FRESH STRAWBERRY QUICK BREAD – A delightful quick bread with fresh strawberries baked throughout. It’s perfect for breakfast, a sweet snack, or even dessert!
I made Fresh Strawberry Quick Bread for the first time a little while back and it was an instant hit! It’s light and airy, and sweet without being too sweet.
I am definitely going to be making this again and again. I’m already planning to make this for my strawberry-loving sister next time she visits.
Fresh Strawberry Quick Bread is also very versatile! You could easily make this recipe into muffins. Or you could top the bread with fresh whipped cream and a few sliced strawberries for a nice little dessert.
The bread will store well for a few days in an air-tight container. It can also be frozen. To prepare it to freeze just wrap it up in a few layers of aluminum foil and then a freezer ziplock bag. Thaw in the fridge for 1-2 days before serving.
Here’s what you need to make Fresh Strawberry Quick Bread…
- Flour
- Baking soda
- Salt
- Egg
- White sugar
- Vegetable oil
- Buttermilk
- Vanilla
- Lemon zest
- Fresh strawberries
Fresh Strawberry Quick Bread
FRESH STRAWBERRY QUICK BREAD - A delightful quick bread with fresh strawberries baked throughout. It's perfect for breakfast, a sweet snack, or even dessert!
Ingredients
- 2 cups plus 1 1/2 tablespoons flour, divided
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg, at room temperature
- 3/4 cup white sugar
- 1/3 cup vegetable oil
- 1 cup buttermilk, at room temperature
- 1 teaspoon vanilla
- Zest of 1 lemon
- 2 cups diced fresh strawberries
Instructions
- Preheat oven to 350.
- Spread the strawberries out over paper towels to dry out a bit.
- Grease a 9x5 inch loaf pan.
- In a medium bowl, whisk together 2 cups of flour, the baking soda and salt.
- In a large bowl, whisk together the egg, white sugar, vegetable oil, buttermilk, vanilla and lemon zest.
- Add the dry mixture to the wet mixture, a little at a time, stirring to combine and careful to not overmix.
- Pat dry the strawberries with additional paper towels. Set aside a small handful. Mix the rest with the remaining 1 1/2 tablespoons of flour.
- Fold the flour-coated strawberries into the batter.
- Pour the batter into the loaf pan. Top with reserved handful of strawberries, pushing them into the batter.
- Bake for 40 minutes, then cover with aluminum foil (helps to prevent the bread from browning too quickly).
- Continue baking for another 20-25 minutes, or until an insterted toothpick comes out clean.
- Remove from the oven and let it cool for 20 minutes before removing from the pan.
- Let the bread cool for at least another 20 mintues before cutting into.
Nutrition Information:
Yield: 12 Serving Size: 1 sliceAmount Per Serving: Calories: 131Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 238mgCarbohydrates: 17gFiber: 1gSugar: 15gProtein: 2g
Nutritional information is provided as a courtesy and is only an estimate.
Don’t miss out on new recipes:
More Quick Bread Recipes
Chocolate Chip Banana Bread
Moist and sweet, this banana bread is great as an addition to breakfast or an afternoon treat.
Chocolate Swirled Banana Bread
Banana and chocolate are elegantly balanced in this moist and flavorful bread. It's both beautiful and delicious.
Lemon Poppy Seed Zucchini Bread
A soft sweet bread made with lemon zest, brown sugar and zucchini. It's a delicious and aromatic addition to any breakfast.
Fresh Strawberry Quick Bread
A delightful quick bread with fresh strawberries baked throughout. It's perfect for breakfast, a sweet snack, or even dessert!
Pumpkin Chocolate Chip Mini Loaves
Nothing says Fall like pumpkin bread, and this one is the best! Soft, flavorful, and your kitchen with smell like heaven when it's baking.
Homemade Breadsticks
These soft and buttery breadsticks are quick, easy and the perfect way to dress up your favorite pasta dish.
Recipe source: Adapted from Cooking for my Soul
Leave a Reply