Strawberry Bread Recipe

Strawberry bread recipe from HousewifeHowTos 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. It’s delicious midsummer when you’re tired of eating berries straight out of the garden, or in midwinter when the season’s chill has you yearning for a taste of summer again.

I first tried this recipe one year when we grew more strawberries than I knew what to do with. 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 it again that same day so my husband could have some (and I could have more).

It’s now a family favorite, and since it freezes well I try to keep some on hand. Since second-harvest strawberries are now coming on, I hope you give this recipe a try, and that it becomes a favorite of yours, too!

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
  1. Preheat oven to 350F.
  2. Grease and 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 and beat until fluffy.
  6. Add eggs, one at a time, followed by Greek yogurt and vanilla.
  7. Stir in flour mixture until just combined. Do NOT overmix.
  8. Fold in strawberries.
  9. Spoon into loaf pan and smooth top.
  10. Bake at 350F 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, with or without butter.

Equipment I Used:


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  • Jan

    You can bet I’ll be making that bread! Yum!

    • Katie B.

      Let me know how you like it, Jan!

  • Robin

    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.

    • Katie B.

      Hi Robin, nice to meet a new follower! This is a very easy bread to put together. Sure hope you enjoy it!

  • Sue

    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.

    • Katie B. of

      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

        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

        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?

  • Katie B.

    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

      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!

      • Katie B.

        Oooh, please do let me know how it turns out!

  • Courtney

    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.

      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. :)

  • Doris

    Mine is in the oven now. I used apples instead of strawberries, can’t wait to try some.

  • Doris

    Mine is in the oven now! I used apples instead of strawberries, can’t wait to try some tonight.

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