Easy Strawberry Bread Recipe for Homemade Baking

A Sweet Start

Let’s make some strawberry bread. It’s a happy recipe. It fills your kitchen with a warm, sweet smell. Doesn’t that smell amazing? I think baking is like a cozy hug for your home.

This recipe is a good friend of mine. I first made it for my grandson’s school bake sale. The whole batch sold out in minutes! I still laugh at that. The kids loved the pink bits of strawberry inside. Do you have a favorite bake sale memory? I’d love to hear it.

Why This Recipe Works

This bread is simple. You just mix dry things, then add wet things. But here’s the secret: do not stir too much. A few lumps are just fine. Overmixing makes bread tough. Gentle mixing keeps it soft.

That’s why this matters. Good baking is often about being gentle, not perfect. The strawberries and oil make it very moist. The cinnamon is my little addition. It whispers “hello” in every bite. Fun fact: The oil keeps this bread soft for days, so it’s great for making ahead!

A Berry Good Choice

We use frozen strawberries here. They work beautifully. You just thaw and chop them. Their sweet juice gets all through the batter. It turns the bread a lovely pink color in spots.

You can use fresh berries too. But frozen are handy any time of year. That’s another reason this recipe matters. It brings summer flavor to your table, even on a rainy day. Do you prefer fresh or frozen berries for baking? Tell me your pick.

Baking Together

Now, pour the batter into your pans. The oven is warm and waiting. As it bakes, find something fun to do. Set the timer and read a book. Or call a friend. The waiting is part of the joy.

Use the toothpick test to know it’s done. If it comes out clean, your bread is ready. Let it cool in the pan. This is the hardest part! Waiting lets the flavors settle. It makes slicing easier.

Slice and Share

This bread is sweet but not too sweet. It’s perfect for breakfast. It’s also wonderful for an afternoon snack. I love it with a glass of cold milk. The pecans give a nice little crunch.

You get two loaves. That means one to keep and one to give. Sharing food is sharing love. That’s a good lesson for all of us. What’s your favorite thing to bake for someone you care about?

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	3 cups
Salt	1 teaspoon
Sugar	2 cups
Baking soda	1 teaspoon
Cinnamon	1 teaspoon
Chopped pecans	1 cup
Frozen sliced strawberries	1 (14-ounce) bag	Thawed and coarsely chopped. Can use 16-ounces fresh, hulled and coarsely chopped.
Vegetable oil	1 cup
Eggs	3	Lightly beaten

Easy Strawberry Bread: A Sweet, Sunny Memory

Hello, my dear. Come sit at the counter. Let’s bake some strawberry bread. This recipe always reminds me of spring. My neighbor, Mrs. Tillman, shared it with me years ago. She brought over a warm loaf one rainy afternoon. Doesn’t that smell amazing? The sweet strawberries and cinnamon just hug you. I still make it just like she did. It’s so simple and forgiving. Perfect for a first-time baker, or a busy afternoon. Let me tell you how we do it.

Step 1: Preheat & Prepare

First, say hello to your oven. Turn it on to 350°F. Let it get nice and toasty. Grab two light-colored loaf pans. Give them a little spray with cooking oil. This keeps our bread from sticking. I learned that the hard way once! (A hard-learned tip: Light-colored pans bake more evenly. Dark ones can make the crust too dark.)

Step 2: Mix the Dry Ingredients

Now, take your biggest mixing bowl. Add the flour, salt, sugar, baking soda, and cinnamon. Whisk it all together until it’s one happy, sandy-colored family. I love the smell of cinnamon. It makes the whole kitchen feel cozy. Can you guess which spice makes it smell like a hug? Cinnamon or nutmeg? Share below!

Step 3: Combine Wet & Dry

Time for the fun part! Pour in the chopped pecans and strawberries. Add the vegetable oil and the lightly beaten eggs. Now, stir it gently. Just until you see no more dry flour. A few lumps are just fine. Overmixing makes the bread tough. We want it tender and soft.

