Introduction

Fresh Strawberry Bread is a delightful treat bursting with sweet, juicy berries and a tender crumb. This easy recipe requires no mixer, making it perfect for a quick and satisfying homemade snack or breakfast.

Fresh Strawberry Bread: No Mixer Needed Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 large egg
1 1/2 cups chopped strawberries
1/4 teaspoon granulated sugar
1 tablespoon all-purpose flour
1 cup confectioner’s sugar
3 tablespoons crushed strawberries
1 teaspoon milk

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. Line an 8 ½ by 4 ½ inch loaf pan with parchment paper, leaving some extra paper hanging over the sides for easy removal.
Step 2: In a medium bowl, whisk together the flour, granulated sugar, salt, and baking powder. Add the milk, vegetable oil, vanilla extract, and egg, stirring gently until just combined. Be careful not to overmix the batter.
Step 3: In a small bowl, toss the chopped strawberries with 1/4 teaspoon of granulated sugar and 1 tablespoon of flour. Fold the coated strawberries into the batter. Pour the mixture into the prepared loaf pan.
Step 4: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 30 minutes before transferring it to a serving platter to cool completely.
Step 5: For the glaze, combine the confectioner’s sugar, crushed strawberries, and milk in a small bowl. Drizzle this mixture over the cooled bread before slicing and serving.

Tips & Variations

Use ripe, fresh strawberries for the best flavor and sweetness in the bread.
Try substituting half the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.
If you prefer a sweeter glaze, add a little more confectioner’s sugar or crushed strawberries to taste.

Storage

Store the strawberry bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to one week or freeze wrapped tightly for up to 3 months. Reheat slices gently in the microwave or oven before serving for a fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but be sure to thaw and drain them well to avoid excess moisture which can make the bread soggy.

Do I really need to toss the strawberries with flour and sugar?

Yes, tossing the strawberries with flour helps prevent them from sinking to the bottom, and sugar enhances their natural sweetness and juiciness in the bread.

Fresh Strawberry Bread: No Mixer Needed Recipe

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★★★★★

5 from 126 reviews

This Fresh Strawberry Bread recipe is a delightful, moist quick bread bursting with vibrant strawberry flavor. It requires no mixer and comes together easily, making it perfect for a simple yet impressive homemade treat. The bread is topped with a sweet strawberry glaze that adds a fresh finishing touch.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10 slices) 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Bread Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 large egg
1 1/2 cups chopped strawberries
1/4 teaspoon granulated sugar
1 tablespoon all-purpose flour

Glaze Ingredients

1 cup confectioner sugar
3 tablespoons crushed strawberries
1 teaspoon milk

Instructions

Preheat and Prepare Pan: Heat the oven to 350°F (175°C). Line an 8 ½ x 4 ½ inch loaf pan with parchment paper, leaving some extra paper hanging over the sides for easy removal.
Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder thoroughly to ensure even distribution.
Add Wet Ingredients: Stir in the milk, vegetable oil, vanilla extract, and egg into the dry mixture just until combined. Be careful not to overmix, to keep the bread tender.
Prepare Strawberries: In a small bowl, toss the chopped strawberries with 1/4 teaspoon granulated sugar and 1 tablespoon all-purpose flour. This helps prevent strawberries from sinking and keeps the batter from becoming too wet.
Combine and Pour Batter: Gently fold the prepared strawberries into the batter until evenly incorporated. Then pour the batter into the lined loaf pan.
Bake the Bread: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Bread: Allow the bread to cool in the pan for 30 minutes. Then carefully lift it out using the parchment paper and transfer it to a serving platter to cool completely.
Make the Glaze: In a small bowl, mix together the confectioner’s sugar, crushed strawberries, and milk until smooth. Adjust consistency if necessary, adding more milk a little at a time for a drizzle-able glaze.
Glaze and Serve: Drizzle the strawberry glaze over the cooled bread. Slice and serve this delicious fresh strawberry bread as a perfect snack or breakfast treat.

Notes

Do not overmix the batter to keep the bread light and tender.
Tossing strawberries with flour prevents them from sinking to the bottom of the bread and reduces moisture concentration.
Use fresh ripe strawberries for best flavor and texture.
For a dairy-free option, substitute milk with almond or oat milk.
The glaze can be stored in the refrigerator for up to 2 days; stir before drizzling.

Keywords: strawberry bread, quick bread, fresh strawberries, no mixer bread, easy baking, strawberry glaze