16 Delicious Strawberry Bread Recipes Easy to Make

Ready to transform those juicy strawberries into something extraordinary? Strawberry bread is the perfect blend of sweet, tangy, and utterly comforting, making it a must-try for any home baker. Whether you’re craving a quick breakfast treat or a delightful dessert, our roundup of 16 easy-to-make recipes has got you covered. Dive in and discover your next favorite bake!

Classic Strawberry Bread

Oh, the joy of biting into a slice of Classic Strawberry Bread on a lazy afternoon! It reminds me of summer picnics and my grandma’s kitchen, where the aroma of fresh strawberries and warm bread filled the air. This recipe is my go-to when I want to bring a piece of those memories to life, and I’m excited to share it with you.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh strawberries, diced
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Gently fold in the diced strawberries until they’re evenly coated with the flour mixture. This prevents them from sinking to the bottom during baking.
4. In another bowl, beat the eggs, then mix in the vegetable oil, buttermilk, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir just until combined. Overmixing can lead to a tough bread.
6. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Kneading this bread isn’t necessary, which makes it wonderfully easy. The result is a moist, tender loaf with bursts of sweet strawberries in every bite. Serve it warm with a dollop of whipped cream or toasted with a smear of butter for a delightful breakfast treat.

Strawberry Banana Bread

Just when you think banana bread can’t get any better, along comes this Strawberry Banana Bread to prove you wrong. I stumbled upon this recipe during a late-night baking spree, and it’s been a staple in my kitchen ever since. The combination of ripe bananas and fresh strawberries creates a moist, flavorful loaf that’s perfect for breakfast or a sweet snack.

Ingredients

• For the bread:
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 3 ripe bananas, mashed
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, diced

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and brown sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
4. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract.
5. Gradually blend the dry ingredients into the banana mixture. Tip: Don’t overmix to keep the bread tender.
6. Gently fold in the diced strawberries. Tip: Toss the strawberries in a little flour to prevent them from sinking to the bottom.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The Strawberry Banana Bread is wonderfully moist with bursts of sweet strawberry in every bite. Try serving it warm with a dollop of whipped cream or a drizzle of honey for an extra special treat.

Strawberry Chocolate Chip Bread

This morning, as I sipped my coffee and watched the sunrise, I realized it’s the perfect day for baking something sweet and comforting. Strawberry Chocolate Chip Bread has been my go-to recipe whenever I need a little pick-me-up, and today, I’m sharing this beloved recipe with you.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh strawberries, diced
  • 1/2 cup chocolate chips
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Gently fold in the diced strawberries and chocolate chips until they’re evenly distributed throughout the dry ingredients.
4. In a separate bowl, mix the melted butter, eggs, vanilla extract, and buttermilk until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to ensure your bread stays tender.
6. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover it with aluminum foil.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Combining the juicy strawberries with melty chocolate chips creates a delightful contrast in every bite. This bread is perfect for breakfast, as a snack, or even as a dessert when served warm with a scoop of vanilla ice cream.

Vegan Strawberry Bread

Zesty mornings call for something sweet and satisfying, and that’s exactly what this Vegan Strawberry Bread brings to the table. I remember the first time I tried making it; the aroma filled my kitchen, and I knew it was going to be a staple in my recipe collection.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup almond milk
  • 1/3 cup vegetable oil
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh strawberries, diced

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
3. In a separate bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Tip: The vinegar reacts with the baking soda to help the bread rise.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to keep the bread tender.
5. Gently fold in the diced strawberries. Tip: Coating the strawberries in a little flour can prevent them from sinking to the bottom.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top is browning too quickly, loosely cover it with aluminum foil.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Great for breakfast or as an afternoon snack, this Vegan Strawberry Bread is wonderfully moist with bursts of fresh strawberry in every bite. Try serving it warm with a dollop of coconut whipped cream for an extra special treat.

Gluten-Free Strawberry Bread

Many mornings, I find myself craving something sweet yet wholesome to start the day, and this Gluten-Free Strawberry Bread has become my go-to. It’s packed with juicy strawberries and has the perfect balance of sweetness, making it ideal for breakfast or a midday snack.

