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Get ready for a burst of summer in every bite with this Strawberry Bread! It’s moist, flavorful, and loaded with juicy strawberries and crunchy pecans. Perfect for breakfast or a sweet treat any time of day!
Before You Start
- Prep Your Strawberries: Make sure your strawberries are hulled and chopped before you start. If you’re using frozen strawberries, thaw and drain them well to prevent excess moisture in the batter.
- Room Temperature Ingredients: Bring your eggs to room temperature for easier mixing and a smoother batter.
- Coat the Strawberries: Toss the chopped strawberries in a bit of flour to prevent them from sinking to the bottom of the bread. This will help them stay evenly distributed.
- Measure Ingredients Accurately: Use the spoon-and-level method for measuring flour to avoid packing it down, which can lead to a dense bread.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until the flour is moistened. Overmixing can result in a tough, dense loaf.
- Check for Doneness: Use a toothpick to test if the bread is done. It should come out clean or with just a few crumbs attached. If it’s wet, give the bread a few more minutes in the oven.
Main Ingredients You’ll Need
- Flour: I use all-purpose flour because it’s the best for this quick bread, bread flour can also be used but will result in a denser texture.
- Baking Powder and Baking Soda: These leavening agents work together to help the bread rise. Baking powder gives an initial lift, while baking soda reacts with the acidity of the lemon zest to create a lighter texture.
- Salt and Vanilla Extract: Salt is vital for enhancing flavors and balancing sweetness, while vanilla extract enhances the overall flavor, adding warmth and depth.
- Strawberries: Fresh, hulled, and chopped for bursts of juicy flavor throughout the bread. You can also use frozen strawberries but make sure to thaw and drain them well.
- Vegetable Oil: Adds moisture and richness to the bread. Use a neutral oil like canola or sunflower oil. You can substitute with melted butter for a richer flavor and denser texture.
- Eggs: Bind the ingredients together and add richness. They should be at room temperature to ensure they mix more evenly with the other ingredients and help the batter rise better.
- Granulated Sugar: If you like your bread less sweet, you can reduce the amount of sugar. You can also experiment with substituting part of it with brown sugar for a deeper flavor.
Preheat to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper. Tip: This ensures the bread doesn’t stick and makes it easy to remove from the pan.
In a large bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.Tip: Sifting helps to aerate the flour, making the bread lighter.
In a separate bowl, whisk together ¾ cup of vegetable oil, 2 large eggs, 1 cup of granulated sugar, the zest of 1 lemon, and 1 teaspoon of vanilla extract until well combined. Tip: Room temperature eggs mix more evenly, resulting in a smoother batter.
Gently fold the wet ingredients into the dry ingredients just until the flour is moistened.Tip: Avoid overmixing to keep the bread light and fluffy. Overmixing can result in a tough, dense loaf.
First, toss 1½ cups of hulled and chopped strawberries in a small amount of flour. Now, fold in the flour-coated strawberries and ½ cup of chopped pecans or walnuts until evenly distributed.
Tip: The flour coating helps them stay suspended throughout the batter and not sink to the bottom.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place in the preheated oven and bake for about 1 hour, or until a toothpick inserted into the center of the bread comes out clean. Tip: This ensures the bread is fully cooked inside.
Allow the bread to cool in the pan on a wire rack for 10 minutes. Then, turn out the loaf and let it cool completely on the rack. I like to drizzle mine with a little bit of icing or strawberry syrup before slicing and serving. Tip: Cooling the bread helps it set and makes slicing easier.
Frequently Asked Questions
How do I know when the bread is done?
The bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. If the toothpick is wet, bake for a few more minutes and test again.
Can I add other fruits or ingredients to this bread?
Yes, you can customize this bread by adding other fruits like blueberries or raspberries. Just make sure to coat them in flour to prevent sinking. You can also add spices like cinnamon or nutmeg for extra flavor.
How do I store the leftovers?
Store the leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week.
Can I freeze the strawberry bread?
Yes, you can freeze the strawberry bread. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag. It will keep well for up to 3 months. Thaw it at room temperature before serving.
Can I make this bread gluten-free?
Yes, you can make this bread gluten-free by using a gluten-free all-purpose flour blend. Ensure the blend you use contains xanthan gum or add it separately to help with the texture.
More Quick Bread Recipes
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Strawberry Bread
Strawberry Bread is a moist and flavorful quick bread loaded with fresh, juicy strawberries and crunchy nuts. Perfect for breakfast or as a sweet treat, this easy-to-make bread brings a burst of summer flavor to any table.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
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In a large bowl, sift together the flour, baking powder, baking soda, and salt.
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Toss the diced strawberries in a small amount of flour to coat them lightly. This helps prevent them from sinking to the bottom of the bread.
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In a separate bowl, whisk together the vegetable oil, eggs, granulated sugar, lemon zest and vanilla extract until well combined.
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Fold the wet ingredients into the dry ingredients gently, just until the flour is moistened. Don’t overmix.
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Gently fold in the flour-coated strawberries and nuts until they are evenly distributed throughout the batter.
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Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Place in the preheated oven and bake for about 1 hour, or until a toothpick inserted into the center of the bread comes out clean.
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Allow the bread to cool in the pan on a wire rack for 10 minutes, then turn out the loaf and let it cool completely on the rack. Slice and serve the bread as desired.
Notes
- Coat the strawberries in flour to prevent them from sinking to the bottom of the bread.
- Use room temperature eggs for a smoother batter and better rise.
- Substitute vegetable oil with melted butter for a richer flavor.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze the bread by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Nutrition Information
Serving: 1servingCalories: 370kcal (19%)Carbohydrates: 42g (14%)Protein: 4g (8%)Fat: 21g (32%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 11gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 37mg (12%)Sodium: 187mg (8%)Potassium: 176mg (5%)Fiber: 2g (8%)Sugar: 21g (23%)Vitamin A: 59IU (1%)Vitamin C: 13mg (16%)Calcium: 51mg (5%)Iron: 2mg (11%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
