This incredibly moist fresh strawberry bread is made with fresh strawberries and is topped with a delicious strawberry glaze.
Have ripe strawberries you want to use up? Make this strawberry loaf! It is made with freshly diced strawberries that are gently folded into the most delicious naturally dairy-free oil-based batter.
This is one of my favorite quick bread recipes to make in spring or summertime. This bread makes it hard to stop at one slice because it's just so damn good.
This easy bread is a delicious baked treat made with fresh strawberries. It is a sweet and moist bread that can be enjoyed for breakfast or as a snack.
For more strawberry desserts, check out my strawberry danish, strawberry shortcake cake, fresh strawberry sheet cake, and strawberry crumble cake.
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Why this recipe works
- Flavor- this bread is full of fresh strawberry flavor both from the loaf and from the strawberry glaze.
- Texture- the texture of this strawberry bread is extremely moist and tender and melts in your mouth in every bite.
- Ease- this bread is super easy to make, comes together in one bowl, and is really hard to mess up! My biggest tip for this recipe is to not open the oven door before the baking time ends.
- Natural- this recipe does not use artificial flavoring or food coloring. It is made with fresh strawberries that give the best flavor.
- Simple- this recipe uses super simple ingredients that you can find in any grocery store.
- Strawberry glaze- this loaf is topped with a strawberry glaze that is made with chopped strawberries.
Ingredients
Before you start to make this strawberry loaf cake recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the strawberry bread
Vegetable oil- we made this with vegetable oil, but you can use canola oil or melted coconut oil as well!
Eggs- you will need 1 large egg for this recipe. Make sure that your eggs are at room temperature.
Strawberries- we used fresh strawberries for this. Frozen strawberries have too much liquid in them and will not work for this recipe. Wash your strawberries well and chop them.
Cinnamon- we love adding cinnamon for extra flavor. If you are allergic, skip the cinnamon.
Lemon zest- you will need 1 teaspoon of lemon zest. We recommend zesting the lemon first and then juicing it.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking powder– baking powder allows the cake to rise. Make sure that your baking powder is not expired.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Milk- use whole milk in this recipe.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Kosher salt- you will need about ⅓ teaspoon of kosher salt for this recipe.
For the strawberry glaze
Strawberries- you will need to finely chop your strawberries for the glaze.
Powder sugar- you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Milk- I used whole milk for the glaze, but in order to make this recipe dairy-free, you can use your favorite unflavored plant-based milk.
Vanilla extract- adds extra flavor. You can use regular vanilla extract or vanilla bean extract.
Instructions
Preheat the oven to 180c (350f) and prepare a 9 by 5-inch loaf pan with parchment paper.
Into a large mixing bowl, add the vegetable oil, egg, lemon zest, granulated sugar, milk, and vanilla extract and mix with a whisk until well combined.
Add the flour, kosher salt, baking powder, and cinnamon and mix until almost combined.
Add the chopped strawberries and mix until just combined and there are no lumps of flour visible. Do not overmix this.
Pour the cake batter into the prepared loaf pan and spread it with an offset spatula. Top with extra chopped strawberries for a beautiful look.
Bake in a 180c (350f) oven for about an hour (depending on the oven) or until a toothpick inserted into the cake comes out clean.
Allow the bread to cool to room temperature before you add the glaze.
Make the strawberry glaze
In a medium-sized mixing bowl, add the powdered sugar, chopped strawberries, vanilla extract, and milk. Mix with a spoon or a mini whisk until the mixture is smooth and silky.
Add more powdered sugar if your mixture is too watery until you get your liked texture.
Top the cake with the glaze and let it sit for a few minutes before serving. Enjoy!
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- For the strawberry glaze, if your strawberries are extra juicy, you may need to add more powdered sugar to thicken up the glaze until you reach the right consistency.
- Let the loaf cool completely before you top it with the glaze to prevent it from melting everywhere.
- Avoid opening the oven door to check if the bread is ready. This can cause the bread for sinking in the middle.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist bread and not dense and dry bread.
- Use fresh ingredients! It is important that you check if your baking powder is active and isn't expired. This can make or break how your bread rises.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Be patient! I know it’s extremely tempting to eat this bread as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be firmer and won’t crumble up.
Faq's
No. Frozen strawberries contain a lot of water that will melt and make the bread soggy. If you can't find strawberries but want to make this recipe, use another berry!
We use all-purpose flour for this loaf. Cake flour will work great as well.
This bread will last for 3-4 days stored at room temperature in an airtight container.
