confectioners’ sugar, heavy cream or milk, and vanilla extract until smooth and thick. Drizzle this over the cooled bread before slicing.
Store: Cover the bread and store it at room temperature for up to 2 days or refrigerate for up to 1 week. Note that icing may seep into the top of the slices over time, making them slightly moist.

Notes

Using fresh strawberries tossed in flour helps keep them evenly distributed in the bread rather than sinking to the bottom.
Covering the bread halfway through baking prevents excessive browning on top while ensuring the inside is fully cooked.
This bread can be stored at room temperature for 2 days or refrigerated for up to one week.
The icing adds sweetness and moisture; if you prefer less sweetness, you can reduce the sugar in the icing or omit it altogether.
Make sure ingredients like eggs and buttermilk are at room temperature for best mixing results.

Keywords: strawberry bread, quick bread, fresh strawberries, vanilla icing, easy bread, baked strawberry loaf, sweet bread