This Strawberry Bread is sunshine in loaf form—soft, luscious, and absolutely bursting with jammy, real strawberry flavor. Every bite gives you a dreamy mix of sweet berries, zesty lemon, and a cloud-like crumb, topped with a lemony glaze that makes it feel like a celebration. If you’re a strawberry lover (or know someone who is), get ready—this is your new favorite treat.
Why You’ll Love This Recipe
- Fresh Strawberry Realness: This bread is loaded with real pureed strawberries, giving you an authentic berry burst in every slice.
- Moist, Tender Crumb: Sour cream keeps the loaf rich, silky, and anything but dry—just how homemade Strawberry Bread should be!
- Sweet-Tart Lemony Glaze: The bright lemon glaze and sprinkle of dried strawberries add a bakery-style finish that’s almost too pretty to eat (almost!).
- One-Bowl Simplicity: No fussy steps or fancy equipment required—just classic ingredients and a mixing bowl.
Ingredients You’ll Need
This Strawberry Bread comes together with pantry staples and a few star players that make it special. Each ingredient was chosen to create a loaf that’s jammy, sweet, and delicately moist—never bland or dry!
- Fresh Strawberries (pureed): The heart and soul—using fresh, sweet strawberries guarantees a burst of real fruit flavor and gorgeous color.
- Granulated Sugar: Just the right amount to bring out the natural sweetness of strawberries without overpowering them.
- Eggs: These add tenderness and help the bread rise just right for a fluffy crumb.
- Vanilla Extract: Adds a hint of warm, bakery aroma that pairs beautifully with strawberries.
- Vegetable Oil: Keeps the bread ultra-moist and gives it a melt-in-your-mouth texture.
- All-Purpose Flour: Gives the bread structure while staying light and soft.
- Baking Powder & Baking Soda: The dynamic leavening duo! They help the loaf rise and stay fluffy.
- Kosher Salt: A pinch sharpens all the flavors—don’t skip it!
- Lemon Zest: Brightens everything and gives Strawberry Bread that irresistible citrus pop.
- Sour Cream: Adds extra richness and moisture—so your bread is never dry!
- Powdered Sugar, Lemon Juice & Freeze-Dried Strawberries (for glaze): These turn the glaze into a sweet-tart icing with a touch of pretty pink crunch on top.
Variations
This Strawberry Bread recipe is endlessly adaptable and welcoming to your own creative twists! You can easily swap an ingredient, adjust for dietary needs, or highlight new flavors—so play, taste, and make it your own.
- Gluten-Free Strawberry Bread: Substitute a trusted 1:1 gluten-free flour blend so everyone at the table can enjoy (no one will ever guess it’s gluten-free!).
- Berry Medley: Try mixing chopped raspberries or blueberries in with the strawberries for a fun, fruity flavor medley.
- Nutty Twist: Gently fold in a handful of chopped pecans or walnuts for delightful crunch and extra richness.
- Dairy-Free Option: Use a dairy-free sour cream (like coconut-based) and this loaf will still bake up perfectly moist and tender.
How to Make Strawberry Bread
Step 1: Prep the Pan & Oven
Start by preheating your oven to 375°F for an even bake and a perfectly golden exterior. Grease a standard 9×5-inch loaf pan, then line it with parchment paper—this not only prevents sticking, but also makes it a breeze to lift your Strawberry Bread out after baking.
Step 2: Mix Wet Ingredients
In a large bowl, use a hand mixer to beat the sugar and eggs until the mixture becomes pale yellow and slightly thickened—this takes just a minute or two but really creates a fluffy, tender crumb. Gradually drizzle in the vegetable oil, then beat in the pureed strawberries and vanilla extract for a sweet, naturally pink batter.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together your flour, baking powder, baking soda, kosher salt, and fragrant lemon zest. Whisking keeps things light and prevents any lumps or baking powder surprises in your Strawberry Bread!
Step 4: Fold & Finish the Batter
Gently fold the dry ingredients into the wet mixture along with the sour cream. A soft hand is key here—over-mixing can lead to dense bread. Fold just until combined and the last streaks of flour disappear. Your kitchen should already smell like spring!
Step 5: Bake
Pour the dreamy batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Every oven is a little different, so peek at the 50-minute mark and tent with foil if it’s browning too quickly.
Step 6: Glaze & Sprinkle
Once your loaf is out of the oven, let it rest for just 5 minutes, then transfer from pan to a wire rack. Whisk together the powdered sugar and lemon juice for a glossy, tangy glaze and drizzle generously over the warm bread. Top with a shower of crushed freeze-dried strawberries for a pop of color and a wow factor!
