Strawberry Bread
This easy-to-follow strawberry bread is incredibly quick to prepare, yielding a loaf that is tender, moist, and packed with juicy strawberries in every slice. Check the recipe notes below for instructions on how to bake this batter into perfect muffins or mini loaves!
Servings 1 loaf
Calories 2939kcal
Ingredients
Butter
- 2 cups 250 grams all-purpose flour + 1 tablespoon of flour to toss strawberries
- 1 and ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup (150 grams) granulated sugar
- ¼ cup (56 grams) unsalted butter, softened to room temperature
- ⅔ cup (160 grams) sour cream (or Plain yogurt / Greek yogurt), at room temperature
- ¼ cup (60 g/ml) vegetable oil
- 2 eggs, at room temperature
- 2 teaspoons pure vanilla extract (or vanilla paste / vanilla sugar)
- 1 and ½ cups (230 grams) chopped fresh strawberries
Glaze (optional)
- 1 fresh strawberry, mashed (about 2 tablespoons)
- ⅔ cup (120 grams) confectioners’ sugar, sifted
- 1 tablespoon Milk
Instructions
- Preheat the oven to 355°F (180°C). Lightly grease an 8.5×4.5-inch loaf pan or line it with parchment paper. (A 9×5-inch loaf pan also works, but the loaf will be slightly shorter / less taller).
- In a small bowl, toss the chopped strawberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the loaf during baking. Set aside.
- Make the butter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
- In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter and granulated sugar together. If mixing by hand, stir vigorously for 4–5 minutes until the mixture is light and creamy. Whisk in the sour cream, then the vegetable oil until smooth. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Add the dry ingredients to the wet mixture. Using a spatula, mix until just combined—make sure there are no lumps but avoid over-mixing. Gently fold in the floured strawberries.
- Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
- Bake the bread: Bake for 55-60 minutes. To prevent the top from over-browning, cover the loaf loosely with foil or parchment paper halfway through the baking time. The bread is done when a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10–15 minutes. Remove the bread from the pan and transfer it to a cooling rack to continue cooling for about 1 hour.
- Make the Glaze (optional): In a small bowl, mash 1 medium strawberry. Add confectioners’ sugar and milk, whisk until the texture is perfectly smooth. Drizzle or pour the icing over the cooled bread. Slice and serve immediately.
- Store leftovers in an airtight container at room temperature for up to 4 days or in the refrigerator for 1 week.
Notes
Storage & Freezing Instructions: Store strawberry bread in an airtight container at room temperature for up to 4 days. For longer storage, this loaf freezes beautifully without the icing for up to 3 months. Simply thaw the bread overnight in the refrigerator, then let it come to room temperature for about an hour before drizzling with fresh icing and serving.
Special Tools (affiliate links): Measuring Cup & Spoons /Kitchen Scale & Liquid Measurement Cup | Balloon /Metal Whisk | Silicone Spatula / Wooden Spoon | Glass Mixing Bowl / Hand Mixer / Stand Mixer |8.5×4.5-inch Loaf Pan | Colling Rack | Flour Sifter.
Strawberry Muffins: To make strawberry muffins instead of a loaf, preheat your oven to 425°F (218°C) and grease a 12-count muffin pan (or use paper liners). Fill the cups evenly with your batter. Bake for an initial 5 minutes, then—without opening the oven door—reduce the temperature to 355°F (180°C). Bake for an additional 15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack. Once they’ve cooled for about 45 minutes, drizzle with the fresh strawberry icing as directed.
Mini Strawberry Loaves: To make mini strawberry loaves, prepare the batter as instructed and distribute it evenly among your mini loaf pans. Since baking times and yields vary depending on the exact size of your pans, I recommend checking them around the 25–30 minute mark. Use the toothpick test as your guide—once it comes out clean from the center, they are ready. Let the loaves cool in their pans for 5 minutes, then transfer to a wire rack to cool for at least 45 minutes before applying the strawberry icing as directed.
