INTRODUCTION
Strawberry Bread (Quick Bread) is a soft, sweet loaf full of fresh berry flavor. It bakes fast and makes a nice snack or light dessert. This quick bread is easy to mix in one bowl. It works well for busy mornings and is great for meal prep when you slice and freeze pieces.
Pair a slice with warm coffee for a cozy start to the day. If you want a seasonal pairing, you could try a warm ginger drink like a cozy gingerbread latte for a winter twist. The bread is simple to make and easy to change for a healthier version.
WHY YOU WILL LOVE THIS RECIPE
This Strawberry Bread is easy and quick. It is a lighter option than heavy cakes. You can cut slices to control portions, which is good for weight loss goals or low calorie plans. It also works as a balanced snack when you add a protein side. The recipe fits meal prep routines because you can bake ahead, freeze, and bring slices to work or school.
The bread can be changed to be diabetic-friendly or made higher in protein. With small swaps, you can make it a healthier version that still tastes great. It is soft, moist, and full of real strawberry pieces. This makes it a fresh-tasting treat that feels homemade.
HOW TO MAKE Strawberry Bread (Quick Bread)
This section walks you through the full plan. Read the steps and get your tools ready. You will mix dry and wet parts, fold in strawberries, bake, cool, and glaze.
EQUIPMENT NEEDED
- Loaf pan (8×4 or similar)
- Mixing bowls (one medium, one small)
- Whisk and spoon or rubber spatula
- Measuring cups and spoons
- Wire rack for cooling
- Oven
- Small food chopper or blender (for freeze-dried strawberries)
- Parchment paper (optional)
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 :
- 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.)
- In a medium mixing bowl, whisk the flour, cornstarch, baking powder, and salt together, then set aside.
- In a separate bowl, whisk together the sugar, oil, half and half, lemon juice, egg, and vanilla.
- Add the dry flour mixture to the wet sugar mixture and stir together until just combined.
- In a small bowl, combine the chopped strawberries with the extra tablespoon of flour, then gently stir the strawberries in to the batter.
- Spread your batter in to your prepared loaf pan.
- 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.)
- Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and cool completely on a wire rack.
- 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.)
- 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 thin slices to keep portions in check. A 1-inch slice is a good portion for breakfast or an afternoon snack. For a balanced meal, serve one slice with a Greek yogurt cup, cottage cheese, or a glass of milk. These add protein and make the bite more filling. For those who watch sugar, pair the bread with fresh berries and plain yogurt to keep added sugars low.
If you want a warm breakfast, toast a slice and top with low-fat ricotta and a few fresh strawberries. This makes a filling, high protein meal that still feels like a treat. For coffee fans, try a small cup with a splash of flavored creamer such as gingerbread coffee creamer to add spice and warmth.
STORAGE & FREEZING : Strawberry Bread (Quick Bread)
Store the bread at room temperature in an airtight container for up to 3 days. If your home is warm, keep it in the fridge to stop it from getting soft or moldy. For long storage, slice and wrap each piece in plastic wrap and put them in a freezer bag. The bread freezes well for up to 3 months.
To thaw, move a slice to the fridge overnight or leave it at room temperature for a few hours. Reheat in a toaster oven or microwave for a short time to restore softness. Freezer slices make this loaf great for meal prep and busy mornings.
SERVING SUGGESTIONS
- Balanced breakfast: 1 slice, a boiled egg, and a small bowl of berry yogurt. This gives you protein and fiber.
- Afternoon snack: 1 slice with a handful of almonds and a piece of fruit. Good for weight loss when you control portions.
- Light dessert: A thin slice with a small scoop of low-fat vanilla ice cream or a dollop of whipped cream.
- Coffee pairing: A mild black coffee, or ginger-flavored coffee like gingerbread coffee for a warm, spiced partner.
These side options keep the meal balanced and help you make the bread part of a healthy plan. Keeping portions small makes this a lighter option that can still satisfy a sweet tooth.
VARIATIONS
- Healthier version: Swap half of the all-purpose flour for whole wheat pastry flour and reduce sugar by 1/4 cup. Replace canola oil with mashed banana or unsweetened applesauce for part of the oil (use 1/4 cup applesauce + 1/4 cup oil). These swaps add fiber and lower calories. Use mashed fresh berries for the glaze if you prefer less processed sugar.
