Strawberry bread is an easy quick bread that is both moist and delicious.

This recipe for strawberry quick bread turns out sweet, moist, and oh-so-delicious. It’s loaded with berries, and a light powder sugar glaze makes the perfect topping.

Strawberry Bread cut into slices with butter

A Favorite Quick Bread!

  • Strawberry bread is made with simple ingredients you likely have on hand.
  • It’s easy to make and has a moist texture and buttery crumb.
  • It’s a great way to enjoy fresh or frozen strawberries and a nice change from our usual banana bread.
strawberries , lemon , cream , baking powder , sugar , flour , butter , salt and eggs to make Strawberry Bread with labels

This recipe has been sponsored by Challenge Butter.

Ingredients for Strawberry Bread

  • Strawberries: Fresh strawberries add the best flavor to this bread however, you can use other berries. If using frozen strawberries, there is no need to thaw them; however, you’ll need extra baking time.
  • Butter: Use a high quality salted butter like Challenge for the perfect texture (aka crumb) and great flavor. Challenge is made with just two ingredients, cream and salt so it provides consistent results.
  • Flour: All purpose flour is the base of this strawberry bread, baking powder helps it rise, and sugar adds sweetness and just the right texture.
  • Cream: I use half and half or light cream in this recipe.

You can add a sprinkle of white chocolate chips to the batter before baking if desired.

How to Make Strawberry Bread

This is an easy quick bread recipe packed with lots of strawberry flavor.

  1. Cream: Cream sugar and butter, add eggs and cream (recipe below).
  2. Mix: Add the dry ingredients to the wet ingredients and fold in fresh berries.
  3. Pour: Batter into a metal pan and top with more berries.
  4. Bake: As per the recipe below and cool before slicing.
baked Strawberry Bread in the pan

Pro Tips For Perfect Quick Bread

  • If using frozen berries, toss them in the dry mix before adding them to the batter to keep them from sinking to the bottom.
  • If using unsalted butter, add a bit of salt.
  • Don’t over mix, or the bread will be too dense.
  • Let the eggs come to room temperature before use.
Strawberry Bread cut into slices

Storage and Freezing

  • Store strawberry bread in an airtight container at room temperature for up to 4 days.
  • This bread freezes beautifully. Wrap whole loaves or slices in plastic wrap and freeze them for up to 4 months.
  • Use strawberry bread to make this favorite bread pudding or French toast.

Our Favorite Quick Breads

Did your family love this Strawberry Bread? Be sure to leave a rating and a comment below! 

Strawberry Bread cut into slices
4.98 from 80 votes↑ Click stars to rate now!
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Strawberry Bread

Moist and sweet strawberry bread with a delicious glaze makes a great breakfast, snack, or even dessert!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 slices
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Ingredients  

  • 1 ½ cups all-purpose flour + 1 tablespoon for dusting strawberries
  • 1 teaspoon baking powder
  • ¾ cup sugar
  • ½ cup salted Challenge butter (1 stick), softened
  • ¼ teaspoon salt
  • 2 large eggs room temperature
  • ½ cup light cream
  • 1 tablespoon lemon juice
  • 1 ¼ cups fresh strawberries diced, divided

Glaze

  • 2 tablespoons powdered sugar
  • 1 teaspoon milk or as needed

Instructions 

  • Preheat oven to 350°F. Grease an 8×4-inch metal loaf pan.
  • In a bowl, combine flour, baking powder, and salt with a whisk. Set aside.
  • In a separate medium bowl, cream sugar and butter together. Add eggs, cream, and lemon juice. Mix well to combine.
  • Add the dry mixture to the butter mixture and stir just until combined. Do not overmix.
  • Set aside 2 tablespoons of strawberries for topping the bread. Toss the remaining strawberries with 1 tablespoon flour. Remove any excess flour and very gently fold them into the batter.
  • Spread the batter into the baking pan and top with reserved strawberries.
  • Bake for 60-70 minutes or until a toothpick comes out clean. Remove from pan and cool on a wire rack.

Glaze

  • Once the bread has cooled, combine the glaze ingredients in a bowl until smooth.
  • Drizzle over the top of the bread and let set.

Video

Notes

  • Ensure the butter and eggs are at room temperature.
  • Avoid overmixing the batter, or the bread will be tough and chewy.
  • The pan can be greased or lined with parchment paper. Use a metal baking pan for the best results.
  • Be sure not to over bake the bread, a toothpick inserted in the middle should come out clean.
  • Cool completely before slicing.
4.98 from 80 votes

Nutrition Information

Calories: 315 | Carbohydrates: 41g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 268mg | Potassium: 144mg | Fiber: 1g | Sugar: 22g | Vitamin A: 500IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Breakfast, Dessert, Snack
Cuisine American
slices of sweet Strawberry Bread with butter and a title
slice of Strawberry Bread with butter and writing
Strawberry Bread in the pan and plated slices with a title
Strawberry Bread with a slice cut out with writing

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. Super Amazing meals and desserts! I love how easy it is, plus soon empty nesters….easy to prep n freeze!! Perfect for two people that love left overs!!5 stars

    1. Frozen strawberries can be used (no need to thaw) however you’ll need to add a few minutes of baking time.

  2. So I doubled the recipe and made one loaf of bread in case the muffins didn’t turn out. I made twenty four mini muffins. It came out great! I baked the muffins at 375 for 13 minutes. Thank you!5 stars

  3. Hi. I’m going to have brunch at my house, and I was wondering if these would work well as mini muffins? I will make them ahead and freeze. Thought it might be more appropriate than sliced for this occasion. But I don’t want to have trouble getting the out of the pan or having them not rise properly Or being too moist. Thank you so much for your help.

    1. Hi Melinda, I have never tried baking this recipe as mini muffins but I think it would work well. We also have these delicious strawberry muffins that would work great as mini muffins.