Strawberry bread
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Strawberry bread

If you have lots of strawberries, make this easy strawberry quick bread.
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Servings: 12
Author: Eva Bakes


  • 1 pint strawberries rinsed, hulled, quartered, and mashed with a fork
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 Tablespoons plus 1 teaspoon unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/3 cup water


  • Preheat your oven to 350 degrees F.
  • Grease an 8-by-4-inch loaf pan (or a 9x5 inch loaf pan).
  • In a small saucepan over medium heat, cook the strawberries until they boil. Cook and stir for 1 additional minute and set aside.
  • In a medium bowl, mix together the flour, baking soda, cinnamon, baking powder, and salt and set aside.
  • In the bowl of a stand mixer or in a large bowl if using a handheld mixer, beat the butter, sugar, and eggs until the mixture is light and fluffy, about 2 minutes.
  • Alternatively add the flour mixture with the water, beginning and ending with the flour. Mix until just combined - do not overmix. Turn off the mixer and gently fold in strawberries by hand using a rubber or wooden spatula.
  • Transfer the batter into greased loaf pan and smooth the top. Bake for about 45 minutes. Then cover/tent the loaf with aluminum foil and bake an additional 15 minutes until a toothpick inserted in center comes out clean.
  • Turn off the oven, remove the pan from the oven and allow the bread to cool in the pan for 10 minutes. Then run a knife around edges, invert the bread onto a cooling rack and allow to cool completely before transferring back to the loaf pan.