Simple & Sweet Strawberry Quick Bread

There’s something magical about the aroma of freshly baked bread wafting through the kitchen. When that bread happens to be studded with juicy strawberries and kissed with vanilla, well, that’s a little slice of heaven I simply cannot resist. Today, I’m thrilled to share my favorite strawberry quick bread recipe that has become a staple in my home, especially during strawberry season when these ruby gems are at their peak of sweetness.

This simple yet delightful quick bread requires no yeast, no kneading, and comes together in minutes. The result? A moist, tender loaf with pockets of strawberry goodness that’s perfect for breakfast, snacking, or even dessert. Whether you’re an experienced baker or just starting your culinary journey, this foolproof recipe will earn you plenty of compliments and requests for seconds.

Why You’ll Love This Strawberry Quick Bread

Before we dive into the recipe, let me tell you why this particular strawberry bread deserves a spot in your baking repertoire:

• It’s incredibly versatile – enjoy it for breakfast, brunch, snack time, or dessert
• Uses simple pantry ingredients you likely already have on hand
• Celebrates fresh, seasonal strawberries in a unique way
• Freezes beautifully for make-ahead convenience
• Makes your kitchen smell absolutely divine
• Provides the perfect balance of sweet and tangy flavors
• Creates a stunning pink-flecked loaf that’s as beautiful as it is delicious

Ingredients

Let’s gather everything we need to create this strawberry sensation:

For the Bread:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract (optional but recommended)
• 1/3 cup buttermilk or Greek yogurt
• 2 cups fresh strawberries, diced (about 12 ounces)
• 1 tablespoon fresh lemon zest (optional)

For the Optional Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons strawberry puree or milk
• 1/4 teaspoon vanilla extract

Kitchen Equipment You’ll Need

Before we begin, let’s make sure you have these tools ready:

• 9×5 inch loaf pan
• Parchment paper
• Mixing bowls (large and medium)
• Electric mixer (stand or handheld)
• Measuring cups and spoons
• Rubber spatula
• Wire cooling rack
• Sharp knife for dicing strawberries

Step-by-Step Instructions

Now that we have everything prepared, let’s create this delicious strawberry bread!

Preparing the Strawberries

The star of our recipe deserves special attention. Here’s how to prepare your strawberries for optimal results:

1. Rinse strawberries thoroughly under cool water.
2. Remove the green tops and any white, unripe parts.
3. Dice into small pieces (about 1/4 to 1/2 inch). Smaller pieces distribute better throughout the batter.
4. Place diced strawberries on paper towels and gently pat dry to remove excess moisture.
5. Toss with 1 tablespoon of the measured flour (this helps prevent sinking).

Making the Bread Batter

1. Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal later. Lightly grease any exposed parts.
2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, and baking powder. Set aside.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.
4. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract (if using).
5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk or Greek yogurt (start and end with dry ingredients). Mix just until combined – overmixing will result in tough bread.
6. Gently fold in the prepared strawberries and lemon zest (if using) with a rubber spatula. The batter will be thick.
7. Transfer the batter to the prepared loaf pan, spreading it evenly and smoothing the top.

Baking to Perfection

1. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins to brown too quickly, loosely cover with aluminum foil after about 40 minutes.
2. Once baked, allow the bread to cool in the pan for 15 minutes before using the parchment paper handles to lift it out onto a wire cooling rack.
3. Let the bread cool completely before slicing – I know it’s tempting to cut in while warm, but waiting ensures the best texture and prevents crumbling.

Adding the Optional Glaze

If you’d like to add an extra touch of sweetness and visual appeal, here’s how to make a simple strawberry glaze:

1. In a small bowl, whisk together powdered sugar, strawberry puree (or milk), and vanilla extract until smooth.
2. Adjust consistency as needed – add more powdered sugar to thicken or more liquid to thin.
3. Once the bread is completely cooled, drizzle the glaze over the top.
4. Allow the glaze to set for about 15-20 minutes before slicing.

Recipe Variations

The beauty of this strawberry bread is its versatility. Here are some delicious variations to try:

Add-ins:

• 1/2 cup white chocolate chips
• 1/2 cup chopped nuts (walnuts or pecans work beautifully)
• 1/3 cup shredded coconut
• 1 tablespoon poppy seeds
• 2 tablespoons fresh chopped basil (creates an amazing flavor combination with strawberries)

Alternative Forms:

• Make muffins instead of a loaf (bake for approximately 20-25 minutes)
• Create mini loaves for gifting (adjust baking time to about 35-40 minutes)
• Pour into a bundt pan for an elegant presentation (increase baking time to 65-75 minutes)

Strawberry Selection Tips

The quality of your strawberries significantly impacts the flavor of your bread. Here’s what to look for:

While fresh strawberries are ideal for this recipe, frozen strawberries can work in a pinch. If using frozen, don’t thaw them completely – partially thaw, then chop and use them while still slightly frozen to prevent excess moisture.

