Strawberry Bread

January 14, 2025 by Beth Pierce 107 Comments

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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.

This delicious Strawberry Bread is full of plump juicy strawberries and a hint of cinnamon.

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

A loaf of homemade strawberry bread with a small dish of strawberry butter on the side.

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.

Slices of strawberry bread on a white stone cutting board.

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.

Three slices of strawberry bread with a small dish of strawberry butter on the side.

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.

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