Ingredients

• For the dry mix: 1 1/2 cups gluten-free all-purpose flour, 1/2 cup almond flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
• For the wet mix: 2 large eggs, 1/2 cup maple syrup, 1/3 cup melted coconut oil, 1 tsp vanilla extract
• For the strawberries: 1 cup diced fresh strawberries, plus extra slices for topping

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with coconut oil.
2. In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt until well combined.
3. In another bowl, beat the eggs, then mix in the maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry mix until just combined—overmixing can make the bread dense.
5. Fold in the diced strawberries, reserving a few slices for the top.
6. Pour the batter into the prepared loaf pan and arrange the reserved strawberry slices on top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Now, this bread is wonderfully moist with bursts of strawberry in every bite. Try serving it warm with a dollop of coconut yogurt for an extra treat.

Strawberry Cream Cheese Bread

Sometimes, the best recipes come from the simplest cravings. Just last weekend, I found myself staring at a pint of strawberries that were about to go bad, and a block of cream cheese that was begging to be used. That’s when the idea for this Strawberry Cream Cheese Bread hit me—a moist, flavorful loaf that’s perfect for breakfast or a sweet snack.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1 cup chopped strawberries
• For the cream cheese swirl:
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the melted butter, eggs, vanilla extract, and sour cream until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Overmixing can lead to a tough bread.
5. Gently fold in the chopped strawberries.
6. Pour half of the batter into the prepared loaf pan.
7. In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth.
8. Spread the cream cheese mixture over the batter in the pan, then top with the remaining batter.
9. Use a knife to swirl the cream cheese into the batter for a marbled effect.
10. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Fresh out of the oven, this bread is a delightful mix of sweet and tangy, with pockets of juicy strawberries and a creamy swirl. Try serving it warm with a dollop of whipped cream for an extra indulgent treat.

Strawberry Lemon Bread

This summer, I found myself with an abundance of strawberries and a craving for something sweet yet tangy. That’s when I stumbled upon the idea of Strawberry Lemon Bread, a delightful twist on the classic lemon loaf that’s perfect for brunch or a sunny afternoon snack.

Ingredients

• For the bread:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 cup diced strawberries
• For the glaze:
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon milk

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, beat the sugar, eggs, and vegetable oil until smooth.
4. Stir in the buttermilk, lemon zest, and lemon juice into the wet ingredients.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Tip: Overmixing can lead to a dense bread.
6. Gently fold in the diced strawberries. Tip: Coating the strawberries in a little flour can prevent them from sinking to the bottom.
7. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. While the bread cools, whisk together the powdered sugar, lemon juice, and milk for the glaze. Tip: For a thicker glaze, add more powdered sugar; for a thinner consistency, add more milk.
9. Drizzle the glaze over the cooled bread before serving.

Absolutely irresistible, this Strawberry Lemon Bread is moist with a perfect balance of sweet and tart. Serve it with a dollop of whipped cream or alongside your morning coffee for an extra special treat.

Strawberry Nut Bread

Sometimes, the simplest recipes bring the most joy, especially when they involve fresh strawberries and a warm loaf of bread. I remember the first time I made Strawberry Nut Bread; it was a rainy afternoon, and the aroma filling my kitchen was absolutely divine. This recipe is a delightful way to use up those extra strawberries, and trust me, it’s as easy as it is delicious.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup chopped strawberries
  • 1/2 cup chopped walnuts
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
3. Gently fold in the chopped strawberries and walnuts until evenly distributed. Tip: Coating the strawberries in a little flour helps prevent them from sinking to the bottom.
4. In another bowl, beat the eggs, then mix in the vegetable oil, milk, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to a tough bread, so mix until you no longer see dry flour.
6. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top starts browning too quickly, cover it loosely with aluminum foil.
8. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Bursting with juicy strawberries and crunchy walnuts, this bread is moist, tender, and just sweet enough. I love serving it slightly warm with a dollop of whipped cream or a drizzle of honey for an extra special treat.

Strawberry Yogurt Bread

Remember those lazy Sunday mornings when you’d wake up to the smell of something sweet baking in the oven? That’s exactly what this Strawberry Yogurt Bread brings to mind. It’s a delightful twist on traditional quick breads, combining the tanginess of yogurt with the sweetness of strawberries for a moist, flavorful treat.

