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Strawberry Bread Recipe

| May 6, 2018 | 8 Comments

Strawberry Bread

Follow our complete, step-by-step, photo illustrated recipe to make this sweet, moist, and very delicious Strawberry Bread.

Strawberry Berry recipe, as seen on Taste of Southern.com.
We used fresh Strawberries to make this fruit bread. You’ll love it.

 

Strawberry Bread, slider.
Strawberry Bread Recipe

I think we call this bread, instead of cake, so we feel less guilty about enjoying more than one slice. It’s just my opinion of course, but if you like it, feel free to use it. Smile.

Seriously, this is a very moist, very delicious bread, that taste a lot like cake.

I tried several Strawberry Bread recipes, before finding one that I liked and that turned out not being soggy. Strawberry Bread can sometimes turn out more like bread pudding than just a bread. This recipe is adapted from one by King Arthur Flour. I did make some changes.

Strawberry season is just kicking off around here. I’m fortunate enough to have several berry farms close by, and I’ve tried them all.

When a reader of my Newsletter suggested a fairly new place near the coast, and insisted they had some really sweet berries, I had to check it out.

I was headed to North Myrtle Beach, South Carolina recently, and I did drive a few extra miles, but the results were worth it.

If you’re ever near the Oak Island, Southport, North Carolina area, please stop in and say hello to the very friendly Melissa Hight and all the fine folks at Brunswick Berries and Produce located in Bolivia, North Carolina. You can pick your own, or buy berries already picked. I promise, you will not be disappointed. Nice and sweet.

I started to call this Brunswick Berry Bread, but I might need permission to do that. Smile.

I’m not sure if I just under baked some other bread recipes or not, but I failed nicely several times in trying to make a good Strawberry Bread. The juice from the berries can sometimes change the ratio of ingredients and cause fruit bread to turn out soggy, or like bread pudding.

I baked this a little longer than the others, and was well pleased with its moistness, it’s texture, and it’s taste. Yes, it uses 2 cups of sugar, which causes it to taste more like pound cake, but keep referring to it as bread and go ahead and have another slice. You can thank me later. Smile.

Ready to get the kitchen smelling good? Alright then, grab a container of fresh strawberries, head on out to the kitchen, and… Let’s Get Cooking. Or, should that be baking? Smile.

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Strawberry Bread, you'll need these ingredients.
Strawberry Bread, with fresh strawberries. You’ll need these ingredients.

 

Strawberry Bread, prepare your pans.
Prepare your loaf pans. I’m using two loaf pans that have been lightly sprayed with a oil and flour baking spray. The recipe makes two loafs.

 

Strawberry Bread, prepare the berries.
Remove the hulls/stems from the strawberries with a huller or a paring knife. Then, rinse the berries under cool running water to remove any dirt.

These Brunswick Berries were picked after they were fully ripe, that’s what makes them sweeter. Berries do not get sweeter if you pick them with some white or green showing. Yes, they turn red, but not sweeter. I really liked hearing Melissa say that about the berries they pick for their store.

Lots of folks aren’t aware of that fact and pick berries before they should be picked.

 

Strawberry Bread, dice the berries.
Dice the berries.

It may take a minute or two longer to cut them with a knife, but we’re trying to make as little juice as possible. Chopping them is possible, but it makes more juice.

Either way, I’m going to just let them stay in the colander and drain while I prepare the batter.

 

Strawberry Bread, sift the flour.
It’s best to sift the flour first, before measuring. This helps to aerate the flour.

 

Strawberry Bread, measure the flour.
Once sifted, spoon the flour into your measuring cup. Then using the spoon or a butter knife, even off the top of the flour so you’re using level cups. Measure out the needed amount of flour into a large mixing bowl.

 

Strawberry Bread, add the sugar.
Add the sugar to the flour.

 

Strawberry Bread, add the baking soda.
Add the baking soda. Again, use a level teaspoonful.

 

Strawberry Bread, add the salt.
Add the salt.

Mix all the dry ingredients together until fully combined.

I ended up transferring this to a larger mixing bowl. This one wasn’t going to be big enough.

 

Strawberry Bread, add the oil.
You’ll need another bowl to mix the wet ingredients together.

Add the oil.

 

Strawberry Bread, add the eggs and vanilla.
Place the eggs and the vanilla flavoring into the bowl with the oil.

I always suggest you crack your eggs into a smaller bowl first. It makes it easier to see and remove any small pieces of egg shell that might fall into the bowl. I also used a fork to stir the eggs some first.

I took a photo of adding the eggs, but for reasons unknown, it was very blurry. Smile.

 

Strawberry Bread, whisk together.
Whisk all the wet ingredients together until fully combined.

