This delicious Strawberry Bread is full of 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.
Delicious Homemade Strawberry Bread
This beautiful quick bread, with its tender cake-like texture, is ideal any time of the year. However, it makes a beautiful, pleasurable treat for your friends and family during the holidays. 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.
Ingredients for Strawberry Bread
For the bread portion of this recipe, you will need strawberries, flour, granulated sugar, brown sugar, ground cinnamon, salt, baking soda, baking powder, eggs, vegetable oil, and vanilla extract. For the butter portion, you will need unsalted butter, powdered sugar, and strawberries.
How do you make Strawberry Bread?
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 until creamy and light using a handheld mixer. Then, beat in the powdered sugar until light and fluffy. Finally, fold in the chopped strawberries.
Beth’s Recipe Tips
- Grease and flour your loaf pan well or spray with Bakers Joy (which I love).
- Use fresh, ripe, fragrant, sweet berries.
- Toss the strawberries with a little bit of the measured sugar to draw out a little bit of the juice and sweeten those strawberries just right.
- Skip the electric mixer and mix this quick bread by hand.
- Soften the butter for the Whipped Strawberry 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.
- Do not over-mix the batter, as it will get tough. Mix the batter just until incorporated.
Storage
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 completely. 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.
So, what in the world are you waiting for? Grab that grocery list right now and get those ingredients on there. This gorgeous, tasty treat could be all yours unless you feel up to sharing it with friends and family. Leave me a comment and let me know what you think.
More Strawberry Recipes
Strawberry Bread
Ingredients
Strawberry Bread
- 2 1/4 cups fresh strawberries hulled and chopped
- 2 cups all purpose flour
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Strawberry Butter
- 1/2 cup unsalted butter 1 stick
- 2 tablespoons powdered sugar
- 1/4 cup fresh strawberries hulled and finely chopped
Instructions
- Preheat oven to 350 degrees. Grease and flour a 9×5 inch loaf pan.
- Sprinkle 2 1/4 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
Nutrition
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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!