This fresh strawberry bread moist, tender and bursting with summer flavor! It’s an easy quick bread recipe made with diced strawberries, strawberry jam and topped with a glaze.

Sliced strawberry bread.

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Fresh Strawberry Bread

Moist and tender quick breads like lemon blueberry zucchini bread, easy homemade banana bread, and this fresh strawberry bread are my favorite ways to enjoy a dessert that isn’t too sweet. The addition of a strawberry glaze on top satisfies any sweet tooth!

Using fresh strawberries and strawberry jam, this one-bowl quick bread recipe comes together in a few steps. Whip up a loaf or two and freeze one for later then use the rest of your berries to make more strawberry desserts like strawberry lasagna!

Ingredient Notes

Strawberry bread ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Baking staples: Sugar, milk, canola oil, large egg, all-purpose flour, salt, and vanilla.
  • Leavening agents: Baking powder and baking soda. Ensure that they’re not expired.
  • Strawberry jam: If you’ve got a batch of homemade strawberry jam, now is a great time to use it. Store bought jam will also work.
  • Finely diced strawberries: Wash and hull the strawberries. Pick them over to make sure they’re not brown.
  • For the glaze: You’ll need powdered sugar, melted butter, more jam, milk, and lemon juice.

How to Make Strawberry Bread

How to make strawberry bread in a 4 step collage.
  • Combine the batter ingredients. In a large bowl, mix the sugar, milk, oil, egg, strawberry jam, lemon zest, and vanilla. Add the dry ingredients and stir until just combined.
  • Fold in strawberries. Pat the strawberries dry and sprinkle with flour. Gently fold them into the batter until combined.
  • Bake until golden. Spread the batter evenly into the loaf pan and bake for about 50-55 minutes until lightly browned.
  • Cool, glaze, and serve. Let the strawberry bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. Once completely cooled, drizzle with the glaze. Enjoy!
Strawberry bread in a loaf pan.

Tips and Variations

  • Sprinkle the strawberries with flour. This is a trick to help keep the strawberries from sinking to the bottom. This way they’ll stay evenly dispersed throughout the loaf.
  • Do not overmix the batter. If you do, you’ll end up with a more dense texture in your loaf.
  • If your strawberries are ripe and extra juicy, feel free to omit the milk from the list of ingredients for the glaze. You want it to be thick.
  • Instead of a strawberry glaze, use a cream cheese glaze, or a powdered sugar glaze instead.
  • Pour the strawberry bread batter into muffin tins and bake for 20-25 minutes in a preheated 375-degree oven. This batter will make enough for 18 muffins

Storage

  • Store: Keep strawberry bread stored in an airtight container at room temperature for up to 3 days.
  • Freeze: I suggest you make two loaves just to be able to freeze a whole one for later. Once it has completely cooled, skip adding the glaze then wrap in plastic wrap and then aluminum foil to prevent freezer burn. Place it in a ziplock bag and keep frozen for up to 3 months. Thaw wrapped on the counter or in the fridge overnight.
Sliced strawberry bread.

More strawberry recipes to try include strawberry cake, freeze dried strawberry cookies and strawberry Dole Whip.

More Strawberry Recipes

Sliced strawberry bread.

Strawberry Bread

5 from 4 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 50 minutes
Cool Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 16
This fresh strawberry bread os moist, tender and bursting with summer flavor! It's an easy quick bread recipe made with diced strawberries, strawberry jam and topped with a glaze.
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Equipment

Ingredients 

  • ¾ cup (150 grams) granulated sugar
  • ½ cup milk
  • ⅓ cup canola oil , see notes
  • 1 large egg
  • 2 Tablespoons strawberry jam
  • ½ lemon , zested
  • 1 ½ teaspoons vanilla extract
  • 2 cups (160 grams) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ cups finely diced strawberries
  • 1-2 Tablespoons flour

Strawberry glaze

  • 1 cup powdered sugar
  • 1 Tablespoon melted butter
  • 2 Tablespoons strawberry jam
  • 1-2 Tablespoons milk
  • 1-2 teaspoons lemon juice

Instructions

  • Preheat the oven to 350°F. Spray an 8×4 or 9×5-inch loaf pan with nonstick spray. Line with parchment paper to line the bottom, if desired.
  • In a large bowl, mix together 3/4 cup sugar, 1/2 cup milk, 1/3 cup oil, 1 egg, 2 Tablespoons strawberry jam, lemon zest and 1 1/2 teaspoons vanilla. 
  • Add 2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Stir until just combined.
  • Pat the 1 1/2 cups diced strawberries dry with a paper towel. Then add to a small bowl and sprinkle 1-2 Tablespoons flour over top. Fold the strawberries gently until combined.
  • Spread batter in an even layer in the pan. Bake 50-55 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. If browning too fast, cover lightly with foil. 
  • Let cool in the pan 15 minutes before transferring to a cooling rack to cool completely.
  • Fo the glaze, melt 1 Tablespoon butter in a medium size bowl. Then add in 1 cup powdered sugar, 2 Tablespoons jam, 1-2 teaspoons lemon juice and 1-2 Tablespoons milk. Stir until smooth. Can add more lemon to taste.
  • Drizzle glaze over cooled bread. Then slice and serve.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Oil: Can use vegetable, canola, avocado or melted coconut oil. 
Glaze: If you love a lot of glaze, feel free to double. If you’d like you can also mix in 1/4 cup finely diced strawberries (no need to add the milk if you are). 
To make muffins: Pour batter into muffin tins. This recipe makes 18 regular-sized muffins. Bake at 375 for 20 to 25 minutes, until lightly golden and a toothpick inserted in the center comes out clean. 
Storage: Store leftovers in an airtight container up to 3 days.

Nutrition

Calories: 255kcal, Carbohydrates: 46g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.05g, Cholesterol: 15mg, Sodium: 106mg, Potassium: 97mg, Fiber: 1g, Sugar: 21g, Vitamin A: 54IU, Vitamin C: 2mg, Calcium: 36mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.