 

Strawberry Bread, add wet ingredients to the dry ingredients.
Pour the wet ingredients into the dry ingredients.

 

Strawberry Bread, stir to combine.
Grab a sturdy wooden spoon and stir everything together, just until fully combined.

Don’t worry about having a few lumps, but do be sure you get all the sugar mixed in well.

 

Strawberry Bread, coat the berries in flour.
Place the drained berries into a bowl and sprinkle them with the two Tablespoons of reserved flour.

Use a spoon to gently toss the berries and flour together, lightly coating the berries.

This will help keep the berries from all settling down into the bottom of the loaf while it’s baking. It actually does generally work, so don’t skip this step.

 

Strawberry Bread, fold the berries into the batter.
Add the coated berries to the batter.

 

Strawberry Bread, fold berries into the batter.
Use that large wooden spoon again to gently fold the strawberries into the batter.

 

Strawberry Bread, divide batter in the pans.
Divide the batter between the pans.

Yes, I’ve switched baking pans. I didn’t actually have a photo of two greased pans, so I slipped an old one in at the top of this post. Did you catch the difference? I was just testing you to see if you’re really paying attention. Smile.

And, this pan is a bit larger, so I had enough batter for this one, and a smaller aluminum loaf pan that I had hanging around. The recipe calls for two loaf pans of average size.

 

Strawberry Bread, baking time and temp.
Place the pans in your oven that has been pre-heated to 350F degrees.

I placed the rack in between the middle and the bottom rack position in my oven.

For the record, I wanted to be sure this loaf was done, so mine baked for one hour and 30 minutes.

After one hour, I placed a small sheet of aluminum foil on top of the loaf. I just laid it on top so the top of the loaf wouldn’t burn. It helped for the most part, but mine did burn slightly around the edges on each end. The bottom and top were browned nicely, but they didn’t burn.

Ovens will vary, so watch the bread carefully after about 55 minutes.

 

Strawberry Bread, test for doneness.
Test your bread with a wooden skewer or toothpick to determine whether it’s done or not.

Insert the toothpick into the loaf and if it pulls out clean, without any crumbs attached, the bread should be done. If it has crumbs, or looks wet, place the loaf back in the oven to bake a little longer.

The bread also should have a bit of a hollow sound when tapped on top.

If you look closely, you’ll see that my smaller loaf burned a bit around the edges. I should have pulled it out sooner, but I wanted to be sure they were done.

 

Strawberry Bread, cool in the pan for 15 minutes, on a wire rack.
When the bread is done, remove the pan from the oven and place it on a wire rack to cool for about 10 to 15 minutes.

 

Strawberry Bread, turn out of pan to completely cool.
After 15 minutes, turn the loaf out onto your wire rack to let it completely cool.

You might need to run a thin knife around the inside of your pan to help separate the loaf from the pan in order to remove it. Mine tried to stick a little, but the knife trick worked and when I flipped it over, it came right out.

The bread needs to cool completely before slicing. I let mine cool overnight, wrapped gently with a tea towel until the next morning.

 

Strawberry Bread, enjoy.
Enjoy!

The texture of this bread was more like that of a pound cake. And, as you can see, the flour coating on the strawberries did keep them from all settling to the bottom of the pan as it baked.

While it didn’t have a strong berry flavor, I found it very tasty and hard to keep from going back for more. It was very moist, and I’m sure something I’ll enjoy a few more times while we are getting fresh strawberries around my area.

If you decide to try it, please share your Comments with me below the printable recipe. Smile.

 

Print
Strawberry Bread, with fresh strawberries, as seen on Taste of Southern.

Strawberry Bread Recipe

  • Author: Steve Gordon
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: Varies
  • Category: Bread
  • Method: Bake
  • Cuisine: American

Description

Follow our complete, step-by-step, photo illustrated instructions to make this moist and delicious Strawberry Bread recipe. We are using fresh picked berries while they’re readily available and in season.


Ingredients

  • 2 cups Granulated Sugar
  • 3 cups + 2 Tablespoons All-Purpose Flour, separated
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 ¼ cups Vegetable Oil
  • 4 large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 cups Fresh Strawberries, diced, drained, tossed in Flour

Instructions

Preheat oven to 350F degrees.

