Introduction

This Fresh Strawberry Bread is a delightful, moist loaf bursting with sweet strawberry flavor. Perfect for breakfast or an afternoon treat, it requires no mixer and comes together quickly with simple ingredients.

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 cup 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: Heat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper, leaving 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. Stir in the milk, vegetable oil, vanilla extract, and egg until just combined. Avoid overmixing to keep the bread tender.
Step 3: In a small bowl, toss the chopped strawberries with 1/4 teaspoon granulated sugar and 1 tablespoon flour. Gently fold these into the batter, then 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, then remove it to a serving platter to cool completely.
Step 5: For the glaze, mix together the confectioner’s sugar, crushed strawberries, and milk in a small bowl. Drizzle over the cooled bread. Slice and serve.

Tips & Variations

For extra moisture, substitute half the milk with Greek yogurt or buttermilk.
Try adding a handful of chopped nuts or white chocolate chips for added texture and flavor.
Use frozen strawberries if fresh are not available, but thaw and drain excess liquid before adding.

Storage

Store the strawberry bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze for up to 2 months. Reheat slices gently in the microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits instead of strawberries?

Yes, you can substitute blueberries, raspberries, or chopped peaches. Just toss them with flour and sugar as you would the strawberries to help distribute evenly.

Do I need to use parchment paper in the pan?

Parchment paper makes it much easier to remove the bread from the pan cleanly and helps prevent sticking. If you don’t have parchment, grease and flour the pan thoroughly.

Fresh Strawberry Bread: No Mixer Needed Recipe

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★★★★★

5 from 50 reviews

This Fresh Strawberry Bread is a moist and flavorful quick bread packed with juicy chopped strawberries, baked to perfection without the need for a mixer. Topped with a delightful strawberry glaze, it’s an easy and delicious treat perfect for breakfast, brunch, or dessert.

Author: Ella
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (8-10 servings) 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder

Wet Ingredients

1/2 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 large egg

Strawberries

1 1/2 cups chopped strawberries
1/4 teaspoon granulated sugar
1 tablespoon all-purpose flour

Glaze

1 cup confectioners’ sugar
3 tablespoons crushed strawberries
1 teaspoon milk

Instructions

Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Line an 8 ½ x 4 ½ inch loaf pan with parchment paper, leaving extra paper hanging over the sides for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, salt, and baking powder until well combined.
Add Wet Ingredients: Stir in the milk, vegetable oil, vanilla extract, and egg until just combined. Be careful not to overmix to keep the bread tender.
Prepare Strawberries: In a small bowl, toss chopped strawberries with ¼ teaspoon sugar and 1 tablespoon flour; this helps prevent them from sinking in the batter.
Combine and Pour Batter: Fold the coated strawberries into the batter gently. Then pour the batter into the prepared loaf pan and spread evenly.
Bake the Bread: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Cool the Bread: Let the bread cool in the pan for 30 minutes. Then use the parchment paper to lift it out onto a serving platter to cool completely.
Make the Glaze: In a small bowl, mix the confectioners’ sugar, crushed strawberries, and milk together to form a smooth glaze.
Glaze and Serve: Drizzle the glaze over the cooled strawberry bread, slice, and serve.

Notes

Do not overmix the batter to ensure a tender crumb.
Tossing strawberries with sugar and flour prevents them from sinking.
Ensure the bread is completely cool before glazing to avoid melting the glaze.
You can use fresh or frozen strawberries thawed and drained.
Store leftover bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: strawberry bread, quick bread, easy strawberry recipe, no mixer bread, strawberry glaze, fruit bread, baking with strawberries