Grab some fresh strawberries and whip up a loaf of this delicious Strawberry Bread! This bread bakes up soft and moist, it is filled with diced strawberries, and flavored with vanilla and a splash of almond extract. Enjoy a thick slice with a cup of coffee or tea.
This Strawberry Bread walks that fine line between bread and cake and it is one of the tastiest ways to use up some beautiful summer strawberries. A thick slice slathered with strawberry jam is pure perfection.
Before summer is over try the blueberry version, too: Blueberry Bread.
Why you’ll love this recipe
- Ease: No mixer or fancy equipment is needed for this quick bread recipe. You’ll need two bowls, a whisk, and a rubber spatula or wooden spoon. The batter comes together in under 10 minutes.
- Flavor: The perfect balance of flavors: vanilla, sweet strawberries, and a touch of almond.
- Texture: The addition of buttermilk helps to keep this bread moist and light with a tender crumb. A sprinkling of sugar creates a sweet and crunchy crust on top of the loaf.
- Versatility: Serve for breakfast, dessert, or snacking. It’s fantastic any time of day!
- Use fresh strawberries for this recipe. The sweeter the better! Feel free to hull them before chopping.
- Toss diced strawberries with flour to keep them from sinking down into the loaf while baking.
- Don’t overbake. Keep a close eye on this near the end of bake time and pull it out of the oven as soon as a toothpick inserted into the center comes out clean.
- Sprinkle the top of the loaf with granulated sugar before baking. This creates a wonderful sweet/flaky/crunchy crust on top of the bread.
Sure! You can use any fresh berry. I’d recommend chopping larger berries so that they aren’t too big and they disperse evenly throughout the batter. If you want to use apples, try my Apple Bread. If you want to use bananas, try my Banana Bread.
Try one of these buttermilk substitutes. I find that the sour cream, yogurt, or kefir work best for this recipe.
Yes. You can freeze it for up to one month. Bring to room temperature or lightly toast before serving.
Popular strawberry recipes
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- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup oil*
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- ¾ cup buttermilk
- 1 ½ cups diced fresh strawberries
- 1 tablespoon all purpose flour, for the strawberries
- 1 tablespoon granulated sugar, for topping
- Preheat oven to 350°F with a rack in the middle of the oven. Grease a 9×5 loaf pan and set aside.
- In a medium bowl, combine flour, baking powder, and salt.
- In a separate bowl, whisk oil, sugar, eggs, vanilla, almond extract, and buttermilk. Add the dry ingredients and whisk until combined.
- In another bowl combine the strawberries and 1 tablespoon flour. Add the strawberries to the batter (reserving a few for the top) and stir with a rubber spatula until combined.
- Pour batter into prepared loaf pan and smooth the top. Sprinkle the reserved strawberries on top and sprinkle 1 tablespoon of sugar all over the batter. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean (be careful not to overbake). Rotate the pan halfway through bake time to ensure even browning. Place the pan on a rack to cool for 15 minutes, then carefully remove from the pan and place directly on the wire rack to cool. Note: I like to run a thin knife between the bread and the pan to help it release from the pan easier.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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