Go Back
+ servings
baked strawberry bread with fresh strawberries
Print Recipe
5 from 39 votes

Fresh Strawberry Bread

This easy fresh strawberry bread is the perfect way to use up all those fresh strawberries of the season. The quick bread is delicate, tender, and moist. You'll love the flavors and texture!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Baked Goods
Cuisine: American
Servings: 10 slices
Calories: 243kcal
Author: Tania

Ingredients

  • 2 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg at room temperature
  • ¾ cup granulated sugar
  • cup vegetable oil
  • 1 cup buttermilk, at room temperature no substitutions
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • Butter to grease the pan

For the strawberries:

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

Instructions

  • Preheat oven to 350 degrees F.
  • Grease a 9x5 inch aluminum loaf pan with butter. Set aside. Optional: For cleaner release, you can line the pan with parchment paper with overhang on the sides.
  • Mix the dry ingredients: In a medium bowl, whisk 2 cups all-purpose flour, baking soda, and salt until evenly combined.
  • Mix the wet ingredients: In another large bowl, mix the egg, granulated sugar, vegetable oil, buttermilk, vanilla extract, and lemon zest until evenly combined.
  • Gradually, add the dry ingredients to the wet ingredients, whisking until no pockets of flour remain. Do not overmix.
  • Thoroughly pat dry the diced strawberries. Reserve about 3 tablespoons of strawberries for later and set aside. Toss the remaining diced strawberries with 1 ½ tablespoons all-purpose flour. Gently, fold in the flour-coated strawberries into the batter until just combined, leaving any excess flour behind.
  • Pour batter into the prepared loaf pan. Top with the reserved 3 tablespoons of diced strawberries, gently pushing them down into the batter but letting them still be visible. This will make the bread more beautiful.
  • Bake for about 60-65 minutes, or until a toothpick inserted in the middle comes out clean. About 40 minutes into the baking time, cover with aluminum foil to prevent it from browning too fast. Tip: To prevent the bread from sinking in the middle, only open it once when you need to cover it with foil, and when it’s ready to check for doneness.
  • Remove from oven and let it cool for 20 minutes before removing from the pan. Then, carefully remove from the pan and let it cool a bit more before slicing. Note: The strawberries inside may look a little bit pale, that’s normal. Using bright red and firm strawberries helps with that.

Notes

  • Use bright red and firm strawberries for best results. Strawberries tend to soften and turn a bit pale when exposed to heat, so the more vibrant and firmer they are, the better. After dicing, pat them dry thoroughly to remove any excess moisture.
  • Buttermilk is required. This recipe only calls for baking soda, which needs an acid component to react. Buttermilk, which contains acid, reacts with the baking soda to help the bread rise.
  • DIY buttermilk: If you forgot to buy buttermilk, make it at home! Pour 1 tablespoon of white vinegar into a 1-cup measurer. Then fill the cup with milk. Give it a stir and let it sit for 5 minutes. It will slightly curdle.
  • Storage: Store at room temperature in a sealed container for up to 5 days.
  • Freezing instructions: Let cool completely. Wrap tightly with 2-3 layers of aluminum foil and transfer to a freezer-friendly bag. Freeze for up to 3 months. Thaw in the refrigerator for 1-2 days.
 
Substitutions and variations:
  • Do NOT substitute buttermilk or baking soda.
  • Instead of strawberries, feel free to use blueberries.
  • Turn them into muffins: Spoon the batter into a lightly greased muffin pan (fill ¾ of the way through) and bake at 375 degrees F for 22 to 25 minutes.
  • Drizzle with a quick glaze: Combine 1 cup confectioners sugar with 2-3 tablespoons heavy cream or milk. You can also add ½ teaspoon vanilla extract and lemon zest.
 
Disclaimer: Nutritional values (per slice) are approximates only.

Nutrition

Calories: 243kcal | Carbohydrates: 38g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 268mg | Potassium: 115mg | Fiber: 1g | Sugar: 18g | Vitamin A: 38IU | Vitamin C: 17mg | Calcium: 39mg | Iron: 1mg