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.
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.
Fresh Strawberry Bread
This Fresh Strawberry Bread celebrates strawberry and lemon in one delicious and easy quick-bread loaf!
- 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
Place rack in center of the oven. Preheat oven to 350 degrees.
Line two 8x5x2 1/4×2 1/2 inch loaf pans with parchment paper and generously grease.
In a large bowl, combine the flour, baking soda, salt, cinnamon and sugar(s). Stir.
In a separate bowl, beat the eggs, vanilla, oil and lemon rind together. Add the strawberries and pour into the dry ingredients.
Fold (with spatula by hand) until all ingredients are blended.
Pour the batter into the prepared pans and bake 50-55 minutes or until toothpick inserted in center comes out clean.
Allow loaves to cool for 5 minutes, then turn out onto rack to cool.
After the bread has completely cooled, whisk together lemon juice, powdered sugar and salt and drizzle over Fresh Strawberry Bread.
- 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”
mmmm this pregnancy has been all about the berries for me. I can't wait to try this!
I love this Strawberry bread….thanks berrry much for all of your delicious treats!
si! you know how to get to a man's heart! My mouth waters as I look at your blog, then I pour a bowl of cereal.
This looks delicious! What a great idea to put strawberries in bread, definitely one I will be trying.
I've never ever had strawberry bread before, but I think I might just have to now!
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.
Hi Heather, I love banana bread, but this recipe is definitely a close second!
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!
Thanks josette, I'm glad your kids loved these too! Nice to know it makes 5 mini loaves 🙂 thanks!
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!!!!
Ruthie, It is a very thick batter, I agree! It is one of my favorites too, thanks for sharing!
This looks amazing! What is the glaze that is on it in the pictures?
Barb, I just hit the update button and added the glaze! Thanks for the heads up. And for reading ABK 🙂
Can you use a stand mixer? Or does it have to be done by hand?
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!
Made this for a Mother’s day luncheon and it was a huge hit! Will definitely be making it again 😋😋
This recipe is always a hit in our family too, Anna! Thanks for sharing and for reading ABK,
Do you think I could substitute blueberries for the strawberries?
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,
Loved this! Such a fun thing to do with strawberries when they are in season! Brought them to neighbors too and they were a hit!
Is the brown sugar packed?
Yes, I lightly pack the brown sugar. Let me know how this recipe works for you.
Thanks for reading ABK!