This delicious strawberry bread recipe combines fresh, juicy strawberries with a simple vanilla glaze to make the perfect treat for any occasion! Whether you’re craving a sweet and moist quick bread for breakfast, brunch, or dessert, this sweet Strawberry Bread is perfect for you!
Table of Contents
Strawberry bread has been a beloved recipe for decades, especially popular during strawberry season when fresh berries are abundant. This recipe combines the sweetness of ripe strawberries with a moist, flavorful bread, making it a delightful addition to your strawberry recipes collection!
This strawberry bread recipe is loved for its simplicity and the incredible burst of strawberry flavor in every bite. The combination of sour cream and milk ensures the bread is moist and tender, while the fresh strawberries add a natural sweetness and vibrant color. The vanilla glaze on top adds just the right amount of sweetness without overpowering the delicate flavors of the bread.
This quick bread is perfect for those who want a delicious homemade treat without spending hours in the kitchen. The result is a beautifully baked loaf that makes for a wonderful breakfast, snack, or dessert!
For more recipes that feature fresh strawberries, check out my Summertime Strawberry Shortcake, Strawberry Cheesecake Chia Pudding, Strawberry Rhubarb Cobbler, Best Strawberry Rhubarb Pie Recipe (Award Winning!), and the Best Homemade Strawberry Cake!
Why We Love This Recipe
- You can easily customize it to suit your taste by adding ingredients like chocolate chips or a touch of lemon zest.
- Whether you have an abundance of berries from strawberry season or some frozen ones from last week, this recipe ensures they won’t go to waste.
- It can be made ahead of time and stored for later, making it a convenient option for busy schedules!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Granulated sugar – Adds sweetness to the bread and helps to create a tender crumb. You can sprinkle extra on top for a slight crunch.
- Sour cream – Provides moisture and a slight tang that balances the sweetness of the bread.
- Milk – Adds moisture and helps to create a smooth batter. Whole milk is recommended, but you can use any milk you have on hand.
- Vegetable oil – Keeps the bread moist and tender. You can substitute with canola oil if preferred.
- Large eggs – Bind the ingredients together and provide structure to the bread.
- Vanilla extract – Enhances the flavor of the bread and pairs perfectly with strawberries.
- All-purpose flour – The main structure of the bread. You can substitute with whole wheat flour for a healthier option.
- Baking powder and baking soda – Leavening agents that help the bread rise and become fluffy.
- Salt – Enhances the flavors of the other ingredients.
- Fresh Strawberries – The star ingredient. Use fresh, hulled, and chopped strawberries for the best flavor and texture.
- Powdered sugar, heavy cream, and vanilla extract (for the glaze) – Creates a simple, sweet glaze to drizzle over the cooled bread.
How to Make Fresh Strawberry Bread
- Prepare equipment. Preheat your oven to 350 degrees F. Line a 9×5-inch loaf pan with parchment paper or spray it with baking spray to ensure easy removal, and set aside.
- Mix sugar and wet ingredients. In a large mixing bowl, combine granulated sugar, milk, sour cream, eggs, and vanilla extract. Whisk well to combine until the mixture is smooth and creamy.
- Add dry ingredients. In a separate medium bowl, combine all-purpose flour, baking powder, baking soda, and salt. Gradually add the flour mixture to the wet ingredients, stirring just until almost combined and a few streaks of flour remain.
- Incorporate strawberries. Transfer the batter to the prepared loaf pan. Toss the chopped strawberries with 2 tablespoons of flour in a large bowl. This helps to prevent them from sinking to the bottom of the batter. Gently fold the strawberries into the batter, being careful not to overmix.
- Bake bread. Bake for 55-65 minutes, or until the top is nicely browned and a toothpick inserted into the center comes out clean. Let the bread cool completely in the pan on a wire rack before adding the glaze.
