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Easy Strawberry Bread

A delightful combination of sweet strawberries and tender bread that feels like home, perfect for any time of day.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Substitute with gluten-free flour for a GF version.
  • 1 tablespoon baking powder Ensure it's fresh for optimal results.
  • 1/2 teaspoon baking soda Can be omitted if using self-raising flour.
  • 1/2 teaspoon salt Enhances flavor; necessary for balancing sweetness.
  • 1 cup granulated sugar You can reduce if using very sweet strawberries.
  • 1/2 cup packed brown sugar Consider coconut sugar for a different twist.
Wet Ingredients
  • 1/2 cup buttermilk Substitute with milk mixed with a splash of vinegar.
  • 1/3 cup vegetable oil Can be replaced with melted butter.
  • 1 teaspoon vanilla extract Almond extract works well for a different perspective.
  • 2 cups fresh strawberries Fresh are sweeter; frozen strawberries can be used.
Optional Toppings
  • Icing ingredients Whisk together for a rich topping.

Method
 

Preparation
  1. Preheat oven to 350°F (177°C). Grease an 8×4-inch loaf pan with nonstick spray and set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
Mixing Ingredients
  1. In a medium bowl, whisk the egg, granulated sugar, brown sugar, and buttermilk together until smooth.
  2. Whisk in the oil and vanilla until fully combined.
  3. Gradually pour the wet ingredients into the dry ingredients and whisk gently until no lumps remain. Avoid over-mixing.
  4. Fold in the strawberries gently and pour the batter into the prepared loaf pan.
Baking
  1. Bake for 55-70 minutes, loosely covering with aluminum foil halfway through to prevent over-browning.
  2. It’s done when a toothpick inserted in the center comes out with few moist crumbs.
  3. Remove from the oven and let cool in the pan on a wire rack for one hour. Then remove from the pan and allow to cool completely.
Serving
  1. Slice warm or at room temperature. Pair it with whipped cream or enjoy it plain.

Notes

Store the bread in a cool, dry place, wrapped in foil or a sealed container to keep it moist. The flavor improves after a day or two. You can freeze wrapped loaf for up to three months.