This strawberry quick bread is moist, tender, and packed with fresh strawberries in every bite. It’s an easy recipe that comes together fast and finishes with a sweet strawberry glaze.

Sliced strawberry quick bread drizzled with a pink strawberry glaze on a white surface.

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Fresh Strawberry Quick Bread

This strawberry quick bread is the kind of recipe you’ll want to make all season long. It’s soft, packed with fresh strawberries and a touch of jam then finished with a sweet strawberry glaze on top.

The batter comes together fast with simple pantry staples and big fresh strawberry flavor. If you love easy quick breads, you’ll also want to try lemon blueberry zucchini bread and easy homemade banana bread. And if strawberry season has you swimming in berries, browse all our strawberry desserts for more ideas.

Ingredient Notes

Overhead view of strawberry quick bread ingredients including fresh strawberries, flour, sugar, oil, egg, and vanilla on a white counter.

Find the full printable recipe with specific measurements below.

  • Baking staples: Sugar, milk, canola oil, a large egg, all-purpose flour, salt, and vanilla. \
  • Leavening agents: Baking powder and baking soda. Check that both are fresh for the best rise.
  • Fresh strawberries: You’ll need 1.5 cups finely diced. Wash, hull, and pat them dry. Skip any that are soft or browning for the best flavor.
  • Strawberry glaze: Powdered sugar, melted butter, a touch of strawberry jam, milk, and a squeeze of lemon juice. Homemade or store-bought jam both work great here.

How to Make Strawberry Quick Bread

In a large bowl, whisk together the sugar, milk, oil, egg, touch of jam, lemon zest, and vanilla. Add the dry ingredients and stir until just combined, don’t overmix.

Pat the diced strawberries dry and toss with a little flour. Gently fold them into the batter.

Adding flour and dry ingredients to the wet batter for strawberry quick bread.
Folding flour-coated diced strawberries into strawberry quick bread batter.

Spread the batter evenly into the prepared loaf pan. Bake for 50-55 minutes until golden and a toothpick inserted in the center comes out clean. Tent with foil if it’s browning too fast.

Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack. Make sure it’s fully cooled before glazing.

Strawberry quick bread batter spread evenly in a loaf pan before baking..
Freshly baked strawberry quick bread in a loaf pan.

Whisk together the powdered sugar, melted butter, jam, lemon juice, and milk until smooth. Drizzle over the cooled loaf and serve.

Making strawberry glaze in a small bowl.

Recipe Tips

  • Don’t overmix the batter. Stir until just combined or you’ll end up with a dense loaf.
  • Toss the strawberries in flour. This keeps them suspended throughout the bread instead of sinking to the bottom.
  • Watch your glaze consistency. Start with 1 Tablespoon of milk and add more slowly until it’s thick enough to drizzle but not runny.
  • Swap the glaze. A cream cheese glaze or simple powdered sugar glaze both work great too.
  • Make muffins instead. Pour the batter into a muffin tin and bake at 375°F for 20-25 minutes. Makes about 18 muffins.
Thick slices of moist strawberry quick bread stacked on a white surface showing the soft crumb and fresh strawberry pieces inside.

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

More Strawberry Recipes

Sliced strawberry quick bread drizzled with a pink strawberry glaze on a white surface.

Strawberry Quick 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 strawberry quick bread is moist, tender, and packed with fresh strawberries in every bite. Easy to make and finished with a sweet strawberry glaze on top.
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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: Keep in an airtight container at room temperature for up to 3 days.
Freeze: Skip the glaze before freezing. Once completely cooled, wrap tightly in plastic wrap, then aluminum foil, and place in a zip-lock bag. Freeze for up to 3 months. Thaw wrapped on the counter or in the fridge overnight.

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.