A golden-brown loaf of sweet bread sits on a blue and white patterned plate, accompanied by two fresh strawberries. The background is a plain, light-colored surface.
A plate with a slice of strawberry bread and three whole strawberries, placed on a blue-and-white checkered tablecloth. A silver fork rests on the plate, and a vase of red tulips is at the top of the image.

If you’re looking for a delicious way to use up fresh strawberries, this Easy Strawberry Bread is one of my go-to recipes. It’s sweet, tender, and filled with just the right amount of strawberry flavor. Whether you’re hosting a brunch, sharing with a neighbor, or just craving something sweet, this quick bread always hits the spot.

What Makes Strawberry Bread Special

I was first introduced to strawberry bread my freshman year of college. I went to The University of Texas in Austin and lived in a neat 100 year-old dorm- SRD. It was pretty dreamy and the perfect transition from living under my parents roof to going off to “be on my own”. We ate some wonderful food at SRD, including strawberry bread.

After college, I looked and looked for a strawberry bread recipe that was similar, but had a hard time finding one. When I found this one on All recipes, it looked promising. I made several changes until I came up with the perfect strawberry bread that’s just the right amount of strawberry flavor without being overly sweet or greasy.

Ingredients

Baking ingredients on a kitchen counter include eggs, strawberries, cinnamon, salt, baking soda, sugar, flour, vegetable oil, vanilla extract, and a blue floral arrangement next to a blue-and-white container.
A hand holds a large metal bowl filled with white flour, set in a kitchen with light wood floors and white cabinets.
A hand holds a yellow box of Arm & Hammer pure baking soda, with the logo, text “100+ Uses,” and images of a measuring spoon and cookies on the front. The background is a light wood floor and kitchen cabinets.
A hand holding a Morton Salt container with the iconic girl in a yellow raincoat and umbrella on the label, standing in a kitchen with wooden floors and white cabinets.
A hand holding a large plastic container of Kirkland brand organic Saigon ground cinnamon in a kitchen with light wood floors and white cabinets.
A hand holding a bottle of Crisco Pure Canola Oil in a kitchen with wooden flooring and white cabinets in the background.
A hand holds a 473 mL (16 fl oz) bottle of pure vanilla extract with a beige label featuring a vanilla flower illustration, in a kitchen with light wood floors and white cabinets.
A person holding a glass mixing bowl filled with sliced strawberries, standing in a kitchen with wooden floors and stainless steel appliances visible in the background.
A hand holds a blue and white patterned plate with four brown eggs on it, above a light wood floor in a kitchen.

This quick bread has the usual list of ingredients, plus strawberries.

3 cups fresh strawberries, sliced
1 tablespoon white sugar (for coating berries)
3 cups all-purpose flour (I use gluten-free)
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 cup vegetable oil
4 large eggs, beaten
1 teaspoon vanilla extract

Instructions

After making this bread a few times and thinking the strawberries were a little chunkier than I’d like, I decided to put the strawberries, oil, eggs and vanilla extract in a blender and blend for a few seconds. It worked perfectly and now I use that method every time I make it.

Preheat the oven to 350°F. Grease two 9×5-inch loaf pans.
Slice the strawberries and place them in a medium bowl. Sprinkle with 1 tablespoon of sugar and toss gently to coat. I’ve also used frozen strawberries and they work great. Just make sure you get unsweetened ones. If your frozen strawberries are whole, you might need to blend them a little longer.
In a large bowl, combine the flour, sugar, cinnamon, salt, and baking soda. I make mine gluten free and use Bob’s Red Mill All Purpose GF Flour.
Place the strawberries in a blender. Blend for a few seconds, then add the oil, eggs and vanilla. Blend a few seconds longer until the mixture is combined. I love my Vitamix blender and use it almost every day.
Add the wet mixture to the dry ingredients and stir until just moistened. Don’t overmix.
Divide the batter evenly between the prepared loaf pans.
Bake for 50 to 60 minutes, or until a tester comes out clean. Let cool in the pans for 10 minutes, then remove to cool completely before slicing. Mine took 55 minutes.

How to Store Strawberry Bread

You can store the bread on the counter for 2-3 days or in the fridge for 4-5 days. I usually make mine ahead of time, let it cool then wrap it in press-n-seal really well. I then wrap it in foil, put it in a large zip-lock and put in the freezer until ready to use. Then I just pull it out the night before I want to serve it.

What to Serve with Strawberry Bread

This yummy bread is great with coffee in the morning or tea in the afternoon. I often serve it when I’m making breakfast or brunch for a crowd because it freezes so well. My favorite make ahead breakfast includes easy breakfast casserole, sausage and crescent rolls, cheesy grits and fruit.

If you love strawberries, my Frozen Strawberry Delight is delicious and is also a make-ahead dessert.