This Strawberry Bread Recipe is an easy one so don’t let the word “bread” scare you away from making it. Unlike yeast-based bread, there’s no kneading or rising involved. Make it using fresh or frozen strawberries, it doesn’t matter — it’s a very forgiving treat!
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!
Strawberry Bread Recipe
This bread is 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!
You Can Freeze the Leftovers
To freeze this Strawberry Bread Recipe 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.
Strawberry Bread Makes a Delicious Gift!
Food gifts are a great way to welcome new people to the neighborhood or to thank teachers and coaches for working with your kids. Got a friend who’s been down in the dumps or not feeling well? A homemade treat can do so much to brighten someone’s day.
Since this Strawberry Bread Recipe freezes so well, why not double or even triple the recipe? Bake and freeze it in these disposable loaf pans. To give as a gift, let it fully defrost then wrap it in a pretty cello bag or decorative tissue for a thoughtful gesture sure to make anyone smile.
- Stand mixer or large bowl
- Loaf pan
- Cooling rack
- 1¾ cup all-purpose flour
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. table salt
- ½ tsp. ground cinnamon
- ½ cup unsweetened applesauce
- ¾ cup white sugar
- 2 large eggs room temperature
- ½ cup plain Greek yogurt room temperature
- 1 tsp. vanilla extract
- 1 pint fresh strawberries hulled and chopped (or 16 ounces frozen, thawed and drained)
- Preheat oven to 350°F / 177 C / gas mark 4. Grease an 8×4″ loaf pan.
- In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. These are your dry ingredients.
- In the bowl of stand mixer or large bowl, beat the applesauce for 20 seconds. Add sugar to the applesauce and beat for 2 minutes, so the sugar fully dissolves.
- Add eggs to applesauce, one at a time, followed by Greek yogurt and vanilla. These are now your wet ingredients.
- Stir your wet ingredients into your dry ingredients until just combined. Don't overmix. Carefully fold in the strawberries.
- Spoon the batter into the prepared loaf pan. Use the back of the spoon to smooth the top of the loaf.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 15 minutes then loosen the edges of the loaf with a knife and turn it onto a baking rack to continue cooling.