This easy quick bread is made with lots of fresh strawberries. It’s the perfect breakfast or afternoon treat with a cup of coffee!
Fresh strawberry season is my favorite—the berries are so juicy and full of flavor. And juicy strawberries are perfect for making this easy Strawberry Bread.
I love serving it slightly warm, with a pat of butter and a cup of coffee or tea.
It holds together really well, so it would be a great breakfast on-the-go, or a snack packed for an afternoon pick-me-up.
It’s really delicious spread lightly with whipped cream cheese, too!
The key to this recipe is using very ripe strawberries, which will fill the loaf with lots of strawberry flavor.
If it’s not strawberry season, consider making one of these quick bread recipes instead!
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- The key to a flavorful quick bread is using ripe, juicy, in-season strawberries. They should be red inside (and of course, outside) as much as possible.
- Vegetable oil ensures that the bread stays moist. You can substitute melted butter if you’d like.
- A little bit of ground nutmeg brings out the strawberry flavor even more.
How to make strawberry bread
Start by cleaning, hulling, and slicing the strawberries. You want very ripe strawberries for this bread to make the next steps easier!
Then, add the sliced strawberries and beat until they are crushed. If your strawberries are a little more hard than soft, a stand mixer may be better for this. Or, just be patient and they will get crushed by the hand mixer eventually!
If the berries are being really stubborn, you can also crush them with a fork to give them a head start.
You still want some strawberry pieces, but they should be less than one-half inch big and the batter should be pink.
Add in the sugar, then the flour, baking soda, nutmeg, and salt. Stir with a spatula until everything is just combined.
Take care not to over mix the batter, which can make the bread tough.
Pour the batter into a greased 9×5 inch loaf pan. Bake at 350°F for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 20 minutes, then remove it and place it on a wire rack to finish cooling.
You can serve it either warm or at room temperature.
To reheat an entire loaf of strawberry bread, cover the loaf with foil and place it in a 350°F for 10–12 minutes, or until heated through. To heat a slice or two, place the slices in the microwave for 15–20 seconds, or until warm.
You can freeze strawberry bread for 1–2 months. Place the loaf on a piece of plastic wrap and wrap tightly, then wrap the loaf with aluminum foil. Place the wrapped loaf in a resealable freezer bag, and freeze.
To defrost, place the loaf on the countertop at room temperature for at least 12 hours.
This recipe is best made with ripe strawberries, which will make the bread very flavorful. If the strawberries aren’t ripe, it’s best to wait until you have ripe strawberries for optimum flavor. If you’d like to proceed anyway, I recommend using a stand mixer with a whisk attachment to beat the berries into the oil and egg mixture. A hand mixer will likely not be powerful enough if the berries are a little hard and/or white inside.
Strawberry Bread is a very moist quick bread, so it is best eaten within 2–3 days. To ensure it stays fresh, store it tightly covered at room temperature or even in the refrigerator.
To serve, cut it into slices and reheat it (instructions are above in the FAQs) or serve it at room temperature.
I love it with salted butter or a smear of whipped cream cheese.
Want more strawberry recipes? Check out these 10 Old Fashioned Strawberry Desserts!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
- 2 large eggs
- ½ cup vegetable oil
- 2 cups fresh strawberries, cleaned, hulled, and sliced
- 1 cup sugar
- 1¾ cup flour
- 1 teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan with cooking spray.
- Place the eggs and vegetable oil in a large bowl. Beat on high with a hand mixer until fluffy.
- Add the strawberries and beat on medium until the berries are crushed. Add the sugar, and beat until combined.
- Add the flour, baking soda, nutmeg, and salt. Stir with a spatula just until combined. Do not overmix.
- Pour the mixture into the prepared loaf pan, and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for at least 20 minutes in the pan before removing and placing on a wire rack to finish cooling.
- Serve plain, with butter, or with cream cheese.