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Strawberry Bread

This strawberry bread is a soft, moist, and fruity homemade loaf made with fresh strawberries and simple pantry ingredients. It has a light texture, balanced sweetness, and a rich strawberry flavor in every bite.
Perfect for breakfast, tea time, or dessert, this easy recipe is beginner-friendly and delivers bakery-style results at home.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 Slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Bread
  • ¾ cup granulated sugar
  • ½ cup milk 2% or whole
  • ½ cup oil canola or coconut
  • 1 large egg
  • 1 tsp vanilla extract or almond extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 cups fresh strawberries diced
  • 2 tbsp all-purpose flour for coating strawberries
For the Glaze
  • 2 cups powdered sugar
  • 2 tbsp melted butter
  • ⅓ cup finely diced strawberries
  • ½ tsp vanilla extract
  • 1 –2 tbsp milk or cream optional, for consistency

Method
 

  1. Preheat oven to 350°F (180°C). Grease or line a 9×5 loaf pan.
  2. In a bowl, mix sugar, milk, oil, egg, and vanilla until smooth.
  3. In another bowl, whisk flour, baking powder, and salt.
  4. Add dry ingredients into wet ingredients and mix just until combined. Do not overmix.
  5. Toss strawberries with 2 tbsp flour, then gently fold into batter.
  6. Pour batter into loaf pan and bake for 50–55 minutes.
  7. Check with a toothpick; it should come out clean.
  8. Let bread cool for 10 minutes, then transfer to a wire rack.
  9. For glaze, mix powdered sugar, butter, strawberries, vanilla, and milk until smooth.
  10. Spread glaze over cooled bread, slice, and serve

Notes

  • Always use fresh strawberries for the best flavor and texture. Frozen strawberries can add extra moisture and may make the bread slightly soggy.
  • Do not overmix the batter mix only until the ingredients are just combined to keep the bread soft and light.
  • Tossing strawberries in a little flour helps them stay evenly spread in the bread instead of sinking to the bottom.
  • Let the bread cool completely before adding the glaze to avoid it melting and sliding off.
  • Every oven is slightly different, so start checking doneness around 50 minutes using a toothpick test.