Buy the Cookbook

Breakfast & Brunch | April 5, 2019

Fresh Strawberry Bread

Fresh Strawberry Bread

It’s Strawberry season, and this Fresh Strawberry Bread is a long time favorite in our home. Fresh strawberries, lemon and cinnamon make the best combination in this quick bread!
Fresh Strawberry Bread
I’m a big fan of almost any type of quick bread (bread that is usually sweet and made without yeast). I love banana bread, pumpkin bread, zucchini bread…you name it, I love it. This Fresh Strawberry bread is no exception.
Fresh Strawberry Bread
It’s a treat that goes perfectly with a Sunday brunch or a ladies lunch. It mixes and bakes up in a little over an hour, with most of the time baking in the oven. Fresh Strawberry Bread is served at room temperature, chilled or even warm out of the oven! I love it plain, but some in my family love to spread it with a layer of butter and honey or jam!
Fresh Strawberry Bread
Fresh Strawberry Bread
for stick-proof bread, always line the pan with parchment and coat with cooking spray!

This recipe comes from my friend Tinker. She is a long time family friend of Tessa and Emily. The four of us started a Recipe Club way back in January of 1995, and held quarterly dinners with a group of 10  for 14 years!  Tinker is a mom of two beautiful children, world traveler, art collector, eclectic decorator, has a serious china fetish, is a successful professional, and an amazing cook.

Fresh Strawberry Quick Bread

Over the years the members of our Recipe Club have been the recipients of dozens of her dishes. Some of her grandmother’s tried and true, some of her own creations, along with magazine and cookbook adventures.

I love Tinker’s Fresh Strawberry Bread. If you’re looking for a fresh change from the same old quick bread recipes, you’ll love this. Nothing says spring like strawberries and lemon!
Fresh Strawberry Bread
5 from 1 vote

Fresh Strawberry Bread

This Fresh Strawberry Bread celebrates strawberry and lemon in one delicious and easy quick-bread loaf!

Course Dessert
Cuisine American
Keyword quick bread, strawberry bread
Prep Time 10 minutes
Cook Time 50 minutes
cool 20 minutes
Total Time 1 hour
Servings 8


  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 3/4 cups sugar ( I use 3/4 brown and 1 white) you may use any combination
  • 3 eggs beaten
  • 2 teaspoon vanilla optional
  • 1 cup vegetable, canola or coconut oil
  • grated rind of 1 lemon
  • 3 cups chopped strawberries
  • 3/4 cup chopped pecans* optional, but add 1/4 cup of flour if not using nuts


  • 2 tablespoons fresh lemon juice
  • 1 cup powdered sugar
  • pinch salt


  1. Place rack in center of the oven. Preheat oven to 350 degrees.

  2. Line two 8x5x2 1/4×2 1/2  inch loaf pans with parchment paper and generously grease.

  3. In a large bowl, combine the flour, baking soda, salt, cinnamon and sugar(s). Stir.

  4. In a separate bowl, beat the eggs, vanilla, oil and lemon rind together. Add the strawberries and pour into the dry ingredients. 

  5. Fold (with spatula by hand) until all ingredients are blended.
  6. Pour the batter into the prepared pans and bake 50-55 minutes or until toothpick inserted in center comes out clean.

  7. Allow loaves to cool for 5 minutes, then turn out onto rack to cool.
  8. After the bread has completely cooled, whisk together lemon juice, powdered sugar and salt and drizzle over Fresh Strawberry Bread. 

Recipe Notes

  • I usually omit the nuts, and baked the loaves for about 55 minutes. If you omit the nuts, add 1/4 cup of additional flour to the recipe. 
  • If the loaves are browning too much in the oven, lay a sheet of foil over the loaves until done.
  • White or brown sugar or a combination of both can be used.
  • Use a food processor to chop the strawberries. I throw all of the fruit in the processor and then pulse until they are in small chunks. Do not puree!
  • You may also bake these as muffins. Depending on the size of the muffin tin, this will yield 24-30 muffins. Bake for about 20 minutes at 375 or until done for muffins. The top will spring back when lightly touched.

22 thoughts on “Fresh Strawberry Bread

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

  1. I just made this! YUM! Such a nice change from the same old banana bread around here. Thanks for Sharing all your great recipes so my family can enjoy them too. Now I'll have to make it again and take some to my cute old neighbor lady.

  2. I had some strawberries that needed to be used quick and found your recipe. I ended up making 5 mini loves (lowered the temp by 25 degrees and cooked for 35 minutes). They just cooled enough for my kids to try and they LOVE it!! This will be a new summer treat for our family! Thank you!

  3. This was so luscious!!! Scared me alittle when it was so dense in the bowl that I had to ask my husband to mix it for me—seemed like I missed a liquid. But, nope! After he tackled it for me and the berries released some liquid, it came out perfect—mae a full loaf plus 4 individual serving sized cakes!!!!! Now I need more berries!!!!

    1. Barb, I just hit the update button and added the glaze! Thanks for the heads up. And for reading ABK 🙂

    1. Hi Tammie, I would use the stand mixer to mix the wet ingredients, but mix in the dry ingredients by hand. That way you won’t over mix the batter. Thanks for asking and for reading ABK!

  4. Made this for a Mother’s day luncheon and it was a huge hit! Will definitely be making it again 😋😋

    1. This recipe is always a hit in our family too, Anna! Thanks for sharing and for reading ABK,

    1. Tonya,
      I haven’t every tried using blueberries, but my guess is yes. I would love to know if you give blueberries a try. Come back and let us know! Thanks so much,

    1. Hi Bonnie!
      Yes, I lightly pack the brown sugar. Let me know how this recipe works for you.
      Thanks for reading ABK!