Description
This strawberry bread is soft, moist, and bursting with juicy strawberries, offering a perfect balance of sweet and slightly tangy flavors that are both refreshing and indulgent.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk with 1 tablespoon vinegar or lemon juice)
- 1 1/2 cups fresh strawberries, hulled and chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat together the eggs, vegetable oil, vanilla extract, and buttermilk until smooth.
- Gradually stir the wet ingredients into the dry ingredients, mixing gently until just combined. Do not overmix.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared loaf pan.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
- Do not overmix the batter to avoid a dense texture.
- Use ripe strawberries for maximum flavor.
- Allow bread to cool completely before slicing to prevent crumbling.
- Experiment with spices like cinnamon, cardamom, or lemon zest for added flavor.
- Store at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry bread, quick bread, strawberry loaf, moist bread, fruit bread