Pro Tips for Making Strawberry Bread
- Juicy Berry Choice: Use ripe, fragrant strawberries for the puree—out-of-season berries may need a bit of extra sugar or a splash of lemon juice added for maximum flavor.
- Parchment Power: Don’t skip lining your pan with parchment—it ensures that your Strawberry Bread lifts out in one beautiful piece (and saves you from sticky loaf drama).
- Tender Texture: Fold the batter just until combined. Overmixing is the most common reason for tough quick bread, so keep your hand gentle and your strokes few!
- Glaze Timing: Drizzle glaze while the bread is slightly warm—the icing will lightly soak in for the dreamiest finish, but still set up glossy and pretty.
How to Serve Strawberry Bread
Garnishes
For irresistible presentation, scatter extra freeze-dried strawberries or fresh strawberry slices on top of the glazed loaf. You can even finish with a sprinkle of lemon zest for a brilliant burst of color and zing—each slice is guaranteed to turn heads!
Side Dishes
Strawberry Bread loves company! Pair each slice with tangy yogurt, a creamy vanilla latte, or a handful of fresh fruit for an uplifting breakfast. It also makes a fabulous brunch centerpiece alongside scrambled eggs or quiche.
Creative Ways to Present
For a dessert-y twist, serve thick slices with a dollop of whipped cream or a scoop of vanilla ice cream. Try cutting the loaf into cubes for a playful bread pudding or shortcake platter with more macerated berries. Cute mini loaves make enchanting gifts—just tie with twine and a handwritten tag!
Make Ahead and Storage
Storing Leftovers
Cool your Strawberry Bread completely and store it wrapped tightly in plastic or in an airtight container at room temperature for up to three days. The bread stays moist and tender, with the glaze soaking in for even more flavor.
Freezing
This loaf freezes beautifully. Simply wrap individual slices or the whole loaf (unglazed for best results) in plastic wrap and place in a freezer bag. It’ll keep for up to two months—just thaw at room temp, then glaze before serving for fresh-baked flavor any time.
Reheating
If you love a warm slice, pop individual pieces in the microwave for 10-15 seconds or gently reheat in a low oven. The bread will become extra tender and the berry aroma absolutely dreamy—you may want to add fresh glaze on top!
FAQs
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Can I use frozen strawberries instead of fresh?
Yes! Thaw frozen strawberries completely and drain off any excess liquid before pureeing. The flavor will still be fabulous, though fresh strawberries often give a slightly brighter color and taste.
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Why is my Strawberry Bread dense or gummy?
If your bread is dense, there’s a good chance the batter was overmixed or too much flour was added. For best results, spoon and level your flour, and gently fold the ingredients just until everything is combined.
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Can I make this recipe as muffins instead of a loaf?
Absolutely! Spoon the batter into lined muffin tins, filling each about 2/3 full, and bake at 375°F for 18-22 minutes, or until a toothpick comes out clean. Don’t forget the glaze for that Strawberry Bread magic!
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What’s the best way to puree strawberries?
Simply hull and roughly chop your strawberries, then blitz them in a food processor or blender until smooth. You want a pourable puree—no need to strain or cook them for this loaf!
Final Thoughts
If you’re searching for a show-off, make-anytime treat that truly captures the joy of fresh berries, this Strawberry Bread is calling your name. I can’t wait for you to try it—one slice, and you’ll see why it’s a forever favorite. Happy baking, and don’t be surprised when everyone comes back for seconds!
Print
Strawberry Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the sweet, fruity goodness of this homemade Strawberry Bread. Moist and flavorful, this bread is perfect for breakfast or as a snack. The addition of fresh strawberries gives it a vibrant color and a burst of flavor that is sure to please your taste buds.
Ingredients
For the Bread:
- 8 oz. fresh pureed strawberries
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup vegetable oil
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 lemon, zested
- 1/4 cup sour cream
For the Glaze:
- 2 cups powdered sugar
- 1/2 lemon, juiced
- 1/2 cup freeze-dried strawberries, crushed
Instructions
- Preheat and Prepare: Preheat the oven to 375°F. Grease a 9×5 loaf pan and line it with parchment paper.
- Mix Wet Ingredients: Using a hand mixer, beat sugar and eggs until pale yellow. Add oil, strawberry puree, and vanilla. Set aside.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
- Combine Wet and Dry: Fold the flour mixture into the wet batter along with sour cream.
- Bake: Pour the batter into the prepared pan and bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
- Cool and Glaze: Let the bread cool for 5 minutes on a wire rack. Drizzle with glaze and sprinkle with dried strawberries. Allow to cool completely before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
