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Home » Desserts » Muffins & Sweet Breads » Fresh Strawberry Bread

Fresh Strawberry Bread

By: Rosemary Published: June 19, 2019 Updated on: March 27, 2021

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Fresh Strawberry Bread,  a delicious sweet loaf, quick and easy to make. Perfect as a dessert, snack or even breakfast. Add a simple glaze to fancy it up!

Table of Contents

  • Fresh Strawberry Bread
  • How to make Strawberry Bread
  • How to make a simple glaze
  • How to store Strawberry Bread
      • Never Miss a Recipe!
  • Easy Fresh Strawberry Quick Bread
    • Ingredients  1x2x3x
      • SIMPLE GLAZE
    • Instructions 
      • SIMPLE GLAZE
    • Nutrition

strawberry bread on a board with two slices cutFresh Strawberry Bread

It seems I can’t keep strawberries for more than 10 minutes in my house. My daughters love them. I never even liked strawberries until I was pregnant. And then all I would crave were strawberries.

I was given this recipe from my cousin, yes the same cousin who gave me Coconut Cake and  It is actually a Muffin recipe but I decided to make it into a Sweet Bread. And it worked.

I served this Fresh Strawberry Quick Bread as a dessert for a get together. I drizzled it with a simple white glaze, and it was pretty well eaten up by the end of the evening.

I think my eldest daughter loved it the most, every time she took a slice she remarked “you know Ma this is really good”!

strawberry bread how to make mixing the batter,

How to make Strawberry Bread

  • In a medium bowl cream the butter and sugar, then add the egg and combine.
  • In a medium bowl whisk together the flour, baking powder and salt.
  • With a wooden spoon add flour mixture alternately with the milk to the creamed mixture in three parts.
  • Then add the vanilla, and mix just until combined. Gently fold in the strawberries.
  • Spoon the batter into the loaf pan.
  • Bake for approximately 45 – 50 minutes. Let cool completely before drizzling with a simple glaze.

strawberry bread how to make folding in the strawberries and in the loaf pan

How to make a simple glaze

In a small bowl mix together until smooth, the icing sugar, vanilla, cream and the milk. It should be quite thick. If you like your glaze very thick then just add more icing sugar.

How to store Strawberry Bread

Be sure to let the bread cool completely before storing. Be sure to wrap the bread tightly in plastic wrap or foil, then place in an airtight plastic bag or container.

The bread can be stored in the fridge for up to a week or in the freezer for up to two to three months.

strawberry bread without the glaze on a wooden board

You can always tell when something is a success in this house, when desserts, whether they are sweet breads, muffins, cakes or pies are constantly sliced and eaten.

When one after the other they drift into the kitchen, pick up the knife, cut a slice and drift back out just to return again in 10 minutes and the cycle continues until there isn’t a crumb left.

Whether you decide to make this Strawberry Quick Bread into a sweet loaf or muffins, glazed or not, I hope you like it too! Enjoy!

up close strawberry bread on a wooden board

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    Easy Fresh Strawberry Quick Bread

    Rosemary Molloy
    Fresh Strawberry Bread, an easy made with fresh Strawberries sweet loaf, the perfect dessert, snack or breakfast treat.
    4.78 from 57 votes
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    Prep Time 15 mins
    Cook Time 50 mins
    Total Time 1 hr 5 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 10 servings
    Calories 241 kcal

    Ingredients
      

    • 1/4 cup butter softened (50 grams)
    • 3/4 cup sugar (150 grams)
    • 1 egg
    • 2 cups all purpose flour (260 grams)
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 cup milk (120 grams)
    • 1/2 teaspoon vanilla
    • 1 1/2 cups chopped strawberries (195 grams)

    SIMPLE GLAZE

    • 1/2 cup powdered / icing sugar (60 grams)
    • 1/2 teaspoon vanilla
    • 1 tablespoon milk
    • 1 tablespoon cream

    Instructions
     

    • Pre-heat oven to 350°F  (180°C Celisius).  Grease and flour a 9 - 9 1/2 inch (24 centimeter) loaf pan.
    • In a medium bowl cream the butter and sugar then add the egg and combine.
      In a medium bowl whisk together the flour, baking powder and salt.
      With a wooden spoon add flour mixture alternately with the milk to the creamed mixture in three parts, then add vanilla, mix just until combined. The mixture will be thick. Gently fold in the strawberries.
      Spoon batter into the prepared loaf pan, if desired sprinkle with topping**.  Bake for approximately 45 - 50 minutes.  Let cool completely before drizzling with a simple glaze.
      **topping - mix 3 teaspoons brown sugar and 1/2 teaspoon cinnamon.

