Strawberry bread makes a versatile breakfast bread, anytime snack, or a decadent dessert.
This recipe for strawberry quick bread turns out sweet, moist, and oh-so-delicious. It’s loaded with berries, and a light powder sugar glaze makes the perfect topping.
Our Favorite Quick Bread!
- Our copycat recipe from Panera uses Challenge Butter to get that bistro-quality flavor and soft, moist texture!
- This bread uses simple ingredients you likely have on hand.
- Challenge Butter is farmer-owned and made the old-fashioned way from fresh cream from happy cows! It adds delicious flavor while making for an extra moist loaf.
- Make this easy quick bread recipe to serve with tea or coffee!
This recipe has been sponsored by Challenge Butter.
How to Make Strawberry Bread
A quick overview, here are the step for making the strawberry bread recipe below.
- Cream: Cream sugar and butter, add eggs and cream. Combine the dry ingredients.
- Mix: Add the flour mixture to the wet ingredients and fold in fresh berries.
- Pour: Batter into a metal pan and top with more berries
- Bake and Cool: Before slicing.
Pro Tips For Perfect Quick Bread
- If using frozen berries, toss them in the dry mix before adding them to the batter to keep them from sinking to the bottom.
- Use unsalted butter in baking and add your own salt.
- Don’t over mix, or the bread will be too dense.
- Let the eggs come to room temperature before use.
Save a Loaf for the Freezer!
- Store strawberry bread in an airtight container at room temperature for up to 4 days.
- Wrap whole loaves or slices in plastic wrap and place them in zippered bags for up to 8 weeks.
- Use strawberry bread to make this favorite bread pudding recipe that can be made in advance and served hot or cold!
Our Favorite Quick Breads
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Strawberry Bread
Moist and sweet strawberry bread with a delicious glaze makes for a great breakfast, snack, or even dessert!
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Preheat oven to 350°F. Grease an 8×4-inch baking pan.
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In a bowl, combine flour, baking powder, and salt with a whisk. Set aside.
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In a separate medium bowl, cream sugar and butter together. Add eggs, cream, and lemon juice. Mix well to combine.
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Add the dry mixture to the butter mixture and stir just until combined. Do not overmix.
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Set aside 2 tablespoons of strawberries for topping the bread. Toss the remaining strawberries with 1 tablespoon flour. Remove any excess flour and very gently fold them into the batter.
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Spread the batter into the baking pan and top with reserved strawberries.
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Bake for 60-70 minutes or until a toothpick comes out clean. Remove from pan and cool on a wire rack.
Glaze
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Once the bread has cooled, combine the glaze ingredients in a bowl until smooth.
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Drizzle over the top of the bread and let set.
- If using whole berries like blueberries, toss them in flour first so they don’t sink to the bottom of the batter.
- Ensure the butter and eggs are softened before mixing and cream until light and fluffy before adding other ingredients.
- Avoid overmixing the batter or the bread will be tough and chewy.
- The pan can be greased or lined with parchment paper.
- Use a metal baking pan for the best results.
- Be sure not to over bake the bread, a toothpick inserted in the middle should come out clean.
- Cool completely before slicing.
Calories: 315 | Carbohydrates: 41g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 268mg | Potassium: 144mg | Fiber: 1g | Sugar: 22g | Vitamin A: 500IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, Breakfast, Dessert, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
