Fresh Strawberry Bread
This Fresh Strawberry Bread tastes like summer in a pan! The soft and tender bread is packed with juicy diced strawberries for a perfect breakfast treat or mid-morning snack.
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It’s difficult to make this Fresh Strawberry Bread. The recipe itself? Easy peasy. But it’s still difficult to make this bread. Why? That’s because fresh strawberries disappear around our house. My son loves berries, and whenever we have fresh strawberries in the fridge? Let’s just say they don’t last very long. Indeed, I had to hide a bowl of strawberries in the back of the refrigerator so I had enough to make this bread!
This Fresh Strawberry Bread is absolutely delicious. It’s tender and moist, and it’s packed with fresh juicy berries. And since it’s a quick bread, it doesn’t take very long at all to mix the batter…no stand mixer required! Just stir, stir, stir. Pour into loaf pan. Off to the oven. Get ready for the house to smell amazing!
Fresh Strawberry Bread
For this Fresh Strawberry Bread, I used my go-to quick bread recipe. Every once in a while, I venture off and try a different quick bread…but I always end up returning to this one. Unlike some quick breads, this version relies on melted butter instead of oil. Sure, it takes a couple extra seconds to melt the butter in the microwave, but the difference in taste is worth it! A butter-based quick bread tastes so much better than an oil-based quick bread.
This bread tastes exactly like summer! It’s like cake…in quick bread form. The freshly diced berries bring so much strawberry flavor to this recipe. Slices of this Fresh Strawberry Bread are perfect for breakfast, brunch or just a snack. Trust me – you’ll be reaching for a second slice! And if you happen to toast that slice with a bit of butter? Well, you’re in for a treat then!
Ingredients
- Flour. I recommend using all-purpose flour for this recipe.
- Sugar. Granulated sugar adds sweetness to the bread.
- Baking Powder. Helps the bread rise which leads to the light and airy texture.
- Salt. A tiny bit of salt adds a depth of flavor to the bread – don’t worry, the bread doesn’t taste salty!
- Unsalted Butter. I prefer to use unsalted butter and add a little bit of salt separately when baking. That way you can control the amount of salt in the recipe.
- Sour Cream and Milk. The sour cream adds moisture to the bread while the milk softens the texture once it’s baked. Whole milk will have the best flavor, but any type of traditional milk can be used.
- Eggs. Eggs provide structure to the bread so that it doesn’t collapse.
- Orange Zest and Vanilla Extract. Both the orange zest and vanilla extract add flavor. The zest is optional, but highly recommended!
- Diced Strawberries. Pick the brightest, juiciest strawberries you can find. When in doubt, smell the berries. The sweetest strawberries will also smell amazing!
This recipe will make one standard loaf of Fresh Strawberry Bread. When strawberries are in season, we will sometimes make this recipe but bake it in mini loaf pans. Then we wrap each of those loaves in plastic wrap and freeze them. The mini loaf is the perfect size for a weekend breakfast later in the year! (Baker’s Note: The baking time will be much shorter when using mini loaf pans, so make sure to keep an eye on the loaves while they are in the oven!)
Can I Use Frozen Strawberries?
Yes, but fresh strawberries will taste much better! If using frozen strawberries, make sure to let the frozen berries thaw fully and then pat them dry to remove any excess liquid.
Add a Glaze?
While I will add a glaze to some quick breads, I often omit the glaze for this bread. However, if you want to drizzle a glaze on top, just whisk 1 cup of confectioner’s sugar (powdered sugar) with 2 Tbsp of milk. Transfer the glaze into a sandwich bag with one tiny corner snipped off and then drizzle it onto the cooled bread. Let glaze set for ~30-45 minutes before slicing.
How to Store Leftovers
Leftover Fresh Strawberry Bread should be stored in an airtight container in the refrigerator for up to 4 days. I recommend toasting leftover slices lightly with a bit of butter. This bread also freezes well! Just let the loaf cool completely and then wrap it tightly in plastic wrap. Store the bread in a freezer bag for up to 3 months. Let thaw at room temperature or overnight in the fridge before slicing.
If you’re looking for a fantastic (and easy) summer breakfast recipe, then put this Fresh Strawberry Bread on the list. It’s a favorite around our house, and I hope it becomes a favorite in your house, too. Happy Baking!
Did you bake this Fresh Strawberry Bread recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Fresh Strawberry Bread
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter melted
- ¾ cup sour cream
- ⅔ cup milk
- 2 large eggs
- 1 Tbsp orange zest
- 1 tsp vanilla extract
- 1½ cups diced strawberries
Instructions
- Preheat oven to 350°F.
- Spray a 9”x5” loaf pan with nonstick baking spray; set pan aside.
- Using a large bowl, add flour, sugar, baking powder and salt; stir until well combined.
- Using a separate medium bowl, add melted butter, sour cream, milk, eggs, orange zest and vanilla extract; stir until well combined.
- Pour wet ingredients into the bowl with the dry ingredients; stir until just combined.
- Fold in the diced strawberries.
- Transfer batter into prepared loaf pan.
- Bake for 65-70 minutes, or until a toothpick inserted into center of bread comes out mostly clean.
- Let bread cool in pan for 20 minutes before transferring to a wire rack to finish cooling.
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I need to try this soon for me BTW cant wait to make your recipes soon for me