By Becky Hardin
Published Aug 7, 2023
This fresh-baked Strawberry Bread recipe is deliciously sweet and fruity. Use fresh strawberries, lemon juice, vanilla and almond extract, and some other staple ingredients to whip up this cake-y quick bread in the oven, then drizzle a simple glaze on top. It’s perfect for breakfast, dessert, and snacking!
What’s in this Strawberry Bread Recipe?
A warm vanilla-almond quick bread is studded with fresh strawberries and coated in a sweet vanilla glaze for the perfect breakfast treat!
- All-Purpose Flour: Gives the bread structure.
- Milk: Adds moisture to the cake and helps thin the glaze to drizzling consistency.
- Lemon Juice: Mixes with the milk to create an approximation of buttermilk, which adds moisture and tanginess to offset the sweetness of the berries.
- Baking Powder: Gives the bread lift.
- Kosher Salt: Enhances the vanilla, almond, and strawberry flavors.
- Granulated Sugar: Sweetens the bread.
- Unsalted Butter: Adds flavor and fat to the bread.
- Vegetable Oil: Helps the bread stay moist.
- Eggs: Give the bread structure.
- Vanilla Extract: Enhances the sweetness of the bread and glaze.
- Almond Extract: Adds a nutty flavor to the bread. You can leave it out if you prefer.
- Fresh Strawberries: Every bite of this dessert bread is bursting with juicy, sweet, and tart strawberries.
- Powdered Sugar: Sweetens the glaze without making it gritty.
Pro Tip: To use frozen strawberries, thaw the berries overnight in the refrigerator, then pat them dry with paper towels before using in this recipe.
Strawberry Banana Bread
This quick strawberry bread recipe is excellent as is, but it also tastes divine with bananas. Not your typical banana bread per se, this version of strawberry banana bread includes sliced or diced bananas as part of the inclusions. Swap up to half of the strawberries by weight for bananas!
In spite of their name, quick breads are much more similar to cake than bread. They are sweet and use chemical leaveners rather than yeast.
This bread is not too sweet. Strawberries naturally have a nice balance of sweetness and acidity, so they do not make this bread too sweet. You could add some lemon zest to the bread or the glaze to make it a bit more punchy!
You sure can! Feel free to swap in your favorite berries or a mixture of berries!
This bread has 42 grams of carbohydrates per serving.
Absolutely! To bake this quick bread into muffins, simply fill the wells of a muffin tin ¾ full with batter and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
Sometimes, in spite of mixing very carefully, the berries still sink to the bottom. It happens to the best of us! I recommend tossing your berries in a bit of flour before adding them to the batter to help prevent them from sinking to the bottom.
Quick breads tend to sink in the middle due to rapid changes in temperature. I recommend opening the oven as little as possible while baking this bread. Furthermore, you’ll want to make sure your baking powder is not expired and your batter is not too wet. To keep the batter from becoming too wet, pat the strawberries dry and coat them in flour before adding them to your batter.
Yes, this bread can be frozen for up to 3 months!
How to Store
Store leftover strawberry bread in an airtight container in the refrigerator for up to 5 days. Enjoy cold or at room temperature.
How to Freeze
Freeze strawberry bread whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
This fresh strawberry quick bread is a delicious breakfast or after-dinner treat. Serve it alongside an iced coffee , pineapple matcha , or Starbucks’ pink drink . It’d make a great substitute for strawberry shortcake in a pinch served with whipped cream or vanilla ice cream! Or use it in place of pound cake in a strawberry shortcake pie !
Ingredients1x2x3x
For the Bread
- ▢ ½ cup milk 114 grams, room temperature
- ▢ 2 teaspoons lemon juice 9 grams, from ½ lemon
- ▢ 2 cups all-purpose flour 240 grams
- ▢ 1½ teaspoons baking powder 6 grams
- ▢ ½ teaspoon kosher salt
- ▢ 1 cup granulated sugar 200 grams
- ▢ ½ cup unsalted butter 113 grams, melted (1 stick)
- ▢ ¼ cup vegetable oil 50 grams
- ▢ 2 large eggs 100 grams, room temperature
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ ½ teaspoon almond extract 2 grams
- ▢ 1 cup chopped fresh strawberries 167 grams
For the Glaze
- ▢ ¾ cup powdered sugar 85 grams
- ▢ 1 tablespoon milk 14 grams
- ▢ ½ teaspoon pure vanilla extract 2 grams
Video
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick spray. Set aside.
