Our house has been blessed with a recent influx of weekend visitors, a credit I award entirely to our comfy, queen-sized guest bed and the loaves of fresh Strawberry Bread I’ve been baking for every new arrival.
Of course I’d love to credit our home’s popularity to our magnetic personalities and fine selection of French wines, but let’s be real—I purchase my wine at Trader Joe’s, and just LOOK at the shiny glaze on top of strawberry bread! A single slice would persuade me to come visit too.
These fine folks were the first of our summer guests to enjoy this strawberry bread recipe, and this weekend, I’ll be serving a fresh loaf to my best girlfriends. Every year since college graduation, a small group of girls and I have made it a priority to plan a “Girls’ Reunion.” This weekend is our eighth, and we’ll be celebrating here in Milwaukee. In but a few short hours, the girls will arrive, and the shenanigans (and strawberry bread eating) will begin.
In our busy lives, it’s easy to say, “We’ll get together soon,” but challenging to make that “soon” become “today.” I can’t say enough how grateful I am that, eight years, four weddings, three babies (plus one on the way), and thousands of miles later, we have kept our Girls’ Reunion tradition alive. Although we keep in touch via email and text, nothing replaces precious in-person time with some of the best women I’ve ever known.
This strawberry bread recipe is ideal for both weekend company and everyday weekday breakfasts and snacks. It’s special enough to serve to guests, but healthy (and EASY) enough to bake on a whim.
This strawberry bread recipe also has a tradition of its own. I started baking it eight years ago, when I first went strawberry picking and hauled home five pounds worth, to the shock of my new post-college roomie. I hope she still likes strawberry bread as much now as she did then, because she’ll be on our Girls’ Reunion too!
I’ve tweaked this strawberry bread recipe over the years, and 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.
Tips to Store and Freeze Strawberry Bread
- To Store. Store leftover strawberry bread tightly wrapped at room temperature for up to 3 days.
- To Freeze. Place bread in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then allow to come to room temperature before serving.
More Delicious Bread Recipes
- Oatmeal Banana Bread
- Vegan Pumpkin Bread
- Blueberry Bread
- Apple Bread
- Healthy Banana Bread with Chocolate Chips
- Pumpkin Chocolate Chip Bread
Tools Used to Make This Recipe
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 plain non-fat Greek yogurt - plus 2 tablespoons, at room temperature
- 2 large eggs - at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups small diced strawberries
FOR THE VANILLA GLAZE (optional)
- 1/2 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon milk
- Preheat the oven to 350 degrees. Lightly grease a 8x4-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 a 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.
- Store leftover strawberry bread tightly wrapped at room temperature for up to 3 days. Freeze for up to 3 months. Let thaw overnight in the refrigerator, then allow to come to room temperature 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.
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