Name: Strawberry Bread
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: ¾ cup granulated sugar; ½ cup vegetable oil; ½ cup milk; 1 teaspoon vanilla extract; 1 large egg; 2 teaspoons baking powder; ¼ teaspoon salt; 2 cups all-purpose flour; 2 cups fresh strawberries (diced); 2 tablespoons all-purpose flour (for coating strawberries); 2 cups powdered sugar; 2 tablespoons melted butter; ⅓ cup finely diced strawberries; ½ teaspoon vanilla extract; 1 –2 tablespoons heavy cream

Strawberry Bread made with fresh strawberries, sugar, flour, milk, and a sweet strawberry glaze—soft, moist, and perfect for any time of day.

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Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Okay, confession time—I didn’t set out to make this Strawberry Bread because I had some grand plan. It was more of a “well, the strawberries are about to give up on life, and I don’t feel like making a smoothie” kind of moment. You know that drawer in the fridge where produce goes to die? Yeah, guilty.

So I chopped them up, tossed them into a loaf batter, and prayed for the best. And you know what? It was magic. The smell hit me first—warm, sweet, buttery—and suddenly it felt like my kitchen was some little bakery in a small town. My husband walked in, sniffed the air, and asked, “Where did you buy that?” (buy. As if.) The kids didn’t even wait for the glaze to set—they were pulling pieces off the loaf like it was pizza. Honestly, I had to hide a slice for myself just to make sure I’d get some.

Here’s a quick peek at what’s inside:

Why You’ll Love This Strawberry Bread Recipe?

So here’s the thing—this isn’t just another quick bread recipe. It’s soft, moist, and dotted with juicy strawberries that make each bite feel a little special. And the glaze? It’s pink. Pink. How often do you get to eat bread that looks like it belongs at a tea party and tastes like dessert?

It’s not overly sweet either, which I kind of love. You can have a slice with your morning coffee and not feel like you’re eating cake for breakfast (though honestly, no judgment if you want cake for breakfast—I’ve been there). And then later, top a warm slice with ice cream and suddenly it’s a full-on dessert. See? Versatile.

Ingredient Notes:

Let me break down what makes this Strawberry Bread work so well (and yes, the little details matter):

Strawberries – Fresh ones are best. Dice them small. If you go too chunky, they’ll all sink to the bottom and you’ll end up with “Strawberry Base Bread.”
Flour – Just your regular all-purpose flour. Toss the berries in a little before folding them in—it keeps them from dropping to the bottom.
Sugar – Sweetens the bread, but still lets the strawberries shine.
Oil + milk – This is what keeps it moist instead of dry and crumbly. (Dry bread = sadness.)
Vanilla extract – A splash of cozy flavor. Don’t skip it.
Baking powder + salt – The quiet MVPs that make the loaf rise and balance everything out.
Glaze ingredients – Powdered sugar, butter, cream, and yes—more strawberries. Because can you really have too many?

How To Make Strawberry Bread?

Step 1: Wet meets sweet.
Preheat your oven to 350°F. Mix sugar, oil, milk, egg, and vanilla in a bowl. It doesn’t need to be perfect—just smooth-ish.

Step 2: Dry crew.
In another bowl, whisk together flour, baking powder, and salt. Add that to the wet mix and stir until it just comes together. Don’t overmix unless you’re trying to build arm muscles.

Step 3: The berry trick.
Toss chopped strawberries with a bit of flour. It’s a small step, but trust me—this keeps them from sinking straight to the bottom like sad little strawberry anchors.

Step 4: Bake time.
Fold the strawberries into the batter, pour into a greased loaf pan, and bake for about 50–55 minutes. Toothpick test in the middle—if it comes out clean, you’re golden.

Step 5: Cool your jets.
Let the loaf cool in the pan for 10 minutes, then move it to a rack. And yes, I know it’s hard not to slice into it right away.

Step 6: Pink magic.
Mix powdered sugar, melted butter, vanilla, diced strawberries, and a little cream until smooth. Drizzle it over the cooled bread. It’ll look fancy even if you don’t try.

Step 7: Slice + eat.
That’s it. You did it. Serve it, share it, or hoard it (I won’t judge).

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Storage Options:

If by some miracle you don’t finish it all the first day, you can wrap it up and keep it on the counter for a couple of days. The fridge stretches it to about a week, though the texture gets a little denser. And yes, you can freeze it—just skip the glaze until you’re ready to serve.

Variations and Substitutions:

The beauty of Strawberry Bread is you can switch it up depending on what you’ve got:

Blueberries, raspberries, or peaches work if strawberries aren’t around.
Add white chocolate chips or chopped nuts for extra texture.
Swap half the flour with whole wheat if you’re trying to feel a little healthier.
Use Greek yogurt instead of milk for a richer, tangier loaf.

What to Serve with Strawberry Bread?

This bread doesn’t need much, but if you want to get fancy:

Coffee or tea (the obvious choice).
Fresh fruit on the side for a light breakfast.
A dollop of whipped cream if you’re feeling extra.
Vanilla ice cream, because hot bread + cold ice cream = heaven.

Frequently Asked Questions:

Can I use frozen strawberries?
Yes, but thaw them and drain the liquid or you’ll end up with soggy bread.

Do I need the glaze?
No, but why would you skip it? It’s the best part.

Can I turn this into muffins?
Absolutely. Same batter, just bake 18–20 minutes instead.

And that’s my take on Strawberry Bread—sweet, soft, a little messy with the glaze dripping down the sides, and worth every bite. Honestly, it’s the kind of recipe that makes you feel like you’re doing something special even if all you did was save some strawberries from going bad. So what do you think—are you eating it for breakfast, dessert, or straight out of the pan while it’s still warm?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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