Strawberry Bread

5 from 3 votes

Strawberry Bread is a moist and flavorful quick bread loaded with fresh, juicy strawberries and crunchy nuts. Perfect for breakfast or as a sweet treat, this easy-to-make bread brings a burst of summer flavor to any table.

Prep Time15

Cook Time1

Total Time1 15

Course: Bread, Breakfast, Brunch

Cuisine: American

Keyword: strawberry bread

Servings:

Calories: 370kcal

Author: Joanna Cismaru

Equipment

9x5x3-inch Loaf Pan

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cup strawberries hulled and chopped
¾ cup vegetable oil unsalted, softened
2 large eggs
1 cup granulated sugar
zest of 1 lemon
1 teaspoon vanilla extract
½ cup pecans or walnuts, chopped

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
Toss the diced strawberries in a small amount of flour to coat them lightly. This helps prevent them from sinking to the bottom of the bread.
In a separate bowl, whisk together the vegetable oil, eggs, granulated sugar, lemon zest and vanilla extract until well combined.
Fold the wet ingredients into the dry ingredients gently, just until the flour is moistened. Don't overmix.
Gently fold in the flour-coated strawberries and nuts until they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Place in the preheated oven and bake for about 1 hour, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan on a wire rack for 10 minutes, then turn out the loaf and let it cool completely on the rack. Slice and serve the bread as desired.

Video

Notes

Coat the strawberries in flour to prevent them from sinking to the bottom of the bread.
Use room temperature eggs for a smoother batter and better rise.
Substitute vegetable oil with melted butter for a richer flavor.
Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freeze the bread by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Nutrition