Baking your own bread is extra special when it’s filled with the fresh sweetness of ripe strawberries. This strawberry bread recipe helps you make a moist, tasty loaf that smells amazing and tastes even better. Whether you’re new to baking or have done it before, this easy recipe is great for any time you want a delicious treat.
Why You’ll Love This Strawberry Bread Recipe
This strawberry bread stands out because it strikes the perfect balance between sweet and tangy. The tender crumb is infused with fresh strawberries, giving each slice a juicy pop of flavor that feels like a small celebration. It’s moist without being dense, easy to slice, and adaptable to your preferences.
You’ll appreciate how accessible this recipe is—it doesn’t require fancy equipment or rare ingredients. Plus, it’s versatile enough to serve for breakfast, a snack, or even a light dessert. With this bread on your countertop, you’ll always have a delicious homemade treat ready to enjoy.
Ingredients
- 1 cup fresh strawberries, chopped
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Tip: You can substitute buttermilk with plain yogurt or milk mixed with a splash of lemon juice if you don’t have buttermilk on hand.
How to Make Your Strawberry Bread: Step-by-Step
1. Prepare Your Strawberries
Start by washing your strawberries thoroughly. Pat them dry and chop them into small pieces. This ensures the strawberries distribute evenly throughout your bread, giving you bursts of flavor in every bite.
2. Mix the Dry Ingredients
In a large bowl, sift together the flour, baking powder, baking soda, and salt. Combining these first helps your bread rise evenly and achieve the right texture.
3. Combine the Wet Ingredients
In a separate bowl, beat the eggs with sugar until smooth. Then add the vegetable oil, vanilla extract, and buttermilk, mixing until everything is fully incorporated.
4. Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring gently. Overmixing can make your bread tough, so fold the batter just until the flour disappears. Finally, fold in the chopped strawberries with care.
5. Bake to Perfection
Preheat your oven to 350°F (175°C). Grease a standard loaf pan and pour in the batter, smoothing the top gently. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let your bread cool completely before slicing to maintain its moist texture.
Expert Tips to Nail Your Strawberry Bread Every Time
- Use fresh, ripe strawberries for the best natural sweetness and vibrant color. Avoid overripe berries that may release too much juice.
- Be gentle when folding in the strawberries to prevent the batter from turning pink or becoming watery.
- Don’t skip the buttermilk — it’s key to achieving the tender crumb and subtle tang that complement the strawberries.
- Let your bread cool fully before cutting. Slicing too soon can cause it to crumble or become mushy.
- Adjust baking time if needed — every oven is different, so keep an eye on the bread after the 50-minute mark.
Variations to Customize Your Strawberry Bread
Feel free to put your own spin on this recipe with these delicious twists:
- Strawberry Banana Bread: Add a ripe mashed banana to the batter for extra moisture and flavor.
- Strawberry Cream Cheese Swirl: Incorporate a sweet cream cheese layer inside the loaf for a rich surprise.
- Gluten-Free Version: Substitute all-purpose flour with a gluten-free blend and ensure your baking powder is gluten-free.
- Vegan Adaptation: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and a plant-based milk substitute.
- Add-Ins: Toss in chocolate chips, chopped nuts, or shredded coconut for added texture and taste.
How to Serve Your Strawberry Bread
Your strawberry bread shines when served warm and fresh. Here are some simple serving ideas:
- Spread a thin layer of butter or cream cheese to enhance its flavor.
- Pair a slice with your morning coffee or afternoon tea for a cozy break.
- Toast slices lightly to bring out a slight crispness and warmth.
- Package as a thoughtful homemade gift, wrapped in parchment paper and tied with a ribbon.
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Frequently Asked Questions About Strawberry Bread Recipe
What makes strawberry bread so moist?
The combination of buttermilk and fresh strawberries adds natural moisture and keeps the bread tender and soft.
Can I use frozen strawberries in this recipe?
Yes, but be sure to thaw and drain them thoroughly to avoid excess moisture that could affect baking.
How long does strawberry bread stay fresh?
Stored in an airtight container, it stays fresh for about three days at room temperature. You can also freeze it for up to three months.
Is strawberry bread healthy?
While it contains sugar and flour, the addition of fresh fruit adds vitamins and natural sweetness, making it a better choice than many processed snacks.
Can I make this bread dairy-free?
Absolutely! Use plant-based milk and oil instead of buttermilk and vegetable oil to make it dairy-free.
strawberry bread recipe
Equipment
- Loaf Pan
- Mixing Bowls
Ingredients
- 1 cup fresh strawberries chopped
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk or plain yogurt or milk with a splash of lemon juice
Instructions
- Wash strawberries, pat dry, and chop into small pieces to distribute evenly.
- Sift together flour, baking powder, baking soda, and salt in a large bowl.
- Beat eggs with sugar until smooth. Add vegetable oil, vanilla extract, and buttermilk; mix well.
- Gradually fold dry ingredients into wet mixture, mixing gently until just combined. Fold in chopped strawberries carefully.
- Preheat oven to 350°F (175°C). Grease a loaf pan and pour in batter. Bake 50-60 minutes until a toothpick comes out clean.
- Allow bread to cool completely before slicing to keep it moist and firm.