Ingredients

• For the bread:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup Greek yogurt
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup diced strawberries

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the Greek yogurt, vegetable oil, egg, and vanilla extract until well combined. Tip: Make sure all your wet ingredients are at room temperature to ensure a smooth batter.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to a dense bread, so mix until you no longer see flour streaks.
5. Fold in the diced strawberries, being careful not to crush them. Tip: Tossing the strawberries in a tablespoon of flour before adding them can help prevent them from sinking to the bottom of the bread.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Zesty and moist, this Strawberry Yogurt Bread is perfect for breakfast or as an afternoon snack. Try serving it warm with a dollop of whipped cream or a drizzle of honey for an extra special touch.

Strawberry Almond Bread

Absolutely nothing beats the aroma of freshly baked bread wafting through the kitchen, especially when it’s infused with the sweet, tangy essence of strawberries and the nutty crunch of almonds. This Strawberry Almond Bread has become my go-to recipe for lazy Sunday mornings, and I’m thrilled to share it with you. It’s a delightful twist on classic banana bread, and trust me, once you try it, there’s no going back.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh strawberries, diced
  • 1/2 cup sliced almonds

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. In another bowl, beat the eggs, then mix in the vegetable oil and vanilla extract.
4. Combine the wet ingredients with the dry ingredients, stirring just until blended. Tip: Overmixing can lead to dense bread, so mix until the flour is just incorporated.
5. Gently fold in the diced strawberries and sliced almonds. Tip: Tossing the strawberries in a tablespoon of flour before adding them can prevent them from sinking to the bottom.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top starts browning too quickly, loosely cover it with aluminum foil.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Fresh out of the oven, this Strawberry Almond Bread is moist, with pockets of juicy strawberries and a satisfying crunch from the almonds. It’s perfect on its own, but for an extra indulgent treat, try it toasted with a smear of cream cheese or a drizzle of honey.

Strawberry Coconut Bread

Zesty mornings call for something sweet and tropical to start the day, and that’s exactly what this Strawberry Coconut Bread brings to the table. I remember the first time I baked this loaf; the aroma of coconut and fresh strawberries filled my kitchen, making it impossible to resist slicing into it right away.

Ingredients

• For the bread:
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup shredded coconut
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh strawberries, diced
• 2 large eggs
• 1/2 cup coconut oil, melted
• 1/2 cup coconut milk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, shredded coconut, baking powder, baking soda, and salt.
3. Gently fold in the diced strawberries, ensuring they’re evenly distributed without overmixing to keep the bread tender.
4. In another bowl, beat the eggs, then mix in the melted coconut oil, coconut milk, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients, stirring just until the mixture comes together. Tip: Overmixing can lead to a dense loaf, so a few lumps are okay.
6. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely cover it with aluminum foil.
8. Allow the bread to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Tip: This bread tastes even better the next day as the flavors meld together.

Just out of the oven, this Strawberry Coconut Bread is moist and fluffy with pockets of juicy strawberries and a subtle crunch from the coconut. Serve it toasted with a smear of cream cheese for an extra indulgent breakfast or enjoy it as is with your afternoon tea.

Strawberry Oat Bread

Every summer, I find myself drowning in strawberries, thanks to my neighbor’s overly enthusiastic garden. This Strawberry Oat Bread is my go-to recipe to use them up, combining the sweetness of ripe strawberries with the heartiness of oats for a perfect breakfast or snack.

Ingredients

• For the bread:
  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chopped fresh strawberries
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, and salt.
3. Gently fold in the chopped strawberries to coat them in the flour mixture, which helps prevent them from sinking to the bottom of the bread.
4. In another bowl, mix the melted butter, milk, eggs, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to tough bread.
6. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover it with aluminum foil.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Kneading this bread is not required, making it a fuss-free recipe. The result is a moist, slightly dense bread with bursts of strawberry in every bite. Try serving it toasted with a smear of cream cheese for an extra indulgent treat.

