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Strawberry Quick Bread

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Strawberry Quick Bread is a quick and easy bread to make that uses basic ingredients you can easily have on hand. You will love this tender and moist bread that is filled with delicious ripe strawberries. 

Strawberry-Quick-Bread-Complete

If you have yet to make strawberry quick bread, it is time to give it a try. This is one of my favorite quick-bread recipes. Strawberry quick bread is full of flavor, easy to make, and has an incredible taste that is addicting. It is the perfect bread to have on hand to enjoy with breakfast, your afternoon tea, an afternoon snack, or a late-night craving.  

You will love this bread for so many reasons!

Strawberry-Quick-Bread-Closeup
  • Made with ingredients you can easily always have on hand.
  • It is so moist and tender. 
  • The flavor is out of this world, and your home will smell delicious as it bakes. 
  • It is easy to make, the hardest part is waiting for it to cool so you can cut it. 

For more delicious strawberry dishes, be sure to try Air Fryer Strawberry Cheesecake Chimichanga, Easter Dipped Strawberries, and our Strawberry Daiquiri Pudding Dip

Ingredients:

Strawberry-Quick-Bread-Ingredients
  • 2 eggs
  • ¾ cup sugar
  • ½ cup oil
  • 1 tsp vanilla
  • 1 ½ cups flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup milk
  • 1 ½ cup diced strawberries
  • 2 tbsp all-purpose flour (for coating the diced strawberries)

How to Make Strawberry Quick Bread

  • Preheat the oven to 350 degrees. Prepare a 9×5 inch loaf pan with non-stick spray or oil.
  • Combine the sugar, milk, oil, eggs, and vanilla in a medium bowl. Whisk until combined. 
  • In a separate bowl, combine flour, baking powder, and salt. 
  • Add dry ingredients to wet ingredients and stir together until just combined. You don’t want to overmix the batter!
  • Add the 2 tbsp. flour to the diced strawberries and gently toss. 
  • Add the strawberries to the batter and gently fold them together.
  • Pour the batter into the prepared loaf pan and bake in a preheated oven for 55 – 60 minutes or until golden brown and a toothpick inserted in the center of the bread comes out clean. 
  • Remove from the oven. Place bread in a pan on a cooling rack.
  • Set the timer for 5 minutes. Loosen edges of bread with a knife and carefully turn out bread. Allow bread to continue cooling until completely cooled. 
  • Slice and serve. Enjoy!
 Strawberry-Quick-Bread-overhead-view

Tips, Tricks, and FAQs

  • Swap out the strawberries for blueberries, blackberries, or even raspberries for another delicious quick bread idea. 
  • When using whole berries, you will want to toss them in flour first to prevent them from sinking to the bottom of the bread. 
  • Be sure not to overmix the bread batter. Overmixing can make your bread tough and lose some moisture. 
  • You want to test the bread to see if it is done with a toothpick. If it comes out clean, then the bread is done. Be sure not to overbake it. 
  • You want to let your bread completely cool before slicing. This, for me, is the hardest part. 
  • If you want the bread to be extra tender, swap out the milk for buttermilk. 
  • When working with strawberries, you want to get all the moisture off the berries. Once you cut them, I highly recommend drying them with a paper towel. This helps the bread from becoming soggy as it bakes. 
  • You do not want to use frozen strawberries for this recipe. 

Storage

You will want to store your leftover strawberry quick bread in an airtight container at room temperature. You can also wrap your bread in plastic wrap if you prefer. This will last up to 5 days.

Strawberry-Quick-Bread-Pin-1

More Recipes:

Yield: 10

Strawberry Quick Bread

Strawberry-Quick-Bread-Recipe-Card

Strawberry Quick Bread is a quick and easy bread to make that uses basic ingredients you can easily have on hand. You will love this tender and moist bread that is filled with delicious ripe strawberries. 

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 2 eggs
  • ¾ cup sugar
  • ½ cup oil
  • 1 tsp vanilla
  • 1 ½ cups flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup milk
  • 1 ½ cups diced strawberries
  • 2 tbsp all purpose flour (for coating the diced strawberries)

Instructions

  1. Preheat oven to 350 degrees. Prepare a 9x5 inch loaf pan with non-stick spray or oil.
  2. Combine the sugar, milk, oil, eggs, and vanilla in a medium bowl. Wisk until combined. 
  3. In a separate bowl, combine flour, baking powder, and salt. 
  4. Add dry ingredients to wet ingredients and stir together until just combined. You don’t want to overmix the batter!
  5. Add the 2 tbsp. flour to the diced strawberries and gently toss. 
  6. Add the strawberries to the batter and gently fold together.
  7. Pour the batter into the prepared loaf pan and bake in preheated oven for 55 - 60 minutes or until golden brown and a toothpick inserted in center of the bread comes out clean. 
  8. Remove from oven. Place bread in pan on a cooling rack.
  9. Set timer for 5 minutes. Loosen edges of bread with a knife and carefully turn out bread. Allow bread to continue cooling until completely cooled. 
  10. Slice and serve. Enjoy!
  11. To store leftovers, wrap bread in plastic wrap or store in an air tight container

Notes

  • Swap out the strawberries for blueberries, blackberries, or even raspberries for another delicious quick bread idea. 
  • When using whole berries, you will want to toss them in flour first to prevent them from sinking to the bottom of the bread. 
  • Be sure not to over mix the bread batter. Over mixing can make your bread tough and lose some moisture. 
  • You want to test the bread to see if it is done with a toothpick. If it comes out clean, then the bread is done. Be sure not to over bake it. 
  • You want to let your bread completely cool before slicing. This, for me, is the hardest part. 
  • If you want the bread to be extra tender, swap out the milk for buttermilk. 
  • When working with strawberries, you want to get all the moisture off the berries. Once you cut them, I highly recommend drying them with a paper towel. This helps the bread from becoming soggy as it bakes. 
  • You do not want to use frozen strawberries for this recipe. 

Storage

You will want to store your leftover strawberry quick bread in an airtight container at room temperature. You can also wrap your bread in plastic wrap if you prefer. This will last up to 5 days.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 261Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 38mgSodium: 152mgCarbohydrates: 33gFiber: 1gSugar: 17gProtein: 4g

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