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moist strawberry bread

Moist Strawberry Bread – Sweet, Soft, and Bursting with Flavor

This Moist Strawberry Bread is tender, flavorful, and packed with juicy strawberries in every bite. It’s the perfect quick bread for spring, summer, or any time you want a sweet treat with a cup of coffee or tea. Made with fresh strawberries and a simple batter, it bakes into a golden loaf that stays soft and moist for days. Add a drizzle of glaze on top for an extra touch of sweetness!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups fresh strawberries diced
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup vegetable oil or melted butter
  • 2 large eggs
  • ½ cup milk whole or 2%
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon optional, for warmth
Optional Glaze:
  • ½ cup powdered sugar
  • 1 –2 tablespoons milk or cream
  • ½ teaspoon vanilla extract

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk
  • Cooling rack

Method
 

  1. Prep Strawberries – Wash, hull, and dice strawberries. Toss with 2 tablespoons of flour (from the measured flour) to keep them from sinking.
  2. Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. Mix Wet Ingredients – In another bowl, beat sugar, eggs, oil, milk, and vanilla until smooth.
  4. Combine – Gently stir dry ingredients into wet until just combined. Fold in strawberries. Do not overmix.
  5. Bake – Pour batter into a greased 9x5-inch loaf pan. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick comes out clean.
  6. Cool & Glaze – Let cool 10 minutes in pan, then transfer to a wire rack. If desired, drizzle with glaze once cooled.

Notes

Use fresh strawberries for the best flavor, but frozen (thawed & well-drained) will also work.
Add chopped nuts or white chocolate chips for extra texture.
Store at room temperature, wrapped, for up to 3 days or refrigerate for 5–6 days.
Freezes well for up to 2 months.