Strawberry Bread

Best moist strawberry loaf cake

This delicious strawberry bread will make your mornings a dream. It is light, fluffy and sweet. It’s loaded with two cups of strawberries!

Start your morning off with a sweet strawberry loaf to brighten your day. The leftovers can be frozen, so you’ll always have a spring or summer strawberry treat at hand.

Strawberry bread has a delicious flavor

Strawberry Lemon bread: In the recipe below, replace one-third of the water with lemon juice. Add one tablespoon of zest.

Strawberry Chocolate Chip Bread: Add a half cup of white or mini chocolate chips and a few more chocolate chips to your batter.

Strawberry Banana Bread Use the recipe for Health Banana Bread. Stir in up to 2/3 cup of diced strawberry before baking. If you like, press a few strawberries on top.

Strawberry Nutella bread: Mix half a cup of chopped toasted hazelnuts in the batter before baking. Top with Homemade Nutella.

Strawberry bread recipe with healthy ingredients

Strawberries, water, vanilla extract, flour and sugar, baking powder and baking soda, optional walnuts or almonds, oil, almond butter, or cinnamon are all you need.

This classic strawberry quickbread recipe does not require yeast, sour cream, or cake mix.

Other types of flour can be used, such as white all-purpose flour, whole grain flour spelled, or oat powder. Coconut flour will produce dry results. You can experiment with different flours, including whole wheat pastry and almond flour.

This recipe is dairy-free by nature. If you want to make a vegan strawberry loaf without eggs, leave the optional egg or substitute it with a flaxseed egg, oil, or plant-based butter.

Try this Keto Lemon bread for a strawberry loaf that is low in carbs and sugar-free. You can add a 1/2 cup of strawberries diced into the batter.

For gluten-free strawberry bread, use certified gluten-free oat flour. You can also use all-purpose gluten-free flour.

Frozen strawberries or fresh strawberries: Which is better

If you want to avoid dense or gummy results due to too much moisture, use fresh strawberries or frozen strawberries that have been fully thawed. Using frozen berries, use paper towels to dry excess water after thawing.

If you don’t have any fresh or frozen strawberries, you can use dried strawberries chopped up. If needed, add water or oil slowly.

You can replace all or some of the strawberries with blackberries, cherries, or bananas for a different flavor.

Strawberry Bread Glaze Recipe

Combine a third cup of powdered icing sugar with one teaspoon of water, and add a tablespoon of finely chopped strawberries. If needed, add more water to thin the strawberry icing.

The berry quickbread is so sweet and soft that I usually skip the glaze and frosting and serve it as-is.

Strawberry bread recipe

Gather all the ingredients and chop the strawberries.

Preheat the oven to 350 degrees Fahrenheit. Grease and line a 9×5-inch loaf pan with parchment paper.

Mix the first five ingredients in a large bowl. Stir in the remaining ingredients, except for the strawberries sliced. Do not overmix.

Spread the batter in the loaf pan. For decoration, press berries or chocolate chips onto the top.

Bake the strawberry bread on the middle rack for an hour or until the toothpick inserted in the loaf’s center comes out mostly clean.

Allow the bread to cool down before inverting it onto a large plate.

The taste and texture will be even better the following day if you wait. The bold strawberry flavor is more concentrated after some moisture has evaporated.

Gram measurements

Here are the amounts you should use when using a food scale instead of cups or tablespoons to make a recipe:

The recipe calls for 230 grams of diced strawberries. One hundred fifty grams of sugar, 36 g of oil, and 10 g of vanilla extract.

Storage tips for leftovers

You can leave the strawberry cake bread on your counter, covered loosely with a towel or cloth. The excess moisture will be allowed to escape, resulting in a light, fluffy loaf.

I recommend that leftovers be stored in the fridge in a covered container after a single day for optimal freshness. Keep a small opening on top to allow moisture to escape. The strawberry recipe will be kept for four to five days.

You can also slice leftovers and store them in an airtight container covered with a lid for up to 3 months. Sandwich wax paper or parchment between each slice of fresh strawberry bread to prevent the cuts from sticking together during thawing. Thaw frozen pieces in the fridge overnight, in a microwave oven or toaster.


The above list includes gluten-free and keto options.

If desired, 3/4 cup of sugar can be unrefined.

2 tsp of baking powder

1/4 tsp. salt

1/2 tsp baking soda

Fresh or frozen strawberries diced to 1 cup

One cup of water

You can use three tablespoons of oil, butter, or almond butter.

2 tsp pure vanilla extract

Add one flax or egg or two tablespoons of water to the egg or flax.

For the top, add 1/3 cup of sliced strawberries.

Optional 1/2 tsp Cinnamon

Optional 1/2 cup chopped walnuts or slivered almonds


Grease and preheat the oven to 350 F. Line the bottom of the pan with parchment paper. Stir the first five ingredients in a large bowl. Mix in the remaining ingredients, except for topping. Spread the batter into the pan. On top, press sliced strawberries (see the video above). Bake for 60 minutes or until the toothpick is clean mainly. Let cool. The next day, the texture and taste are better! You can slice and freeze leftovers.*I haven’t tried it, but a few readers said that substituting applesauce for oil produced good results. Please feel free to experiment.

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