This strawberry bread is light, sweet and so incredibly moist! It’s one of our all-time favorite quick bread recipes!
This recipe makes a great breakfast, snack, or even dessert and is perfect topped with butter or cream cheese!
This recipe has been sponsored by Challenge Butter.
A Favorite Quickbread
- This bread uses simple ingredients you likely have on hand.
- Fresh strawberries can be swapped out for blueberries or even raspberries.
- Challenge Butter is farmer-owned and made the old-fashioned way from fresh cream from happy cows! It adds delicious flavor while making for an extra moist loaf.
- Make this easy quick bread recipe to serve with tea or coffee.
- This goes well with honey butter or strawberry butter.
Ingredients
BUTTER: Using a fresh quality butter like Challenge Butter ensures this loaf comes out with a perfect crumb and great flavor. Challenge Butter is churned fresh daily with no additives so it has great flavor. It contains no preservatives, hormones, or dyes.
FLOUR: All-purpose flour is the base of this bread while sugar adds a bit of sweetness.
BERRIES: Strawberries give this bread bright spots of color and lots of tangy flavor. Frozen strawberries will work in this recipe, it may need a few minutes extra cook time.
GLAZE: This bread is so moist, the glaze is optional. For a zesty change, the milk can be substituted with fresh lemon juice.
How to Make Strawberry Bread
This strawberry bread is super easy to make!
- Cream sugar and butter (per the recipe below). Add eggs & cream.
- Fold in the dry ingredients and finally the fresh berries.
- Spread the batter into the prepared baking pan & top more strawberries.
- Bake and enjoy!
Tips for Moist Bread
- If using whole berries like blueberries, toss them in flour first so they don’t sink to the bottom of the batter.
- Ensure the butter and eggs are softened before mixing and cream until light and fluffy before adding other ingredients.
- 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 overbake the bread, a toothpick inserted in the middle should come out clean.
- Cool completely before slicing.
How to Store
- Keep bread in an airtight container at room temperature for up to 4 days.
- Freeze the whole loaf or slices by wrapping them in plastic wrap and sealing in zippered bags with the date labeled on the outside.
- Strawberry bread will keep when frozen for up to 8 weeks.
- Thaw slices at room temperature and serve with butter or toast them.
Fave Fruity Quick Breads
- Lemon Blueberry Bread – breakfast or dessert
- Cranberry Orange Bread – sweet & citrusy
- Warm Apple Bread – tastes like apple pie
- Moist Banana Bread – freezer friendly
- Cranberry Walnut Bread – crunchy streusel on top
Did your family love this Strawberry Bread? Be sure to leave a rating and a comment below!
Strawberry Bread
Ingredients
- 1 ½ cups 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 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 8x4 pan.
- In a bowl, combine flour, baking powder, and salt. Set aside.
- Cream sugar and butter. Mix in eggs, cream, and lemon juice.
- Add dry mixture to butter mixture and stir just until combined, do not over mix.
- Set aside 2 tablespoons of strawberries for topping the bread.
- Toss remaining berries with 1 tablespoon flour. Remove any excess flour and very gently fold them into the batter. Spread the batter into the pan and top with reserved strawberries.
- Bake 45-55 minutes or until a toothpick comes out clean. Remove from pan and cool on a rack.
- Once cooled, combine glaze ingredients in a bowl until smooth.
- Drizzle over the bread and let set.
Video
Notes
- If using whole berries like blueberries, toss them in flour first so they don’t sink to the bottom of the batter.
- Ensure the butter and eggs are softened before mixing and cream until light and fluffy before adding other ingredients.
- 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.
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Omgoodness I’ve made this 3 times in one week and shared the recipe with 2 friends! Hands down the best strawberry bread EVER!
So happy you love this recipe as much as we do, Cindy!
Help! I tried the strawberry bread recipe and it fell apart. It looked and smelled delicious until I took it out of the bread pan (which was greased) upon which fell apart into 4 big chunks. It appears to be done in the middle. I used a stonewear bread pan and used pam to coat the pan. What am I doing wrong?
As mentioned in the post and recipe notes, we had the best success with this recipe cooked in a metal pan. It didn’t bake up as nicely when we tested in a glass pan so perhaps that could be why. I hope that helps.
Did you maybe over stir? I fold my batter till almost completely distributed and then finish by folding in the strawberries. I find that most bread type batter turns out better with folding not stirring and only till mixed. Hope this helps :)
Well maybe earlier reviewer wasn’t having trouble baking fully due to pan. I am now on 75 minutes and center seems to be doughy and giggly, toothpick is not coming out clean. I can see this is going to fail.
Wasted time and ingredients
Sorry to hear that Jon. Did you use an 8×4 metal pan? We find that produces the best results. Another reader used a glass baking dish and found it needed close to 90 minutes to fully cook.
This was almost my first “spendwithpennies” disaster, which would have been my fault. I baked the bread in a smaller Pyrex loaf pan, but it was not cooked in the middle after the allotted time. My bad! I cooked and retested over and over and was about to declare Uncle! when after 90 minutes, the toothpick in the center tested clean. The bread was DELICIOUS even after baking for what seemed like forever…
I really cannot wait to try it again … following the instructions … or maybe using a muffin tin? Thank you for another delicious recipe Holly!
So glad you were able to rescue it, Mo!
I used blueberries and strawberries and baked them in mini loaf pans. Gave out as gifts wrapped in wax paper with dried flowers as a finishing touch.
That sounds delicious Mindy, and a beautiful gift idea! Those are some lucky friends ♥️
Followed recipe as written except added more strawberries….lTerrific! Definitely a keeper!
Could not find breakfast bake in Crockett