Strawberry bread is my favorite way to use up fresh strawberries, and it’s so simple you could be slicing into a loaf in about an hour. The trick is in how you prep the berries — and once you see it, you’ll never make it any other way.

A rectangular loaf of strawberry bread with white icing drizzle sits on a platter, accompanied by three sliced strawberries. A knife rests on a wooden board in the background, completing the inviting strawberry bread display. — Strawberry Bread. Photo Credit: Splash of Taste

Watch this strawberry bread go from fresh berries to a perfect slice in under a minute.

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I always make this strawberry bread during berry season. The texture is soft and moist, and the fresh strawberries add just the right amount of natural sweetness. I love it with a bit of glaze on top, but it’s just as good plain with coffee or tea. It’s a quick bread that tastes like a treat but doesn’t take much effort to pull together.

How to Make Strawberry Bread

I keep this recipe super simple—you don’t need any fancy tools or tricky steps. Here’s how to make fresh strawberry bread from scratch with just a few everyday ingredients.

A top view of labeled baking ingredients for strawberry bread, including strawberries, sugar, lemon, flour, egg, milk, vanilla extract, cinnamon, vegetable oil, baking powder, kosher salt, and powdered sugar. — Strawberry Bread Ingredients. Photo Credit: Splash of Taste

Preheat and prep your loaf pan

Start by preheating your oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper or grease it well with nonstick cooking spray or butter. I like to use these loaf pan parchment liners; it makes lifting the loaf out of the tin super easy.

Mix the wet ingredients

In a large bowl, whisk together sugar, egg, oil, milk, vanilla extract, and lemon zest. Mix until smooth and creamy. I use this silicone whisk so that my bowls don’t get scratched and ruined.

Combine the dry ingredients

In a separate bowl, mix the all-purpose flour, baking powder, Kosher salt, and ground cinnamon. Stir them together so everything is evenly distributed.

Bring it all together

Gradually add the dry ingredients into the wet mixture. Stir gently just until everything is combined—no need to overmix. The batter will be thick.

Fold in the strawberries

Add the chopped fresh strawberries and fold them in gently with a spatula. Make sure the berries are evenly spread throughout the batter.

Pour and bake

Pour the batter into the prepared loaf pan and smooth out the top. Bake for about 1 hour, or until a toothpick poked in the center comes out clean.

A loaf pan lined with parchment paper holds unbaked strawberry bread batter, with fresh strawberry pieces mixed throughout. — Pour the batter into loaf pan and smooth the top. Bake for 1 hour or until toothpick comes out clean.

Cool completely

Let the bread cool fully in the pan before removing it. I always cool it on a wire rack if you have one to cool it evenly and avoid sogginess.

Strawberry Bread

This strawberry bread is soft, sweet, and packed with fresh berries. Each slice is loaded with juicy bursts of flavor and just the right touch of sweetness. Perfect for brunch, an afternoon treat, or with a light glaze for dessert.

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Prep Time: 10

Cook Time: 1

Total Time: 1 10

Course: Dessert

Cuisine: American

Servings: slices

Calories: 226kcal

Author: Mandy Applegate

Equipment

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

Metric – US Customary

Video

Instructions

Preheat your oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper or grease well.
In a large mixing bowl, whisk together the sugar, egg, oil, milk, vanilla extract, and lemon zest until smooth.
¾ cup sugar, 1 egg, 2 teaspoons vanilla extract, ½ cup vegetable oil, 1 teaspoon lemon zest, ¾ cup milk
In a separate bowl, whisk the flour, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring just until combined—do not overmix. Gently fold in the chopped strawberries until evenly distributed.
½ teaspoon cinnamon, 2 cups flour, 2 teaspoons baking powder, 2 cups strawberries, ⅓ teaspoon Kosher salt
Pour the batter into the prepared loaf pan and smooth the top. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Let the bread cool completely in the pan before removing.
In a small bowl, whisk together powdered sugar and milk, one tablespoon at a time, until smooth and pourable.
3-4 tablespoons milk, 1 ½ cups powdered sugar
Drizzle the glaze generously over the cooled bread. Let it set before slicing.

Notes

Use fresh strawberries: Fresh berries give the best flavor and texture. Frozen ones can make the bread too wet.
Don’t overmix the batter: Stir just until combined to keep the bread soft and tender.
Check for doneness: Ovens vary, so start checking around the 55-minute mark. A toothpick should come out clean or with just a few crumbs.
Glaze or no glaze: Totally up to you! The powdered sugar glaze adds sweetness, but the bread is great without it too.
Prevent over-browning: If the top starts to get too dark while baking, loosely cover it with aluminum foil for the last 15 minutes.
Add-ins: You can mix in a handful of raspberries or chopped nuts for extra texture.
Let it cool completely: It slices much cleaner and holds its shape better when fully cooled.
Dairy-free: Use a non-dairy milk like almond or oat milk in the batter and the glaze to make this dairy-free.

Storage Instructions

Room temperature: Once your strawberry bread has cooled, store any leftovers in an airtight container at room temperature for up to 2 days.
Fridge: For longer storage, pop it in the fridge for up to 5 days—it actually gets even more flavorful after a day or two.
Freeze: You can also freeze slices in a freezer-safe bag for up to 2 months. Just thaw at room temp or give it a quick warm-up in the toaster or microwave.

Nutrition

Tried this recipe?Let us know how it was!

Recipe Notes and Tips

I have a few tips to help your strawberry bread turn out just right every time:

Use fresh strawberries: Fresh berries give the best flavor and texture. Frozen ones can make the bread too wet.
Don’t overmix the batter: Stir just until combined to keep the bread soft and tender.
Check for doneness: Ovens vary, so start checking around the 55-minute mark. A toothpick should come out clean or with just a few crumbs.
Glaze or no glaze: Totally up to you! The powdered sugar glaze adds sweetness, but the bread is great without it too.
Prevent over-browning: If the top starts to get too dark while baking, loosely cover it with aluminum foil for the last 15 minutes.
Add-ins: You can mix in a handful of raspberries or chopped nuts for extra texture.
Let it cool completely: It slices much cleaner and holds its shape better when fully cooled.
Dairy-free: Use a non-dairy milk like almond or oat milk in the batter and the glaze to make this dairy-free.

How to Store Leftover Strawberry Bread

Once your strawberry bread has cooled, store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, pop it in the fridge for up to 5 days—it actually gets even more flavorful after a day or two.

You can also freeze slices in a freezer-safe bag for up to 2 months. Just thaw at room temp or give it a quick warm-up in the toaster or microwave.

What to Serve With Strawberry Bread

This strawberry bread goes with just about everything. It’s perfect with a cup of coffee in the morning, a glass of milk in the afternoon, or a spoonful of vanilla yogurt on the side for a light dessert. You can also pair it with egg casserole or a smoothie for a simple, balanced breakfast.

More Strawberry Recipes You Will Love

If you enjoyed this strawberry bread, here are a few more strawberry-packed ideas I think you’ll like:

See every step in action before you bake your own loaf.

Strawberry Bread

How to Make Strawberry Bread

Preheat and prep your loaf pan

Mix the wet ingredients

Combine the dry ingredients

Bring it all together

Fold in the strawberries

Pour and bake

Cool completely

Want to save this recipe?

Strawberry Bread

Equipment

Ingredients

For the sugar glaze:

Video

Instructions

Notes

Storage Instructions

Nutrition

Recipe Notes and Tips

How to Store Leftover Strawberry Bread

What to Serve With Strawberry Bread

More Strawberry Recipes You Will Love

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