Simple Strawberry Bread (VIDEO)

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This strawberry bread is simple, low sugar, and full of fresh strawberries. It’s an easy strawberry quick bread to put together and everyone’s favorite!


I am so excited to share this strawberry bread recipe with you! It’s a simple bread that can be served as a simple breakfast or made for a party. There is only half a cup of sugar in a loaf which means that it’s not overly sweet and you can really enjoy the taste of the strawberries.

We love strawberries around here! A few years ago I planted a whole bed of strawberries but realized very quickly that it wasn’t enough. Most of them don’t ever make it to the kitchen… The kids just gobble them up right there in the garden.

Strawberry Bread Recipe…

This strawberry bread is simple, low sugar, and full of fresh strawberries. It's an easy strawberry quick bread to put together and everyone's favorite!

Good thing that we live in berry country! There are a ton of strawberry farms around us and we made it a tradition to go pick strawberries every spring. I hand each of my kids a gallon bucket and they know that they can’t get back in the car if the bucket isn’t full.

With the treasure, I usually make sugar-free strawberry jam and low sugar strawberry jam. I freeze some of the strawberries for later and use some of the berries in baked goods. One of my favorites is this simple strawberry bread.

Ingredients For a Simple Strawberry Bread…

Moist strawberry bread.

We’ll start by creaming together butter and sugar. We’ll then add 2 eggs at room temperature, one at a time. Right over this mixture, we are going to sift all-purpose flour, baking powder, and salt. Lastly, we’ll add milk and vanilla extract before folding in the chopped strawberries.

If you’d like, you can also add chocolate chips, or walnuts or both. They work really well with this bread. In fact, if you feel like it, you can replace some of the strawberries with other berries like blueberries or raspberries.

Tools That You’ll Need…

To prepare the strawberries, you’ll need a cutting board and a knife. A simple strawberry huller makes the job even easier if you have one. The batter for this bread can be mixed in one bowl which makes for easy cleanup! I use my trusty KitchenAid hand mixer to mix the batter but you can do it in a stand mixer as well.

Lastly, you’ll need a 9×5 loaf pan to bake the bread in. You’ll see me using a disposable pan here and that’s because I bake this bread for the farmer’s market. I double the recipe and then divide the batter between three disposable loaf pans. They are a little bit smaller than a regular loaf pan so I can get three loaves from a double batch. If you aren’t doubling the recipe, use a regular loaf pan. You can butter it or line it with parchment paper.

Watch How to Make Strawberry Bread…

How to Make Strawberry Bread…

A bowl of fresh strawberries.

Step one – start by washing your strawberries well with cold water…

Diced strawberries.

Then remove the core and dice them. You are going to need 1 1/2 cups of diced strawberries for one loaf of this strawberry bread.

Mixing the wet ingredients.

Step two – in a bowl, cream one stick of butter and 1/2 cup sugar. The butter should be soft at room temperature (if you need to soften it quickly, cut it and place it in the microwave for 45 seconds). Next, add two eggs, one at a time, and mix them in.

Mixing the dry ingredients.

Step three – add 1 3/4 cups flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt and mix them in until combined. I like sifting these dry ingredients right into the bowl.

Strawberry bread batter is ready.

Step four – add 1/2 cup of milk (I use whole milk) and 1 teaspoon of vanilla extract. Mix them into the batter.

Adding diced strawberries.

Step five – now, add the chopped strawberries and with a spatula, fold them in. If you choose to add chocolate chips or walnuts, go ahead and add them now as well (3/4 of a cup will do).

Adding the batter to a loaf pan.

Step six – line a loaf pan with parchment paper or butter it well and add the batter…

Cooling freshly baked strawberry bread.

Bake in a 350 degree F preheated oven for about an hour. To check if the bread is ready, you can insert a wooden toothpick in the center of it. If the toothpick comes out dry, the bread is ready. Remove it from the oven and let it rest for a few minutes. Then, remove from the pan and set on a cooling rack to cool.

How to Serve Strawberry Bread…

Sliced strawberry bread.

Strawberry bread can be a really nice and simple breakfast. A slice with your morning coffee works great. Or you can serve it with some fresh fruit and a slice of cheese.

This bread should be served at room temperature with or without glaze. If you choose to top it with a glaze, mix 1/2 cup of confectioner’s sugar with 1/4 teaspoon of vanilla extract and 1 tablespoon of milk. Drizzle the glaze on the bread before serving it.

Frequently Asked Questions…

Can I double this recipe? Yes! You can double or even triple it. As I said before, I usually double it and then divide the batter between three disposable loaf pans to make slightly smaller loaves.

Can I use frozen berries? You can use frozen berries but make sure that you add them to the batter while they are still frozen (don’t let them thaw) and stick the bread in the oven right away.

