Try this really simple Strawberry Bread recipe to enjoy those summer berries. This fast, sweet, and moist bread is a great accompaniment to any brunch or dessert dish!
A quick and easy way to use up those summer strawberries is with this delicious bread. We took inspiration for this recipe for Strawberry Bread from my husband’s family. It’s a really simple sweet loaf with a crust that almost looks like cookie and a soft, moist middle filled with fresh berries! We know it’s a hit when our girls are eager to go strawberry picking so we can make more!
What is a Quick Bread?
Any bread baked without yeast is referred to as a fast bread. Rather than utilizing yeast, they are leavened using baking soda or powder, and many are made sweet, although most yeasted breads aren’t sweet. Quick breads include zucchini bread, banana bread, and any of the traditional sweet breads.
Strawberry Bread Ingredients
- It’s strawberry season! Fresh strawberries However, frozen can also be used if the season isn’t right.
- Our preferred flour is all-purpose.
- Sugar: We use a blend of white and brown sugar, being careful not to use too much brown sugar as this can overpower the strawberries’ inherent sweetness.
- Eggs with Vegetable Oil: Canola oil or any other neutral-flavored oil might be used instead.
- Baking soda is what gives this fast bread its leavening effect.
- vanilla extract
- Salt: Just a little pinch
How To Make Strawberry Bread
The simplicity of making a delicious fast bread is something I like! It requires no kneading, unlike yeasted bread!
- Step 1: In separate bowls, whisk together the dry and wet ingredients.
- Step 2: Combine the wet and dry ingredients, stirring just until incorporated.
- Step 3: Gently fold in the strawberries, saving a few for last.
Bake Strawberry Bread!
Transfer the dough into a loaf pan that has been well-greased and dusted. Using the strawberries that were set aside, create any desired finishing pattern on the top, then bake!
Completed! The toughest part of making this recipe for Strawberry Bread is waiting for it to bake; it simply takes a short while to prepare. Strawberries are the star of this bread, no doubt about it.
Recipe Tips and FAQs
Can I use butter instead?
Yes, to put it briefly. Long answer: if you use butter instead of oil, the crumb of this strawberry bread will be thicker and less moist. Additionally, butter has a far stronger flavor than oil, so it will eventually “compete” with the strawberry flavor. Naturally still great, but with this one, we’re going with oil.
Fresh vs. Frozen Strawberries
Although it is usually better to use fresh, frozen can still be used. Just make sure they’re completely frozen to avoid giving the bread any additional moisture.
Don’t over-mix!
Unlike yeasted bread, which has to be well mixed to activate the gluten, you don’t want to do so with a sweet fast bread like this one since it will lead to an unevenly cooked, tough loaf.
Can I freeze Strawberry Bread?
Naturally, of course! You can freeze this bread, just like any other beloved sweet bread, and enjoy it throughout the winter whenever you’re pining for fresh strawberries.
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Strawberry Bread
Ingredients
- 2 cups all-purpose flour 213 g
- 1/2 cup white sugar 110 g
- 1/8 cup brown sugar 31 g
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups sliced strawberries 10 oz whole strawberries
Instructions
- Prepare: Grease and flour a loaf pan, then put it aside and preheat the oven to 350°F.
- Make Dough In a medium-sized bowl, combine flour, baking soda, sugar, and salt; stir. Whisk together the eggs, oil, and vanilla extract in a large bowl. Mixing until just incorporated, gradually add the dry ingredients to the wet mixture. Avoid overmixing!
- Stir in the strawberries gently, reserving a few to garnish the toast after you fold in the rest of the strawberries.
- Bake: Spoon dough into dusted and oiled loaf pans; sprinkle reserved strawberries on top. A cake tester or knife should come out clean from the middle after 50 to 55 minutes of baking, when the dough will be browned.
- Have fun!
Notes
Counter: For up to four days, keep it in a plastic ziplock bag after lightly wrapping it in paper towels.
Freezer: For up to three months, put it in a freezer-safe container after lightly wrapping it in paper towels.
Alterations
Strawberries: Although fresh are preferable, frozen strawberries can still be used; just be sure to thaw them out before using. All-purpose Flour: Bob’s Red Mill 1:1 is our favorite; you can also use gluten-free flour as long as it already contains xantham gum!
Vanilla Extract: Another excellent choice is almond!
Vegetable Oil: Use canola or another flavor-neutralizing oil.