Strawberry Bread
A super easy quick bread recipe full of fresh strawberries with a hint of cinnamon. For an extra special treat, spread with my creamy sweet strawberry butter.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: sweet bread
- Method: bake
- Cuisine: southern
Ingredients
Strawberry Bread
- 2 1/4 cups fresh strawberries hulled and chopped
- 2 cups all purpose flour
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Strawberry Butter
- 1/2 cup unsalted butter (1 stick)
- 2 tablespoons powdered sugar
- 1/4 cup fresh strawberries hulled and finely chopped
Instructions
- Preheat oven to 350 degrees. Grease and flour a 9×5 inch loaf pan.
- Sprinkle 2 1/4 cups chopped strawberries lightly with a little bit of the measured sugar and toss to coat; set aside. In a medium bowl, whisk together the flour, sugar, brown sugar, cinnamon, salt, baking soda, and baking powder.
- In a large bowl, beat the eggs, then add oil and vanilla. Stir in the strawberries that you set aside. Add the flour mixture to the strawberry mixture in three parts, stirring just until combined after each part.
- Pour batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the top comes out clean.
- Using a mixer, whip the butter until creamy and light. Beat in powdered sugar until light and fluffy. Fold in 1/4 cup of chopped strawberries.
Notes
- Grease and flour your loaf pan well or spray with Bakers Joy (which I love).
- Use fresh ripe, fragrant sweet strawberries.
- Toss the strawberries with a little bit of the measured sugar so that it draws out a little bit of the juice and sweetens those strawberries just right.
- Skip the electric mixer and mix this quick bread by hand.
- Add 3/4 cup chopped walnuts, pecans, or chocolate chips.
- Soften the butter for the Whipped Strawberry Butter for about an hour or so. It should be fairly soft before preparing it, so it whips up and gets airy.
- Bake the loaf just until a toothpick inserted in the center of the top comes out clean.
- Do not over-mix the batter, as it will get tough. Mix the batter just until incorporated.
- Freeze individual slices or the whole loaf for up to 3 months.
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