Can I use other berries? Definitely! Go for it. You can use this simple batter and add any berries you want or a mix of berries.

Can I add nuts or chocolate chips? Yep. Walnuts and chocolate chips work great in this bread. I’d say keep it to a total of about 3/4 of a cup.

Can I freeze this bread? Yes! This strawberry bread freezes really well. Just wrap it well with food wrap and stick it in the freezer for up to a year. If you find yourself with a whole lot of strawberries in the spring, this is a great way to preserve them for later.

To thaw the bread, take it out of the freezer and leave it on the kitchen counter overnight. You can serve it in the morning at room temperature with or without the glaze.

How should I store this strawberry bread? It can stay on the kitchen counter for a few days or you can store it in the fridge (it will last up to two weeks in the fridge).

Can I make this recipe as muffins? Yes! You can use the same recipe and bake it as muffins. Baking time will change of course. I want to say that it will probably take around 30 minutes. If you are making muffins, I suggest that you sprinkle sugar on top of the batter before baking it. The sugar gives the muffins a crusty top.

Other Quick Bread Recipes…

If you love quick bread as much as I do, make sure to try this delicious honey loaf. We make it every September for the Rosh Hashanah Jewish celebration.

Other favorites are this old fashion sweet potato bread, this low sugar pumpkin bread, and this amazing low sugar zucchini bread. If you love chocolate, try this rich death by chocolate zucchini bread.

Other Berry Recipes…

Now, if you are a berry lover (which I’m sure you are, who isn’t?) make sure to try this delicious mulberry jam (and use it to make thumbprint cookies). Try this simple blueberry chia jam, and if you just want it all, try this amazing mixed berry jam.


That’s it friends! I hope that you’ll give this recipe a try. It’s simple and delicious and full of wonderful strawberries. It tastes like summer in a loaf!

Strawberry Bread

Strawberry Bread

Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Simple, delicious, and low sugar strawberry bread.

Ingredients

  • 1 stick of butter at room temperature
  • 1/2 cup sugar
  • 2 large eggs at room temperature
  • 1 3/4 all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cup chopped strawberries
  • 3/4 cup chocolate chips or walnuts or both (optional)

GLAZE (OPTIONAL)

  • 1/2 cup confectioner's sugar
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon milk

Instructions

  1. Preheat your oven to 350 degrees F.
  2. In a mixing bowl, cream the butter and sugar. Add the eggs one at a time and mix them in.
  3. Add the flour, baking powder, and salt and mix them in.
  4. Add the milk and vanilla extract and mix until combined.
  5. Add the strawberries, and chocolate chips and/or walnuts (if you choose to add them) and use a spatula to fold them in.
  6. Butter a loaf pan well or line it with parchment paper and add the batter.
  7. Bake for 50 minutes for about an hour or until the bread is ready. To check if the bread is ready, you can insert a wooden toothpick in the center of it. If it comes out dry, the loaf is ready.
  8. Remove from the oven and let the bread rest in the pan for a few minutes. Then, remove it and set on a cooling rack to cool.
  9. Serve at room temperature with or without a glaze. To make the glaze, mix the sugar, vanilla extract, and milk in a small bowl until smooth. Drizzle on the bread when it's cool.

Notes

Frequently Asked Questions...

Can I double this recipe? Yes! You can double or even triple it. As I said before, I usually double it and then divide the batter between three disposable pans to make slightly smaller loaves.

Can I use frozen berries? You can use frozen berries but make sure that you add them to the batter while they are still frozen (don't let them thaw) and stick the bread in the oven right away.

Can I use other berries? Definitely! Go for it. You can use this simple batter and add any berries you want or a mix of berries.

Can I add nuts or chocolate chips? Yep. Walnuts and chocolate chips work great in this bread. I'd say keep it to a total of about 3/4 of a cup.

Can I freeze this bread? Yes! This strawberry bread freezes really well. Just wrap it well with food wrap and stick it in the freezer for up to a year. If you find yourself with a whole lot of strawberries in the spring, this is a great way to preserve them for later.

To thaw the bread, take it out of the freezer and leave it on the kitchen counter overnight. You can serve it in the morning at room temperature with or without the glaze.

How should I store this strawberry bread? It can stay on the kitchen counter for a few days or you can store it in the fridge (it will last up to two weeks in the fridge).

Can I make this recipe as muffins? Yes! You can use the same recipe and bake it as muffins. Baking time will change of course. I want to say that it will probably take around 30 minutes. If you are making muffins, I suggest that you sprinkle sugar on top of the batter before baking it. The sugar gives the muffins a crusty top.

Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 318Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 63mgSodium: 299mgCarbohydrates: 44gFiber: 2gSugar: 25gProtein: 5g

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