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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 1/4x2 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.