Moist Strawberry Bread Recipe

There’s something truly special about the scent of freshly baked strawberry bread wafting through the kitchen. It takes me right back to summer mornings at my grandmother’s house, where baskets of ripe strawberries sat on the counter, just waiting to be transformed into something delicious. This moist strawberry bread is one of those recipes that feels nostalgic yet fresh, comforting yet indulgent. With bursts of juicy strawberries in every bite and a luscious glaze on top, it’s a treat that works just as well for breakfast as it does for dessert.

this RECIPE

A little story behind this recipe

One summer, I found myself with an abundance of strawberries—so many that I couldn’t possibly eat them all before they started softening. Determined not to let them go to waste, I started experimenting in the kitchen. I’d already made jam, smoothies, and even a strawberry salsa, but then I thought, why not bake them into a loaf?

The first attempt wasn’t perfect. I went a little overboard with the fruit, and the loaf turned out too dense and soggy. The second time, I found a better balance—just enough strawberries to make it moist without weighing it down. And that glaze? A last-minute decision that turned out to be the best one yet. Now, this strawberry bread has become a staple in my house, disappearing almost as quickly as I can make it.

Where did strawberry bread come from?

Strawberry bread isn’t as famous as banana bread or zucchini bread, but it has been around for quite a while. Quick breads like this became popular in the mid-20th century when home bakers wanted an easy way to use up fruit before it spoiled. Unlike traditional yeast breads, quick breads rely on baking powder for lift, making them simple to whip up in a single bowl.

While classic versions often include nuts or citrus, this particular recipe highlights the pure sweetness of strawberries. And that glaze? A modern twist that adds a little extra indulgence.

Let’s talk ingredients

Strawberries

The star of the show! Fresh, ripe strawberries bring natural sweetness and moisture. If strawberries are out of season, frozen ones can work—just thaw and drain them well. I once tried this with raspberries, and it turned out just as delicious.

Flour

All-purpose flour keeps the texture soft yet sturdy. If you need a gluten-free version, a good 1:1 gluten-free flour blend works well.

Sugar

Granulated sugar adds sweetness and helps with moisture. You can swap half for brown sugar if you like a deeper flavor.

Vegetable oil

Oil makes this loaf extra moist. I prefer neutral oils like canola or sunflower, but melted butter works too for a richer taste.

Milk

This keeps the bread tender. Regular milk works great, but I’ve also used almond milk with success.

Lemon zest

A little zing brightens up the flavor. If you’re out of lemons, try orange zest instead!

Cinnamon

Just a touch enhances the strawberries’ natural sweetness. If you prefer, you can skip it, but I think it adds something special.

Baking powder

Gives the bread its rise. Make sure yours is fresh for the best results.

Vanilla extract

A must-have for that warm, bakery-style aroma.

Powdered sugar

Used in the glaze to create a smooth, silky finish.

The kitchen tools you’ll need

• A 9×5-inch loaf pan for the perfect shape. If using a different size, adjust baking time.
• Parchment paper to prevent sticking and make cleanup easy.
• A mixing bowl and whisk—no fancy mixer required!
• A sifter for the powdered sugar to get that smooth glaze.
• An offset spatula to spread the batter evenly.

Step-by-step: Making the perfect strawberry bread

1. Preheat your oven to 180°C (350°F) and line your loaf pan with parchment paper. Trust me, this step saves you from prying your beautiful loaf out later.
2. In a large bowl, whisk together the vegetable oil, egg, lemon zest, granulated sugar, milk, and vanilla extract until smooth. It’ll look glossy and slightly thick.
3. Add the flour, kosher salt, baking powder, and cinnamon. Stir gently—don’t overmix, or your bread could turn out tough.
4. Fold in the chopped strawberries just until combined. Overmixing here could lead to a dense loaf.
5. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle a few extra strawberries on top if you want a pretty finish.
6. Bake for about an hour, but start checking at 50 minutes. When a toothpick inserted in the center comes out clean, it’s ready!
7. Let it cool completely before adding the glaze—warm bread will melt it right off.

Making the strawberry glaze

1. Mash the chopped strawberries slightly to release their juices.
2. In a bowl, whisk together the powdered sugar, strawberries, vanilla extract, and milk until smooth. Add more powdered sugar if it’s too thin, or a splash of milk if it’s too thick.
3. Pour over the cooled bread and let it set for a few minutes.

Variations to try

• Make it healthier: Swap half the flour for whole wheat and use honey instead of sugar.
• Turn it into muffins: Divide the batter into a muffin tin and bake for about 20-25 minutes.
• Add nuts: Chopped pecans or walnuts add a lovely crunch.
• Make it dairy-free: Use almond or oat milk instead of regular milk.
• Try a chocolate twist: Stir in a handful of chocolate chips for a fun variation.

Serving and presentation ideas

For a pretty finish, sprinkle some powdered sugar on top before serving. A dollop of whipped cream or a scoop of vanilla ice cream takes this to dessert level. If you’re serving it for brunch, pair it with yogurt and fresh berries on the side.

What to drink with your strawberry bread?

If you’re having it for breakfast, coffee or a latte is a perfect match. For a summery afternoon snack, try it with iced tea or lemonade. And if you’re feeling a little fancy, a glass of Prosecco makes for a delightful pairing.

How to store and reheat

• Store at room temperature for up to 3 days in an airtight container.
• Refrigerate for up to a week, but let it come to room temp before serving.
• Freeze slices wrapped individually for up to 3 months. Just thaw and enjoy!

Adjusting for different serving sizes

Want a smaller loaf? Halve the ingredients and use a mini loaf pan. Making a big batch? Double the recipe, but bake in two pans instead of one large one to ensure even baking.

Common mistakes and how to avoid them

• Overmixing the batter makes it tough. Stir just until combined.
• Using too many strawberries makes the loaf too wet. Stick to 2 cups max.
• Not cooling before glazing—a warm loaf will melt the glaze right off.

Ready to bake?

I’d love to hear how this turns out for you! Whether you follow the recipe exactly or put your own spin on it, this strawberry bread is sure to become a favorite. Let me know in the comments what you think!

Frequently asked questions

Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess moisture.

Can I make this gluten-free?
Yes! Use a good gluten-free 1:1 flour blend.

Can I skip the glaze?
Of course! The bread is delicious on its own.

How do I prevent my strawberries from sinking?
Toss them in a little flour before folding them into the batter.

Can I use a different fruit?
Absolutely! Blueberries, raspberries, or even peaches work well.

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