Easy and Quick Strawberry Bread recipe

This easy, eggless strawberry bread recipe is packed with the sweet, fresh flavor of juicy strawberries, making it a perfect treat for any time of the day.

With simple ingredients and a fuss-free method, this quick bread recipe is great for beginners and comes together in no time!

How to Keep Strawberries Evenly Spread in Bread

To prevent strawberries from sinking, toss them in a tablespoon of flour before adding them to the batter. This helps absorb excess moisture and keeps the berries suspended as the bread bakes.

I made the mistake of dicing the fresh strawberries too small, which caused them to blend into the batter while baking.

However, the bread still had a great texture, tasted fresh and moist, and got done in no time.

Next time, I’ll chop them into medium-sized chunks to get more distinct strawberry bites in every slice.

If you have an abundance of strawberries during strawberry season, this is a perfect way to use them!

Ingredients

Ingredient Notes:

• Fresh Strawberries – Use ripe, juicy, sweet strawberries for the best flavor. Avoid dicing them too small, as they can blend into the batter. Instead, chop them into medium-sized chunks and toss them with a little flour to prevent sinking.
• Dry Ingredients: All the dry ingredients are measured in one bowl to ease the process of baking. It includes all-purpose flour, baking powder, baking soda, cinnamon, and salt
• Baking Powder & Baking Soda – These leavening agents help the bread rise and stay fluffy without yeast. Using both ensures a light texture while balancing acidity from the yogurt or buttermilk. This is what makes it a quick strawberry bread recipe—no waiting time needed, just mix and bake! This method also works well in sweet breads like a banana bread recipe or lemon blueberry bread.
• Cinnamon - A hint of cinnamon enhances the sweetness of the fresh fruit, making this a truly delicious strawberry bread. If you prefer, swap it with almond extract for a nutty flavor or even lemon zest for brightness.

Find the detailed printable list from the recipe card below. 

Step by Step: Strawberry Quick Bread recipe

1️⃣ Prep the Strawberries

• Wash the strawberries and pat them dry completely with a kitchen towel.
• Chop them into medium-sized chunks (not too small, or they may break down into the batter).

2️⃣ Preheat & Prep

• Preheat your oven to 180°C (360°F).
• Grease and line a 9x5-inch loaf pan with parchment paper.

3️⃣ Mix the Wet Ingredients

• In a large bowl, whisk together melted butter, sugar, yogurt, and vanilla extract (if using) until smooth (images 1 and 2).

4️⃣ Prepare the Dry Ingredients

5️⃣ Make the Batter

• Fold the dry ingredients in to the wet ingredients.
• Do not overmix—a few lumps are okay for the best results.

6️⃣ Coat & Add Strawberries

• Toss the chopped strawberries with the reserved 1 tablespoon of flour, then gently fold them into the batter. This prevents them from sinking (image 5).
• If you find that the batter is thick add a tbsp of milk at a time to get the right consistency. (Batter would be thicker as compared to a regular cake batter) (image 6)

7️⃣ Bake

• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.

8️⃣ Cool & Serve

• Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
• Slice and enjoy this fresh strawberry bread recipe with butter, jam, glaze, or on its own!

Sttorage Instructionns

Allow the strawberry bread to cool completely and then use one of the ways to store them as per needed.

• At Room Temperature: Store the bread in an airtight container or wrap it tightly in plastic wrap. It stays fresh for 1-2 days at room temperature.
• In the Refrigerator: If you need to store it longer, place the wrapped bread in the refrigerator. It will stay fresh for up to 5 days. Let it come to room temperature or warm it slightly before serving.
• Freezing: For longer storage, wrap the completely cooled bread tightly in plastic wrap, followed by a layer of foil. Store in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.
• Tip: If you like warm strawberry bread, reheat slices in the microwave for 10-15 seconds before serving! 

Should you glaze fruit breads or not?

The strawberry loaf is already moist and tastes so good that I skipped the glaze—it also felt like one less task to do! 

However, if you’re serving it to guests and want to make it look more appealing, you can definitely add one.

A simple powdered sugar glaze or a light lemon glaze or a classic cream cheese glaze pairs well with the sweet and juicy strawberries.

Even though I have used strawberry glaze; let me tell you it was just for testing the bread both ways - with and without glaze.

But honestly, this bread is delicious on its own, and a warm slice with butter is just perfect. So, glazing is totally optional—go for it if you want a fancier touch, or enjoy it as is! 

Bakers Tips

• Line the pan well – Grease and line the loaf pan with parchment paper, letting it hang over the edges. This makes it easy to lift the bread out once baked.
• Chop strawberries into medium chunks- Avoid cutting them too fine, as they may release too much moisture and blend into the batter instead of staying as juicy bites.
• Toss strawberries in flour – Coat them in 1 tablespoon of flour before adding to the batter to prevent sinking.
• Cover with foil if needed – If the top is browning too quickly, loosely cover it with aluminum foil for the last 10 minutes of baking. Check for doneness properly – Insert a toothpick in the center; if it comes out with a few moist crumbs (not wet batter), it's done. If strawberries are on the toothpick, check a different spot.
• Cool before slicing – Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely. Cutting too soon may make it crumble.
• Store properly – Keep at room temperature for 1-2 days, refrigerate for up to 5 days, or freeze for 3 months for later use. 

Frequently Asked Questions

Related Recipes

1. Eggless Banana Bread
2. Chocolate Beetroot Bread

Wish to Join US for the love of BAKING? Subscribe to our newsletter and Youtube channel. Follow along on Facebook, Instagram, and Pinterest for all the latest updates!