If you’ve never tried fresh strawberry bread, you’re in for a treat. This loaf is light, moist, and bursting with juicy strawberries in every bite. It has just the right balance of sweetness, making it perfect for breakfast, a midday snack, or even dessert. And that strawberry glaze? It takes this bread to the next level!

A little story from my kitchen

The first time I made this strawberry bread, it was purely accidental. I had a surplus of fresh strawberries (courtesy of an overly ambitious farmer’s market trip) and needed to use them up before they went bad. I had baked banana bread a hundred times before, so I figured, why not try something different? I tossed some chopped strawberries into a simple batter, crossed my fingers, and hoped for the best.

What came out of the oven was magic. The aroma filled my kitchen, and when I sliced into the loaf, I saw little pockets of jammy strawberries throughout. One bite, and I was hooked. Now, this recipe is a go-to in my home whenever strawberries are in season.

Where did strawberry bread come from?

While banana and zucchini breads get most of the spotlight, fruit-based quick breads have been around for centuries. Strawberry bread doesn’t have a well-documented origin, but it’s a modern twist on traditional tea cakes and fruit loaves. The idea of incorporating fresh fruit into bread likely started as a way to prevent waste—overripe fruit got mixed into batter instead of being thrown out.

Nowadays, strawberry bread has become a favorite spring and summer treat, especially in regions where strawberries are abundant. Some variations include nuts, chocolate chips, or even a hint of citrus zest for extra flavor.

Let’s talk ingredients

Each ingredient in this strawberry bread recipe plays a role in creating the perfect texture and flavor. Here’s why they matter (and how you can swap them if needed).

All-purpose flour: The base of the bread, giving it structure. You can use whole wheat flour for a heartier texture, but it will be slightly denser.
Granulated sugar: Adds sweetness and enhances the strawberries’ natural flavor. Brown sugar works too, giving the bread a deeper, caramel-like taste.
Salt: Just a pinch balances the sweetness and enhances all the flavors.
Baking powder: Helps the bread rise and stay fluffy. Don’t skip it!
Milk: Adds moisture. Whole milk makes the bread richer, but you can use almond or oat milk for a dairy-free version.
Vegetable oil: Keeps the loaf soft and tender. Melted butter or coconut oil are good substitutes.
Vanilla extract: Adds warmth and depth to the flavor.
Egg: Helps bind everything together. A flax egg (1 tablespoon flaxseed + 2.5 tablespoons water) works as a vegan alternative.
Strawberries: The star of the show! Use fresh, ripe berries for the best flavor. Frozen strawberries can work but may make the bread slightly wetter.

Must-have kitchen tools

This recipe doesn’t require any fancy equipment, but a few essentials make the process easier:

Loaf pan: An 8 ½ x 4 ½-inch pan is perfect for this recipe. If using a larger pan, check for doneness a little earlier.
Mixing bowls: You’ll need one for the dry ingredients and one for the wet.
Whisk and spatula: A whisk helps combine dry ingredients evenly, and a spatula makes folding in the strawberries easier.
Parchment paper: Makes removing the bread from the pan a breeze.

Step-by-step: making the perfect strawberry bread

1. Prep your pan and oven

Heat your oven to 350°F and line a loaf pan with parchment paper, leaving a little overhang on the sides. This makes it easier to lift the bread out later (no more scraping and praying).

2. Mix the dry ingredients

In a medium bowl, whisk together the flour, sugar, salt, and baking powder. This step ensures everything is evenly distributed, so you don’t get clumps of baking powder in your bread (trust me, that’s not a pleasant surprise).

3. Combine the wet ingredients

In another bowl, stir together the milk, oil, vanilla extract, and egg until smooth.

4. Bring it all together

Pour the wet ingredients into the dry ingredients and mix just until combined. Overmixing can make the bread dense, so stop as soon as there are no big flour pockets.

5. Prep the strawberries

Toss the chopped strawberries with ¼ teaspoon of sugar and 1 tablespoon of flour. This keeps them from sinking to the bottom of the loaf. Fold them gently into the batter.

6. Bake to perfection

Pour the batter into the prepared pan and bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean.

7. Cool before glazing

Let the bread cool in the pan for 30 minutes, then transfer it to a serving platter. While it cools completely, make the glaze.

8. Make the glaze

Mix the confectioner’s sugar, crushed strawberries, and milk until smooth. Drizzle over the cooled bread and let it set before slicing.

Fun ways to switch it up

One of the best things about this recipe is how easy it is to customize. Here are some fun variations:

Make it nutty: Add chopped walnuts or almonds for a bit of crunch.
Chocolate lover’s twist: Stir in mini chocolate chips for a sweet surprise.
Lemon-strawberry combo: Add 1 teaspoon of lemon zest to the batter for a refreshing citrusy kick.
Gluten-free version: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Dairy-free alternative: Swap the milk for almond or coconut milk.

How to serve and store your strawberry bread

Best ways to enjoy it

Serve slices warm with a pat of butter.
Toast a slice and spread some cream cheese on top.
Pair it with a scoop of vanilla ice cream for dessert.

Drink pairings

This bread pairs beautifully with coffee, tea, or even a glass of milk. If you’re feeling fancy, try serving it with a chilled strawberry-infused lemonade or a mimosa at brunch.

Storing and reheating

Room temp: Store in an airtight container for up to 2 days.
Fridge: Keeps for up to a week. Warm slices in the microwave for 10 seconds.
Freezer: Wrap slices individually and freeze for up to 3 months.