This delicious Strawberry Bread contains plump, juicy strawberries and a hint of cinnamon. It is delectable, topped with my creamy whipped Strawberry Butter, and it reminds me of the fresh taste of spring. This beautiful, tasty bread is perfect for holiday gift-giving or a party hostess present.
With its tender cake-like texture, this beautiful quick bread is ideal any time of the year. However, it also makes a beautiful, pleasurable holiday treat for your friends and family. For optimum flavor, top with sweet strawberry butter and cream cheese or drizzle with a homemade powdered sugar glaze.
If you like this quick bread, try my cinnamon bread, apple cinnamon bread, lemon blueberry bread, and zucchini bread.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Strawberries: Use fresh, ripe, fragrant, sweet berries. Toss the strawberries with a little of the measured sugar to draw out some juice and sweeten them just right. If using frozen strawberries, thaw them and dry them with paper towels.
- Sugars: I use both granulated sugar and brown sugar
- Vanilla extract: use the pure stuff
- Powdered sugar: also known as confectioners’ sugar
How to Make Strawberry Bread
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Chop the strawberries and toss them with a little bit of the measured sugar to draw out the juice and sweeten them. Then, in a medium bowl, whisk together the flour, sugar, brown sugar, cinnamon, salt, baking soda, and baking powder.
In a large bowl, beat the eggs, then add the oil, vanilla extract, and strawberries. Then, add the dry ingredients to the wet ingredients in three parts. Stir just until combined after each part, as quick sweet bread can become tough if over-mixed. Pour the batter into a well-greased and floured 9×5-inch loaf pan.
Bake for about one hour or until a toothpick inserted in the top comes out clean. Let the bread cool in the pan for 10 minutes on a wire rack before inverting.
To prepare the strawberry butter, whip the butter with a handheld mixer until creamy and light. Then, beat in the powdered sugar until light and fluffy. Finally, fold in the chopped strawberries.
Preparation Tips
- Grease and flour your loaf pan well or spray with Bakers Joy (which I love).
- Skip the electric mixer and mix this quick bread by hand.
- Soften the butter for about an hour. It should be pretty soft before preparing it so it whips up and becomes airy.
- Add 3/4 cup chopped walnuts, pecans, or chocolate chips.
- Bake the loaf just until a toothpick inserted in the center of the top comes out clean.
Storage and Freeze Instructions
Store strawberry bread in an airtight container or zipper bag at room temperature for up to 3 days or in the fridge for up to a week.
To freeze, first cool thoroughly. Then, wrap it in several layers of plastic wrap, followed by a layer of aluminum foil, or put it in a freezer zipper bag. Freeze for up to 3 months. Thaw in the fridge overnight. Reheat gently in the microwave at reduced power or in a toaster or toaster oven.
More Strawberry Recipes
Strawberry Bread
Ingredients
Strawberry Bread
- 2¼ cups fresh strawberries hulled and chopped
- 2 cups all purpose flour
- ½ cup white sugar
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 2 eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Strawberry Butter
- ½ cup unsalted butter softened to room temperature
- 2 tablespoons powdered sugar
- ¼ cup fresh strawberries hulled and finely chopped
Instructions
- Preheat oven to 350 degrees. Grease and flour a 9×5 inch loaf pan.
- Sprinkle 2¼ cups chopped strawberries lightly with a little bit of the measured sugar and toss to coat; set aside. In a medium bowl, whisk together the flour, sugar, brown sugar, cinnamon, salt, baking soda, and baking powder.
- In a large bowl, beat the eggs, then add oil and vanilla. Stir in the strawberries that you set aside. Add the flour mixture to the strawberry mixture in three parts, stirring just until combined after each part.
- Pour batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the top comes out clean.
- Using a mixer, whip the butter until creamy and light. Beat in powdered sugar until light and fluffy. Fold in 1/4 cup of chopped strawberries.
Notes
- Grease and flour your loaf pan well or spray with Bakers Joy (which I love).
- Skip the electric mixer and mix this quick bread by hand.
- Soften the butter for about an hour or so. It should be pretty soft before preparing it so it whips up and gets airy.
- Add 3/4 cup chopped walnuts, pecans, or chocolate chips.
- Bake the loaf just until a toothpick inserted in the center of the top comes out clean.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Allyson Zea
This was the perfect breakfast treat! Even my picky kids liked it
Yaya
This was delicious! I am partial to banana bread, but I hadn’t thought of strawberry bread, what a great recipe.
briannemanzb
I would love to make this bread before the strawberry season ends. My daughter loves strawberries and I want to make as many strawberry recipes as I can.
Beth Pierce
Thanks, Brianne! Enjoy!
Catalina
Cinnamon and strawberries! Sounds so good together! It’s on my list now!
Sandra
I seriously loved this! Everyone at my house enjoyed it too! Thanks for the recipe!
Beth Pierce
You are most welcome, Sandra!
Melissa T.
My 3 year old daughter requested “pink bread” this morning for breakfast. I suggested strawberry bread and found your recipe on Pinterest! I’m so glad I did because it was so yummy!
Beth Pierce
Thanks, Melissa! I am so glad that you and your daughter enjoyed the “pink bread”! LOL
Ashley Hays
Would it happen to make a textural difference when using gluten free flour? I’m gluten free and have to use rice or corn flour.
Beth Pierce
I am not sure as I have not worked with those flours. Maybe the readers will have an opinion.
Chaz
Hi! I’ve made this recipe multiple times with regular flour and it turned out great. I decided to take a whack at making it gluten-free and used Bob’s Red Mill and did not like it one bit! You may have better luck with Pillsbury or King Arthur.
Beth Pierce
Thanks for the heads up!
Suja md
Wow! this is my new favorite recipe!
Nic
This is absolutely delicious. So soft and perfect. I’m excited to make it again in a month or so with fresh strawberries from the garden. YUM!
Beth Pierce
Thanks Nic! So happy that you liked it!
Andrea
The whipped strawberry butter is such a great addition. Delicious recipe, thank you so much!
Beth Pierce
The pleasure is all mine Andrea!
Tayler Ross
The strawberry butter really sends this bread over the top! We will be making it often and putting it on everything!
Lynn
I like to make the small loaves to give away. Does 1 recipe make 3 and should you cook it about 50 minutes? Thanks Lynn
Beth Pierce
It kind of depends on the size of the small loaf pan but generally speaking it is 3 and they would cook about 25-30 minutes again depending on the size of the pan.
Geri Reski
How about high altitude baking..am at 5600’ elevation…there surely is a change to recipe to accomodate?
Beth Pierce
I am not familiar enough with high altitude baking. Perhaps one of the readers will chime in.
Erin
I’ve made this recipe so many times already because it’s sooooo Delish! I have a ton of blueberries, is it possible to sub them instead of strawberry’s?
Deborah
Can this bread be frozen?
Beth Pierce
yes
Rae
Omg!! So glad you shared your recipe. It was perfect and now if I ever have strawberries that will be going soft, will make this yummy bread. Threw in 1/2 cup of chocolate chips and it was super yummy.
Beth Pierce
Thanks Rae! So glad that you liked it and chocolate chips sound delicious!