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Strawberry Bread Recipe

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This fresh Strawberry Bread recipe uses diced strawberries for added sweetness and a tender crumb. This quick bread only requires a few ingredients and is a great way to use up a surplus of strawberries. This bread, especially when drizzled with a sweet strawberry glaze, is full of flavor and aroma.

This recipe for strawberry bread is so simple to make, you won’t believe it. You can whip up this quick bread in no time because it requires no special tools. There is no need for yeast.

This bread is bursting with juicy, sweet, and flavorful fresh strawberries. After trying the heavenly strawberry glaze on top, everyone will want a second slice.

Ingredients for this dish

  • White granulated sugar is required to bring out the bread’s natural sweetness. It not only adds moisture to the strawberry bread but also helps the bread brown and become tender.
  • For the best flavor, use whole milk in place of any other type of milk. Bread is made sweeter and creamier by the addition of milk. Milk is required for the glaze because it contributes significantly more flavor than water does.
  • Oil—including vegetable oil in the batter increases the bread’s overall moisture content, enhances the bread’s crumb structure, and maintains a soft crumb.
  • To ensure your bread rises nicely, check the expiration date of your baking powder.
  • For the strawberries, choose the brightest red ones with the most juice. Once picked, strawberries cease to ripen further, so the redder they are, the better they will taste.

For the Bread:

  • ▢¾ cup granulated sugar (150g)
  • ▢½ cup whole milk (120mL)
  • ▢½ cup vegetable oil (120 mL)
  • ▢1 large egg
  • ▢1 ½ teaspoons vanilla extract
  • ▢2 cups plus 2 tablespoons all-purpose flour (255g)
  • ▢2 teaspoons baking powder
  • ▢½ teaspoon salt
  • ▢1 ½ cups diced fresh strawberries (230g)

For the Glaze:

  • ▢3 tablespoons diced fresh strawberries
  • ▢1 cup powdered sugar (120g)
  • ▢1 teaspoon whole milk


  • Combine the sugar, milk, oil, egg, and vanilla in a medium bowl and whisk until smooth. Combine the baking powder, salt, and 2 cups of flour in a separate medium bowl.
  • Then, toss the strawberries with the two tablespoons of flour in a separate bowl.
  • Stir the flour mixture into the sugar mixture until just combined.
  • Mix the strawberries into the batter by folding them in. Transfer the batter to a 9×5-inch loaf pan that has been greased. Bake for 55-60 minutes, then transfer to a wire rack to cool completely.
  • Six, mash the strawberries in a little bowl.
  • Add the powdered sugar and milk and mix well. Dollop on the bread after it has cooled. The glaze needs at least 30 minutes to set before you can serve it.


  • You may need to add more powdered sugar or even do away with the milk altogether, depending on how juicy your strawberries are. The glaze needs to be substantial.
  • Tossing the strawberries in flour is a necessary step. The flour will prevent the strawberries from sinking to the pan’s bottom. Some of the strawberries can be set aside for garnishing the top of the batter in the baking dish.
  • Don’t ruin the bread by opening the oven door to see how it’s doing. The bread could fall in the middle if you opened the oven and let the cool kitchen air in.
  • Overmixing the batter will result in a dense and chewy loaf of strawberry bread.
  • When measuring flour, use a scale. The end result will be more precise if you do it this way. Fluff your flour with a spoon, then spoon it into your cups, and level it off with a knife if you don’t have a scale. A heavy loaf can be avoided by not overfilling the measuring cup with flour.


Where should I put the bread?

The strawberry bread needs to be refrigerated because of the strawberries both in the bread and in the glaze. It can be stored for up to 5 days if it is tightly wrapped in plastic or moved to an airtight container.


This bread can be stored in the freezer; yes! Freezing them into individual servings makes them convenient to grab on the go. The entire loaf can be frozen for later use. When the bread is cool, you can freeze it in individual slices or the whole loaf for up to three months. The bread can be defrosted from frozen in the microwave or thawed overnight in the refrigerator before being reheated in the microwave.

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