Strawberry Bread

This strawberry bread It’s a favorite in my house! It’s a soft, moist loaf made in the same style as banana bread, only this version is loaded with fresh strawberries and topped with a sweet strawberry cream cheese frosting.

My Strawberry Quick Bread is one of my best strawberry recipes, especially in the summer when fresh berries come into season. Be sure to try my strawberry cake recipe too!

Because you’ll love this easy strawberry bread recipe

This amazing fresh strawberry bread is a keeper! It’s a soft and moist quick bread recipe, like banana bread, packed with nothing but juicy summer strawberries. Here’s why you’ll want to eat a slice for breakfast, snack, and dessert:

• Easy. This strawberry topped loaf is a quick bread recipe. Like banana bread, there is no yeast and no rising time. All you need are a few simple ingredients, a baking pan, and an hour or less from start to finish.
• Homemade cream cheese frosting. I drizzle this sweet loaf with a sweet strawberry cream cheese frosting (only 3 ingredients!) and it practically tastes like cake.
• Any occasion. The strawberry flavor makes this bread the perfect summer treat, but it’s delicious all year round (you can use frozen berries too). I love slices for breakfast with my morning coffee or tea, or I top this strawberry bread with ice cream for dessert. It’s also a great snack to pop in lunch boxes or take with you on busy days of running errands.

Ingredients you will need

Most of what you’ll need to make this fluffy strawberry bread are common baking ingredients. I’ve included some notes below. Scroll to the recipe card for a printable list of ingredients and recipe details.

• Strawberries – I love making this bread with fresh strawberries. You can make this with frozen strawberries when it’s out of season, see below.
• Dry ingredients – Your basic baking supplies like all-purpose flour, sugar, baking powder, and salt.
• Butter and Eggs – Brought to room temperature. You can use salted or unsalted butter. If needed, you can use an egg substitute in this quick bread recipe.
• Vanilla – Real vanilla extract. For another layer of flavor, try using half vanilla extract and half lemon extract.
• Milk – This can be any type of milk or plant-based milk.
• Cream Cheese – To be combined with icing sugar and strawberry puree for the icing. Bring the cream cheese to room temperature so that it is easier to mix.

Can I use frozen strawberries?

Yes, you can! While I love fresh berries, they aren’t always in season where I live. In that case, frozen strawberries come to the rescue. If you are making this bread with frozen strawberries, thaw them completely and dry them with paper towels first.

How to make strawberry bread

Before starting, season the strawberries with a sprinkling of flour. It’s a handy kitchen trick that prevents fruit add-ins like strawberries, blueberries, etc. to sink to the bottom of cakes, muffins and loaves of bread.

Next, it’s a matter of combining the wet ingredients and gradually adding the dry ingredients to make a smooth batter. The floured strawberries should be added last. Next, bake the strawberry bread in a 9×5-inch baking dish at 350°F for 45-50 minutes.

Easy Strawberry Cream Cheese Frosting

While the bread is cooling, make the icing! Blend about ¼ cup of strawberries and place in a bowl with cream cheese and powdered sugar. Mix well until you get a silky smooth icing.

This cream cheese frosting is thick enough to pipe with a piping bag (or a plastic bag with the corner cut off), or you can spread it on bread. You can also thin it with a little milk if you prefer more frosting.

Recipe tips

• Dredge the strawberries in a little flour. As mentioned above, it helps keep the strawberries from sinking to the bottom of the batter.
• Line the pan. In addition to greasing the pan, I like to line the pan parchment paperas well. Makes it super easy to lift the bread once it’s cooled. Cut a strip parchment paper long enough to cover the bottom and coat the two long ends of the pan. Give the paper an extra coating with cooking spray and you’ll have no problem getting the bread out later.
• Rotate the pan. I recommend turning the pan in the oven halfway through cooking. This way cooking will be more uniform.
• Skip the frosting. The strawberry frosting is delicious but optional. Feel free to use any alternative toppings you want, whether it’s vanilla frosting, frosting, or anything else. You can even leave the strawberry bread as is and it will still taste great.

How to store

• To conserve. Keep this strawberry bread stored airtight at room temperature for up to 3-4 days. You can also store it in the refrigerator to extend its shelf life for a couple of days.
• Freeze. Quick breads like this strawberry bread and my fall favorite pumpkin bread freeze very well. Wrap the whole or sliced ​​strawberry bread, then wrap it twice in plastic wrap or plastic wrap. Freeze it for up to 30 days for best freshness and thaw at room temperature for serving.

Other recipes with strawberries

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