Strawberry Bread (Quick Bread)

A fresh, simple quick bread that brings summer strawberries to your table in an easy loaf.

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INTRODUCTION

Strawberry Bread (Quick Bread) is a sweet, soft loaf made with fresh strawberries and a light glaze. It bakes in one loaf pan and makes a great snack, breakfast, or dessert. This recipe is easy to follow and can be made as a healthier version by swapping a few ingredients. If you love quick fruit breads, you may also enjoy a similar twist on a healthy vegan gluten free banana bread for another lighter option.

Strawberries add vitamin C and fiber. With small changes you can make this loaf lower in sugar, add protein, or turn it into a great meal prep item for busy mornings.

WHY YOU WILL LOVE THIS RECIPE

This quick bread is fast to mix and easy to bake. It is a lighter option compared to rich cakes. You can slice it and freeze portions, which makes it great for meal prep. If you choose lower sugar swaps and add protein-rich ingredients, it can be a good choice for people watching calories or working toward weight loss goals. The fresh fruit gives natural flavor and some fiber, so each slice feels less heavy than many desserts.

This recipe also fits into simple meal plans. It can be part of a balanced breakfast with protein on the side, or a small sweet finish to a meal. If you want a different breakfast idea with fruit and protein, try the strawberry banana cottage cheese waffles for a high protein meal that pairs well with this loaf if you are serving a crowd.

HOW TO MAKE Strawberry Bread (Quick Bread)

This loaf is mixed in two bowls and baked in a single pan. The method keeps the crumb tender and the strawberries from sinking. Follow the full directions below for the best texture and even bake.

In the step-by-step section you will see how to mix dry and wet ingredients, fold in strawberries, bake, cool, and finish with a bright strawberry glaze.

For a texture note: tossing the chopped berries with a tablespoon of flour helps keep them from sinking and stopping them from making the batter too wet. If you want a lighter option, reduce the sugar and use a sugar substitute that measures like sugar.

Try a gluten-free cornbread waffle for another oven-baked quick bread idea that uses simple swaps and different grains.

EQUIPMENT NEEDED

• Loaf pan (9×5 inch works well)
• Two medium mixing bowls
• Whisk and spatula
• Measuring cups and spoons
• Wire rack to cool
• Small food chopper or mortar for freeze-dried strawberries (for the glaze)
• Non-stick baking spray or parchment paper

Ingredients You’ll Need :

2 cups AP flour, 1 Tbsp cornstarch, 2 tsp baking powder, 1/2 teaspoon salt, 1 cup granulated sugar, 1/2 cup canola oil, 1/2 cup half and half, 1 Tbsp lemon juice, 1 egg, 2 tsp vanilla extract, 1-1/2 cups chopped fresh strawberries, 1 Tbsp flour, 1/4 cup freeze dried strawberries ((you can substitute 1/4 cup mashed fresh if you like)), 1 cup powdered sugar, 2-3 Tbsp half and half ((start with less if you are using fresh berries for the glaze))

STEP-BY-STEP INSTRUCTIONS :

1. Preheat the oven to 350 degrees. Spray a loaf pan with non-stick baking spray (with the flour in it.) (You could alternatively line with parchment paper.)
2. In a medium mixing bowl, whisk the flour, cornstarch, baking powder, and salt together, then set aside.
3. In a separate bowl, whisk together the sugar, oil, half and half, lemon juice, egg, and vanilla.
4. Add the dry flour mixture to the wet sugar mixture and stir together until just combined.
5. In a small bowl, combine the chopped strawberries with the extra tablespoon of flour, then gently stir the strawberries in to the batter.
6. Spread your batter in to your prepared loaf pan.
7. Bake for 55 to 60 minutes or until the top is golden brown and a toothpick comes out just about clean, (there might be a few moist crumbs.)
8. Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and cool completely on a wire rack.
9. For the Glaze:  Smash up the freeze dried strawberries until they are powder/crumbs.  (I actually pulverize mine in to a powder in my small food chopper.)  Add them to a small bowl with the powdered sugar, then add the half and half as needed to make the glaze the consistency you want. (Less half and half will make thicker, more makes it thinner.)
10. Drizzle or spread the icing over the loaf and let set for 15-30 minutes before serving.

HOW TO SERVE Strawberry Bread (Quick Bread)

Serve the loaf warm or at room temperature. For a balanced slice, keep portions to one or two small slices (about 1 inch thick). Pair one slice with plain Greek yogurt or cottage cheese and fresh berries for a higher protein breakfast. For a lighter option, use a thin glaze or skip the glaze and dust with a little powdered sugar.

