INTRODUCTION
Strawberry Bread (Quick Bread) is a soft, sweet loaf full of fresh berry flavor. It is simple to make and fits well into a busy week. This bread is a great choice if you want a treat that still feels a bit light. You can make a healthy version by swapping a few ingredients to lower sugar and add whole grain or protein. If you enjoy fresh berry recipes, try a bright twist with a strawberry basil relish for a matching snack or meal idea.
This quick bread works for breakfast, snack time, or dessert. It brings bright strawberry taste and a soft crumb without a lot of fuss. With small swaps it can be a lighter option and even a part of meal prep plans.
WHY YOU WILL LOVE THIS RECIPE
You will love this Strawberry Bread because it is simple, fast, and flexible. The recipe uses common pantry items and fresh or freeze-dried strawberries for a clear berry flavor. It is a great choice when you want a quick treat with real fruit. This loaf also fits into meal prep: slice it ahead, wrap, and use it for a quick breakfast or snack. With small changes it can be a healthier version that is lower calorie or higher protein, making it good for weight loss or a balanced diet plan.
The texture is soft, and the lemon and vanilla brighten the strawberries. It is a lighter option than many heavy desserts. You can reduce sugar or use Greek yogurt to add protein if you want a high protein meal feel. For more baked bread variety, you might enjoy a fun savory bread idea like cheesy Halloween breadstick bones for a party or kid-friendly snack.
HOW TO MAKE Strawberry Bread (Quick Bread)
Making this quick bread is easy and direct. Read the full step-by-step below. You can use fresh strawberries or freeze-dried berries in the glaze for bigger flavor. If you want to make a lighter option, see the Variations section for healthy swaps that lower sugar and boost protein.
EQUIPMENT NEEDED
- 1 mixing bowl for dry ingredients
- 1 bowl for wet ingredients
- Whisk or fork
- Spatula or spoon for folding
- Loaf pan (9×5 inch works well)
- Parchment paper (optional)
- Wire rack for cooling
- Small food chopper or bowl for pulverizing freeze-dried berries (for glaze)
Ingredients You’ll Need :
- 2 cups AP flour
- 1 Tbsp cornstarch
- 2 tsp baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup canola oil
- 1/2 cup half and half
- 1 Tbsp lemon juice
- 1 egg
- 2 tsp vanilla extract
- 1-1/2 cups chopped fresh strawberries
- 1 Tbsp flour
- 1/4 cup freeze dried strawberries ((you can substitute 1/4 cup mashed fresh if you like))
- 1 cup powdered sugar
- 2-3 Tbsp half and half ((start with less if you are using fresh berries for the glaze))
STEP-BY-STEP INSTRUCTIONS :
- Preheat the oven to 350 degrees. Spray a loaf pan with non-stick baking spray (with the flour in it.) (You could alternatively line with parchment paper.)
- In a medium mixing bowl, whisk the flour, cornstarch, baking powder, and salt together, then set aside.
- In a separate bowl, whisk together the sugar, oil, half and half, lemon juice, egg, and vanilla.
- Add the dry flour mixture to the wet sugar mixture and stir together until just combined.
- In a small bowl, combine the chopped strawberries with the extra tablespoon of flour, then gently stir the strawberries in to the batter.
- Spread your batter in to your prepared loaf pan.
- Bake for 55 to 60 minutes or until the top is golden brown and a toothpick comes out just about clean, (there might be a few moist crumbs.)
- Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and cool completely on a wire rack.
- For the Glaze: Smash up the freeze dried strawberries until they are powder/crumbs. (I actually pulverize mine in to a powder in my small food chopper.) Add them to a small bowl with the powdered sugar, then add the half and half as needed to make the glaze the consistency you want. (Less half and half will make thicker, more makes it thinner.)
- Drizzle or spread the icing over the loaf and let set for 15-30 minutes before serving.
HOW TO SERVE Strawberry Bread (Quick Bread)
Serve the bread sliced thin for portion control. One thin slice (about 1/8 to 1/10 of the loaf) makes a nice single serving. Pair a slice with protein and fiber for a balanced meal. For a healthy breakfast, serve one slice with a small dish of plain Greek yogurt and a few nuts. That turns this sweet bread into a high protein meal without adding processed items.
For a lighter option, toast a slice and top with a thin spread of ricotta or low-fat cream cheese and fresh berries. If you are watching calories, keep servings to one slice and complement with fresh fruit or a small green salad.
STORAGE & FREEZING : Strawberry Bread (Quick Bread)
Store the cooled loaf in an airtight container or wrapped in plastic at room temperature for up to 3 days. For longer storage, wrap the loaf (or individual slices) tightly in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Thaw slices overnight in the fridge or at room temperature for a few hours. To refresh frozen slices, warm in a toaster oven or air fryer for a few minutes.
If you plan to use this loaf as part of meal prep, slice and freeze in single servings. This makes it great for quick breakfasts or snacks that you can grab and go. For tips on similar make-ahead bakes, see a bright seasonal loaf idea like cranberry star bread.
