Strawberry Bread is a sweet, super soft, and moist quick bread that is filled and topped with fresh strawberries and drizzled with an optional glaze. Enjoy a slice with your coffee to start your day, as a dessert, or for a snack! I also have a Blackberry Loaf loaded with fresh blackberries that you may want to try next!
Ingredients & Substitutions
Room Temperature Ingredients: To prevent lumps and for the best results when baking this quick bread, use room temperature ingredients (specifically butter, sour cream, egg, and milk).
Butter: I prefer unsalted butter in many baking recipes to have control over the amount of salt added to the recipe. If using salted butter, you may want to lessen the amount of salt used.
Sour Cream: Sour cream adds so much moisture to the bread. It adds a subtle tang to the bread and keeps it moist after baking. I prefer using full-fat sour cream.
Baking Powder: Make sure the baking powder you are using is fresh and not expired! Because this is a quick bread (no yeast), the baking powder releases carbon dioxide gas, causing the loaf to rise and create a light and airy texture.
Strawberries: If possible, use fresh strawberries in the bread. However, if adding frozen strawberries, first, let them thaw and pat them dry with a paper towel to remove any excess moisture.
Glaze: The glaze is optional, but so easy to mix if you want to enjoy the bread with a sweet glaze.
Strawberry Bread Mix-Ins
Although delicious as-is, this strawberry bread can be adapted in a few delicious ways. Here are a few options you could try:
- Add chopped nuts like almonds, walnuts, or pecans for a nutty crunch and flavor.
- Fold in chocolate chips to the batter. Milk, semi-sweet, or dark chocolate chips would all be delicious!
- Mix in a little bit of lemon zest with the wet ingredients for a citrusy flavor.
- Shredded coconut can add a tropical flair to the taste of the bread.
How To Store Strawberry Bread
Strawberry Bread is best stored at room temperature, wrapped in plastic wrap. It will last up to 5 days. If stored in the refrigerator, it will dry out faster. If storing the loaf in the refrigerator, keep it in an airtight container. When ready to enjoy a slice, heat it in the microwave or let it come to room temperature.
Can I Freeze Strawberry Bread?
Absolutely! To freeze the bread, first, let it cool completely. Then, wrap the bread tightly with aluminum foil or plastic freezer wrap and place it in a heavy-duty freezer bag. If you prefer not to use foil directly on your bread, wrap it tightly with parchment paper, followed by placing it into a sealable plastic bag. Label it with the date. Bread is typically good for two to three months in the freezer. To thaw bread, take it out of the freezer and set it on the counter. Allow it to reach room temperature before you take it out of its packaging; it will re-absorb some of its moisture this way.
Strawberry Bread
Ingredients
- ¾ cup (150 g) granulated sugar
- ¼ cup (½ stick / 57 g) unsalted butter, room temperature
- ½ cup (115 g) sour cream, room temperature
- 1 large egg, room temperature
- 1 ½ cups (187.5 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup (122.5 g) whole milk, room temperature
- 2 cups (332 g) diced fresh strawberries, divided
Glaze (Optional)
- 1 cup (125 g) confectioners' sugar
- 1-3 tablespoons milk, room temperature
Instructions
- Preheat oven to 375°F. Spray an 8½ x 4½-inch loaf pan with nonstick cooking spray. Set aside.
- To the bowl of a stand mixer with a paddle attachment on low, add the sugar, butter, sour cream, and egg. Beat until creamy.
- In a separate bowl, whisk together flour, baking powder, and salt.
- With the mixer on low, alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture.
- Gently fold in about 1 ¾ cups of strawberries, reserving ¼ cup for the topping.
- Pour the batter into the prepared loaf pan and top with the reserved strawberries.
- Bake for 60-65 minutes. The bread is done when an inserted toothpick comes out clean with a few crumbs, but no wet batter.
- Let the loaf cool completely.
Glaze (Optional)
- In a medium bowl, whisk together the confectioners’ sugar and milk. Add more milk until the glaze reaches your desired consistency.
- Drizzle the glaze over the cooled loaf. Slice and serve.
Video
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Elizabeth
I am surprised at how much I loved this bread! It was super moist and the fresh strawberries added a little bit of sweetness and tartness for a delicious-tasting bread!
Rachael
Sweet strawberries perfectly complement this bread! Soft tender crumb with little pockets of fresh strawberries, it is delicious!
Bella
This bread is incredible. It's packed with flavor from the fresh, sweet strawberries! It's delightfully soft and moist.
Annabelle
This bread is so soft and moist! The bites of strawberry are a great addition to this loaf, you really need to try this one!
Can you use frozen strawberries
Here is what it says in the blog post, just above the recipe card. Please feel free to check the blog post in the future should you have questions!
Strawberries: If possible, use fresh strawberries in the bread. However, if adding frozen strawberries, first, let them thaw and pat them dry with a paper towel to remove any excess moisture.