Strawberry Cinnamon Swirl Bread

A quick bread that is swirled with cinnamon and bursting with pockets of fresh strawberries inside.  This will be one of the best breads that you make!


The strawberries are starting to look amazing in grocery stores and I buy them in bulk.  We love strawberries at our house including the baby.  They have been perfectly sweet and juicy lately and we have been loving it!

Since I had about 3 pounds of strawberries in my fridge, I decided to bake something delicious.  Have you ever baked bread with strawberries inside?!  It is the BEST thing ever.  It is like tiny pockets of jam that burst inside your mouth with every bite.  It is one of the most delicious things ever.

strawberry_cinnamon_swirl_breadThis bread was thee most amazing bread that I have ever had.  It instantly became a favorite with my first bite.  But how can you go wrong with cinnamon swirled throughout and fresh strawberries inside?  Then top it off with a cinnamon sugar crust and a glaze drizzled on top.


This is a recipe that I really hope that you try!  It is one that you won’t forget.  It is like a cinnamon roll bread combined with fresh strawberries.  And it is quick and easy to mix together and throw into the oven.   I promise this will be one of the best breads that you ever eat!


5.0 from 1 reviews
Strawberry Cinnamon Swirl Bread
Prep time
Cook time
Total time
A quick bread that is swirled with cinnamon and bursting with pockets of fresh strawberries inside. This will be one of the best breads that you make!
Serves: 8
  • 2 cups all-purpose flour plus 1 Tablespoon
  • 1-1/2 cups sugar, divided
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 egg
  • ¼ cup canola oil
  • 3 teaspoons ground cinnamon
  • 1½ cups strawberries, chopped and dried
  • GLAZE:
  • ½ cup confectioners' sugar
  • 1-1/2 to 2 teaspoons milk
  1. Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan. In a large bowl, combine 2 cups flour, 1 cup sugar, baking soda and salt. In another bowl whisk together buttermilk, egg, and oil. Stir into the dry ingredients until combined. Toss the chopped strawberries into the 1 tablespoon of flour and gently fold into the batter.
  2. In a small bowl combine ½ cup sugar and cinnamon. Spread half of the batter into the bottom of your greased loaf pan. Sprinkle with half of the cinnamon sugar. Carefully spread the remaining batter followed by remaining cinnamon sugar. Gently swirl with a knife.
  3. Bake for 45-50 minutes or until toothpick in center comes out clean. Cool 10 minutes. Remove from pan and cool on a wire rack. Combine confectioners sugar and milk and drizzle over the bread.

Recipe adapted from Taste of Home



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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I love a good quick bread, never thought about strawberry and cinnamon combo before. I hate to admit this, but i’m going to ask my mom to make this for me. Would ask the wife, but she seems a little stressed these days and my mom is retired.

  2. This looks incredible, Alyssa! I can’t get enough of strawberries lately! This sounds perfect for this weekend!

  3. I LOVE so many of your recipes and was so excited about this bread! This site is by far my family’s favorite place to meal plan! We just cut into this bread that I baked last night and I’m so sad to say that the center is super soggy and gooey like batter. The top is a crunchy dark brown and it passed the toothpick test in many places after baking 50min. I’m curious if you have any suggestions. I have one bread recipe using buttermilk that will only setup and cook through if baked in mini loaf pans. I’m not ready to give up on this one yet, but it can’t be eaten in its current state. Would you suggest mini loaf pans or something else to help with getting it to bake through more evenly??

    • Ok so you have to try this one again and get it right. It is absolutely amazing and already receiving comments that it is a 10 star bread. I have had this exact same thing happen to me before with quick bread. Looked done, the toothpick came out clean, and completely doughy in the center. It is cooking the outside faster instead of the inside. I baked it again on a lower rack so the top didn’t brown too fast and moved it to the higher rack for the last 15 minutes. I have also heard to tent it with foil if the top is browning too fast but keep it in for the entire time even if it looks done. How long did you bake it for? I really hope this turns out for you!

  4. Angela Mehrer says:

    I made this yesterday. Absolutely outstanding!!! Forget the 5 stars, this is at least 10! Great job on this one! I’ll be making this one over and over again!

  5. When you saw strawberries, chopped and dried…does that mean patted dry or like dried out completely, as in the oven?

  6. This was amazing and so easy. I did have to tent the loaf with tin foil at minute 45 though as it was not cooking inside. The overall time was about 55 minutes.

    • Glad it turned out for you! I will have to write this little tip in the notes so it can help others. 🙂

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