Soft Strawberry Bread
This soft strawberry bread is loaded with fresh strawberries and topped with a strawberry glaze. The bread only takes minutes to mix together. The crumb is ultra tender thanks to the addition of Greek yogurt which also adds some protein and nutrition to the bread. This recipe is easy to make and doesn’t need any fancy mixers – just a bowl and a whisk!
It’s strawberry season, and you better believe I am excited! I don’t know why but this winter seemed long to me. Don’t get me wrong, I do enjoy a beautiful snowfall and the cool down of temperatures after a hot summer. However, if I had to choose I would hands down choose warmer weather over the colder weather.
I love making quick breads, like my lemon blueberry bread or a classic banana bread. With strawberry season here, it just felt right to add strawberries to a deliciously, moist, soft and fluffy quick bread. As the strawberries bake in the oven, they get a jammy like consistency, almost like you’re biting into little pockets of fresh strawberry jam. Then, top the bread off with a strawberry icing for just the most delicious brunch treat or afternoon snack. I’m getting hungry just thinking about it!
Here is Why You Will Love This Strawberry Bread
- soft, fluffy and moist
- soft, vanilla cake/quick bread is surrounded by ripe, juicy strawberries. When the strawberries bake, they get a delicious fresh jammy consistency, almost as if you are biting into little pockets of fresh strawberry jam.
- velvety smooth crumb that just melts in your mouth
- it can be made in one bowl, and takes less than 15 minutes to mix together
- this Strawberry Bread uses Greek Yogurt in the batter, which adds some nutrition and protein to the bread
The Key to This Strawberry Bread is in the Batter
This Strawberry Bread recipe doesn’t have a lot of liquid in it – just a small amount of milk and two eggs. The batter tends to be a bit thicker, which actually works quite well to help with suspending the strawberries and making sure they don’t sink.
The strawberries are also tossed in flour, which further helps the strawberries to stay suspended. Tossing fresh fruit in flour before adding to the batter provides a coating around the berries, which helps the berries adhere to the batter. As the berries bake and release juices, the flour absorbs the juices. This helps the berry color from bleeding into the batter.
This strawberry bread bakes in a 9×5 inch loaf pan for approximately 50 minutes. I know, it’s a long bake time! But, trust me, it’s worth it. I like to tent the top of the loaf with aluminum foil around the 35 minute mark.
Helpful Tip: Spray your 9×5 inch pan with nonstick cooking spray, then line your 9×5 inch loaf pan with parchment paper. The cooking spray helps the parchment paper stick, and it also helps the batter not stick to the pan in case some of it seeps under/over the parchment paper liner. The parchment paper helps in a couple different ways. First of all, it helps prevent the sides and bottom of the loaf from getting too dark. Secondly, it makes for a convenient and easy way to lift the strawberry bread up and out of the pan.
Storage
Store this cake in an airtight container for up to 3 days at room temperature, or up to 1 week in the refrigerator.
FAQ
could i use a different fruit?
You could substitute the strawberries for fresh raspberries or black raspberries, if desired. If you choose one of these berries, I recommend adding some lemon zest as well. Lemon zest pairs really well with raspberries and black raspberries.
can I use frozen strawberries?
Frozen strawberries don’t work as well in this recipe. I strongly recommend using fresh as frozen berries can tend to make the bread mushy. However, you can use frozen if needed. Just make sure you thaw and dry off as much as possible before tossing in flour.
Could I add lemon zest?
If you would like to add a bit of zesty, bright flavors to the bread, you can add fresh lemon zest to the batter before baking.
can I make this bread gluten free?
Yes, you can use a 1:1 gluten free flour replacement (like a gluten free all-purpose flour blend) in place of the all-purpose flour in this recipe. Just make sure the all-purpose flour blend has xanthan gum in it.
Here are a few other breakfast and brunch recipes I think you will love
- Lemon Blueberry Bread
- Jumbo Cinnamon Rolls that taste like Cinnabon
- Jumbo Blueberry Muffins
- Banana Nut Muffins
Let me know what you thought!
If you make this Strawberry Bread, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.
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Soft Strawberry Bread
- Total Time: 1 hour 3 minutes
- Yield: 1 loaf 1x
Description
This soft strawberry bread is loaded with fresh strawberries and topped with a strawberry glaze. The bread only takes minutes to mix together. The crumb is ultra tender thanks to the addition of Greek yogurt which also adds some protein and nutrition to the bread. This recipe is easy to make and doesn’t need any fancy mixers – just a bowl and a whisk!
Ingredients
- 4 tablespoons unsalted butter, melted
- 4 tablespoons vegetable oil
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup Greek yogurt
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups strawberries, quartered (you may cut into smaller pieces if desired) (1 pint)
Icing
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon strawberry jam
Instructions
1. Preheat oven to 350F. Line a 9×5 loaf pan with parchment paper.
2. Toss strawberries in 1 tablespoon flour. Set aside.
3. In a large bowl, add butter, oil, sugar, eggs, yogurt, milk and vanilla extract. Whisk to combine, then add flour, baking powder, baking soda, salt and strawberries. Mix, just until combined.
4. Pour batter into loaf pan, then bake for 48-55 minutes in preheated oven. Tent the bread with aluminum foil around 35 minutes. Allow to cool completely in loaf pan.
5. Once cool, make the icing. In a medium size bowl, whisk together the powdered sugar, lemon juice and zest. You can also reserve the zest and use as a garnish on top of the bread. Drizzle the icing over the bread.
6. Store leftovers covered in an airtight container for up to 3 days at room temperature, or up to 1 week in the refrigerator. You can also freeze, without the icing for up to 3 months.
Notes
- Can I use frozen strawberries? Frozen strawberries don’t work as well in this recipe. I strongly recommend using fresh as frozen berries can tend to make the bread mushy. However, you can use frozen if needed. Just make sure you thaw and dry off as much as possible before tossing in flour.
- Storage – You can store these muffins in an airtight container for up to 3 days at room temperature, or up to 1 week in the refrigerator. You can also store in the freezer for up to 3 months. It is best to freeze without the icing on. Thaw the bread overnight in the refrigerator, then top with icing before serving.
- Strawberry Muffins – you can use this recipe to make strawberry muffins or use my strawberry muffin recipe here. To turn this Strawberry Bread recipe into strawberry muffins, spray with nonstick spray and line a 12-count muffin tin with paper liners. Preheat oven to 375F. Prepare recipe as directed above, then bake for 18-23 minutes, or until a toothpick inserted into the center comes out clean. Drizzle strawberry icing over muffins.
- Prep Time: 15
- Cook Time: 48
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