Portion control tip: if you plan for weight loss or low calorie tracking, cut the loaf into 10–12 slices. One slice is a fair treat and fits better into a low calorie meal plan.

STORAGE & FREEZING : Strawberry Bread (Quick Bread)

Store cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf or slices tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or warm gently in the oven or toaster oven.

If you slice before freezing, you can take out single portions for quick breakfasts. This makes the recipe great for meal prep and a time-saving morning plan.

SERVING SUGGESTIONS

• Balanced breakfast: one slice, a boiled egg or Greek yogurt, and a cup of tea.
• Light dessert: a small slice with a spoon of light whipped cream or a dollop of low-fat ricotta.
• Snack idea: pair a slice with a small handful of nuts for extra protein and healthy fat.

For a savory contrast, serve a very thin slice with a small cheese plate. If you want a festive pairing or party bread, try a savory bread like the cheesy Christmas tree bread as a savory option on the same table.

VARIATIONS

• Healthier version: Replace half the granulated sugar with a natural sweetener like erythritol or monk fruit that measures like sugar. Use 1/3 cup applesauce in place of some oil and swap half-and-half for low-fat milk or a plant milk to cut calories. This gives a lighter option that is lower calorie and still moist.
• High-protein or low-carb version: Use a blend of almond flour and a small amount of all-purpose flour (or use a quality low-carb flour mix) and replace sugar with a low-carb sweetener. Add 1/2 cup of vanilla protein powder (whey or plant) and reduce regular flour by 1/2 cup to keep texture. This creates a higher protein meal or snack that fits a low carb plan.
• Air fryer or oven-baked version: For smaller loaves or quick baking, pour the batter into small silicone loaf pans and bake in the oven at 350°F for 25–30 minutes. For an air fryer, use small pans that fit your basket and set the air fryer to 320°F for about 20–25 minutes. Check with a toothpick. Air fryer cooking gives a slightly crisper crust and is a fast way to bake single loaves.
• Diabetic-friendly tweak: Cut sugar in half and use a sugar substitute that is safe for you. Increase lemon juice and vanilla a touch to boost flavor. Serve small portions with protein to reduce blood sugar spikes.

For other easy baked goods with simple swaps, you might like this delicious gingerbread cookies with royal icing for a seasonal treat that can also be adapted to lower sugar versions.

FAQs

Q: Is this bread healthy?
A: The base recipe is a sweet quick bread. You can make a healthy version by lowering sugar, using applesauce for some oil, or adding protein powder. These swaps increase protein and lower calories.

Q: Can I make it diabetic-friendly?
A: Yes. Use a sugar substitute and small portions. Pair slices with protein like Greek yogurt to help manage blood sugar. Also try the diabetic-friendly high-protein version in the variations above.

Q: How long will it keep in the fridge?
A: Kept in an airtight container, the loaf will last 5–7 days in the fridge. For best taste, bring slices to room temperature before serving.

Q: Can I freeze already sliced bread?
A: Yes. Slice and wrap each slice in plastic or wax paper and put in a freezer bag. Thaw single slices in a toaster or microwave for quick use. This is great for meal prep and makes serving easy.

Q: Is this low carb or gluten free?
A: The original recipe is not low carb or gluten free. You can adapt it using low-carb flour blends or gluten-free flour and adjust binders. See the high-protein/low-carb variation above.

Q: Can I use frozen strawberries?
A: You can, but fold them in frozen (do not thaw) and toss in flour to reduce extra moisture. You may need to add a few more minutes to bake time.

MAKE-AHEAD TIPS FOR Strawberry Bread (Quick Bread)

• Bake and slice: Bake the loaf, cool, then slice and freeze single portions. This makes morning servings fast and controlled.
• Prep dry mix: Combine dry ingredients in a zip bag and store for up to a week in the pantry. When ready, add wet ingredients and chopped berries.
• Mix ahead: Mix batter and store in the fridge for up to 24 hours before baking. Note: strawberries may release juice; fold them in just before baking for best texture.
• Double batch: Make two loaves and freeze one. This saves time and gives ready portions for weeks. Great for meal prep and busy mornings.

This Strawberry Bread (Quick Bread) is easy to make and easy to adapt. With simple swaps you can make it lower calorie, higher protein, or suitable for special diets. Try the options above to make it fit your goals, whether you want a lighter option, a good choice for weight loss, or a high protein meal at breakfast. ***

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