- Glaze, slice, serve. Whisk together the powdered sugar, heavy cream, and vanilla extract in a small bowl to make the glaze. Drizzle the glaze over the cooled loaf and let it set before slicing and serving.
Recipe FAQ’s
Yes, you can use frozen berries. Just make sure to thaw and drain them well before adding to the batter.
Absolutely! Chopped nuts like walnuts or pecans make a great addition to this strawberry bread.
Store leftover Strawberry Bread in an airtight container where it can last up to 3 days at room temperature.
For longer storage, freeze the bread. Wrap it in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep for up to 3 months. Thaw at room temperature before serving.
Tips for Success
- Always use the freshest ingredients you can find, especially the strawberries. Fresh, ripe strawberries provide the best flavor and texture.
- When combining the wet and dry ingredients, be careful not to overmix. Overmixing can result in a dense, tough bread. Stir just until the ingredients are combined.
- Make sure to measure your ingredients accurately. Use a kitchen scale for the flour if possible, as too much flour can make the bread dry.
- Allow the bread to cool completely before adding the glaze. If the bread is too warm, the glaze will melt and run off.
What to Serve With Strawberry Bread
Serve slices of this strawberry bread with a dollop of Homemade Whipped Cream or a smear of butter for a delightful breakfast treat. Pair it with a hot cup of coffee or tea for a perfect morning start.
Enjoy this bread as an afternoon snack with a glass of cold milk. The sweetness of the bread pairs wonderfully with the creamy milk.
And the combination of warm bread and cold ice cream is irresistible! Top the bread with a scoop of homemade No-Churn Vanilla Ice Cream, Strawberry Cheesecake Ice Cream, or my Best Homemade Strawberry Ice Cream Recipe!
Substitutions and Variations
- For a healthier option, replace half or all of the all-purpose flour with whole wheat flour.
- Substitute vegetable oil with canola oil for a slightly different flavor.
- Add a teaspoon of lemon zest to the batter for a citrusy twist.
- Fold in a half cup of chocolate chips for a chocolatey version of this bread.
- Replace vanilla extract with almond extract for a nutty flavor.
More Sweet Bread Recipes You’ll Love
- Easy Caramel Pecan Monkey Bread
- Lemon Blueberry Bread
- Nutella Swirl Banana Bread
- The BEST Cranberry Orange Bread
- Gingerbread Earthquake Cake
- Lemon Poppy Seed Zucchini Bread
- Double Chocolate Banana Bread
- Cinnamon Swirl Quick Bread
Moist Strawberry Bread Recipe
Ingredients
Bread
- 1 cup granulated sugar + extra for sprinkling on top
- ½ cup sour cream
- ½ cup milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups strawberries, washed, hulled, and chopped
Glaze
- ½ cup powdered sugar
- 1 tablespoon heavy cream
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line a 9×5-inch loaf pan with a parchment paper sling or spray with baking spray.
- Combine sugar, milk, sour cream, egg, and vanilla extract in a large mixing bowl. Whisk well to combine.
- Add flour, baking powder, baking soda, and salt. Stir just until almost combined and only a few streaks of flour remain.
- Toss chopped strawberries with 2 tablespoons of flour, then add to the batter. Gently fold in the strawberries.
- Transfer the batter to the prepared loaf pan. Bake for 55-65 minutes until nicely browned on top and a toothpick inserted into the center of the bread comes out clean. Cool completely before adding glaze.
- Whisk glaze ingredients together in a small bowl, then drizzle over the cooled loaf. Let set before slicing and serving.
Notes
- Store: Store leftover Strawberry Bread in an airtight container where it can last up to 3 days at room temperature.
- Freeze: Wrap the bread in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 3 months and thaw at room temperature before serving.
I had tried to make this recipe but it didn’t turn out. I don’t know what I did wrong. Thank you Chloe
Hmmm I don’t know either? Did it taste ok? Sometimes I have to make a recipe more than once to get it to turn out well. Don’t give up!