Strawberry Bread Recipe

Strawberry bread recipe from
This Strawberry Bread Recipe is an easy one so don’t let the word “bread” scare you away from making it. Unlike yeast-based breads there’s no kneading or rising involved. Make it using fresh or frozen strawberries, it doesn’t matter — it’s a very forgiving bread!

One year when we grew more strawberries than I knew what to do with, I adapted this recipe from one I’d been using for zucchini bread. My neighbor happened to drop by just as it was cooling so I offered her a slice and a cup of coffee. By the time she left, we’d polished off the entire loaf together. I felt so guilty that I wound up making more so my husband could have some!

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It’s now a family favorite. It freezes well so I try to keep some on hand. For an amazing breakfast, use it to make French Toast!

Strawberry Bread Recipe

Strawberry Bread
Prep time
Cook time
Total time
Don't let the word "bread" frighten you: unlike yeast-based breads, there's no kneading or rising involved. Serve with a glass of sweet tea or cup of coffee for a delicious treat that tastes like summer all year long.
Recipe type: Bread
Cuisine: American
Serves about: 10
  • 1¾ cup all purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • ½ cup applesauce
  • ¾ cup sugar
  • 2 eggs, room temperature
  • ½ cup Greek yogurt, room temperature
  • 1 tsp. vanilla
  • 1 pint fresh strawberries, hulled and chopped (or 16 ounces frozen, thawed and drained)
  1. Preheat oven to 350°F.
  2. Grease an 8x4" loaf pan.
  3. In medium bowl combine flour, baking powder, baking soda, salt, and cinnamon.
  4. In bowl of stand mixer, or large bowl, beat applesauce for 20 seconds.
  5. Add sugar to applesauce and beat until fluffy.
  6. Add eggs to applesauce, one at a time, followed by Greek yogurt and vanilla.
  7. Stir the flour mixture into the wet ingredients until just combined. Do NOT overmix.
  8. Fold in strawberries.
  9. Spoon the batter into loaf pan. Use the back of the spoon to smooth the top of the loaf.
  10. Bake at 350°F for 1 hour or until toothpick inserted in the center comes out clean.
  11. Let cool in pan for 15 minutes, then loosen edges with spatula and turn onto baking rack to cool.


To freeze Strawberry Bread so you can enjoy it any time of year, wait until the loaf has completely cooled then double-wrap it in plastic wrap and tuck it into a freezer bag. Unwrap before defrosting and serve the Strawberry Bread at room-temperature or lightly toasted.

Equipment I Used:


  1. says

    New follower from Seven Alive: Link It Up Thursday. Love strawberries and am just getting into making my own bread, so this is awesome! Thanks for sharing.

  2. Sue says

    Hi Katie:

    Like the lemon blueberry recipe this one is a hit!

    I made no additions to this mix but baked the bread in a bundt pan rather than doing a loaf and it baked beautifully in 45 min.

    We had this for dessert this evening with a bit of chocolate sauce for dipping and it was wonderful.

    Thanks for sharing.

    Just a note: the quantity of butter necessary is missing from recipe.

    • says

      I’m so glad you enjoyed it. The bundt pan is sheer genius! (I need to remember and ask my husband for one for Christmas.)

      Sorry about the butter instructions — the original recipe called for it, but then I tinkered with it to replace the butter with applesauce and Greek yogurt. Will fix the directions soon. Thanks for pointing that out! :)

      • Sue says

        Thanks for the clarification on the butter. I thought perhaps the other ingredients were a substitute. I did add a few tablespoons just in case and the recipe still turned out great!

        I apologize for not mentioning that you and your family are in our thoughts and prayers. I hope all goes well and things move along for your husband.

      • Courtney says

        The comments suggest there is supposed to be butter somewhere in the recipe? Is that correct? How much and where/when does it get added?

  3. Katie B. says

    Courtney, I’d accidentally included butter in the recipe when I initially posted it because that’s how I first made it. I’ve since swapped applesauce out for the butter and have found it’s a MUCH better (and healthier) bread without it using the recipe exactly as written above.

    The photo is from the butter-free bread so you can see it turns out just fine. Trust me, it tastes delicious, too. :)

    • Courtney says

      Oh great! Mine is in the oven right now with about ten minutes left! It smells great! Thanks for all the useful tips and recipes! They are really appreciated!

  4. Courtney says

    It’s very good! It’s very very moist, not dry in the slightest. It’s possible I didn’t let it cook long enough but it doesn’t taste doughy. Very tasty!

    • Katie B. says

      I’m glad you enjoyed the taste! My oven make cook hot (or yours low), so that’s why I stick a toothpick in to see when it’s done. Hope you decided it’s a keeper. :)

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