This post may contain affiliate links. Please read our disclosure policy.
Sweet and soft Strawberry Bread is a spring and summer staple treat! Made with fresh strawberries, this quick bread recipe is the perfect way to enjoy strawberries while they’re in season.
Strawberry Bread
Not only is this bread delicious and full of strawberry flavor in every slice, but it’s also incredibly simple to make. Plus, it’s freezer friendly!
Once the batter is baked to perfection in under an hour, the loaf can be frozen, either whole or sliced, for up to 3 months. Defrost at room temperature before enjoying.
Ingredients
- Self-rising flour – If you don’t have any self-rising flour available, substitute with a combination of 2 cups all-purpose flour and 2 teaspoons baking powder
- Granulated sugar – The granulated sugar can be substituted for 1 cup brown sugar, or a combination of 1/2 cup granulated sugar and 1/2 cup brown sugar.
- Plain yogurt – Use unsweetened plain or Greek-style natural yogurt. If preferred the yogurt can be omitted and the milk increased to 1 cup.
- Milk – Full-fat milk was used in this recipe, but lower-fat varieties of milk can also be used.
- Canola oil – Canola oil can be substituted for any mild flavored oil. The oil can also be substituted with 1/2 cup melted butter.
- Eggs – 2 large eggs were used in this recipe.
- Vanilla extract – The vanilla extract can be substituted for vanilla essence.
- Strawberries – Fresh strawberries will taste best in this recipe, but frozen sliced strawberries can be used if fresh are not available. Do not defrost the strawberries before making the bread batter.
Supplies
- 8 1/2 inch by 4 1/2 inch loaf tin
- Large mixing bowl
- Small mixing bowl
- Cooling rack
- Parchment paper or non-stick spray
- Electric mixer (optional)
Instructions
Preheat oven to 320°F. Grease or line the loaf pan with parchment paper. Add the self-rising flour and granulated sugar to a large bowl. Whisk the flour mixture until well combined.
Add the yogurt, milk, oil, eggs, and vanilla extract to a medium bowl. Stir until well combined. Pour the wet ingredients into the dry ingredients. Fold in the sliced berries.
Baking
Pour the batter into the prepared baking tin. Evenly place the remaining sliced strawberries on top of the batter. Bake for 50 minutes, or until golden and cooked through. Using a toothpick helps to determine if the center is baked through.
Allow the bread to cool in the bread tin for 10 minutes, before transferring it to a wire rack to cool completely. This can be eaten with a tablespoon or two of whipped cream, cream cheese, or even ice cream! It’s also pretty sprinkled with powdered sugar. Of course, the slices are delicious on their own.
The extra sliced strawberries on top of the strawberry bread are optional, but look great once the bread is baked. This bread could be drizzled with a glaze once cooled if desired.
More Recipes by The Blogette to Try Next:
- Zucchini Bread
- Cheddar Quick Bread
- Cinnamon Bread
- Lemon Loaf
- Hawaiian Banana Bread Recipe
- Cloud Bread
- Ice Cream Bread
Strawberry Bread Recipe
Strawberry Bread
Equipment
- 8 1/2 inch by 4 1/2 inch loaf tin
- Large mixing bowl
- Small or medium mixing bowl
- Cooling rack
- parchment paper or non-stick spray
- Whisk
- Electric mixer (optional)
Ingredients
- 2 cups self-rising flour
- 1 cup granulated sugar
- ½ cup plain yogurt
- ½ cup milk
- ½ cup canola oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups sliced strawberries, divided
Instructions
- Preheat oven to 320°F
- Grease or line with parchment paper an 8 1/2 by 4 1/2 inch baking tin. Set aside
- Add the self rising flour and granulated sugar to a large mixing bowl. Mix until well combined. Set aside.
- Add the yogurt, milk, oil, eggs and vanilla extract to a smaller mixing bowl. Mix until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients and mix
- Fold in1 cup of the sliced strawberries.
- Pour the batter into the prepared baking tin. Evenly place the remaining 1/2 cup of sliced strawberries on top of the batter.
- Bake for 50 minutes, or until golden and cooked through.
- Allow the baked bread to cool in the tin for 10 minutes, before transferring to a cooling rack to cool completely.
Notes
- The extra 1/2 cup sliced strawberries on top of the strawberry bread are optional, but look great once the bread is baked.
- This strawberry bread could be drizzled with a glaze once cooled if desired.
- The strawberry bread is cooked through when it springs back when lightly touched in the center. A toothpick or skewer can also be used. Insert the toothpick or skewer into the center of the bread. If the toothpick or skewer comes out clean, the bread is cooked through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
