Oh scrumptious Strawberry Bread, you can taste sweet summer in every slice! Fabulously moist and packed with so many fresh strawberries, it’s a miracle the bread holds together at all, this healthy recipe is exactly what we need to be eating for every breakfast from now until August.
I’ve been baking Amish strawberry bread for more than a decade.
Years ago, I took myself strawberry picking and upgraded to the largest carton, which holds well over 10 pounds.
Between all the strawberry recipes there for the baking—Strawberry Oatmeal Bars, Strawberry Cake, Strawberry Rhubarb Crisp, classic Strawberry Crisp, Strawberry Scones…I could go on—the big box was a GREAT idea!
While my strawberry mood changes from summer to summer (is this an Easy Strawberry Cake season or a Strawberry Smoothie season?) the one strawberry recipe I bake every single year is this healthy strawberry bread (as fall’s annual equivalent is Apple Bread).
Between the juicy berries, the shiny glaze, and the wholesome batter, it’s just the kind of simple-yet-splendid breakfast I crave as the weather warms and the days grow long.
5 Star Review
“Absolute perfection! Strawberry bread for the win!!!”— Marina —
How to Make Strawberry Bread
I’ve tweaked this strawberry bread recipe over the years.
Today’s version made with Greek yogurt, loads of fresh strawberries, and whole wheat flour is my favorite version yet.
It tastes wonderful fresh from the oven, and the loaves freeze beautifully too.
Bake a few while strawberries are at their peak, then stow them away for later months when you are craving a taste of summer.
- Strawberries. The sweet, red gems of this scrumptious bread. Their sweetness and juiciness are the stars of this recipe.
- White Whole Wheat Flour. Using white whole wheat flour is an easy way to boost this bread’s nutrition without impacting the overall taste or texture. The bread is still moist, and it has the added benefit of extra vitamins and fiber.
- Cinnamon. Adds coziness and warmth that pairs wonderfully with the strawberries.
- Sugar. For sweetness and moisture.
- Coconut Oil. Instead of butter, I used melted coconut oil in this recipe. It adds richness and subtle coconut flavor.
- Nonfat Greek Yogurt. Ensures the bread is moist and tender (my healthy baking swap for sour cream).
- Eggs. A critical ingredient that helps the bread hold together and rise.
- Vanilla. Adds that beloved vanilla flavor and elevates all the other flavors in the bread.
- Vanilla Glaze. I highly recommend topping your bread with this sweet, vanilla-flavored glaze. It not only tastes delicious, but it also makes your bread look special and beautiful.
- Stir the dry ingredients together in one bowl, and stir the sugar and coconut oil together in a separate bowl. Add the wet ingredients to the sugar mixture.
- Stir the wet ingredients into the dry ingredients. Fold in the strawberries.
- Pour the batter into a loaf pan lined with parchment paper. Bake strawberry bread at 350 degrees F for 45 to 55 minutes. Tent the bread with foil at about the 30-minute mark.
- Let cool completely before slicing.
- Whisk the glaze ingredients together until smooth, then drizzle it over the cooled bread.
- To Store. Store strawberry bread in an airtight storage container at room temperature for up to 3 days.
- To Freeze. Freeze bread in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.
Meal Prep Tip
For easy, grab-and-go strawberry bread, freeze leftovers as individually-wrapped slices. Then, you can thaw and enjoy them as desired.
Recommended Tools to Make this Recipe
- Loaf Pan. Perfect for making strawberry bread.
- Mixing Bowls. You can use this set of mixing bowls for storage and so many recipes.
- Rubber Spatula. My favorite for stirring and scraping batters.
The Best Loaf Pan
This loaf pan is ideal for making any of my delicious quick breads. It helps your bread cook evenly every time!
Happy, HAPPY Strawberry Season!
I hope this bouncy, berryific strawberry bread becomes a part of your tradition too.
Frequently Asked Questions
Yes, you can use this recipe to make strawberry bread muffins. Since this bread is sticky and moist, I recommend using paper liners in your muffin tin. Bake the muffins at 350 degrees F for about 20 minutes.
Yes, you can use frozen strawberries in strawberry bread. Thaw completely and pat dry before using them in the recipe. If your strawberries are large, dice them into smaller pieces as the recipe suggests.
No, I do not recommend swapping almond flour in this recipe. Since almond flour and regular flour do not react the same in baking, I can’t promise it would turn out correctly. If you’d like to make a bread with almond flour, I’d recommend trying my Almond Flour Bread or Almond Flour Banana Bread.
FOR THE STRAWBERRY BREAD:
- 1 1/2 cups white whole wheat flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2/3 cup granulated sugar
- 3 tablespoons coconut oil melted and cooled to room temperature (or canola oil)
- 1/2 cup, plus 2 tablespoons plain nonfat Greek yogurt at room temperature
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups small diced strawberries
- Preheat the oven to 350 degrees. Lightly grease an 8×4-inch loaf pan with cooking spray. Line with parchment paper so that you have some overhanging the sides like "handles" then lightly grease again. Set aside.
- In a medium bowl, combine the white whole wheat flour, cinnamon, salt, and baking soda. In a separate bowl or large measuring cup, stir together the sugar and melted coconut oil (this will help keep the oil from resolidifying). Stir in the Greek yogurt, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients, then stir together by hand with a rubber spatula, just until evenly combined—do not over mix. The batter will be very thick. Fold in the diced strawberries.
- Scrape the mixture into the prepared baking pan and smooth the top. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. At the 30-minute mark, lightly tent the bread with foil to prevent it from browning too quickly, then continue baking as directed.
- Remove the pan from the oven, uncover, then set the pan on a wire rack. Let bread cool in the pan completely before slicing (or slice warm and have messy, yummy pieces of strawberry bread).
- For the vanilla glaze: Whisk all of the ingredients together (powdered sugar, vanilla, and milk) together in a small bowl until smooth. Add more sugar/milk if you desire a thicker or thinner glaze. Remove the bread from the pan and drizzle over the top before serving.
- I recommend using all room temperature ingredients so that the batter mixes more evenly and the coconut oil does not re-solidify when it hits the cold eggs or Greek yogurt.
- TO STORE: Store strawberry bread in an airtight storage container at room temperature for up to 3 days.
- TO FREEZE: Freeze bread in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.
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