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This easy strawberry bread is the kind of recipe that fills your kitchen with the sweet aroma of summer fruit no matter the season. It is tender and moist with juicy pops of fresh strawberry in every bite and is just as good for breakfast as it is for a sweet afternoon treat. You can mix it up quickly with pantry staples and a basket of strawberries making it a go to whenever you need something special but simple.
When I first made this it was a last minute bake for a brunch with friends It disappeared in minutes and everyone asked for the recipe. Now it is a staple for my family picnics and even gets rave reviews from strawberry skeptics.
Ingredients
- All purpose flour: makes up the sturdy but tender crumb. Look for unbleached flour for best flavor.
- Granulated sugar: brings a gentle sweetness and helps the bread brown beautifully.
- Baking powder and baking soda: work together for a perfect rise and fluffy interior. Double check for fresh leaveners for best results.
- Salt: sharpens flavors so the strawberries shine.
- Large eggs: add moisture and structure. Fresh eggs from the farmers market always give the best rise and flavor.
- Vegetable oil: keeps the bread extra moist and soft. Neutral oil like sunflower or canola works best.
- Milk: draws the batter together and adds richness. Whole milk brings extra flavor but low fat works in a pinch.
- Vanilla extract: enhances the berry aroma. Use pure vanilla for genuine flavor.
- Chopped fresh strawberries: are the star and give bright fruity flavor. Always choose ripe juicy berries that are not mushy or underripe.
Step by Step Instructions
- Prepare the pan
- Grease and flour a nine x five inch loaf pan or line it with parchment paper so the bread does not stick. Pat your chopped strawberries dry with a paper towel so they stay suspended in the bread.
- Mix dry ingredients
- In a large bowl whisk the flour sugar baking powder baking soda and salt together until evenly combined. Proper mixing here ensures even rise and flavor.
- Mix wet ingredients
- In a separate bowl crack the eggs and beat them well. Whisk in the oil milk and vanilla extract until smooth and combined. This mixture should look pale and homogenous.
- Combine wet and dry
- Pour the wet mixture into the dry mixture. Stir gently with a spatula or spoon just until the flour is almost gone. Over mixing leads to tough bread so streaks of flour are okay at this stage.
- Add strawberries
- Fold in the chopped strawberries gently. Light hands keep the berries from breaking up. Coat them in a tablespoon of flour first if you want to help prevent sinking.
- Bake
- Scoop the batter into the prepared pan and smooth the top nice and evenly. Place in the oven and bake at 350 degrees Fahrenheit for fifty to sixty minutes. Check for doneness with a toothpick in the center which should come out clean. If the bread gets too brown on top cover loosely with foil.
- Cool and slice
- Let the bread cool in the pan for fifteen minutes then lift out and allow to cool fully on a wire rack. Slicing too soon can make it crumble so patience pays off.
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There is something special about the sweet bright strawberries in this bread. I always sneak an extra handful into the batter for the juiciest pops of fruit. My kids say the edge pieces with the strawberry bits are the best part and I could not agree more.
Storage Tips
Once the loaf has cooled wrap it tightly in plastic wrap or store in an airtight container. It will stay fresh at room temperature for two days or up to five days in the refrigerator. For longer storage slice the bread and freeze individual pieces so you can grab a quick treat anytime. Reheat gently in the toaster or microwave for the just baked taste.
Ingredient Substitutions
If you need to go dairy free swap the milk for almond or oat milk. Use melted coconut oil in place of vegetable oil for a subtle hint of coconut flavor. For more depth swap vanilla extract for almond extract this is my secret trick for a nutty twist. If strawberries are out of season try using blueberries or raspberries instead just be sure to pat them dry before folding in.
Serving Suggestions
Enjoy a slice of this bread plain or with a swipe of butter for breakfast. It also makes a lovely base for strawberry shortcake simply top with whipped cream and extra berries. For a sweet finish drizzle the cooled loaf with a simple icing of powdered sugar and lemon juice to brighten the fruit flavor.
A Brief Cultural Note
Quick breads like this one are an American classic showing up at bake sales and coffee shops from coast to coast. What makes strawberry bread special is the use of peak season berries something that always feels like a celebration of spring and summer. Every family has their own twist and it is a recipe meant to be shared.
Recipe FAQs
- → How do I keep the strawberries from sinking?
Toss chopped strawberries in a little flour before adding to the batter. This helps suspend them evenly throughout the loaf.
- → Can I use frozen strawberries?
Yes, but thaw and pat them dry to prevent excess moisture. Fresh strawberries are best for texture and flavor.
- → What makes the bread moist?
The combination of oil, eggs, and milk keeps the loaf tender. Be careful not to overmix for the best result.
- → How should I store leftovers?
Wrap cooled bread tightly and store at room temperature for up to two days, or refrigerate for up to five days.
- → Can I add nuts or glazing?
Add chopped pecans or walnuts for crunch, or drizzle a simple lemon glaze over the cooled loaf for extra flavor.
- → How do I make this vegan?
Substitute flax eggs for regular eggs and use almond milk in place of dairy milk to create a vegan loaf.