This classic strawberry bread is a moist, flavorful treat that captures the vibrant essence of fresh strawberries in every bite. With a soft, tender crumb, a warm touch of cinnamon, and the satisfying crunch of chopped pecans, it’s a versatile quick bread perfect for breakfast, brunch, dessert, or even a midday snack. Whether strawberries are in season or you’re simply craving something fruity and sweet, this strawberry bread is a comforting recipe that never goes out of style.
Why You’ll Love This Strawberry Bread
This recipe is incredibly easy to prepare and doesn’t require any mixers or complicated techniques. It uses basic pantry ingredients and delivers reliable, delicious results every time. Plus, the recipe makes two loaves—one to keep, and one to share or freeze for later.
Ingredients
- Fresh strawberries – 2 cups, sliced
- All-purpose flour – 3 1/8 cups
- White sugar – 2 cups
- Ground cinnamon – 1 tablespoon
- Salt – 1 teaspoon
- Baking soda – 1 teaspoon
- Vegetable oil – 1¼ cups
- Eggs – 4, beaten
- Chopped pecans – 1¼ cups
Instructions
Preheat the Oven
Start by preheating your oven to 350°F (175°C). Lightly grease and flour two standard 9×5-inch loaf pans. This prevents sticking and helps the loaves release cleanly after baking.
Prepare the Strawberries
Slice the fresh strawberries and sprinkle them with a bit of sugar. Let them sit for a few minutes to macerate. This process draws out some of the natural juices and intensifies their sweetness. Set aside while you mix the other ingredients.
Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cinnamon, salt, and baking soda until evenly combined. This ensures even distribution of the leavening agent and spices throughout the batter.
Mix the Wet Ingredients
In another bowl, blend the vegetable oil and beaten eggs into the prepared strawberries. The eggs provide structure and moisture, while the oil gives the bread its soft, tender texture. Mixing them into the juicy strawberries creates a flavorful base for the batter.
Combine the Wet and Dry Mixtures
Gradually add the strawberry mixture to the bowl of dry ingredients. Stir gently just until everything is moistened. Overmixing can lead to dense, tough bread, so it’s important to mix only until the flour disappears.
Fold in the Pecans
Add the chopped pecans and stir to distribute them evenly throughout the batter. The pecans give the bread a nutty contrast to the sweetness of the strawberries and a pleasant crunch in every slice.
Divide and Bake
Pour the batter evenly into the two prepared loaf pans. Smooth the tops with a spatula. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Baking times may vary slightly depending on your oven and the moisture in the strawberries, so start checking around the 45-minute mark.
Cool Before Serving
Once baked, remove the pans from the oven and let the loaves cool for 10 minutes in the pans. This helps them firm up slightly, making them easier to remove. After 10 minutes, carefully transfer the loaves to a wire rack to cool completely. Cooling completely before slicing helps maintain the bread’s structure.
Tips for Perfect Strawberry Bread
- Use fresh, ripe strawberries: The better the berries, the better the flavor. Avoid overripe strawberries that are too mushy.
- Avoid overmixing: Stir just until combined to prevent the bread from becoming dense.
- Chop strawberries evenly: Keeping the pieces uniform ensures even distribution and consistent texture throughout the loaf.
- Add a streusel topping: For an extra layer of texture and sweetness, sprinkle the top of each loaf with a simple cinnamon-sugar mixture before baking.
- Try different nuts: If you don’t have pecans, chopped walnuts or almonds work well too.
- Make it into muffins: This batter also works beautifully for muffins. Reduce baking time to 20–25 minutes and check for doneness with a toothpick.
- Store properly: Wrap cooled loaves tightly in plastic wrap and store at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze for up to 3 months.
Ways to Serve Strawberry Bread
- Breakfast: Toasted with butter or a smear of cream cheese.
- Dessert: Served with a scoop of vanilla ice cream or a drizzle of cream.
- Brunch spread: Paired with fresh fruit, yogurt, and tea or coffee.
- Gift idea: Wrap a cooled loaf in parchment and tie with twine for a homemade food gift.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess moisture. Chop them roughly if they’re whole.
Can I make this recipe gluten-free?
Yes, substitute a gluten-free all-purpose flour blend. Make sure it contains xanthan gum or add ½ teaspoon if your mix does not include it.
How do I prevent soggy bread?
Make sure strawberries are well-drained after macerating. Avoid adding extra liquid, and bake until a toothpick comes out clean.
Can I reduce the sugar?
You can reduce the sugar by ¼ to ½ cup, but keep in mind it may affect the moisture and flavor balance slightly.
What if I don’t have pecans?
Feel free to omit the nuts or replace them with another variety like walnuts, almonds, or even sunflower seeds for a nut-free version.
Why did my bread sink in the middle?
This can happen if the batter was overmixed, the oven temperature fluctuated, or the bread was underbaked. Always test with a toothpick and avoid opening the oven too early.
Can I add a glaze?
Absolutely. A simple powdered sugar glaze or cream cheese frosting drizzled on top turns it into a more dessert-like treat.
Final Thoughts
This strawberry bread is everything you want in a homemade treat—easy, flavorful, and full of nostalgic comfort. With just the right balance of sweet berries, spice, and crunch, it’s destined to become a favorite in your baking rotation. Whether served at breakfast, shared as a homemade gift, or enjoyed warm out of the oven with a pat of butter, this bread brings joy to any table.
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