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Strawberry Bread Recipe

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★★★★★

4.8 from 380 reviews

A moist and flavorful strawberry bread made with fresh diced strawberries folded into a tender batter. This loaf combines the bright, fruity taste of strawberries with a hint of lemon zest and vanilla, all baked to perfection for a beautiful and delicious quick bread perfect for breakfast or a sweet snack.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour – spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 large egg – at room temperature
  • ¾ cup granulated sugar
  • ⅓ cup vegetable oil
  • 1 cup buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon

Strawberries

  • 2 cups diced fresh strawberries – firm in texture and bright red
  • 1 ½ tablespoons all-purpose flour

Other

  • Butter to grease the pan

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch aluminum loaf pan thoroughly with butter. For easier release of the bread, you may optionally line the pan with parchment paper, leaving an overhang on the sides.
  2. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt until evenly combined, ensuring no lumps.
  3. Mix Wet Ingredients: In a large bowl, whisk the room temperature egg, ¾ cup granulated sugar, ⅓ cup vegetable oil, 1 cup buttermilk, 1 teaspoon vanilla extract, and the zest of 1 lemon until the mixture is smooth and evenly combined.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, whisking gently until no visible pockets of flour remain. Take care not to overmix to keep the bread tender.
  5. Prepare Strawberries: Pat the diced strawberries dry with a paper towel to remove excess moisture. Reserve about 3 tablespoons of the diced strawberries for topping. Toss the remaining strawberries gently with 1 ½ tablespoons of all-purpose flour to coat them evenly.
  6. Fold Strawberries into Batter: Gently fold the floured strawberries into the batter until just combined, avoiding stirring too much to prevent breaking the berries or overmixing the batter.
  7. Assemble and Top: Pour the batter into the prepared loaf pan, smoothing the top. Take the reserved 3 tablespoons of strawberries and scatter them on top, gently pressing them into the batter so they remain visible and create an attractive finish.
  8. Bake the Bread: Bake the loaf for 60 to 65 minutes. After about 40 minutes of baking, cover the bread loosely with aluminum foil to prevent the top from browning too quickly. Only open the oven door once during baking, when covering with foil, to maintain even rising.
  9. Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for 20 minutes. Then carefully lift the bread out using the parchment overhang if used, or tip it out gently if not. Let it cool further on a wire rack before slicing. Note that strawberries inside the bread may appear pale, which is normal.

Notes

  • Use firm, bright red fresh strawberries to achieve the best flavor and appearance.
  • Do not substitute buttermilk as it helps activate the baking soda and adds moisture and flavor.
  • Handle the batter gently and avoid overmixing to keep the bread tender.
  • Covering the bread with foil after 40 minutes of baking prevents excessive browning.
  • Let the bread cool completely before slicing to ensure clean cuts and optimal texture.

Keywords: strawberry bread, quick bread, fresh strawberries, lemon zest, moist bread

Find it online: https://frommamamaya.com/strawberry-bread-recipe/