  1. Lightly grease two loaf pans. Approx. 8-1/2 x 4-1/2
  2. Remove tops from berries, rinse well. Set aside.
  3. Sift the flour.
  4. Measure level cups of flour, place in a large mixing bowl.
  5. Add the sugar.
  6. Add the salt.
  7. Add the baking soda.
  8. Whisk together to combine.
  9. Place the oil in a medium sized mixing bowl.
  10. Add the eggs.
  11. Add the vanilla extract.
  12. Whisk together until combined.
  13. Add the wet ingredients to the dry ingredients, stirring gently to combine.
  14. Dice the strawberries, toss with 2 Tablespoons of reserved flour.
  15. Fold the berries into the batter.
  16. Spoon the batter, divided evenly, into the loaf pans.
  17. Bake in 350F degree oven for 60-70 minutes, or until done. Test with toothpick.
  18. Remove baked bread from the oven. Place pans on wire rack. Cool for 10 minutes.
  19. After 10 minutes, run a thin knife around inside edges of pan. Turn bread out on wire racks.
  20. Let the bread cool completely before slicing and serving.
  21. Enjoy!

Notes

It’s best to dice the berries rather than chop them. And, be sure to coat the diced berries with a bit of flour before adding them to the batter. This will keep the berries from just sinking to the bottom of the pan.

Tap your loaf for a bit of a hollow sound, and test it with a wooden skewer or toothpick to be sure it’s done before removing it from the oven. Under baked bread may be a bit soggy.

Keywords: strawberry bread recipe, fruit bread, strawberries, strawberry, southern, easy

 

Your Comments:

Have you ever made Strawberry Bread? Ever tried it?

I’d love to hear your thoughts on our recipe. It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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While you’re here, be sure to sign up for our totally FREE NEWSLETTER.  I’ll send you an Email every once in awhile to remind you when I post a new recipe, or when anything else of importance is going on around Taste of Southern.  It’s totally free, and super easy to sign up.  And, should you ever decide that you are no longer interested, it’s even quicker to unsubscribe.  How cool is that?  I’ll be looking forward to seeing you add your name to our list.  The signup box is below and you’ll also find one in the top right hand corner of each page. I hope you’ll do it today.

Be Blessed!!!
Steve

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You might also like this recipe:  Mama Ruth’s Strawberry Cake

Or, maybe this one:  Strawberry Cobbler

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Category: Breads

About the Author ()

Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

Comments (8)

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  1. Doris says:

    Hi Steve I made this bread. I used 1 Tbsp.cinnamon,1 c.chopped pecans and left out the vanilla,i used frozen chopped strawberries.Thanks for the recipe,even though I did change it a bit.Hope you get better soon,so you can get out and about.Glad Jan is doing better.Have a good week.

    • Steve Gordon says:

      Hi Doris, Thank you for trying the Strawberry Bread Recipe, I hope it turned out well for you. I think it would be real good with some chopped pecans. Thank you for your concern for my friend Jan and for myself. Everyone is doing better. Thank you for being a subscriber to the Newsletter. I appreciate all of your support and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  2. Marilyn Allison says:

    Hi, this strawberry bread looks good, I will have to try it, maybe mix splenda or stevia with it to cut down a little on the sugar, (diabetic), but will still put sugar in it too. So sorry to hear about Jan’s set back, I hope the best for her and her family, and I hope you get better soon. My husband has problems with vertigo as a result of an auto accident, it does come and go. Hopefully, yours will go away soon.

    • Steve Gordon says:

      Hi Marilyn, I snacked on this bread for a full week and it stayed moist the entire time. I do hope you’ll like it if you get the chance to try it. Thank you for subscribing to our Newsletter and for your best wishes for my fishing buddy and his wife, and for me as well. It’s greatly appreciated. I do appreciate your comments and trust you’ll stop by again… real soon. Be Blessed!!! -Steve

  3. Heather says:

    When I was a teenager our next door neighbor made strawberry bread for my mother and I to welcome us. I’ve tried many recipes to try and replicate it, with no success. I can’t wait to try this one which looks remarkably like the one we received.

    • Steve Gordon says:

      Hi Heather, I do hope you try it and I look forward to hearing your results. I appreciate your visits and hope you’ll stop by often. Be Blessed!!! -Steve

      • Heather says:

        Hi Steve – My first attempt at the Strawberry Bread looked beautiful but was soggy and fell apart. I am new to having a convection oven, so I modified the recipe by replacing the oil with 3/4 c of buttermilk and 3 tbsp of melted, unsalted butter. The batter was a little less dense and baked up beautifully using convection bake. It’s delicious and looks much like yours when I slice it. Thanks so much for your recipe!

        • Steve Gordon says:

          Hi Heather, Ovens do vary and seems to cause lots of problems between recipes. I’m glad you didn’t give up and finally found a good way to bake the bread. I just hope it stayed as moist as the loaves I baked. I ate off of mine all week and it just remained super moist and tender to the last crumb was gone. Thank you for sharing results, and the changes with our us. Maybe it will encourage someone else to give it a try. I appreciate your visits and hope you’ll stop by often. Be Blessed!!! -Steve

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