Strawberry Cinnamon Bread

Nothing says summer like the sweet aroma of strawberries and cinnamon wafting through the kitchen. I stumbled upon this Strawberry Cinnamon Bread recipe during a weekend baking spree, and it’s quickly become a staple in my home, especially when I have guests over. The combination of juicy strawberries and warm cinnamon creates a comforting yet vibrant flavor that’s perfect for any time of the day.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh strawberries, diced
• For the cinnamon sugar topping:
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, 1 cup sugar, baking powder, baking soda, salt, and 1 tsp cinnamon.
3. In another bowl, mix the buttermilk, melted butter, eggs, and vanilla extract until well combined. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the bread tender.
5. Carefully fold in the diced strawberries. Tip: Toss the strawberries in a tablespoon of flour to prevent them from sinking to the bottom.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. In a small bowl, mix 1/4 cup sugar and 1 tsp cinnamon for the topping. Sprinkle evenly over the batter.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely cover with aluminum foil.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Great for breakfast or as an afternoon snack, this Strawberry Cinnamon Bread boasts a moist crumb and a delightful crunch from the cinnamon sugar topping. Try serving it warm with a dollop of whipped cream for an extra indulgent treat.

Strawberry Honey Bread

Just the other day, I found myself staring at a basket of strawberries that were almost too ripe, and that’s when inspiration struck. I remembered my grandma’s honey bread recipe, and voilà, Strawberry Honey Bread was born. It’s the perfect blend of sweet and tangy, with a moist texture that’ll have you reaching for seconds.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup honey
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup mashed strawberries
• For the topping:
  • 1/4 cup honey
  • 1/2 cup sliced strawberries

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In another bowl, mix the honey, melted butter, eggs, and vanilla extract until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs.
4. Fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to dense bread.
5. Gently stir in the mashed strawberries.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, cover loosely with aluminum foil.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
9. Drizzle the top with honey and arrange the sliced strawberries on top before serving.

Perfect for breakfast or as an afternoon snack, this Strawberry Honey Bread is wonderfully moist with bursts of strawberry in every bite. Try serving it warm with a dollop of whipped cream for an extra indulgent treat.

Strawberry Maple Bread

Remember those lazy Sunday mornings when the aroma of something sweet baking in the oven would gently wake you up? That’s exactly the vibe I was going for with this Strawberry Maple Bread. It’s a delightful twist on the classic banana bread, with juicy strawberries and a hint of maple syrup that brings a cozy, autumnal feel any time of year.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup pure maple syrup
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh strawberries, diced

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: Lining the pan with parchment paper makes removal a breeze.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the melted butter, maple syrup, eggs, and vanilla extract until well combined. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs.
4. Gradually fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the bread tender.
5. Gently fold in the diced strawberries. Tip: Tossing the strawberries in a tablespoon of flour helps prevent them from sinking to the bottom.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

You’ll love the moist, tender crumb of this bread, with bursts of strawberry sweetness and the deep, rich flavor of maple. Try serving it warm with a dollop of whipped cream for an extra indulgent treat.

Strawberry Zucchini Bread

Yesterday, I stumbled upon the most delightful way to use up the summer’s bounty of strawberries and zucchini—Strawberry Zucchini Bread. It’s a moist, subtly sweet bread that perfectly balances the freshness of strawberries with the mildness of zucchini, making it a hit at my morning coffee sessions.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini
  • 1 cup diced strawberries

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat the eggs, then mix in the vegetable oil, sugar, and vanilla extract until well combined.
4. Fold the grated zucchini into the wet ingredients. Tip: Squeeze excess moisture from the zucchini to prevent the bread from becoming too wet.
5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Tip: Overmixing can lead to dense bread.
6. Gently fold in the diced strawberries. Tip: Tossing the strawberries in a tablespoon of flour helps prevent them from sinking to the bottom.
7. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Strawberry Zucchini Bread comes out incredibly moist with a tender crumb, thanks to the zucchini. The strawberries add bursts of sweetness and a slight tartness that makes each slice irresistible. Try serving it warm with a dollop of whipped cream for an extra indulgent treat.

Conclusion

Unleash your baking creativity with these 16 scrumptious strawberry bread recipes, each promising a delightful treat for any occasion. Whether you’re a novice or a seasoned baker, there’s something here to spark your kitchen adventures. We’d love to hear which recipe stole your heart—drop us a comment below! And don’t forget to share the love by pinning your favorites on Pinterest. Happy baking!

Bella Bacinos