- Measure out the milk in a glass. Then, stir in the lemon juice. Let it sit for 10 minutes. ½ cup milk, 2 teaspoons lemon juice
- In a bowl, whisk the flour, baking powder, and salt together. 2 cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon kosher salt
- In a separate larger bowl, combine the sugar, butter, oil, eggs, vanilla extract, almond extract, and the milk mixture. 1 cup granulated sugar, ½ cup unsalted butter, ¼ cup vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract, ½ teaspoon almond extract
- Add the dry ingredients to the wet ingredients and stir together until just combined.
- Fold in the chopped strawberries. 1 cup chopped fresh strawberries
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick comes out clean from the center of the bread.
- While the bread is baking, whisk together the ingredients for the glaze. ¾ cup powdered sugar, 1 tablespoon milk, ½ teaspoon pure vanilla extract
- Once the bread has cooled, remove from the pan and pour the glaze over the bread.
Equipment
- Kitchen Scale (optional)
- 9×5-inch loaf pan
Becky’s Tips
- Measure your dry ingredients using the spoon-and-level method to avoid a dense bread.
- You can use buttermilk in place of the milk and lemon juice in the bread.
- You can swap the strawberries for any berries you like!
- To prevent the strawberries from sinking to the bottom of the bread, toss them with flour before folding them into the batter.
- Take care not to overmix the batter; otherwise, the bread may turn out chewy.
- Avoid opening the oven door as much as possible during the baking process; this lets out hot air and can cause the bread to sink.
- Let the bread cool before adding the glaze; otherwise, it will melt off.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Strawberry Cake Recipes We Love
- Fresh Strawberry Cake
- Strawberry Pound Cake
- Strawberry Lemonade Poke Cake
- Strawberry Buttermilk Cake
- Strawberry Cupcakes
- Strawberry Cheesecake
Strawberry Bread Recipe
Equipment
- Kitchen Scale (optional)
- 9x5-inch loaf pan
Ingredients
For the Bread
- ½ cup milk 114 grams, room temperature
- 2 teaspoons lemon juice 9 grams, from ½ lemon
- 2 cups all-purpose flour 240 grams
- 1½ teaspoons baking powder 6 grams
- ½ teaspoon kosher salt
- 1 cup granulated sugar 200 grams
- ½ cup unsalted butter 113 grams, melted (1 stick)
- ¼ cup vegetable oil 50 grams
- 2 large eggs 100 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- ½ teaspoon almond extract 2 grams
- 1 cup chopped fresh strawberries 167 grams
For the Glaze
- ¾ cup powdered sugar 85 grams
- 1 tablespoon milk 14 grams
- ½ teaspoon pure vanilla extract 2 grams
Instructions
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan with butter or nonstick spray. Set aside.
- Measure out the milk in a glass. Then, stir in the lemon juice. Let it sit for 10 minutes. ½ cup milk, 2 teaspoons lemon juice
- In a bowl, whisk the flour, baking powder, and salt together. 2 cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon kosher salt
- In a separate larger bowl, combine the sugar, butter, oil, eggs, vanilla extract, almond extract, and the milk mixture. 1 cup granulated sugar, ½ cup unsalted butter, ¼ cup vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract, ½ teaspoon almond extract
- Add the dry ingredients to the wet ingredients and stir together until just combined.
- Fold in the chopped strawberries. 1 cup chopped fresh strawberries
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick comes out clean from the center of the bread.
- While the bread is baking, whisk together the ingredients for the glaze. ¾ cup powdered sugar, 1 tablespoon milk, ½ teaspoon pure vanilla extract
- Once the bread has cooled, remove from the pan and pour the glaze over the bread.
Video
Notes
- Measure your dry ingredients using the spoon-and-level method to avoid a dense bread.
- You can use buttermilk in place of the milk and lemon juice in the bread.
- You can swap the strawberries for any berries you like!
- To prevent the strawberries from sinking to the bottom of the bread, toss them with flour before folding them into the batter.
- Take care not to overmix the batter; otherwise, the bread may turn out chewy.
- Avoid opening the oven door as much as possible during the baking process; this lets out hot air and can cause the bread to sink.
- Let the bread cool before adding the glaze; otherwise, it will melt off.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
