Looking for a showstopper of a recipe? This fresh strawberry bread is just what you need! Studded with fresh berries and topped with turbinado sugar that gives a sweet crunch to the top of the bread. You’ll love this simple quick bread!
Are you in love with strawberries?
If you’re like me you’re buying all the fresh berries and looking for a million different ways to use them up!
In the past, I have given you lots of strawberry recipes. Everything from Strawberry Rhubarb Pound Cake, to Vanilla Bean Pickled Strawberries to No Churn Strawberry Cheesecake Ice Cream.
I think it’s fair to say I’m a real strawberry lover, and this recipe reflects that love!
This fresh strawberry bread is moist, sweet, and filled with fresh berry flavor. My favorite part is the crunchy turbinado sugar topping!
If you want even more berry flavor try topping this bread with strawberry whipped cream!
Table of Contents
Ingredients for fresh strawberry bread
- Fresh strawberries – I’m using freshly chopped strawberries in this bread. They are sweet and flavorful and work great in this recipe.
- Honey – This is your sweetener for the bread. It adds moisture and sweetness to the bread.
- All-purpose flour – The base of the bread. I use unbleached AP flour but truthfully it’s ok to use whatever you have on hand.
- Lemon zest – This helps add a fresh zing to the bread.
- Vanilla extract – Just a touch of warm flavor.
- Buttermilk – Buttermilk helps quick bread rise as well as adds flavor and zip to the bread.
Quick bread breakdown
Quick bread doesn’t require yeast to rise and instead gets its rise from leavening agents like baking soda or baking powder.
It gets this name because, unlike yeasted bread that needs to be kneaded and proven to rise, quick bread skips those steps, quickly moving straight from the mixer into the pan, where it will rise inside the oven while baking!
Chances are you’ve had quick bread before; some common examples are banana bread, cornbread, biscuits, muffins, scones, and even some cakes.
Using fresh strawberries
It’s summertime, the time of year when strawberries are at their freshest and sweetest of the season, including the freshest strawberries you can get your hands on are going to give you the sweetest results!
If you live in the Southern half of the USA you might even see strawberries starting in April and May!
Frequently Asked Questions about strawberry bread
Yes, it’s a 1 for 1 swap so no special instructions will be needed.
Yea, but the loaf will not be as thick and will bake up in a shorter amount of time so you’ll have to adjust the cooking time.
Yes, it can be frozen for up to 3 months if properly wrapped before being placed in the freezer.
Storage of strawberry quick bread
While it’s warranted to want to eat all this bread in one sitting it’s very unlikely it will happen!
This bread should be stored in the fridge for up to a week.
You can also keep it on the counter for up to 3 days but it’s a very moist bread so you risk mold growth if your house is warm.
More strawberry recipes
- Want an easy breakfast or dessert? Try my Easy Strawberry Cheesecake Danish.
- Craving a healthier twist to cheesecake? Try my Cheesecake Stuffed Strawberries.
- Love homemade jam? Try my Vanilla Bean Strawberry Jam.
- Need a vintage recipe? Try my Homemade Strawberry Rhubarb Pie.
Ingredients
- 1-3/4 cups all purpose flour 220 grams
- 1 teaspoon baking powder 5 grams
- 1/2 teaspoon baking soda 2.5 grams
- 1/4 teaspoon kosher salt
- 2 large eggs room temperature
- 1 lemon finely zested
- 1/2 cup runny honey 170 grams
- 1/3 cup vegetable oil 80 ml
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk 180 grams
- 10 oz 2 cups fresh strawberries, chopped
- Turbinado sugar for sprinkling optional
Instructions
- Preheat the oven to 350 degrees F and grease an 8 ½ x 4 ½ inch (22×12 cm) loaf pan and line with parchment paper.
- Whisk flour, baking powder, baking soda, and kosher salt in a medium bowl.
- In a large bowl whisk eggs, lemon zest, honey, vegetable oil, and vanilla extract until fully incorporated.
- Whisk in the buttermilk.
- Slowly pour the wet ingredients into the dry ingredients and use a rubber spatula to mix until there are no more lumps. Do not overmix!
- Separate 2-3 tablespoons of strawberries and toss the rest with 1 tablespoon of flour.
- Gently fold in chopped tossed in flour strawberries.
- Pour the batter into the prepared pan, top with the rest of the strawberries and sprinkle with turbinado sugar, if desired.
- Bake 55-65 minutes or until a toothpick comes clean out of the center.
- After 30 minutes cover the bread loosely with aluminum foil to prevent the top from getting too dark. Check toothpick test at 50 minutes mark.
- Let cool in the pan for 10 minutes, then gently lift the bread out of the pan and transfer it to a cooling rack to cool completely.
Nutrition
Erin
Wednesday 4th of May 2022
Saving this recipe for strawberry season! Sounds delicious.