Strawberry Quick Bread with Fresh Berries Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
