There’s something magical about the arrival of strawberry season. The air gets a little sweeter, the days stretch out longer, and those bright, juicy berries seem to find their way into everything from morning pancakes to picnic baskets. Growing up, the first batch of strawberries we picked was a sign that summer was finally here. And nothing celebrated that moment quite like a loaf of Fresh Strawberry Bread cooling on the kitchen counter, its sweet aroma filling every corner of the house.

This delightful bread isn’t just about taste — it’s about tradition. Whether you were packing it up for a family picnic, gifting a loaf to a neighbor, or sneaking a thick slice for a late-night snack, Fresh Strawberry Bread was always about sharing. It’s the kind of recipe that turns simple ingredients into something warm, inviting, and full of love.

This bread is moist, tender, and packed with sweet chunks of fresh strawberries. It’s perfect for breakfast with a smear of butter, a quick afternoon pick-me-up, or even a light dessert. It’s a taste of summer you can bake up anytime you need a little sunshine on your plate.

Why You’ll Love This Recipe:

• Easy to Make: No complicated techniques here — just good, honest baking.
• Bursting with Fresh Flavor: Every bite is filled with sweet strawberries.
• Versatile: Perfect for breakfast, a brunch spread, or a sweet snack.
• Freezer-Friendly: Bake a few loaves and save one for later!
• Nostalgic and Comforting: Like a hug from a simpler time.

INGREDIENTS YOU’LL NEED:

• 2 cups diced fresh strawberries
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract

HOW TO MAKE FRESH STRAWBERRY BREAD:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prep the Strawberries
Start by dicing up your fresh strawberries. Try to keep the pieces small but chunky enough that you’ll find little bursts of berry goodness in every bite. Place them in a bowl and set aside.

Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. I like to sift the flour when I have time — it makes the bread extra light — but honestly, even a quick whisk will do the trick.

Step 3: Blend the Wet Ingredients
In another bowl, beat the eggs, then stir in the oil and vanilla. It’s that simple — no fancy stand mixer needed!

Step 4: Bring It All Together
Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix — a few lumps are totally fine! Gently fold in the diced strawberries. It’s okay if the batter looks thick — that’s what keeps the bread moist.

Step 5: Bake the Bread
Pour the batter into a greased loaf pan and spread it out evenly. Pop it into a preheated 350°F oven and bake for 50–60 minutes. Your kitchen will start to smell absolutely heavenly around the 40-minute mark. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few crumbs clinging to it.

Step 6: Cool and Enjoy
Let the bread cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. If you can wait that long without sneaking a warm slice, you’re stronger than I am!

HELPFUL TIPS:

• Use Fresh, Not Frozen: Fresh strawberries work best here. Frozen berries can release too much water and make the bread soggy.
• Chop Evenly: Try to chop the strawberries into even-sized pieces so they distribute well throughout the loaf.
• Don’t Overmix: Stir the batter just until everything is combined. Overmixing can make the bread tough instead of tender.
• Make It Your Own: Add a handful of chopped nuts or a sprinkle of turbinado sugar on top before baking for a little extra crunch.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 50–60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

• If your strawberries are extra juicy, you can lightly dust them with a teaspoon of flour before folding them into the batter. This can help prevent them from sinking to the bottom.
• For a little twist, you can add a few blueberries or raspberries into the mix.

NUTRITIONAL INFORMATION:

(Approximate per slice, based on 10 slices)

• Calories: 290
• Carbohydrates: 34g
• Protein: 3g
• Fat: 16g
• Saturated Fat: 3g
• Cholesterol: 35mg
• Sodium: 210mg
• Fiber: 1g
• Sugar: 18g

FREQUENTLY ASKED QUESTIONS:

Can I freeze Fresh Strawberry Bread?
Absolutely! Wrap it tightly in plastic wrap and then foil. It’ll keep in the freezer for up to three months. Let it thaw overnight at room temperature when you’re ready to enjoy it again.

Can I use a different fruit?
Sure! Blueberries, raspberries, or even diced peaches would work beautifully. Just make sure they are fresh and not overly juicy.

What can I serve with Strawberry Bread?
It’s perfect on its own, but it’s also wonderful with a smear of cream cheese or a drizzle of honey.

STORAGE INSTRUCTIONS:

Store the cooled bread in an airtight container at room temperature for up to three days. If your house is humid, you might want to keep it in the fridge to stay fresh longer. It’s even better lightly toasted after a day or two!

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other sweet treats:

• Strawberry Crunch Cheesecake
• Strawberry Shortcake Cheesecake Rolls
• Strawberry Cheesecake Lush Dessert
• Cream Cheese Strawberry Banana Bread

Conclusion

Fresh Strawberry Bread is one of those simple pleasures that feels a little like magic. It captures all the best parts of summer in every soft, sweet slice. Whether you’re baking it for a special brunch, gifting it to a friend, or just treating yourself to something homemade and cozy, this bread is a reminder that the sweetest things in life are often the simplest. So grab those ripe strawberries and a mixing bowl — it’s time to bake up a little sunshine.

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