- High-protein or low-carb version: Use a mix of almond flour (1 cup) and oat fiber or protein powder to replace up to half the AP flour. Replace some or all of the sugar with a granular sugar substitute that measures 1:1, and swap the half and half for plain Greek yogurt or a high-protein milk. Add one scoop of unflavored whey or plant protein to the batter to make a high protein meal. Note: baking time may change with different flours; test with a toothpick.
- Air fryer or oven-baked version: If your air fryer has a bake-safe loaf pan that fits, you can air fry at 330°F for about 30-40 minutes—check at 25 minutes and adjust as needed. The oven method above is the classic way; bake in a 350°F oven for 55-60 minutes. For the air fryer, reduce time and watch the top so it does not brown too fast.
These changes can make the bread more diabetic-friendly, lower carb, or more protein rich. Try one change at a time until you find the balance you like. Making the bread a lighter option helps with weight loss plans and makes it easier to enjoy without guilt.
FAQs
Q: Can I make this strawberry bread diabetic-friendly?
A: Yes. Use a sugar substitute that bakes well and lower the overall sugar. Swap half of the flour for almond flour and use Greek yogurt or a low-fat milk. These swaps lower carbs and can make the bread better for blood sugar control. Watch baking times with different flours.
Q: How long will this bread last in the fridge?
A: Wrapped well, it will last 5 to 7 days in the fridge. For best taste and texture, eat within 3-4 days. To keep it fresh, slice and store in an airtight container or wrap slices individually.
Q: Is this bread good for meal prep?
A: Yes. It is great for meal prep because you can slice and freeze it. Pull a slice out the night before for a quick breakfast. The bread reheats quickly and pairs well with high-protein sides, which makes it a balanced meal.
Q: Can I make this recipe gluten free?
A: You can try a gluten free blend, but use a blend labeled for 1:1 baking to match the AP flour’s behavior. Add 1/4 to 1/2 teaspoon xanthan gum if your blend does not include it. Baking time may vary.
Q: How can I add more protein without changing taste too much?
A: Add plain protein powder (vanilla or unflavored) up to 1 scoop and reduce the flour by the same dry weight. You can also serve slices with cottage cheese or Greek yogurt for a protein boost.
Q: Will the freeze-dried strawberries change the texture?
A: Freeze-dried strawberries in the glaze add color and a bright flavor without thinning the icing. If you use dried berries in the batter, they will rehydrate and stay small. Fresh berries in the batter give the moist, seeded texture most people like.
MAKE-AHEAD TIPS FOR Strawberry Bread (Quick Bread)
- Bake and cool the loaf fully, then slice. Wrap each slice in plastic and place in a freezer-safe bag. This makes quick grab-and-go breakfasts.
- For weekly meal prep, bake two loaves at once. Keep one in the fridge for 3 days and freeze the other.
- If you plan to eat the bread over several days, avoid glazing the whole loaf. Glaze slices as you serve them to keep the top fresh.
- Pre-mix the dry ingredients and store in a jar in your pantry. When you are ready, mix wet ingredients and fold in strawberries for a fast bake.
- Use smaller loaf pans to make mini loaves for single-serve portions. These freeze and reheat faster, making them a smart choice for portion control and weight loss plans.
Strawberry Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C). Spray a loaf pan with non-stick baking spray or line with parchment paper.
- In a medium mixing bowl, whisk the flour, cornstarch, baking powder, and salt together, then set aside.
- In a separate bowl, whisk together the sugar, canola oil, half and half, lemon juice, egg, and vanilla.
- Add the dry flour mixture to the wet sugar mixture and stir together until just combined.
- In a small bowl, combine the chopped strawberries with an extra tablespoon of flour, then gently stir the strawberries into the batter.
- Spread the batter into the prepared loaf pan.
- Bake for 55 to 60 minutes or until the top is golden brown and a toothpick comes out with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
- Smash the freeze-dried strawberries until powdered. In a small bowl, mix them with the powdered sugar and half and half to achieve desired glaze consistency.
- Drizzle or spread the icing over the loaf and let set for 15-30 minutes before serving.