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Strawberry bread is fluffy, soft, and moist, packed with farm-fresh strawberries. Simple, sweet, and delicious, perfect for a summer brunch. |

Strawberry Bread

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5 from 2 reviews

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 1 hour 5 minutes
  • Yield: one 5x9-inch loaf
  • Diet: Vegetarian


Strawberry bread is fluffy, soft, and moist, packed with farm-fresh strawberries. Simple, sweet, and delicious, perfect for a summer brunch.


  • 2 cups all-purpose flour (250 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/3 cup brown sugar 
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup milk (240 grams)
  • 1/3 cup vegetable oil (70 grams)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 + 1/2 cups fresh strawberries, chopped into small pieces 


  1. Preheat oven to 350 F. Lightly grease a 9x5-inch loaf pan (1 lb. loaf pan) with cooking oil.
  2. In a large bowl, combine all the dry ingredients including flour, baking soda, baking powder, sugar, ground cinnamon and salt. Whisk together until evenly distributed and set aside.
  3. In a medium bowl, whisk to combine all the wet ingredients including milk, oil, egg and vanilla extract.
  4. Pour the wet mixture into dry flour mixture and fold together using a rubber spatula until just combined and no dry ingredients is visible. Do not overmix. Overmixing will make the bread denser and firmer.
  5. Fold in the chopped strawberries until evenly mixed. Do not overmix.
  6. Pour the batter into the prepared loaf pan and bake for 55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean.
  7. Let cool in the pan on a wire cooling rack for 10-15 minutes. Then invert to remove the loaf.
  8. Serve warm or at room temperature. Drizzle with a vanilla bean glaze or honey if desired. 


How to store: Freshly baked strawberry bread keeps the best at room temperature for up to two days in an airtight container. You can store them for up to 1 week in the refrigerator in an airtight container or wrapped tightly in plastic cling wrap, but you may lose some of the moist texture.

How to freeze: Free cooled strawberry loaf cake tightly wrapped in plastic wrap and in a freezer bag or airtight container in the freezer for up to 3 months. Allow it to thaw in the refrigerator for a few hours or at room temperature before serving.

How to make muffins: You can use this batter to make 12 muffins instead. Divide the prepared batter into a 12-tin muffin pan lined with cupcake liners or sprayed with cooking oil. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.

  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American