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!
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
- 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)
- Preheat oven to 350°F.
- Grease an 8x4" loaf pan.
- In medium bowl combine flour, baking powder, baking soda, salt, and cinnamon.
- In bowl of stand mixer, or large bowl, beat applesauce for 20 seconds.
- Add sugar to applesauce and beat until fluffy.
- Add eggs to applesauce, one at a time, followed by Greek yogurt and vanilla.
- Stir the flour mixture into the wet ingredients until just combined. Do NOT overmix.
- Fold in strawberries.
- Spoon the batter into loaf pan. Use the back of the spoon to smooth the top of the loaf.
- Bake at 350°F for 1 hour or until toothpick inserted in the center comes out clean.
- 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: