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Strawberry Bread Recipe

Strawberry Bread Recipe

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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert
Calories: 245
Ingredients Method

Ingredients
  

For the Bread
  • 2 cups 250g all-purpose flour, spooned and leveled: Provides structure so the loaf holds its shape.
  • 1 tablespoon all-purpose flour for tossing berries: Coats the strawberries so they stay evenly distributed instead of sinking.
  • 1½ teaspoons baking powder: Gives reliable lift and a soft rise.
  • ¼ teaspoon baking soda: Reacts with the buttermilk for extra tenderness and browning.
  • ½ teaspoon salt: Balances the sweetness and brightens the strawberry flavor.
  • 1 large egg room temperature: Binds the batter and adds richness.
  • ¾ cup 150g granulated sugar: Sweetens without overpowering the berries.
  • ¼ cup 50g packed light brown sugar: Adds a hint of caramel depth and helps keep the crumb moist.
  • ¾ cup 180ml buttermilk, room temperature: Tenderizes the batter and creates a soft, cake-like texture.
  • ⅓ cup 80ml vegetable oil or melted coconut oil: Keeps the bread moist for days.
  • 2 teaspoons pure vanilla extract: Enhances the strawberry flavor and adds warmth.
  • 1½ cups about 230g fresh strawberries, hulled and chopped into ½-inch pieces: The star ingredient—fresh berries give the best flavor and texture.
Optional Vanilla Glaze
  • ½ cup 60g powdered sugar, sifted: Creates a smooth, sweet finish.
  • 1 –2 tablespoons milk or heavy cream: Thins the glaze to a pourable consistency.
  • ¼ teaspoon vanilla extract: Adds a gentle vanilla note that pairs with the berries.

Method
 

  1. Preheat the oven to 350°F (177°C). Grease an 8½×4½-inch or 9×5-inch loaf pan with nonstick spray or butter. Line it with a parchment sling for easy removal if you like.
  2. Toss the chopped strawberries with 1 tablespoon of flour in a small bowl until lightly coated. Set aside. This step keeps the berries from sinking to the bottom.
  3. In a large bowl, whisk together the 2 cups flour, baking powder, baking soda, and salt until evenly combined.
  4. In a medium bowl, whisk the egg, granulated sugar, and brown sugar until smooth. Add the buttermilk, oil, and vanilla. Whisk until fully blended.
  5. Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until no dry flour remains. The batter will be thick. Gently fold in the floured strawberries. Avoid overmixing—stop as soon as the berries are distributed.
  6. Scrape the batter into the prepared pan and smooth the top. Bake for 55–65 minutes. About halfway through, loosely tent the pan with foil if the top is browning too quickly. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs, and the top feels springy.
  7. Let the loaf cool in the pan for 15–20 minutes. Then transfer it to a wire rack to cool completely before glazing or slicing. Warm bread is delicious but can crumble more easily.
  8. Whisk the powdered sugar, 1 tablespoon milk, and vanilla until smooth. Add more milk a teaspoon at a time if needed for a drizzle consistency. Pour over the cooled loaf and let it set for 10–15 minutes.