Strawberry Quick Bread

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This strawberry quick bread is one of my all-time favorites! It is moist, packed with flavor, and drizzled with the most delightful strawberry glaze, which really brings all of the ingredients together.

If you love having bread without waiting for it to rise, then you must try some more of my quick bread recipes! Some of the best are this buttery beer bread, this award-winning banana bread, and this delicious glazed lemon bread.

A loaf of strawberry quick bread sliced with a strawberry glaze sitting on a wooden cutting board.

What is Quick Bread?

Quick bread is a type of bread that doesn’t use yeast! I bet that you have made some before (like banana bread or zucchini bread), and you didn’t even know that’s what they were called. I love having delicious quick bread recipes on hand because they are easy and, like the name says, quick! This strawberry quick bread has quickly become my family’s all-time favorite.

This strawberry bread recipe uses freeze-dried strawberries as well as fresh strawberries. By using both, you get that strawberry flavor infused into the batter, but you also get fresh strawberries in just about every bite. To really make this recipe stand out then after it’s cooked, it is drizzled with a delightful strawberry glaze. It makes my mouth water just thinking of this bread! Cook it up for breakfast, brunch, or even dessert!

Ingredients in Strawberry Quick Bread

Get to the store and grab some freeze-dried and fresh strawberries because you will not want to miss out on this easy strawberry bread recipe! Check out the recipe card at the bottom of the post for exact measurements.

  • Freeze-Dried Strawberries: You are going to blend them up to make a fine, strawberry powder so that it mixes the flavor into the batter without any lumps.
  • Granulated Sugar: This sweetens up the bread and is why you could even serve this as a dessert if you wanted to!
  • Buttermilk: If you don’t have any buttermilk at home, don’t worry! Make it using only 2 ingredients here.
  • Milk: I used 1 percent milk but any is fine!
  • Vegetable Oil: This will make your bread nice and moist.
  • Egg: I always like to use large eggs when I am baking.
  • Vanilla Extract: Add a splash of vanilla flavor to the bread.
  • Flour: I used all-purpose flour in this recipe.
  • Baking Powder and Baking Soda: These will be what helps your bread rise without using yeast.
  • Salt: The salt enhances all of the ingredients in the bread.
  • Fresh Strawberries: Dice these strawberries up really small.

Glaze

  • Powdered Sugar: I use this whenever I make a glaze because it dizzolves so easily and creates a smooth texture.
  • Strawberries: Finely dice up some fresh strawberries to add to this glaze.
  • Milk: The milk will bind the glaze together.

How to Make Strawberry Quick Bread

Thie bread is as simple as it is easy! I like to double the recipe and freeze a loaf for later. Trust me when I say that your entire family is going to go crazy over this bread and it’s delicious taste!

  1. Prep: Preheat the oven to 350° and spray a 9×5 pan with pan spray.
  2. Blend Freeze-Dried Strawberries: Prepare the freeze-dried strawberries by using either a spice grinder or a blender to crush the strawberries into a powder. Measure out ¼ cup of the powder and save the rest for another recipe.
  3. Combine: In a large bowl combine the powdered strawberries, sugar, buttermilk, milk, oil, egg, vanilla, all of the flour except 2 tablespoons, baking powder, baking soda and salt. Mix until almost completely combined.
  4. Toss: In a small bowl, toss the diced strawberries with the reserved 2 tablespoons of flour. Add the floured strawberries into the batter and fold until combined and evenly distributed in the batter.
  5. Pour, Bake and Cool: Pour the batter into the prepared bread pan. Bake for 50-55 minutes, until a toothpick inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 15 minutes before transferring to a cooling rack to finish cooling.
  6. Make Glaze: While the bread is cooling, make the glaze by combining the powdered sugar with the diced strawberries and 1 tablespoon of milk using a whisk. If The glaze is still too thick, add the second tablespoon of milk to thin it.
  7. Add Glaze: Once the bread is cooled, pour the glaze over top and enjoy!
6 pictures showing how to mix the strawberry batter , add it into a loaf pan and mix up the strawberry glaze.

Variations

There are several ways that you can change up this bread to fit your needs and be different every time! Here are a few ideas for you:

  • Nuts: Adding in nuts to this strawberry quick bread is always a good idea! Walnuts are my favorite but you could try pecans too!
  • Chocolate Chips: No one will complain if you add a little bit of chocolate to this bread! It will add some sweetness and will become irresistible, especially to your kids.
  • Fruit: You can change this up to use any fruit that you like. Just make sure not to forget to get fresh and freeze-dried versions of it for the recipe!
  • Cinnamon: You can always add in a dash of cinnamon to the batter to add in some extra flavor!
A whisk drizzling the strawberry glaze onto the loaf of quickbread.

Can You Freeze Strawberry Quick Bread?

Yes! Once your bread has cooled, wrap it in plastic wrap and then some tinfoil and put it in a plastic, ziplock bag. Label the bag with the date. It can stay frozen for 2-3 months. (Don’t freeze it with the glaze on top!) When you are ready to eat it then unwrap it and set it out and let it come to room temperature. Make some fresh glaze to put on top!

A loaf of strawberry bread on a wooden cutting board with strawberry glae dripping off the top.

Strawberry Quick Bread

2 from 1 vote
This strawberry quick bread is one of my all-time favorites! It is moist, packed with flavor, and drizzled with the most delightful strawberry glaze, which really brings all of the ingredients together.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 Slices

Ingredients
  

  • ¼ Cup Powdered freeze-dried Strawberries
  • ¾ Cup Granulated Sugar
  • ½ Cup Buttermilk
  • ½ cup Milk
  • ½ Cup Vegetable Oil
  • 1 Large Egg
  • 1 Teaspoon Vanilla Extract
  • 2 Cups All-Purpose Flour divided
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • 1 Cup Fresh Strawberries small dice

Glaze

  • 1 Cup Powdered Sugar
  • ¼ Cup Strawberries finely diced
  • 1-2 Tablespoon Milk

Instructions
 

  • Preheat the oven to 350° and spray a 9×5 pan with pan spray.
  • Prepare the freeze-dried strawberries by using either a spice grinder or a blender to crush the strawberries into a powder. Measure out ¼ cup of the powder and save the rest for another recipe.
  • In a large bowl combine the powdered strawberries, sugar, buttermilk, milk, oil, egg, vanilla, all of the flour except 2 tablespoons, baking powder, baking soda and salt. Mix until almost completely combined.
  • In a small bowl, toss the diced strawberries with the reserved 2 tablespoons of flour. Add the floured strawberries into the batter and fold until combined and evenly distributed in the batter.
  • Pour the batter into the prepared bread pan. Bake for 50-55 minutes, until a toothpick inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 15 minutes before transferring to a cooling rack to finish cooling.
  • While the bread is cooling, make the glaze by combining the powdered sugar with the diced strawberries and 1 tablespoon of milk using a whisk. If The glaze is still too thick, add the second tablespoon of milk to thin it.
  • Once the bread is cooled, pour the glaze over top and enjoy!


Nutrition

Serves: 8

Calories310kcal (16%)Carbohydrates68g (23%)Protein5g (10%)Fat2g (3%)Saturated Fat1g (5%)Polyunsaturated Fat1gMonounsaturated Fat1gTrans Fat1gCholesterol24mg (8%)Sodium173mg (7%)Potassium272mg (8%)Fiber2g (8%)Sugar41g (46%)Vitamin A85IU (2%)Vitamin C104mg (126%)Calcium73mg (7%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Bread, Breakfast, brunch
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

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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