INTRODUCTION
Strawberry Bread (Quick Bread) is a soft, sweet loaf full of fresh berry taste. It bakes fast and makes a nice treat for mornings, snacks, or a light dessert. This recipe is easy to follow and can be changed to be a healthy version or a lighter option. If you like simple bakes, you may also enjoy this savory cheesy garlic bread recipe for a different kind of bread treat.
This bread can be part of a balanced day when you make small swaps. It is great for meal prep and can be made ahead for busy mornings. The sweet glaze made with freeze-dried strawberries gives bright color and flavor without heavy fruit sugar.
WHY YOU WILL LOVE THIS RECIPE
You will love this Strawberry Bread (Quick Bread) because it is quick to mix and bakes in under an hour. It is a lighter option compared to layered cakes and heavy pastries. With small changes, you can make a healthier version that is lower in sugar, higher in fiber, or higher protein. It is great for meal prep because slices store well and make fast breakfasts or snacks. For people watching calories or working on weight loss, smaller portions give sweet flavor without extra heavy sweets. You can also make a diabetic-friendly or low calorie take by using sugar alternatives and whole grain flour.
HOW TO MAKE Strawberry Bread (Quick Bread)
This quick bread mixes wet and dry parts separately and folds in fresh strawberries. The loaf comes out moist with a golden top and a pink strawberry glaze. You can swap a few ingredients for more fiber or protein, or to lower carbs. Read the full ingredient list and the easy step-by-step directions below.
EQUIPMENT NEEDED
- 1 loaf pan (9×5 inch recommended)
- Mixing bowls (one medium, one separate)
- Whisk and rubber spatula or wooden spoon
- Measuring cups and spoons
- Small food chopper or mortar to crush freeze-dried strawberries for the glaze (optional)
- Wire rack to cool the loaf
Ingredients You’ll Need :
2 cups AP flour, 1 Tbsp cornstarch, 2 tsp baking powder, 1/2 teaspoon salt, 1 cup granulated sugar, 1/2 cup canola oil, 1/2 cup half and half, 1 Tbsp lemon juice, 1 egg, 2 tsp vanilla extract, 1-1/2 cups chopped fresh strawberries, 1 Tbsp flour, 1/4 cup freeze dried strawberries ((you can substitute 1/4 cup mashed fresh if you like)), 1 cup powdered sugar, 2-3 Tbsp half and half ((start with less if you are using fresh berries for the glaze))
STEP-BY-STEP INSTRUCTIONS :
Preheat the oven to 350 degrees. Spray a loaf pan with non-stick baking spray (with the flour in it.) (You could alternatively line with parchment paper.), In a medium mixing bowl, whisk the flour, cornstarch, baking powder, and salt together, then set aside., In a separate bowl, whisk together the sugar, oil, half and half, lemon juice, egg, and vanilla., Add the dry flour mixture to the wet sugar mixture and stir together until just combined., In a small bowl, combine the chopped strawberries with the extra tablespoon of flour, then gently stir the strawberries in to the batter., Spread your batter in to your prepared loaf pan., Bake for 55 to 60 minutes or until the top is golden brown and a toothpick comes out just about clean, (there might be a few moist crumbs.), Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and cool completely on a wire rack., For the Glaze: Smash up the freeze dried strawberries until they are powder/crumbs. (I actually pulverize mine in to a powder in my small food chopper.) Add them to a small bowl with the powdered sugar, then add the half and half as needed to make the glaze the consistency you want. (Less half and half will make thicker, more makes it thinner.), Drizzle or spread the icing over the loaf and let set for 15-30 minutes before serving.
HOW TO SERVE Strawberry Bread (Quick Bread)
Serve this bread in thin slices to keep portions reasonable. One slice (about 1/10 of the loaf) makes a satisfying breakfast with added protein or a light dessert. For a balanced start to the day, pair one slice with:
- A cup of Greek yogurt or a small scoop of cottage cheese to add protein. This turns it into a high protein meal when you add a side of Greek yogurt.
- A small serving of mixed nuts or a tablespoon of nut butter for healthy fats.
- Fresh fruit and a cup of green tea for a lower calorie, balanced snack.
For people who want a lighter option, skip the glaze or use half the powdered sugar and more freeze-dried strawberries for flavor with less added sugar.
STORAGE & FREEZING : Strawberry Bread (Quick Bread)
Cool the loaf completely before storing. For short term, wrap tightly in plastic wrap and keep at room temperature for 2 days. For longer storage, place the wrapped loaf in the fridge for up to 1 week. To freeze, slice the bread and wrap each slice in plastic wrap, then place slices in a freezer bag. Frozen slices keep well for up to 3 months. Thaw overnight in the fridge or in a few minutes at low power in the microwave. This makes the loaf very good for meal prep.
