Strawberry Bread

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.

Course Breakfast, Dessert, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 289

Author Lily Ernst

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 all-purpose flour for coating the diced strawberries

Instructions

Preheat oven to 350F and grease a 9x5" loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
2 cups (250g) all-purpose flour, 2 tsp baking powder, 1/2 tsp salt
In a large bowl, whisk together the sugar, yogurt and vegetable oil.
1 cup (200g) granulated sugar, 1/2 cup plain yogurt, 1/2 cup (125ml) vegetable oil
Add egg, and vanilla. Stir in the flour mixture until just combined.
1 large egg, 1 tsp vanilla extract
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.
1 & 1/2 cups diced strawberries, 1 Tbsp all-purpose flour
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.

Nutrition