The Best Strawberry Bread Recipe

Ingredients

• 1 cup Strawberries (washed, hulled, diced small for batter)
• 2 cups All-Purpose Flour (spooned into measuring cup and leveled; use a scale if possible)
• 2 tablespoons All-Purpose Flour (for tossing strawberries to keep them from sinking)
• 2 teaspoons Baking Powder (leavening agent)
• 1/2 teaspoon Salt
• 3/4 cup Granulated Sugar (counts as a liquid when it melts)
• 1/2 cup Whole Milk (room temperature)
• 1 Large Egg (room temperature, beaten)
• 1/2 cup Vegetable Oil (mild oil for softness; can substitute with melted butter)
• 1 1/2 teaspoons Vanilla Extract
• 1 cup Powdered Sugar (for glaze)
• 1 teaspoon Whole Milk (for glaze)
• 1 tablespoon Butter (for greasing loaf pan)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and allow it to preheat while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Prep Strawberries for Batter

   Wash, hull, and dice 1 cup (250 g) of strawberries into small pieces so they stay moist but don’t create large wet pockets.

   Time: PT5M

3. Combine Dry Ingredients

   In a large bowl whisk together 2 cups (240 g) flour, 2 tsp baking powder, and ½ tsp salt until evenly blended.

   Time: PT5M

4. Mix Wet Ingredients

   In a medium bowl combine ¾ cup (150 g) granulated sugar, ½ cup (120 ml) whole milk, 1 beaten egg, ½ cup (120 ml) vegetable oil, and 1½ tsp vanilla. Whisk until smooth and slightly glossy.

   Time: PT5M

5. Coat Strawberries

   Toss the diced strawberries with 2 tbsp flour in a small bowl; this helps them stay suspended in the batter.

   Time: PT2M

6. Prepare Loaf Pan

   Grease a 9×5‑inch loaf pan with butter or non‑stick spray, ensuring all sides are lightly coated.

   Time: PT2M

7. Combine Batter

   Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined—few streaks of flour are okay. Then fold in the flour‑coated strawberries, being careful not to over‑mix.

   Time: PT5M

8. Transfer to Pan

   Spoon the batter into the prepared loaf pan and smooth the top with the spatula.

   Time: PT2M

9. Bake

   Bake for 55‑60 minutes, or until a wooden skewer inserted into the center comes out clean.

   Time: PT55M

   Temperature: 350°F

10. Prepare Strawberry Glaze

    While the bread bakes, dice 3 large strawberries, mash them with a fork, then stir in 1 cup (110 g) powdered sugar and 1 tsp whole milk until smooth.

    Time: PT5M

11. Cool Bread

    Allow the loaf to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

    Time: PT10M

12. Glaze the Bread

    Once fully cooled, drizzle or spoon the strawberry glaze over the top, letting it set for a few minutes before slicing.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

38 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Strawberries: Frozen strawberries (thawed), Fresh raspberries
• Instead of All-Purpose Flour: Cake flour (reduce by 2 tbsp), Gluten‑free all‑purpose flour blend
• Instead of All-Purpose Flour: Cornstarch (light coating), Rice flour
• Instead of Baking Powder: 1 tsp baking soda + 1 tsp cream of tartar
• Instead of Salt: Kosher salt, Sea salt
• Instead of Granulated Sugar: Coconut sugar, Honey (reduce other liquid by 2 tbsp)
• Instead of Whole Milk: Almond milk, Soy milk
• Instead of Large Egg: Flax egg (1 tbsp ground flax + 3 tbsp water), Apple sauce (1/4 cup)
• Instead of Vegetable Oil: Canola oil, Melted unsalted butter
• Instead of Vanilla Extract: Almond extract (use half amount), Maple syrup (1 tbsp)
• Instead of Powdered Sugar: Confectioners' sugar, Blend granulated sugar in blender
• Instead of Whole Milk: Heavy cream (1/2 tsp), Water (1 tsp, less flavor)
• Instead of Butter: Non‑stick cooking spray, Margarine

Equipment Needed

• Oven
• 9x5‑inch Loaf Pan
• Large Mixing Bowl
• Medium Mixing Bowl
• Whisk
• Spatula
• Measuring Cups and Spoons
• Fork
• Knife
• Cutting Board
• Wire Rack
• Baking Spray (optional)

Critical Steps — Do Not Skip

• Preheat oven to the correct temperature.
• Toss strawberries with flour to prevent sinking.
• Fold batter gently; avoid over‑mixing.
• Bake until a skewer comes out clean.
• Apply glaze after the bread has fully cooled.

Chef Tips from the Video

• Sift the flour before measuring for a lighter crumb.
• Use room‑temperature milk and egg for a smoother batter.
• For extra strawberry flavor, reserve half of the diced strawberries for the glaze.

Troubleshooting

Storage

Refrigerator: Cover tightly; lasts up to 5 days.

Freezer: Wrap in foil and freeze for up to 2 months.

Room temperature: Best consumed within 1 day; keep in a sealed container.

Make-Ahead Tips

• Bake the bread a day ahead and store it refrigerated; glaze just before serving.
• Glaze can be prepared up to 2 days in advance and kept covered in the fridge.

Frequently Asked Questions