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Soft, moist strawberry bread made with fresh strawberries and simple pantry ingredients. Easy to make, perfectly sweet, and ideal for breakfast or snacking.
This strawberry bread recipe is soft and moist on the inside with a lightly crisp golden crust. It’s easy to make, uses simple pantry ingredients, and is filled with fresh strawberries for natural sweetness and flavor. This is a classic quick bread that works just as well for breakfast as it does for afternoon snacking.
Why This Strawberry Bread Recipe Works
This recipe uses oil instead of butter, which keeps the bread tender and moist even after it has cooled. Fresh strawberries are lightly coated in flour before being folded into the batter, helping prevent them from sinking and creating an even crumb. The result is a sturdy yet soft quick bread with excellent texture, gentle sweetness, and dependable results every time.
This recipe also works in a standard 9×5 loaf pan.
Strawberry Bread Ingredients
This is a classic oil-based strawberry quick bread made with fresh strawberries and simple pantry ingredients.
- All-purpose flour: the base of this classic quick bread
- Granulated sugar: provides sweetness
- Baking soda: helps the bread rise
- Salt: balances sweetness
- Ground cinnamon: adds gentle warmth
- Eggs: bind the batter
- Canola oil: keeps the bread moist and tender
- Fresh strawberries: chopped
- Chopped walnuts or pecans: optional
How to Make Strawberry Bread
- Preheat oven to 350°F and grease loaf pans.
- In a large bowl, whisk flour, salt, baking soda, cinnamon, and sugar.
- In a small bowl, toss chopped strawberries with 1 tablespoon flour.
- Make a well in the dry ingredients. Add eggs and oil.
- Stir gently until just combined. Batter will be thick.
- Fold in strawberries and nuts.
- Spoon batter into prepared pans.
- Bake until a toothpick inserted in the center comes out clean.
- Cool in pans 5 minutes, then transfer to a rack to cool completely.
Loaf Size + Yield
This recipe makes five mini loaves using small loaf pans (approximately 5 x 3 inches.) It can also be baked as one standard 9×5 inch loaf.
Bake times:
- Mini loaves: 30-35 minutes
- 9×5 loaf: 70-90 minutes
Can I Use Frozen Strawberries?
Yes. Frozen strawberries can be used in this recipe. Thaw completely and drain well before adding to the batter to prevent excess moisture.
Helpful Tips
- This strawberry bread recipe calls for making a well, or hole, in the middle of the dry ingredients. This helps reduce lumps, and makes it easier to mix everything together.
- Into that well in the flour mixture goes the eggs and canola oil.
- After that, the dry and wet ingredients are mixed together with a large wooden spoon. The batter is very stiff and is more like a dough.
- At this point it works well to switch to a large spatula and use a “kneading” motion when you are mixing the batter. Scoop under the batter with the spatula, and keep folding it over until all the ingredients are incorporated.
- For extra flavor, lightly toast chopped walnuts or pecans in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant and lightly golden.
- When baked, this is a very dense and moist quick bread.
- If you enjoy classic quick bread recipes, you may also like my easy zucchini bread recipe, which is just as moist and dependable.
Strawberry Bread Variations
- Fresh or frozen strawberries can be used. If using frozen, thaw and drain well.
- A light powdered sugar glaze can be added once the bread has cooled.
- Chopped walnuts or pecans may be omitted if you prefer a nut-free loaf.
- This batter can also be used to make strawberry muffins.
How To Store + Freeze Strawberry Bread
These loaves of strawberry bread can be stored at room temperature for up to 3 days. Use resealable bags or an airtight container to lock in the moisture. (The original recipe said to let the loaves sit overnight before slicing. I have never been successful at that! I always slice a loaf and sample it warm from the oven.) To freeze, wrap each loaf in plastic wrap, and then place the wrapped loaves in resealable freezer bags. Freeze for up to 3 months.
Ingredients
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 cups sugar
- 3 large eggs (well beaten)
- 1 cup canola oil
- 1 cup fresh strawberries (about 1 pint) (washed, dried, and chopped)
- 1 cup walnuts or pecans (chopped and roasted)
Instructions
- Preheat oven to 350°F and grease loaf pans.
- In a large bowl, whisk flour, salt, baking soda, cinnamon, and sugar.
- In a small bowl, toss chopped strawberries with 1 tablespoon flour.
- Make a well in the dry ingredients. Add eggs and oil.
- Stir gently until just combined. Batter will be thick.
- Fold in flour-covered strawberries and roasted nuts.
- Spoon batter into 5 small prepared loaf pans.
- Bake for 35 minutes. Loaves are done when a knife or toothpick inserted in the middle comes out clean.
- Cool in pans 5 minutes, then transfer to a rack to cool completely.
Notes
- This recipe makes 5 small loaves. Small loaf pans measure 3 inches x 5.5 inches. The nutrition information is calculated using 6 slices per loaf.
- This bread can also be baked in a 9×5 inch pan. Bake for 70-90 minutes.
- I prepare my baking pans with Baker’s Joy.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you
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Your recipe sound so GOOD! If I use a regular-
size loaf pan, 9″× 5″ (1Qt.)
or 8 1/2″× 5 1/4″ (1.5Qt.),
do you know how long it should bake? And do you use glass or metal pans? Thanks!🍓
I made the exact recipe and placed it in a 9×5 loaf pan. It was quite full. It baked for 90 minutes until the center reached 200 to 205 degrees. It was very tall but delicious.
Dear Ann, thank you for the updated recipe. I am passionate for quick breads particularly when the sweetness can be decreased. My husband is diabetic and I am always making adjustments and since you have already done this my work is easier! I often have friends drop by to afternoon tea and quick breads are a go-to! I often make two smaller loaves and freeze one. You should try reusable silicone storage bags. My entire process has been enhanced by these. PS: they are available on Amazon!
Thank you, sweet lady for sharing my strawberry bread recipe again. I love making this every year as it is so yummy! Ann, I love all the changes you have made in your home! Everything is just perfect!
Hi Ann! I made this Strawberry bread today, and we LOVE it! My kids couldn’t even wait for it to cool. Thanks for all of your great recipes :)