SERVING SUGGESTIONS
- Breakfast: One slice with plain Greek yogurt and a drizzle of honey.
- Snack: A small slice with a handful of almonds for added protein and healthy fat.
- Light dessert: Warm a slice and top with a spoon of light whipped cream or a berry compote.
- Balanced side: Serve one slice with a small green salad and lean protein like grilled chicken for a light lunch.
These combinations add fiber and protein to the sweet bread, making it more filling and balanced.
VARIATIONS
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Healthier version: Swap half of the all-purpose flour for whole wheat pastry flour or oat flour. Reduce the granulated sugar to 1/2 cup and add 1/4 cup applesauce to keep moisture. Use low-fat milk instead of half and half. These swaps lower calories and increase fiber to make a more heart healthy loaf and a lighter option overall.
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High-protein version: Replace the 1/2 cup canola oil with 1/4 cup Greek yogurt plus 2 Tbsp olive oil. Replace 1 cup AP flour with 3/4 cup AP flour + 1/4 cup unflavored whey protein powder or a high-quality plant protein powder. You can also swap half and half for Greek yogurt thinned with milk. This creates a high protein meal feel and makes slices more filling and good for meal prep when you need protein to power your day.
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Low-carb version: For a low carb loaf, use almond flour and a low-carb flour blend that measures like AP flour. Replace the granulated sugar with a granulated erythritol or monk fruit blend that is 1:1 for sugar. Use full-fat Greek yogurt and an extra egg to help structure the loaf. Note: baking time may change with almond flour; check early and use a toothpick to test doneness.
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Air fryer or oven-baked version: You can bake small mini loaves or muffins in an air fryer. Use silicone mini loaf pans or muffin cups and bake at 325°F (air fryer setting) for 14–20 minutes depending on size. Check early; smaller pieces bake faster. This makes an easy air fryer snack and is great for quick batch cooking.
FAQs
Q: Is this strawberry bread a healthy choice?
A: The base recipe is a sweet quick bread and contains sugar and oil. It can be made healthier by reducing sugar, using whole grain flour, or adding Greek yogurt for protein. These swaps create a healthier version that fits a balanced eating plan.
Q: Can I make this bread diabetic-friendly or low calorie?
A: Yes. Use a sugar replacement made for baking (erythritol or monk fruit) and swap half the flour with whole grain flour or oat flour. Reduce oil and use applesauce or mashed banana for moisture. These changes lower carbs and calories and make it more diabetic-friendly, but watch portion size.
Q: How long does the glaze last on the loaf?
A: The glaze sets in 15–30 minutes at room temperature. Store the glazed loaf in a covered container to keep the glaze from drying out. If you plan to freeze the loaf, freeze without glaze and add a fresh glaze after thawing for best texture.
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain frozen strawberries well, then chop and toss with the extra flour. Excess water can make the batter thin or affect baking time. Pat them dry for best results.
Q: How can I add more fiber to this bread?
A: Swap half the AP flour for whole wheat pastry or oat flour. Add 1/4 cup ground flaxseed or 2 Tbsp chia seeds for extra fiber. These small changes boost fiber and make slices more filling.
Q: Is this good for meal prep?
A: Yes. Slice and store in an airtight container or freeze single slices. This loaf is great for meal prep as a portable breakfast or snack that pairs well with yogurt or nuts for a balanced plate.
MAKE-AHEAD TIPS FOR Strawberry Bread (Quick Bread)
- Bake and cool the loaf fully before wrapping tightly in plastic and foil. Keep in the fridge up to 5 days or freeze for up to 2 months.
- Slice the loaf before freezing. Lay slices between parchment and place in a freezer-safe bag so you can pull one or two at a time. This is great for busy mornings or as an easy snack.
- If you plan a high protein breakfast, portion slices with small containers of Greek yogurt, nut butter, or cottage cheese for grab-and-go meals. This loaf is great for meal prep because it stores well and pairs with many quick protein sides.
- Make the glaze fresh after thawing frozen slices to keep the best texture and flavor.
Enjoy your Strawberry Bread (Quick Bread) as a treat that you can easily make work for your health goals. With small swaps it can become a lighter option, a high protein meal companion, or a low calorie snack that still feels special.
Strawberry Bread
Ingredients
Method
- Preheat the oven to 350 degrees F. Spray a loaf pan with non-stick baking spray or line it with parchment paper.
- In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the sugar, canola oil, half and half, lemon juice, egg, and vanilla.
- Add the dry mixture to the wet mixture and stir until just combined.
- Toss the chopped strawberries with the extra tablespoon of flour, then gently fold them into the batter.
- Spread the batter evenly into the prepared loaf pan.
- Bake for 55 to 60 minutes, or until the top is golden brown and a toothpick comes out with a few moist crumbs.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- In a small bowl, pulverize freeze dried strawberries into a powder. Mix with powdered sugar and add half and half to reach desired glaze consistency.
- Drizzle or spread the glaze over the cooled loaf and let set for 15-30 minutes before serving.