Strawberry bread is an easy quick bread that is both moist and delicious.
This recipe for strawberry quick bread turns out sweet, moist, and oh-so-delicious. It’s loaded with berries, and a light powder sugar glaze makes the perfect topping.
- Strawberry bread is made with simple ingredients you likely have on hand.
- It’s easy to make and has a moist texture and buttery crumb.
- It’s a great way to enjoy fresh or frozen strawberries and a nice change from our usual banana bread.
This recipe has been sponsored by Challenge Butter.
How to Make Strawberry Bread
This is an easy quick bread recipe packed with lots of strawberry flavor.
- Cream: Cream sugar and butter, add eggs and cream (recipe below).
- Mix: Add the dry ingredients to the wet ingredients and fold in fresh berries.
- Pour: Batter into a metal pan and top with more berries.
- Bake: As per the recipe below and cool before slicing.
Pro Tips For Perfect Quick Bread
- If using frozen berries, toss them in the dry mix before adding them to the batter to keep them from sinking to the bottom.
- If using unsalted butter, add a bit of salt.
- Don’t over mix, or the bread will be too dense.
- Let the eggs come to room temperature before use.
Storage and Freezing
- Store strawberry bread in an airtight container at room temperature for up to 4 days.
- This bread freezes beautifully. Wrap whole loaves or slices in plastic wrap and freeze them for up to 4 months.
- Use strawberry bread to make this favorite bread pudding or French toast.
Our Favorite Quick Breads
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Strawberry Bread
Moist and sweet strawberry bread with a delicious glaze makes a great breakfast, snack, or even dessert!
Prevent your screen from going dark
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Preheat oven to 350°F. Grease an 8×4-inch metal loaf pan.
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In a bowl, combine flour, baking powder, and salt with a whisk. Set aside.
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In a separate medium bowl, cream sugar and butter together. Add eggs, cream, and lemon juice. Mix well to combine.
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Add the dry mixture to the butter mixture and stir just until combined. Do not overmix.
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Set aside 2 tablespoons of strawberries for topping the bread. Toss the remaining strawberries with 1 tablespoon flour. Remove any excess flour and very gently fold them into the batter.
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Spread the batter into the baking pan and top with reserved strawberries.
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Bake for 60-70 minutes or until a toothpick comes out clean. Remove from pan and cool on a wire rack.
Glaze
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Once the bread has cooled, combine the glaze ingredients in a bowl until smooth.
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Drizzle over the top of the bread and let set.
- Ensure the butter and eggs are at room temperature.
- Avoid overmixing the batter, or the bread will be tough and chewy.
- The pan can be greased or lined with parchment paper. Use a metal baking pan for the best results.
- Be sure not to over bake the bread, a toothpick inserted in the middle should come out clean.
- Cool completely before slicing.
Calories: 315 | Carbohydrates: 41g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 268mg | Potassium: 144mg | Fiber: 1g | Sugar: 22g | Vitamin A: 500IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, Breakfast, Dessert, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
