Amazing Strawberry Bread Moist Easy (Print Version)
Moist, tender loaf filled with sweet strawberries, quick to prepare and perfect for breakfast or a sweet snack.
# Ingredients:
01 -
1 ½ cups (180g) all-purpose flour
02 -
¾ cup (150g) granulated sugar
03 -
½ teaspoon baking powder
04 -
½ teaspoon baking soda
05 -
¼ teaspoon salt
06 -
2 large eggs
07 -
½ cup (120ml) vegetable oil
08 -
¼ cup (60ml) milk
09 -
1 teaspoon vanilla extract
10 -
1 ½ cups (230g) chopped fresh strawberries
# Directions:
01 -
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. Pat the chopped strawberries dry with a paper towel.
02 -
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
03 -
In a separate bowl, beat the eggs. Whisk in the oil, milk, and vanilla extract until smooth.
04 -
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Fold in the chopped strawberries.
05 -
Scoop the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.
06 -
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
# Notes:
01 -
Toss chopped strawberries in a tablespoon of flour before adding to the batter to prevent sinking.
02 -
Use ripe, firm strawberries for best flavor and texture.
03 -
Try almond extract for a nutty twist.
04 -
For glazed strawberry bread, drizzle with a simple lemon glaze.
05 -
Add ½ cup of chopped pecans or walnuts for nutty strawberry bread.
06 -
For vegan strawberry bread, use flax eggs and almond milk.
07 -
Store cooled bread tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days.
08 -
Freeze slices for up to 3 months.