This strawberry bread loaf is a tender, moist quick bread studded with juicy berries and a hint of vanilla. It’s the perfect way to use up a bounty of fresh strawberries, and it bakes into a beautifully pink-flecked loaf that tastes like summer. The recipe relies on a simple method that keeps the bread light and prevents the berries from sinking, so every slice is packed with fruity flavor.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, hulled and diced
- 1 tablespoon all-purpose flour (for coating berries)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the yogurt and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Do not overmix.
- In a small bowl, toss the diced strawberries with the 1 tablespoon of flour. Gently fold the coated berries into the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. If the top browns too quickly, loosely cover with foil after about 30 minutes.
- Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Coating the berries: Tossing the diced strawberries in flour before adding them to the batter helps prevent them from sinking to the bottom of the loaf. Make sure they are well coated and shake off any excess.
- Don’t overmix: Stir the batter just until the dry ingredients are incorporated. Overmixing develops gluten, which can make the bread tough and dense.
- Use fresh or frozen: If using frozen strawberries, do not thaw them first. Toss them in the flour while still frozen and add them to the batter immediately. This prevents the batter from turning too wet and pink.
- Check for doneness: Ovens vary, so start checking the bread at around 50 minutes. A toothpick inserted in the center should come out clean, not sticky with raw batter.
Serving Suggestions
Slice the strawberry bread and serve it warm or at room temperature. It’s delicious on its own, but you can also spread a little butter, cream cheese, or a dollop of whipped cream on top. For a brunch spread, pair it with fresh fruit, scrambled eggs, and a cup of coffee or tea.
Variations
- Lemon-Strawberry: Add the zest of one lemon to the batter along with the vanilla. The citrus brightens the berry flavor beautifully.
- Almond-Strawberry: Replace 1/4 cup of the flour with almond flour and add 1/2 teaspoon of almond extract. Top the loaf with sliced almonds before baking for a crunchy finish.
- Glazed: Once the bread has cooled, mix 1 cup of powdered sugar with 2 tablespoons of lemon juice or milk to make a simple glaze. Drizzle it over the top for extra sweetness.
- Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a heartier texture. You may need to add a tablespoon or two of milk to keep the batter moist.
Storage and Reheating
Store the strawberry bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and then in foil, and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm slices in a toaster or microwave for about 15-20 seconds. You can also reheat the whole loaf in a 300°F oven for 10-15 minutes to refresh the crust.
Frequently Asked Questions
Can I use frozen strawberries? Yes, frozen strawberries work well in this recipe. Do not thaw them first; toss them in flour while still frozen and fold them into the batter right away. This prevents the batter from becoming too wet.
Why did my bread sink in the middle? A sunken center usually means the bread was underbaked or the batter was overmixed. Make sure your oven is at the correct temperature and bake until a toothpick inserted in the center comes out clean. Overmixing can also cause the structure to collapse, so stir gently.
Can I reduce the sugar? You can reduce the sugar to 3/4 cup without drastically changing the texture, but the bread will be less sweet and the strawberries may taste more tart. If you reduce it further, the bread may be more dense and less tender.
How do I keep the strawberries from making the bread soggy? Coating the berries in flour before adding them to the batter is the key. It helps absorb excess moisture and keeps the berries suspended in the batter. Also, avoid using overly ripe strawberries that are very soft and juicy.
Can I make this into muffins? Absolutely. Divide the batter among a 12-cup muffin tin lined with paper cups. Bake at 375°F for 18-22 minutes, or until a toothpick comes out clean. The baking time will be shorter than the loaf.
What if I don’t have yogurt or sour cream? You can substitute an equal amount of buttermilk or even plain milk. If using milk, reduce it slightly (to about 1/3 cup) because milk is thinner than yogurt. The bread will still be moist, but slightly less tender.