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Home / All Recipes / Course / Breakfast / Quick Breads

Strawberry Bread

Total Time: 1 hour 30 minutes 0 Reviews Jump to Recipe

Fresh strawberries and cinnamon are the stars in this easy Strawberry Bread. A great way to take advantage of strawberry season!

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Strawberry season is the best! While the fresh berries are at their peak, you also need to try this Strawberry Crumble Pie, Strawberry Syrup, and this Strawberry Cobbler with Cream Cheese.

There is nothing like a fresh summer strawberry. Strawberries are one of the fruits that you can usually find in the grocery store year round, but they will never be as good as they are in the summer. Juicy and sweet – you just have to take advantage of them when they are good.

One recipe I’ve been making every summer for years now is this Strawberry Bread. It really highlights the sweetness of the berries and really tastes like summer. The addition of cinnamon brings in a little warmth, but this recipe truly screams summer!

INGREDIENTS

Flour: I’ve only ever used all-purpose, but you could probably sub in half whole wheat to bring in some extra nutrition.

Sugar: Just regular granulated sugar.

Baking Soda: This will help give it lift that you need in a good quick bread.

Salt: The salt balances the flavors and makes them pop.

Cinnamon: This brings in a bit of warmth and pairs perfectly with the strawberries.

Vegetable Oil: You could use butter, but I like how moist the oil makes the bread.

Eggs: I use large eggs.

Vanilla: I always like to use pure vanilla extract.

Diced Strawberries: You don’t want to pulverize the strawberries, but you do want a smaller dice. If the chunks are too big, the bread tends to fall apart easily.

HOW TO MAKE STRAWBERRY BREAD

This only takes a few minutes to mix together before it heads to the oven! Make sure to watch the video with how to make this strawberry bread below, as well.

  1. DRY INGREDIENTS: Combine the dry ingredients – the flour, sugar, baking soda, salt and cinnamon.
  2. WET INGREDIENTS: Add the vegetable oil, eggs, and vanilla.
  3. MIX: Mix it all together – the batter will be thick.
  4. ADD STRAWBERRIES: Add your diced strawberries and mix just until the strawberries are incorporated.
  5. ADD TO PANS: Divide the batter evenly. Guidelines for different sized pans are below.
  6. BAKE: Bake the bread until a tester inserted in the center comes out clean.


DIFFERENT LOAF SIZES

I have tried this bread in mini loaf pans, small loaf pans, as well as traditional sized loaf pans. I really do love the mini loaves, but it works well with every size. Guidelines for each size of pan are below:

Mini Loaf Pans: My mini loaf pan has 8 cavities, and each loaf is 3.28″x2.5″. This recipe will make 12 mini loaves, and they will bake for approximately 25-30 minutes.

Small Loaf Pans: These pans are often called mini pans, but they are a smaller loaf pan around 6″x3″. This recipe will make 6 small loaves, and they will need to bake for approximately 35-45 minutes.

Large Loaf Pans: This is your traditional loaf pan size, approximately 9″x 5″. I make 2 large loaves, and they will bake for about 60 minutes.

TIPS AND TRICKS

  • The trickiest part of making a quick bread is the baking time. You want to make sure to bake it long enough so that the center is cooked through, but no one wants a dry bread, so you have to be careful to not overbake it. Make sure to check the center with a toothpick or knife. If it comes out with batter or lots of moist crumbs, it still needs to bake longer. If there are just a few crumbs, it is perfect.
  • Make sure and let the bread sit in the pan for about 15 minutes once it comes out of the oven so that it will set up properly. If you turn the pan over immediately, the bread will most likely become a big pile of bread instead of a loaf.
  • Make sure your strawberries aren’t too big – otherwise your bread may be mushy.
  • This strawberry bread can be made ahead of time and frozen. After it cools completely, wrap it in plastic wrap and then foil or in airtight freezer safe bags, and freeze for up to 2 months.
  • Store any leftovers wrapped tightly in plastic wrap or in a container with a lid. You can keep it at room temperature for a couple days, but I suggest storing it in the refrigerator so that it doesn’t get mushy.

More Quick Bread Recipes

Zucchini Bread
Coconut Bread
Banana Oat Bread
Peanut Butter Banana Bread with Chocolate Chips
Chocolate Cinnamon Bread

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Strawberry Bread

  • Author: Deborah Harroun
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 24 servings 1x
  • Category: Bread
  • Method: Baked
  • Cuisine: American
Print Recipe

Description

Fresh strawberries and cinnamon are the stars in this easy Strawberry Bread.  A great way to take advantage of strawberry season!

Scale

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 2 1/2 cups diced strawberries

Instructions

  1. Preheat the oven to 350ºF.  Spray loaf pan(s) with nonstick cooking spray.
  2. In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon. Stir in the vegetable oil, eggs and vanilla. The batter will be thick. Stir in the strawberries.
  3. Place the batter in the prepared pan(s). Bake until a tester inserted in the center comes out clean.
  4. Cool the loaves in the pans for 10-15 minutes before turning out onto a cooling rack to cool completely.

