This fresh strawberry bread is moist and flavorful, and filled with plenty of chopped strawberries. A simple glaze made with more juicy strawberries makes it simply irresistible!
When flats of strawberries go on sale at my local grocery store, I get a little giddy because it means I can load up and try all kinds of new recipes with strawberries!
My family loves this Strawberry Loaf Cake, so I decided to come up with something similar that wasn’t quite as sweet. Enter this easy strawberry bread recipe!
It’s just as tasty, but because it has less sugar and much less frosting, you can enjoy it for breakfast, or as a snack any time of day.
Almond extract is the secret ingredient that makes this bread absolutely delicious! You don’t need much, but it magically enhances the flavor of the berries.
Don’t worry, it isn’t overpowering. Even my son who doesn’t like almond flavoring loves this bread!
HOW TO MAKE STRAWBERRY BREAD
- PREP – Spray an 8×4″ loaf pan with cooking spray and line the bottom with parchment paper. Preheat your oven to 325°.
- DRY INGREDIENTS – Whisk together the flour, baking powder, soda, and salt in a small bowl. Remove two tablespoons of the mixture and place in a separate bowl.
- WET INGREDIENTS – In a large bowl, whisk together the sugar, milk, sour cream, oil, eggs, vanilla, and almond extract. Set aside.
- BERRIES – Wash, stem, and dice the strawberries. Toss with the two tablespoons of dry ingredients.
- COMBINE – Dump the dry ingredients into the large bowl. Stir just until barely combined. Fold in the diced berries/flour mixture.
- BAKE – Pour batter into your prepared pan. Bake at 325° for 65-70 minutes or until golden brown on top. A toothpick inserted in the middle should come out clean.
- COOL – Let the bread cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- GLAZE – Whisk together all of the ingredients, adding enough glaze to get a pourable consistency. Drizzle over the cooled loaf.
Can I use a 5-inch loaf pan instead?
An 8×4-inch pan works better for this recipe because the batter barely rises to the top of the pan.
If all you have is a larger 9×5 inch loaf pan, you can use it, but your bread will not be as tall. You will need to decrease the baking time by at least 5 minutes.
You can also use 3 mini loaf pans if you prefer, but they will only need to bake for around 45 minutes.
PRO TIPS:
- Use fresh berries for best texture and flavor! Frozen berries contain too much water for this recipe, and your bread will not bake correctly.
- When making any quick bread recipe, don’t overmix the batter! Very gently fold in the dry ingredients and berries for a light loaf. Overmixing leads to tough quick breads.
- This is a very moist strawberry bread recipe, and the bread gets even more moist the longer it sits. Sometimes I err on the side of underbaking quick breads, but not this recipe. Make sure it is well baked or it will get soggy!
- Make sure you let your bread cool completely before you add the glaze, or it will melt all down the sides.
VARIATIONS:
- You can use greek yogurt or plain yogurt in place of the sour cream.
- For an extra sweet loaf, stir in some white chocolate chips with the strawberries.
- You can use half whole wheat flour for a heartier loaf.
- The almond extract compliments the strawberry flavor and makes the bread taste sweeter. But if you have an aversion, you can replace it with additional vanilla extract.
MORE STRAWBERRY RECIPES:
MORE QUICK SWEET BREAD RECIPES:
- Lemon Blueberry Mini Loaves
- Pumpkin Zucchini Bread
- Peanut Butter Chocolate Chip Banana Bread
- Zucchini Carrot Bread
- Applesauce Bread with Crumb Topping
How to Make Strawberry Bread
Equipment
Ingredients
- 2 cups all purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- ⅓ cup milk
- ⅓ cup sour cream
- ½ cup vegetable oil or canola oil
- 2 large eggs
- ½ tsp vanilla extract
- ½ tsp almond extract
- 1 ½ cups diced fresh strawberries
Glaze:
- ½ cup powdered sugar
- 1 Tbsp pureed strawberries
- pinch of salt
- ⅛ tsp vanilla extract
- 2 tsp heavy cream
- 2-3 drops almond extract optional
Instructions
- Spray an 8×4" loaf pan with nonstick cooking spray. Line the bottom with parchment paper. Preheat your oven to 325 degrees.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside about two tablespoons of the dry mixture.
- In a large mixing bowl, whisk together the sugar, milk, sour cream, oil, eggs, vanilla, and almond extract.
- Hull, wash, and dice the strawberries. Toss with the 2 tablespoons of dry mixture that you set aside.
- Add the dry ingredients to the wet ingredients. Stir gently until barely combined.
- Dump in the strawberry/flour mixture. Fold into the batter.
- Spread the batter in the prepared pan. Bake at 325° for 65-70 minutes, or until a toothpick inserted in the middle comes out clean.
- Let the bread cool in the pan for 5-10 minutes, then invert onto a wire rack to cool completely.
- For glaze, whisk together all of the ingredients, adding enough cream until you get a thin glaze. Drizzle the glaze over the top of the cooled bread.
Notes
- Make sure you bake your bread until it is golden brown and is completely set in the middle. The berries give off quite a lot of moisture, so if you under-bake your bread, it will become soggy the next day.
- Leftover bread can be stored in an airtight container for 2-3 days at room temperature. It will last a little longer in the refrigerator.
Nutrition
This pretty and delicious strawberry bread is a great way to celebrate strawberry season!
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