Air Fryer Strawberry Bread
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There’s something extra special about pulling a fresh loaf of Air Fryer Strawberry Bread from the basket. The air fryer bakes it perfectly tender with strawberry chunks creating sweet pockets in every slice. Lemon zest and cinnamon add layers of flavor while the glaze makes it look bakery-beautiful. It’s so much faster than oven baking, it’ll become your new go-to.
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I love making this for weekend brunches, summer gatherings, Mother’s Day, or any potluck where I want to bring something homemade and family-friendly. It’s a fun way to use fresh strawberries for a sweet breakfast. Keep it fresh for 2 to 3 days at room temp or in the fridge, or freeze slices for up to 3 months and reheat in the air fryer for an instant treat.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Strawberry Bread with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make an amazing loaf of strawberry bread in the air fryer, ready in just about 40 minutes from start to finish.
Prepare Your Pan and Air Fryer
Start by lining a 9×5-inch loaf pan with parchment paper, making sure it fits comfortably in your air fryer basket.
I like using a loaf pan with handles because it makes lifting the bread out so much easier once it’s done. The parchment paper prevents sticking and helps you remove the loaf cleanly; just make sure you leave a bit of overhang on the sides.
Mix the Wet Ingredients
In a large bowl, whisk together the vegetable oil, egg, lemon zest, sugar, milk, and vanilla extract until smooth and well blended. A wire whisk works great here to get everything combined without lumps.
The lemon zest adds bright flavor that complements the strawberries beautifully. I use a zester to get all that zest without digging too deep into the pith.
Combine the Dry Ingredients
In a separate bowl, combine flour, baking powder, kosher salt, and cinnamon. Gradually add this dry mixture to the wet ingredients, stirring just until everything is incorporated.
Don’t overmix or the bread will turn out dense instead of soft. I use a silicone spatula to fold everything together gently.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Fold in the Strawberries
Gently fold in the chopped fresh strawberries until no streaks of dry flour remain. Freshly picked strawberries taste best, so if you can have them that way, this bread’s going to be so much more delicious!
Be careful to mix gently so the berries don’t break down too much. You want nice chunks throughout the bread that’ll create those jammy pockets when baked.
Air Fry the Bread
Pour the batter into the prepared loaf pan and smooth the top. Place the pan in the air fryer and bake at 350°F (180°C) for about 30 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Make the Glaze and Finish
Once baked, allow the bread to cool completely in the pan before glazing. To make the glaze, stir together the powdered sugar with milk in a small or medium bowl until smooth and pourable. Drizzle the glaze generously over the cooled loaf, slice, serve and enjoy!
The bread travels beautifully and stays moist for several hours at room temperature. If you’re taking this bread to a potluck or spring gathering, wait until the glaze sets completely before transporting it.
Place the whole loaf or individual slices in a loaf bread container to protect the glaze, with cut parchment or wax paper between each one.
Equipment
- Loaf pan with handles that fits in your air fryer basket
Ingredients
- ¾ cup sugar
- 1 egg
- ⅓ teaspoon kosher salt
- 2 teaspoons vanilla extract
- ½ cup vegetable oil
- 1 teaspoon lemon zest
- ¾ cup milk
- ½ teaspoon cinnamon
- 2 cups flour
- 2 teaspoons baking powder
- 2 cups strawberries chopped
For the Sugar glaze:
- 1 ½ cups powdered sugar
- 3-4 tablespoons milk
Instructions
- Start by lining a 9×5-inch loaf pan with parchment paper, making sure it fits comfortably in your air fryer basket.
- In a large bowl, whisk together the vegetable oil, large egg, lemon zest, sugar, milk, and vanilla extract until smooth and well blended.1 egg, 2 teaspoons vanilla extract, ½ cup vegetable oil, 1 teaspoon lemon zest, ¾ cup milk, ¾ cup sugar
- In a separate bowl, combine flour, baking powder, kosher salt, and cinnamon. Gradually add this dry mixture to the wet ingredients, stirring just until everything is incorporated—do not overmix.½ teaspoon cinnamon, 2 cups flour, 2 teaspoons baking powder, ⅓ teaspoon kosher salt
- Next, gently fold in the chopped fresh strawberries until no streaks of dry flour remain. Be careful to mix gently so the strawberries don’t break down too much.2 cups strawberries
- Pour the batter into the prepared loaf pan and smooth the top. Place the pan in the air fryer and bake at 350ºF (180°C) for about 30 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Once baked, allow the bread to cool completely in the pan before glazing. To make the glaze, stir together the powdered sugar with milk in a small bowl until smooth and pourable. Drizzle the glaze generously over the cooled loaf, slice, and enjoy!1 ½ cups powdered sugar, 3-4 tablespoons milk
Notes
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
How to Store Leftovers
Keep leftover strawberry bread in an airtight container at room temperature or in the fridge for 2 to 3 days. The bread stays moist and the glaze won’t get sticky if stored properly.
For longer storage, wrap individual slices tightly in plastic wrap and then place them in a freezer bag for 2 to 3 months. Thaw slices at room temperature for about 30 minutes or in the refrigerator overnight, or pop them in the air fryer to quickly warm them up.
The strawberries might release a bit more moisture after freezing, but the flavor stays great.
What to Serve With Air Fryer Strawberry Bread
This bread is perfect alongside scrambled eggs and crispy hash browns for a complete spring brunch spread. I also love serving it with a dollop of whipped cream or a fluffy yogurt and extra fresh berries on the side. For afternoon snacks, pair slices with hot tea or iced coffee.
It’s also wonderful as a light dessert with vanilla ice cream or as part of a Mother’s Day breakfast tray with fresh fruit salad and mimosas. The sweetness level makes it versatile enough for breakfast or dessert.
More Easy Recipes for You to Try at Home
If you loved this, you’ll want to try these other air fryer breakfast treats I’m obsessed with.