Recipe Notes:

*Mini loaves will take 25-30 minutes to bake, small loaves 35-45 minutes, and large (9×5-inch) loaves will take about 60 minutes.

**Makes about 12 mini loaves, 6 small loaves or 2 large loaves.

adapted from The Reluctant Entertainer

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition

  • Serving Size: 1 slice
  • Calories: 217
  • Sugar: 17 g
  • Sodium: 146 mg
  • Fat: 10 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 31 mg

Keywords: strawberry bread, strawberry recipe, quick bread

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Comments

  3. grace says

    strawberries don’t find themselves in baked goods often enough for my tastes. they’re so pretty and tasty, it’s a shame! lovely bread indeed.

    Reply

  5. Joanne says

    I am loving the berries that are available right now also! I made some strawberry bread with them last year but I’m always looking for new recipes! This sounds delicious!

    Reply

  6. whitney isetta says

    Do you think this recipe would work with frozen strawberries? We have also been taking advantage of all the cheap and yummy berries at the supermarket lately and weren’t able to eat the last basket quickly enough, so I cut the tops off and froze the berries with the hope of making something great with them later. I could still slice the strawberries once they defrost, but they are going to be a bit more mushy at the start than fresh berries. Maybe I will just have to experiment.

    Reply

  12. Sarah says

    I made this bread the other day and it is absolutely delicious! My husband has already requested that I make a second batch. Thanks so much for the wonderful recipe!

    Reply

  16. Kathryn says

    Those definitely scream springtime! I can taste them now 🙂 And I’m jealous that you have a garden- I just have a balcony, but I’m trying to do some potted flowers this year. Next year (if I’m brave) I’ll move onto herbs.

    Reply

  18. Lisa says

    Is the batter supposed to be thick? Mine was so thick that I was able to grab it with my hands and place it into the loaf pans. hey’re cooking now, so I guess we’ll see if they turn out good.

    Reply

  19. Lisa says

    Turned out awesome. The second batch was a little less thick. I used a dry goods measuring cup when I added the oil in the first batch and I think I put too little. The second was perfect and moist. I love that it is not terribly sweet.

    Reply

  20. Shari says

    What a wonderful gift-giving mini loaf to share with family and friends. I reduced the sugar making it(1-1/2 cups ),and increased vanilla to ,(2 tsp.) and added just a bit more cinnamon. After mixing the batter, add the freshly cut strawberries, and let it sit for about 3-4 minutes. Gives the juice from the berries a moment to blend in with the batter which is a bit thick anyhow. Fold in the berries carefully. I added about a cup of chopped walnuts, and used 6 mini loaf pans. Pour a cup of coffee and ENJOY!!

    Reply

  21. Lz says

    I can’t wait to try this! Meijer had strawberries BOGO (2 quarts for $2.50 total) on Saturday- granted my son has been eating them like crazy- I don’t want them to go bad!

    Sounds sooooooo yummy!

    Reply

  22. Debbie Sanford says

    This is a great recipe- my daughter and I have made it a total of 5 times- including 2 double recipes. We used a Kitchen Aid mixer to mix the batter and that worked much better than mixing it by hand- it was much easier to incorporate the oil. Everyone who has tasted it really loves the bread and it freezes well wrapped in plastic wrap and then aluminum foil.

    Reply

  23. kathy says

    I just made this for the first time and it is delicious. I did make a change though, instead of 1 cup oil I used 1/2 cup oil and 1/2 cup pureed banana, it is very moist and incredible, next time I will try 1 cup banana and no oil at all to see if it as good.

    Reply

  25. Connie says

    We have a large strawberry patch and i pick constantly during June. I put the berries through a short chopping process to get the pieces small and blend them in last. I added a 1/4 tsp of baking powder simply because the batch is large and the loaves will rise better. It’s in the oven now and smellin good….!

    Reply

  26. Denise says

    I made these with raspberries (had raspberries on the edge) and then threw a 1/2 cup of 60% cacoa chocolate chips… cause what could be better than chocolate and raspberries, am I right? OMG they were yummy!

    Reply

  28. Jay says

    I recently just pureed all my strawberries because they were about to go bad. Can I use the strawberry puree I have? If yes how much should I use? Thank you!:)

    Reply

    • Deborah says

      Oooh, I’m afraid I haven’t tried using pureed berries, so I have no idea how they would work out. I’d be afraid that it would be too wet with pureed berries. If you try, please let me know if it works!

      Reply

  29. jam says

    Hello i did end up using the strawberry puree, i used 2 cups and a little more, it came out great!!! i didnt have any leftover berries to add to the batter but if you add some chopped berries it would be even better!

    Reply