Strawberry Bread Loaf 🍓🍞🫶🏽

Okay, so you've seen my little teaser for this amazing strawberry bread loaf, and honestly, I couldn't keep the recipe to myself any longer! After getting so many requests, I'm finally sharing my go-to recipe for the most delicious, moist strawberry bread that doubles perfectly as a lovely strawberry loaf cake. Trust me, if you’re a fan of sweet, fruity baked goods, this is going to become your new favorite. It's incredibly simple to whip up, making it ideal for a special strawberry breakfast bread treat or a delightful afternoon snack with your coffee. Forget the dry, crumbly versions – this one is packed with fresh strawberry flavor and stays wonderfully tender for days! Here’s what you’ll need to make this incredible strawberry bread recipe. I always try to use fresh, ripe strawberries for the best flavor, but frozen ones can work in a pinch if you thaw and drain them well. Ingredients for Your Perfect Strawberry Loaf: 1 ½ cups all-purpose flour ¾ cup granulated sugar 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 large egg, at room temperature ½ cup milk (whole milk or buttermilk for extra richness) ¼ cup vegetable oil (or melted unsalted butter) 1 teaspoon vanilla extract 1 cup fresh strawberries, hulled and chopped (about ½-inch pieces) Optional Glaze: ½ cup powdered sugar 1-2 tablespoons milk or lemon juice Let's Get Baking! (Your Easy Strawberry Bread Recipe Steps): Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5 inch loaf pan, or line it with parchment paper leaving an overhang on the sides for easy removal. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps. Mix Wet Ingredients: In a separate medium bowl, whisk together the egg, milk, vegetable oil (or melted butter), and vanilla extract until well combined. Combine Wet & Dry: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix! A few lumps are perfectly fine and will lead to a more tender strawberry loaf cake. Fold in Strawberries: Gently fold in the chopped fresh strawberries. Pro Tip: To prevent the strawberries from sinking to the bottom, lightly toss them with a tablespoon of flour from the measured amount before adding them to the batter. Bake: Pour the batter evenly into your prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil. Cool: Let the strawberry bread loaf cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely. Glaze (Optional): While the loaf cools, whisk together the powdered sugar and milk/lemon juice for the glaze until smooth. Once the loaf is completely cool, drizzle the glaze over the top. Tips for the Best Strawberry Loaf Cake: For the moistest strawberry loaf, don't overmix the batter. Overmixing develops the gluten too much, leading to a tough texture. This strawberry breakfast bread is amazing warm, fresh out of the oven. Serve it as is, or with a dollop of whipped cream for an extra treat. Storage: Keep your strawberry bread recipe creation in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. It also freezes beautifully! I hope you love this simple yet incredibly delicious strawberry bread recipe as much as I do! It's such a comforting and delightful treat. Let me know in the comments if you try it and what you think. Happy baking!