I used a 9 by 5-inch loaf pan for this bread recipe, but you can use 12x5-inch loaf pan or your favorite loaf pan for this.
Storing
It’s okay to store this bread at room temperature. Make sure that you store it in an airtight container so it won’t dry out.
Freezing
This bread is great for freezing. After baking, let the loaf cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with plastic wrap.
Freeze for up to 3 months. Freeze this as a loaf or as slices.
To thaw: place the cake in the refrigerator overnight or place it a room temperature for a few hours.
Substitutions
There are a few substitutions that may be helpful for your diet:
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free - you can make this dairy-free by replacing the milk with vegan unflavored milk. Both for the glaze and for the bread batter.
Variations
Add-ins- make this recipe your own and add your favorite add-ins: chocolate chips, white chocolate chips, chopped walnuts, chopped pecans, mini chocolate chips, chocolate chunks, banana slices, chopped fruit, etc.
Fruit- you can swap the strawberries with your favorite berry of choice like raspberries, blackberries, and blueberries.
Cinnamon- I added ⅓ teaspoon of cinnamon to the bread batter, but if you are allergic, or dislike cinnamon, you can skip it!
Cream cheese frosting- you can swap the strawberry glaze with cream cheese frosting. I recommend this recipe from my pumpkin bread with cream cheese frosting.
Serving Tips
I like to serve this bread as is with morning coffee or tea on the side. There are many ways to upgrade your bread:
Whipped cream- top each slice with a dollop of whipped cream.
Vanilla ice cream- add a large scoop of ice cream next to a slice of this bread.
Equipment
- Mixing bowls- best glass mixing bowls.
- Whisk set- our favorite copper whisk set.
- Loaf pan
- Rubber spatula
More strawberry desserts
Strawberry cheesecake cookies- These strawberry cheesecake cookies are soft and sweet, loaded with fresh strawberries, and filled with creamy cheesecake filling.
Strawberry cinnamon rolls- These strawberry cinnamon rolls are soft and gooey and are made with homemade strawberry filling and topped with strawberry cream cheese icing.
Strawberry compote- This easy strawberry compote can be made with fresh or frozen strawberries, takes 20 minutes from start to finish, and is a perfect way to use up ripe strawberries!
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📖 Recipe
Moist Strawberry Bread (One Bowl)
Ingredients
- ¾ cup Granulated sugar
- 1 Egg
- ⅓ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- ½ cup Vegetable oil
- 1 teaspoon Lemon zest
- ¾ cup Milk
- ⅓ teaspoon Cinnamon
- 2 cups Flour
- 2 teaspoon Baking powder
- 2 cups Strawberries chopped
Strawberry glaze
- ⅓ cup Strawberries
- 1 ½ cups Powdered sugar
- ½ teaspoon Vanilla extract
- 1-2 tablespoon Milk
Instructions
- Preheat the oven to 180c (350f) and prepare a 9 by 5-inch loaf pan with parchment paper.
- Into a large mixing bowl, add the vegetable oil, egg, lemon zest, granulated sugar, milk, and vanilla extract and mix with a whisk until well combined.
- Add the flour, kosher salt, baking powder, and cinnamon and mix until almost combined.
- Add the chopped strawberries and mix until just combined and there are no lumps of flour visible. Do not overmix this.
- Pour the cake batter into the prepared loaf pan and spread it with an offset spatula. Top with extra chopped strawberries for a beautiful look.
- Bake in a 180c (350f) oven for about an hour (depending on the oven) or until a toothpick inserted into the cake comes out clean.
- Let the bread cool to room temperature before you add the glaze.
Make the strawberry glaze
- In a medium-sized mixing bowl, add the powdered sugar, chopped strawberries, vanilla extract, and milk. Mix with a spoon or a mini whisk until the mixture is smooth and silky.
- Add more powdered sugar if your mixture is too watery until you get your liked texture.
- Top the cake with the glaze and let it sit for a few minutes before serving. Enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- For the strawberry glaze, if your strawberries are extra juicy, you may need to add more powdered sugar to thicken up the glaze until you reach the right consistency.
- Let the loaf cool completely before you top it with the glaze to prevent it from melting everywhere.
- Avoid opening the oven door to check if the bread is ready. This can cause the bread to sink in the middle.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist bread and not dense and dry bread.
- Use fresh ingredients! It is important that you check if your baking powder is active and isn't expired. This can make or break how your bread rises.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Be patient! I know it’s extremely tempting to eat this bread as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be firmer and won’t crumble up.
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