This strawberry bread is soft, moist, and packed with chunks of strawberries in every bite! It’s easy to make and so tasty, it will leave you in pure strawberry bliss.A loaf of strawberry bread on a white cutting board with 3 slices cut.

Why you’ll love this recipe:

  • Super easy – This easy strawberry bread recipe is all made by hand with no special equipment. With just a whisk and a spatula, you simply mix the wet ingredients and dry ingredients separately, combine them, fold in the strawberries, and bake.
  • Amazing texture – This strawberry bread is incredibly moist and tender. It’s packed with pockets of soft, juicy strawberries.
  • Tastes incredible – The taste is rich and creamy from the yogurt. The chunks of strawberries throughout are like fresh fruity, flavor bombs.
A whole loaf of strawberry bread on a white wooden cutting board.

Ingredients you’ll need:

  • AP flour
  • baking powder & salt
  • granulated sugar
  • plain yogurt – sour cream or buttermilk works too
  • vegetable oil or any neutral-tasting oil
  • egg
  • vanilla extract
  • strawberries

How to make strawberry bread:

(the ingredient amounts are listed in the printable recipe card further below)
  1. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. In a large bowl, whisk together the sugar, yogurt, vegetable oil, egg, and vanilla. Stir in the flour mixture.
  3. In a small bowl, gently toss the diced strawberries in some flour to coat. Fold the coated strawberries into the batter.
  4. Pour the batter into a greased 9×5 loaf pan. Top with more strawberries if desired. Bake at 350F for about 60 minutes.
process shots of how to make strawberry bread

Other variations:

  • Strawberries – can be substituted with raspberries, blueberries, or diced peaches
  • Vanilla extract – can be replaced with lemon zest
  • Add-ins – white chocolate chips or chopped nuts are a great addition
  • Toppings – Drizzle with a lemon, vanilla, or strawberry glaze for extra sweetness

FAQ:

Can I use frozen strawberries?

It’s not recommended because frozen strawberries have a higher moisture content and will take longer to bake and make the bread mushy.

How to store strawberry bread:

To maintain its freshness, store the strawberry bread in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Bring to room temperature before serving.

Can you freeze strawberry bread?

Yes! Tightly double-wrap the bread in plastic wrap and freeze it for up to 3 months. Thaw overnight in the refrigerator, then allow it to come to room temperature before serving. Three slices of strawberry bread on a white board with fresh strawberries scattered around.

You might also like:

Did you make this recipe? Please kindly leave a comment with your star rating below.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 60 min
  • Total Time: 1 hour 15 minutes
  • Yield: 8-10
  • Category: breakfast, dessert, snack
  • Method: bake
  • Cuisine: American
Print Recipe

Description

This strawberry bread is soft, moist, and packed with chunks of strawberries in every bite! It’s easy to make and so tasty, it will leave you in pure strawberry bliss.

Ingredients

  • 2 cups (250g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup plain yogurt (sour cream or buttermilk works too)
  • 1/2 cup (125ml) vegetable oil (or any neutral-tasting oil)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 & 1/2 cups diced strawberries, plus 2 sliced strawberries for topping (optional)
  • 1 tbsp flour for coating the diced strawberries

Instructions

  1. Preheat oven to 350F and grease a 9×5″ loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, whisk together the sugar, yogurt, vegetable oil, egg, and vanilla. Stir in the flour mixture until just combined.
  4. In a small bowl, gently toss the diced strawberries in some flour to coat. Fold the coated strawberries into the batter. Pour the batter into the prepared pan. Top with more strawberries if desired.
  5. Bake for about 60-70 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Best served at room temperature.

Recipe adapted from Preppy Kitchen