A simple step-by-step recipe that shows you how to create perfectly baked, moist and delicious strawberry bread.
Kim and I make a lot of quick breads. In fact, we’ve shared a few here and on our sister site More Than Meat and Potatoes (M&P).
For today’s recipe, we’re sharing Kim’s sweet and tasty, strawberry bread from scratch. It’s an easy recipe that just about anyone can make.
Using fresh strawberries and few other kitchen staples, Kim created a sweet, slightly dense dessert bread that we love.
Now, if you’re interested in making homemade bread for your family, try this rustic sourdough bread recipe.
We shared it on our other site (M&P) and people seem to enjoy it.
In the meantime, let’s start working on this strawberry dessert bread.
What can I do with lots of strawberries?
How do you make homemade bread light and fluffy?
How do you make bread from scratch?
How to make strawberry bread from scratch?
First, start by preheating your oven to 350 degrees F. and buttering (or greasing) a 9×5-inch loaf pan.
After that, grab a medium mixing bowl and a whisk. Combine 2-cups of flour with the baking soda and salt. Set the mixture aside.
Next, remove the stems from the strawberries, wash them, and pat them dry. Dice the berries and place them in a small mixing bowl.
Afterward, toss them with 1-tablespoon of all-purpose flour. Go ahead and set them aside for now.
Then, in another large mixing bowl, use your whisk to combine the egg and the sugar. Once they’re mixed, add in the oil.
Continue whisking until the 3-ingredients are well-combined. Now, pour in the buttermilk and vanilla.
Again, continue whisking until all the wet ingredients are incorporated.
At this point, it’s time to add the dry ingredients to the wet ingredients (not the other way around).
Using your whisk, stir the ingredients together until the dry ingredients are properly incorporated.
Carefully, using a rubber spatula, fold in the diced strawberries. Don’t over mix the bread batter.
Transfer the mixture to the prepared pan and place it into the oven to bake (uncovered) for 55-60 minutes.
Pushing a toothpick into the center of the loaf is a good way to determine doneness. If the pick comes out clean, then it’s done.
Last, when the bread has cooked, remove it from the oven. Let it cool for about 5-minutes before removing it from the loaf pan.
Additionally, it needs to cool for about an hour before slicing.
That’s it, your strawberry bread recipe is done! Kim and I hope you enjoy the treat and wish you all the best 🙂
- You can use frozen strawberries in this recipe. However, they must be thawed, drained, and patted with a paper towel before tossing them with flour.
- If the top of the bread is browning too quickly in the oven, make a foil tent and place it over the bread until the center is done.
- This recipe was designed for a 9-inch by 5-inch loaf pan. Using a different sized baking dish will change the cook time.
- 2 Cups Plus 1 Tablespoon All-purpose Flour divided
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Large Egg
- 1 Cup Granulated Sugar
- ⅓ Cup Canola or Vegetable Oil
- 1 Cup Buttermilk
- 2 Teaspoons Vanilla
- 1 ½ Cups Fresh Strawberries washed, dried, hulled, and diced
- Preheat the oven to 350°F, and grease a 9 x 5-inch loaf pan. Set aside.
- In a medium bowl, whisk together 2 cups of flour, baking soda, and salt. Set aside. In a small bowl, toss the strawberries with 1 tablespoon of flour. Set aside.
- In a separate large bowl, whisk together the egg and granulated sugar until well combined. Add the oil, and mix well. Next, add the buttermilk and vanilla. Continue to whisk until all the wet ingredients are incorporated.
- Pour the dry ingredients into the bowl of wet ingredients, and whisk just until no flour streaks remain. Gently fold in the floured strawberries. Transfer the batter to the prepared loaf pan.
- Place the loaf pan on a baking sheet, and bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. If the bread begins to brown too quickly, make a foil tent to drape over the top.
- After the bread bakes, allow it to cool in the pan for 5 minutes before transferring to it to a wire rack. Cool completely before slicing.