SERVING SUGGESTIONS
- For a balanced brunch plate, serve a slice with a small green salad and a hard-boiled egg. The egg and yogurt side boost protein and make the meal more filling.
- If you want a sweet plus savory counterpoint, try a warm slice with a simple melted cheese or cream cheese spread. For a dinner table idea, a fruit loaf goes well with savory bowls like chicken alfredo garlic bread bowls when you want contrast between sweet and savory.
VARIATIONS
- Healthier version: Swap 1 cup of all-purpose flour with 1 cup whole wheat flour for more fiber. Replace half the granulated sugar with a sugar substitute or coconut sugar and use low-fat half and half or milk. This makes a lighter option that adds fiber and can be lower in calories.
- High-protein or low-carb version: Use a low-carb flour blend or almond flour for a lower carb loaf. Add a scoop (about 1/4 cup) of vanilla whey or plant protein powder and reduce regular flour slightly to keep texture. Replace half the sugar with a zero-calorie sweetener and use unsweetened almond milk in place of half and half. This creates a high protein meal idea and keeps carbs down.
- Air fryer or oven-baked smaller loaves: You can bake smaller loaves or muffins in the oven at 350°F for 18–25 minutes depending on size. For an air fryer, place batter in a small round pan or silicone loaf insert rated for air fryer use. Bake at 320–330°F for 20–30 minutes, checking for doneness with a toothpick. The air fryer version is quick and gives a nice crust.
- Diabetic-friendly swap: Use a sugar-free baking blend, whole grain flour, and reduce the glaze to a light dusting of powdered sugar substitute. Serve smaller portions and pair with protein to slow blood sugar spikes.
For a seasonal twist, pair this bread with a cookie or snack for guests, such as a soft, buttery shortbread—if you want a holiday cookie to serve alongside, try these festive candy cane shortbread cookies as an added treat.
FAQs
Q: Can I make this bread with frozen strawberries?
A: Yes. Thaw and drain frozen berries well, then pat dry before folding into the batter. You may want to toss them with the extra tablespoon of flour to reduce bleed.
Q: Is this bread good for weight loss?
A: When you use a lighter option like reduced sugar, whole wheat flour, and small slices, this bread can fit into a weight loss plan. Pair a slice with protein and watch portions. The bread is good for weight loss when used as part of a lower calorie, balanced meal.
Q: How long does the bread stay fresh?
A: At room temperature in an airtight wrap, the bread stays fresh 2 days. In the fridge, it lasts up to 1 week. Frozen slices keep up to 3 months.
Q: Can I make this diabetic-friendly?
A: Yes. Use sugar substitutes, whole grain or low-carb flour, and a very light glaze or no glaze. Serve small portions with protein to reduce blood sugar impact.
Q: Can I increase fiber or protein in this recipe?
A: To increase fiber, swap part of the AP flour for whole wheat flour and add a tablespoon of ground flaxseed or oat bran. To add protein, stir in protein powder or serve slices with yogurt or nut butter for a high protein meal idea.
Q: Can I skip the glaze?
A: Yes. Skipping the glaze reduces sugar and calories. You still get great strawberry taste with the berries inside the loaf.
MAKE-AHEAD TIPS FOR Strawberry Bread (Quick Bread)
This loaf is great for meal prep. Bake the day before and slice into portions for the week. Pack one slice with a small container of Greek yogurt and a piece of fruit for easy breakfasts. For the freezer, pre-slice and wrap each piece to grab for a quick snack or breakfast. The loaf also works well as part of a meal prep box with cheese, nuts, and fruit.
To save time, chop strawberries and measure dry ingredients the night before. Mix the batter in the morning and bake while you get ready. The glaze can be made in a small jar and kept in the fridge for up to a week to use when you serve slices.
Strawberry Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C). Spray a loaf pan with non-stick baking spray or line with parchment paper.
- In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the sugar, oil, half and half, lemon juice, egg, and vanilla.
- Add the dry ingredients to the wet mixture and stir until just combined.
- In a small bowl, combine the chopped strawberries with the extra tablespoon of flour, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan.
- Bake for 55 to 60 minutes or until the top is golden brown and a toothpick comes out clean with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the glaze, smash the freeze-dried strawberries into a powder, then combine with powdered sugar and add half and half until desired consistency is achieved.
- Drizzle or spread the glaze over the cooled loaf and let set for 15-30 minutes before serving.