Introduction

This fresh strawberry bread is a delightful treat bursting with juicy strawberry flavor and a tender crumb, made without the need for any mixer. It’s perfect for breakfast, snack time, or a light dessert that feels homemade and fresh.

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: Heat the oven to 350 degrees Fahrenheit. 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 2 cups flour, 1/2 cup sugar, salt, and baking powder. Stir in the milk, vegetable oil, vanilla extract, and egg until just combined. Be careful not to overmix.
Step 3: In a small bowl, toss the chopped strawberries with 1/4 teaspoon sugar and 1 tablespoon flour. Gently fold them 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 in the center comes out clean. Let the bread cool in the pan for 30 minutes.
Step 5: Remove the bread from the pan and let it cool completely on a serving platter. Meanwhile, mix the confectioner’s sugar, crushed strawberries, and milk in a small bowl to make the glaze.
Step 6: Drizzle the glaze over the cooled bread, slice, and enjoy.

Tips & Variations

For extra flavor, lightly toast the chopped strawberries before folding them into the batter to enhance their sweetness and reduce moisture.
Substitute the vegetable oil with melted butter for a richer taste.
Try adding a handful of chopped nuts or white chocolate chips for added texture and flavor.
If fresh strawberries aren’t available, frozen strawberries can be used but thaw and drain them to avoid extra moisture.

Storage

Store the strawberry bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving. If glazed, the bread is best enjoyed fresh to keep the glaze smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure the blend contains xanthan gum or add it separately to help with texture.

How do I know when the bread is done baking?

The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the toothpick has wet batter, continue baking and check every 5 minutes.

Fresh Strawberry Bread: No Mixer Needed Recipe

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★★★★★

4.8 from 146 reviews

This Fresh Strawberry Bread is a delightful, no-mixer-needed quick bread that features juicy chopped strawberries folded into a moist, lightly sweetened batter. Topped with a luscious strawberry glaze, this loaf is perfect for breakfast, a snack, or a light dessert. The recipe uses simple pantry ingredients and combines fresh fruit with a tender crumb for a delicious treat that anyone can enjoy.

Author: Elias
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

Ingredients

Scale

Bread Batter

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

Strawberry Glaze

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

Instructions

Preheat and Prepare Pan: Heat your oven to 350 degrees Fahrenheit. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper, allowing some extra paper to hang over the sides for easy bread removal.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder to combine evenly.
Add Wet Ingredients: Stir in the milk, vegetable oil, vanilla extract, and egg into the dry mixture. Mix just until combined; avoid overmixing to keep the bread tender.
Prepare Strawberries: In a small bowl, toss the chopped strawberries with 1/4 teaspoon granulated sugar and 1 tablespoon flour. This helps prevent the strawberries from sinking to the bottom of the bread during baking.
Combine Batter and Strawberries: Fold the coated strawberries into the batter gently until evenly distributed.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool Bread: Let the bread cool in the pan for 30 minutes. Then, carefully remove it using the parchment paper and transfer to a serving platter to cool completely.
Make the Glaze: In a small bowl, mix together the confectioners’ sugar, crushed strawberries, and milk until smooth.
Glaze and Serve: Drizzle the strawberry glaze over the cooled bread. Slice and serve fresh.

Notes

Do not overmix the batter to avoid a dense bread texture.
Tossing strawberries with flour and sugar helps keep them suspended in the batter, preventing them from sinking.
Allow the bread to cool completely before glazing to prevent the glaze from melting off.
The glaze can be made thicker or thinner by adjusting the milk amount.
Use ripe, fresh strawberries for the best flavor.

Keywords: strawberry bread, fresh strawberry bread, quick bread, no mixer strawberry bread, strawberry loaf, easy fruit bread, breakfast bread