Sharing is caring!

I’ve always loved quick breads for how easy they are to throw together,
and this one is no exception.
It comes together fast, no mixer needed, and uses simple ingredients you likely already have.

But what really sets it apart is the glaze—made with real strawberries—which adds a soft, creamy finish that soaks slightly into the top of the loaf.

We’ve been making this on repeat lately—it’s soft, flavorful, and a great way to use up fresh strawberries before they go too far.
Bake it once, and you’ll have something sweet to slice into all week.

For the Strawberry Bread

• Granulated Sugar – adds sweetness and helps create a soft, tender crumb.
• Milk – keeps the bread moist and smooths out the batter.
• Canola Oil or Coconut Oil – provides richness and keeps the loaf soft for days.
• Egg – helps bind everything together and gives structure to the bread.
• Vanilla or Almond Extract – adds a subtle, warm flavor that complements the strawberries.
• All-PurposeFlour – forms the base of the bread.
• Baking Powder – gives the loaf its rise and light texture.
• Salt – balances the sweetness and enhances flavor.
• Strawberries – the star ingredient, bringing fresh, juicy bursts of flavor throughout the bread.
• Flour (for coating strawberries) – helps keep the strawberries evenly distributed instead of sinking.

For the Strawberry Glaze

• Powdered Sugar – creates a smooth, sweet base for the glaze.
• Melted Butter – adds richness and helps the glaze set nicely.
• Strawberries – give the glaze its natural flavor and soft pink color.
• Vanilla or Almond Extract – enhances the overall flavor.
• Heavy Cream or Milk (optional) – used to adjust the consistency if needed.

The Best Strawberry Bread Recipe

This soft, fruit-filled loaf is packed with fresh strawberries and topped with a sweet, creamy strawberry glaze. It’s simple to prepare and comes together quickly, making it perfect for a casual bake or a shareable treat.

Print Pin

Course: Bread, Dessert

Cuisine: American

Keyword: The Best Strawberry Bread Recipe

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 10 slices

-

Ingredients

For the Bread

• 3/4 cup granulated sugar
• 1/2 cup 2% milk
• 1/2 cup canola oil or coconut oil
• 1 large egg
• 1 teaspoon vanilla extract or almond extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups diced strawberries
• 2 tablespoons all-purpose flour

For the Glaze

• 2 cups powdered sugar
• 2 tablespoons melted butter
• 1/3 cup finely diced strawberries
• 1/2 teaspoon vanilla extract or almond extract
• 1–2 tablespoons heavy cream or milk (optional)

 

Instructions

1. Prepare the oven
   Set your oven to 350°F so it’s fully heated before baking.
2. Mix the wet ingredients
   In a medium bowl, combine the sugar, milk, oil, egg, and extract. Stir until smooth.
3. Combine the dry ingredients
   In a separate bowl, mix together the flour, baking powder, and salt.
4. Bring the batter together
   Add the dry mixture to the wet mixture and stir just until everything is incorporated. Avoid overmixing.
5. Coat the strawberries
   In a small bowl, toss the diced strawberries with 2 tablespoons of flour to lightly coat them.
6. Fold in the fruit
   Gently fold the strawberries into the batter, being careful not to crush them.
7. Bake the bread
   Transfer the batter to a greased 9"x5" loaf pan. Bake for 50–55 minutes. The loaf is done when a toothpick inserted into the center comes out clean.
8. Cool the loaf
   Let the bread rest in the pan for 10 minutes, then remove it and place it on a wire rack to cool completely.
9. Prepare the glaze
   In a small bowl, mix the powdered sugar, melted butter, strawberries, and extract until smooth. If needed, add milk or cream a little at a time to reach a spreadable consistency.
10. Finish and serve
    Once the bread has cooled fully, spread the glaze over the top. Slice and enjoy.

 

Storage

• Keep the bread in an airtight container in the refrigerator for up to 3 days.

 

Notes

• Adding an extra teaspoon of extract to the batter can enhance the flavor, especially if skipping the glaze.
• You can increase the strawberries up to 2 1/2 cups, but the loaf will be softer and more delicate.
• For a different texture, reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda.
• The glaze may seem thick at first; continue mixing before adding liquid.
• For less sweetness, you can make half the glaze and drizzle lightly instead of fully covering the loaf.
• Nutritional values are approximate and based on 10 slices with full glaze.

 

Nutrition

Calories: 390kcal | Carbohydrates: 62g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 90mg | Potassium: 180mg | Fiber: 1g | Sugar: 40g | Vitamin A: 115IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 1.5mg

Save

1. Can I use frozen strawberries instead of fresh?
   Fresh strawberries are definitely the best choice here. Frozen berries release too much liquid as they bake, which can make the loaf too wet and a bit dense.
2. Why do I need to toss the strawberries in flour?
   It’s a small step, but it makes a big difference. Coating the strawberries helps keep them evenly spread through the batter instead of sinking straight to the bottom.
3. How do I know when the bread is done?
   Stick a toothpick into the centre of the loaf—if it comes out clean (or with just a few crumbs), you’re good to go. The top should also feel set and lightly springy.
4. Why did my strawberry bread turn out heavy?
   The most common culprit is overmixing. Once the dry ingredients go in, mix only until just combined. Overworking the batter can make the bread dense instead of soft and tender.
5. Can I skip the glaze?
   You can, but it really does add something special. The bread is still delicious on its own, though the strawberry glaze takes it closer to a dessert-style treat.

Sharing is caring!