Step 4: Bake & Cool

Divide your lovely pink batter between the two pans. Slide them into your warm oven. Now, we wait for about an hour. The hardest part is the waiting! Bake until a toothpick poked in the middle comes out clean. The top will be a beautiful golden brown. Let the loaves cool in the pan. Then, slice and enjoy the sweet, berry-filled goodness.

Cook Time: 55–60 minutes
Total Time: 1 hour 15 minutes
Yield: 2 loaves
Category: Baking, Bread, Dessert

Three Sweet Twists to Try

Once you master the basic recipe, you can play! Here are three of my favorite twists. They are all so simple and fun.

• Lemon-Zest Sunshine: Add the zest of one lemon to the dry ingredients. It makes the strawberries taste even brighter.
• Chocolate Chip Berry: Swap the pecans for a cup of chocolate chips. The melted chocolate with strawberries is pure joy.
• Streusel Topping Crunch: Mix 1/4 cup flour, 1/4 cup brown sugar, and 2 tbsp cold butter. Sprinkle it on the batter before baking for a sweet, crunchy top.

Which one would you try first? Comment below!

Serving Your Strawberry Bread

This bread is wonderful all on its own. But I love making a little moment out of it. For breakfast, toast a slice lightly. Spread a little cream cheese on top. The tangy cheese with the sweet bread is perfect. For dessert, serve it warm with a scoop of vanilla ice cream. It melts right into the bread. I still laugh at how fast it disappears!

What to drink? On a cool morning, a big glass of cold milk is my favorite. In the evening, a cup of herbal tea, like chamomile, is lovely. For a special treat, a little glass of sweet Moscato wine pairs beautifully. Which would you choose tonight?

Keeping Your Strawberry Bread Fresh

This bread is best kept in the fridge. Wrap it tightly in plastic wrap. It will stay fresh for about five days. You can also freeze it for later. Wrap the whole loaf or slices in foil first. Then place them in a freezer bag.

To reheat, just warm a slice in the toaster. It makes the kitchen smell wonderful again. I once forgot a loaf on the counter. It got a little dry after two days. Now I always wrap it right away.

Batch cooking is a wonderful time-saver. You can bake both loaves at once. Enjoy one now and freeze one for later. This matters because a homemade treat is always close by. It’s a little gift to your future self. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Baking Hiccups

Is your bread soggy in the middle? The strawberries might be too wet. Pat them dry with a paper towel before mixing. This matters because it keeps the batter just right. Your bread will bake evenly every time.

Is the top getting too dark? Use light-colored pans like the recipe says. Dark pans can make the crust bake faster. I remember using a dark pan once. The crust was nearly black before the middle was done!

Did the bread sink after baking? You might have mixed the batter too much. Stir just until you see no more dry flour. Gentle mixing keeps the bread light and tender. This builds your confidence as a baker. Which of these problems have you run into before?

Your Quick Strawberry Bread Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use a good gluten-free flour blend. Make sure it’s made for baking.

Q: Can I make it ahead? A: Absolutely. The batter can wait in the fridge overnight. Bake it fresh in the morning.

Q: What can I swap for pecans? A: Walnuts work great. Or leave nuts out for a allergy-friendly version.

Q: Can I make just one loaf? A: You can cut all ingredients in half. Use one loaf pan. Bake time may be less.

Q: Any optional tips? A: A sprinkle of sugar on top before baking is lovely. It gives a sweet, crunchy crust. *Fun fact: Strawberries are the only fruit with seeds on the outside!* Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings you joy. Baking is about sharing warmth and love. I would love to see your beautiful loaves. Share a picture of your kitchen creation.

You can tag my blog’s Pinterest page. Let’s build a community of happy bakers. Have you tried this recipe? Tag us on Pinterest! Thank you for baking with me today.

Happy cooking!
—Grace Ellington.