    SIMPLE GLAZE

    • In a small bowl mix together until smooth, icing sugar, vanilla, cream and milk should be quite thick. (if you want it thicker add more powdered sugar/icing sugar)

    Nutrition

    Calories: 241kcalCarbohydrates: 42gProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 31mgSodium: 171mgPotassium: 162mgFiber: 1gSugar: 22gVitamin A: 205IUVitamin C: 12.7mgCalcium: 61mgIron: 1.4mg
    Keyword apple quick loaf, strawberry bread, strawberry muffins, summer bread
    Tried this recipe?Let us know how it was!

    Update from April 12, 2017.

    strawberry bread on a board

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      American Favorites, Breakfast, Cakes & Cupcakes, Desserts, Desserts, fruit, Most Posts, Muffins & Sweet Breads, Summer

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      1. arlene says

        January 23, 2023 at 3:12 pm

        5 stars
        I am astonished ! Maybe it’s because i’m British but I have never made a loaf, cake, muffins or anything else using this method. There seemed to be waaaay too much flour compared with other ingredients. but i went along with it. It wasn’t just thick, the mixture was like a lump of dough, so thick it wouldn’t stick to the strawberries. I was not holding out much hope as i manoeuvred my lump in to the loaf tin. But my goodness ! It is wonderful !! So light and fluffy. I have been trying to work out how to make my banana bread less dense so i will try adapting this with bananas. Thank-you so much for this recipe !

        Reply
        • Rosemary says

          January 23, 2023 at 7:57 pm

          Hi Arlene, thanks so much, so glad you tried it. Muffins are delicious with this method also. Take care!

          Reply
      2. Colleen says

        June 17, 2021 at 2:39 am

        5 stars
        The recipe made 1 dozen tasty muffins. Sprinkled the top with Swedish Pearl Sugar before baking instead of making the glaze.

        Reply
        • Rosemary says

          June 17, 2021 at 7:47 am

          Hi Colleen, thanks so much and great idea. Take care.

          Reply
      3. Nancy Smith says

        February 27, 2021 at 9:16 pm

        1/2 cup of milk is 123 grams not 60 grams

        Reply
        • Rosemary says

          March 1, 2021 at 2:05 pm

          Hi Nancy, thanks you’re right, I corrected it.

          Reply
      4. Rebekah says

        November 6, 2020 at 4:10 am

        5 stars
        Havent made this yet but will soon for my grand daughter who loves strawberries! I’ve always had a problem with the taste when making a simple glaze, just has a strange taste! Havent used cream to make it in the past. But what is the cream mentioned in the Simple Glaze Recipe…. Is this Whipping Cream???

        Reply
        • Rosemary says

          November 6, 2020 at 7:34 pm

          Hi Rebekah, yes whipping cream or whole or heavy cream, It has at least 30% fat. Let me know how it goes. I hope they like it. Have a great weekend.

          Reply
      5. LUCINDA says

        August 25, 2020 at 3:05 am

        When strawberries are not in season, would frozen strawberries works as well ?

        Reply
        • Rosemary says

          August 25, 2020 at 8:12 am

          Hi Lucinda, yes they would, be sure to add them frozen. 🙂

          Reply
      6. LUCINDA says

        August 25, 2020 at 3:04 am

        When strawberries are not in season, would frozen strawberries works as well? If so, incorporating frozen strawberries water down the batter and not bake as well?

        Reply
        • Rosemary says

          August 25, 2020 at 8:13 am

          Hi Lucinda, it should work fine as long as the strawberries are still frozen when added.

          Reply
      7. Betty Maguire says

        August 24, 2020 at 4:00 am

        How would I make these into muffins? Does the recipe change? What temp do I bake them on and for how long? Thank you.

        Reply
        • Rosemary says

          August 24, 2020 at 11:07 am

          Hi Betty, the recipe won’t change, so just spoon them 3/4 full (or even a little more) into the muffin tin, I would bake them at 400F for about 10 minutes then lower the heat to 350F for another 10-15 minutes, until the toothpick comes out clean or with a few crumbs attached. Let them cool for about 10-15 minutes in the pan before removing. Hope that helps.

          Reply
      8. Mary Boppe says

        August 1, 2020 at 10:46 pm

        Could you use fresh chopped peaches and almond extract in place of the strawberries and vanilla extract?
        This looks delicious!

        Reply
        • Rosemary says

          August 2, 2020 at 8:36 am

          Hi Mary, I’m sure you could and I think it would be really good. Let me know if you make it.

          Reply
      9. Shannan says

        August 1, 2020 at 3:42 am

        I guess I am missing something, but what kind of flour?

        Reply
        • Rosemary says

          August 1, 2020 at 1:28 pm

          Hi Shannan, all purpose flour, I hope you like it.

          Reply
      10. Sophia says

        June 24, 2020 at 2:35 am

        5 stars
        Love this recipe!

        Reply
      « Older Comments

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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