Strawberry Bread Recipe

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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!

Strawberry Bread Recipe - So good with milk or tea

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.

Strawberry Bread

A sweet and easy bread that tastes like summer. Double the batch and freeze the extra to enjoy throughout the year.
Course Bread
Cuisine American
Keyword baking, bread, food gift, freezes well
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Makes 8 slices
Calories 227kcal
Created by Katie Berry

Equipment

  • Stand mixer or large bowl
  • Loaf pan
  • Cooling rack

Ingredients

  • 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)

Instructions

  • 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.

Notes

This recipe makes one loaf with 8 slices.

Nutrition

Serving: 1slice | Calories: 227kcal | Carbohydrates: 47g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 185mg | Potassium: 177mg | Fiber: 2g | Sugar: 24g | Vitamin A: 75IU | Vitamin C: 35mg | Calcium: 53mg | Iron: 2mg

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Comments are moderated. It may take up to 72 hours for moderated comments to appear. I welcome and encourage questions and discussion. However, I will not approve comments that are off-topic, repetitive, or contain hateful or threatening language, advertising or spam. Comments asking for information already covered in the article will not be approved.

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16 Comments

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

    1. Katie Berry says:

      Let me know how you like it, Jan!

  2. Katie Berry says:

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

  3. 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.

    1. Katie Berry 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! ๐Ÿ™‚

    2. 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.

    3. 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?

  4. Katie Berry 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. ๐Ÿ™‚

    1. 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!

    2. Katie Berry says:

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

  5. 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!

    1. Katie Berry 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. ๐Ÿ™‚

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

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

  8. How many oz of raisins would equal 3/4 cup sugar.
    Your banana bread has me excited. Iโ€™m diabetic. My husband isnโ€™t and he eats sweets every nite. I am so jealous. So please let me know how to alter the recipe.
    Thanks for the recipes. Keep โ€˜em coming.

    1. Katie Berry says:

      I haven’t tried the soaked raisins with the strawberry bread, to be honest, but I think you should be able to use the same amount – 1 oz. of raisins. Keep in mind that, although the Banana Bread Without Sugar recipe doesn’t use added sugar (the white stuff), raisins still contain fructose. I’m not a nutritionist or a doctor, so I don’t know how that might impact your diabetes, but I’d think you would want to monitor your blood sugar to get a good idea how your body responds to it.

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