Nutritional Information

For those keeping track of nutritional values, here’s an approximate breakdown per slice (assuming 10 slices per loaf, without glaze):

Values are approximate and may vary based on specific ingredients used.

Storage and Freezing Tips

This strawberry bread stays fresh for several days and actually freezes beautifully. Here’s how to store it properly:

Room Temperature Storage:

• Wrap completely cooled bread tightly in plastic wrap or store in an airtight container.
• Keep at room temperature for up to 2 days.

Refrigerator Storage:

• For longer freshness, refrigerate wrapped bread for up to 5 days.
• Bring to room temperature before serving for best flavor and texture.

Freezer Storage:

• Wrap cooled bread tightly in plastic wrap, then a layer of aluminum foil.
• Place in a freezer-safe bag, removing as much air as possible.
• Freeze for up to 3 months.
• Thaw overnight in the refrigerator or for a few hours at room temperature.
• Individual slices can be frozen separately for grab-and-go convenience.

Serving Suggestions

The versatility of this strawberry bread means it can be enjoyed in multiple ways:

• Serve a slice lightly toasted with a smear of cream cheese for breakfast
• Pair with fresh fruit and yogurt for a light lunch
• Top with a scoop of vanilla ice cream for dessert
• Use as a base for strawberry shortcake with whipped cream and fresh berries
• Serve alongside a cheese board with mild cheeses for an unexpected treat
• Create a unique bread pudding by cubing leftover bread
• Pack slices in lunchboxes for a sweet midday treat
• Serve with hot tea or coffee for afternoon guests

Troubleshooting Common Issues

Even experienced bakers sometimes encounter challenges. Here are solutions to common issues when making strawberry bread:

Seasonal Adaptations

While this recipe shines with fresh spring/summer strawberries, you can adapt it throughout the year:

Spring/Summer Version:

• Use fresh local strawberries at peak ripeness
• Add 1-2 tablespoons fresh basil or mint for brightness
• Consider adding 1/4 cup diced rhubarb for a classic pairing

Fall Version:

• Combine strawberries with diced apples and cinnamon
• Add warm spices like nutmeg and ginger
• Include 1/4 cup chopped pecans for autumnal flavor

Winter Version:

• Use frozen strawberries (partially thawed)
• Add orange zest for holiday brightness
• Include cranberries for a festive touch
• Consider warming spices like cardamom or cloves

Questions & Answers

Q: Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. Using 100% whole wheat will result in a denser bread. Consider adding an extra tablespoon of liquid if using whole wheat flour as it tends to absorb more moisture.

Q: How can I make this recipe dairy-free? Replace the butter with an equal amount of solid coconut oil or vegan butter. Substitute the buttermilk with a plant-based yogurt or make your own buttermilk alternative by adding 1 teaspoon of lemon juice to 1/3 cup of almond or oat milk.

Q: Can I reduce the sugar in this recipe? Yes, you can reduce the total sugar by up to 1/4 cup without significantly affecting the texture. The bread won’t be as sweet, which some people prefer, especially if your strawberries are particularly sweet.

Q: Why did my strawberries sink to the bottom of the bread? This typically happens when strawberry pieces are too large or too wet. Make sure to dice them small, dry them thoroughly with paper towels, and toss them in flour before folding into the batter.

Q: Is it possible to make this recipe gluten-free? Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Add an extra egg to help with binding and structure.

Q: How do I know when the bread is fully baked? Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs, but no wet batter. The top should be golden brown, and the bread will have slightly pulled away from the sides of the pan.

Q: My bread is browning too quickly but isn’t cooked in the middle. What should I do? This is common with quick breads. Simply cover the top loosely with aluminum foil after about 40 minutes of baking to prevent over-browning while allowing the center to finish cooking.

Q: Can I use strawberry jam instead of fresh strawberries? While fresh strawberries provide the best texture and flavor, you can use 1/2 cup of strawberry preserves or jam in a pinch. Swirl it into the batter instead of folding it in for a marbled effect.

Final Thoughts

This strawberry quick bread has become one of my most requested recipes, and for good reason. It strikes that perfect balance between simplicity and spectacular flavor. The bursts of strawberry goodness provide pockets of fruity sweetness, while the tender crumb of the bread makes each bite melt in your mouth.

I love how this recipe celebrates strawberries in their natural glory—whether you’re using berries straight from your garden, the local farmers’ market, or even frozen ones during off-season. There’s something deeply satisfying about transforming humble ingredients into something so delicious that family and friends will think you spent hours in the kitchen.

Whether you’re an experienced baker or just starting out, this forgiving recipe will reward you with a beautiful loaf that’s as perfect for everyday enjoyment as it is for special occasions. So gather your strawberries, preheat that oven, and prepare to fill your kitchen with the irresistible aroma of homemade strawberry bread. Your taste buds—and anyone lucky enough to share this treat with you—will thank you!