Strawberry Quick Bread with Fresh Berries Recipe

Introduction

This Strawberry Quick Bread is a delightful treat bursting with fresh berry flavor in every bite. It’s easy to make, moist, and perfect for breakfast or an afternoon snack.

Ingredients

• ¾ cup Sugar
• ½ cup Milk
• ½ cup Oil
• 2 Eggs
• 1 teaspoon Vanilla
• 1 ½ cups Flour
• 1 ½ teaspoons Baking powder
• ¼ teaspoon Salt
• 1 ½ cups Diced strawberries
• 2 Tablespoons All purpose flour

Instructions

1. Step 1: Preheat oven to 350℉. Grease a 9×5 inch loaf pan with non-stick spray or oil.
2. Step 2: In a medium bowl, combine sugar, milk, oil, eggs, and vanilla. Whisk until fully combined.
3. Step 3: In a separate bowl, mix together the flour, baking powder, and salt.
4. Step 4: Add dry ingredients to the wet ingredients and stir gently until just combined. Avoid over mixing for a tender crumb.
5. Step 5: Toss diced strawberries with 2 tablespoons of flour to prevent sinking, then carefully fold them into the batter.
6. Step 6: Pour the batter into the prepared loaf pan and bake for 55 to 60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
7. Step 7: Remove from oven and place the pan on a cooling rack for 5 minutes.
8. Step 8: Loosen the edges with a knife and turn the bread out onto the rack. Let it cool completely before slicing.

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest to the batter.
• Substitute half the strawberries with blueberries or raspberries for a mixed berry version.
• Use Greek yogurt instead of oil for a lighter texture.
• Make sure strawberries are well coated in flour to keep them evenly distributed in the bread.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze sliced for up to 3 months. Reheat slices gently in a toaster or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but be sure to thaw and drain them well before folding into the batter to avoid excess moisture that can make the bread soggy.

What can I substitute for oil if I want a healthier option?

You can replace the oil with an equal amount of unsweetened applesauce or Greek yogurt for a lower-fat, moist quick bread.

Strawberry Quick Bread with Fresh Berries Recipe

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★★★★★

4.8 from 101 reviews

This Strawberry Quick Bread is a moist and tender loaf filled with fresh diced strawberries, perfect for breakfast or a sweet snack. Easy to prepare with simple pantry ingredients, it offers a delightful burst of fruity flavor in every bite, baked to golden perfection in under an hour.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Quick Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• ¾ cup Sugar
• ½ cup Milk
• ½ cup Oil
• 2 Eggs
• 1 teaspoon Vanilla extract
• 1 ½ cups All-purpose flour
• 1 ½ teaspoons Baking powder
• ¼ teaspoon Salt

Additional Ingredients

• 1 ½ cups Diced fresh strawberries
• 2 Tablespoons All-purpose flour (for coating strawberries)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (175℃). Grease a 9×5 inch loaf pan lightly with non-stick spray or oil to prevent sticking.
2. Mix Wet Ingredients: In a medium-sized bowl, combine the sugar, milk, oil, eggs, and vanilla extract. Whisk vigorously until the mixture is smooth and well combined.
3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent.
4. Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until the flour is incorporated. Avoid overmixing to keep the bread light and tender.
5. Prepare Strawberries and Fold In: Toss the diced strawberries with the 2 tablespoons of all-purpose flour, then carefully fold them into the batter. This helps prevent the fruit from sinking to the bottom during baking.
6. Pour and Bake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 55 to 60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Cool in Pan: Remove the bread from the oven and place the pan on a cooling rack. Let it cool for 5 minutes to set.
8. Remove from Pan and Cool Completely: After 5 minutes, gently loosen the edges of the bread with a knife and carefully invert the loaf onto the cooling rack. Allow the bread to cool completely before slicing to ensure the best texture.

Notes

• For best results, use fresh, ripe strawberries for maximum flavor and moisture.
• Coating the strawberries in flour helps prevent them from sinking to the bottom of the bread.
• Do not overmix the batter to keep the bread tender and avoid toughness.
• You can substitute milk with any plant-based milk for a dairy-free version.
• Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Strawberry quick bread, fresh berries bread, easy quick bread, strawberry loaf, moist sweet bread