Classic Strawberry Bread Loaf

There is nothing better than a loaf of homemade strawberry bread fresh from the oven Each slice is bursting with real fruit making this recipe perfect for a quick breakfast or a not too sweet treat with coffee Strawberry bread has been my solution whenever I end up with too many berries on hand and it never lasts long in my house

My kids always look forward to this strawberry bread especially on busy school mornings because they can grab a slice and go It is a family favorite for rainy weekends too

Ingredients

• Spelt flour or white all purpose flour: Adds hearty flavor and tender crumb Choose unbleached flour for best texture
• Sugar: Sweetens the loaf unrefined sugar works if you want to keep it wholesome Look for fine crystals so it mixes well
• Baking powder and baking soda: Essential for a perfect rise and light texture Make sure yours is fresh
• Salt: Enhances the flavors and balances the sweetness Fine sea salt gives the best result
• Fresh or frozen strawberries: Juicy bits of fruit throughout make the loaf moist Use ripe berries with a bright red color and avoid any with soft spots
• Water: Binds everything and brings the batter together Filtered water is a plus if your tap has a strong taste
• Oil butter or almond butter: Makes the bread moist and rich Neutral oils or melted butter work best Almond butter gives a nutty note
• Pure vanilla extract: Gives a warm fragrance and deeper flavor Go for pure extract over imitation
• Egg or flax egg: The structure of the bread depends on this Flax egg is a great vegan option and keeps the bread tender
• Sliced strawberries for topping: Creates a pretty look and extra fruit flavor Pick out the ripest berries for this
• Optional cinnamon: A pinch makes the bread cozy and aromatic Use true cinnamon for the best scent
• Optional slivered almonds or chopped walnuts: Nutty crunch and extra protein I love adding walnuts for their robust taste

Step by Step Instructions

Prepare the Pan:

Preheat your oven to three hundred fifty degrees Fahrenheit Grease a nine by five inch loaf pan thoroughly making sure to get the corners Also line the bottom with a rectangle of parchment paper to make unmolding easy later

Mix Dry Ingredients:

In a large mixing bowl combine the flour sugar baking powder salt and baking soda Use a whisk to blend everything so the leaveners are evenly distributed and you do not get any salty pockets

Add Wet Ingredients:

Add the diced strawberries water oil or your fat of choice vanilla and your egg or flax egg to the bowl Gently fold everything together using a rubber spatula Stir just until combined The batter will look thick and lumpy from the fruit

Spread in Pan:

Spoon the batter into your prepared loaf pan Use the back of a spoon to level the top so it bakes evenly

Add Toppings:

Arrange the extra sliced strawberries across the surface of the batter pressing them in just slightly If you want added texture sprinkle slivered almonds or walnuts now

Bake the Bread:

Place the pan in the center rack of your preheated oven Bake for about sixty minutes since all ovens bake differently start checking after fifty five minutes A toothpick inserted in the center should come out with just a few moist crumbs attached

Cool and Serve:

Let the bread rest in the pan for ten to fifteen minutes then use a knife to loosen the edges Lift out using the parchment paper and set on a rack to finish cooling The strawberry flavors deepen as it sits so if you can wait store it overnight for the best results

Save

Fresh strawberries always remind me of summers visiting my grandmother She would send us out to pick berries then mix them into homemade bread When I bake this loaf I remember those sun filled afternoons and how the aroma would fill her kitchen

Storage Tips

Once the strawberry bread is completely cool wrap slices individually or store the whole loaf in an airtight container It stays fresh in the refrigerator for about four days but you can also freeze slices wrapped tightly and pop them in the toaster or microwave for a quick treat

Ingredient Substitutions

If you need a gluten free version select a good quality gluten free all purpose flour and check your baking powder too Unsweetened applesauce works for a lower fat option but the texture will be a bit denser For added protein I sometimes experiment with half whole wheat flour or sneak in a scoop of almond flour

Serving Suggestions

Serve thick warm slices with a bit of butter or almond butter for breakfast I sometimes add a drizzle of honey or a side of Greek yogurt You can even cube leftover bread and toast in the oven to make strawberry bread croutons for a sweet brunch salad

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Cultural and Historical Context

Sweet fruit breads have a long history especially in rural kitchens where homegrown berries would be folded into quick breads for an easy snack Strawberry bread in particular took off in American home baking as strawberries became more available year round Many families have passed down simple recipes like this one often adding their own twist with spices or nuts

Recipe FAQs

→ Can I use frozen strawberries?

Yes, you can use either fresh or frozen strawberries. If using frozen, dice the berries and proceed without thawing to avoid excess moisture in the batter.

→ Is it possible to make this loaf gluten-free?

Absolutely! Substitute an all-purpose gluten-free flour blend for the regular flour. The results remain tender and flavorful.

→ How can I make it dairy-free?

Choose oil or almond butter instead of butter and use a flax egg or extra water in place of an egg for a dairy-free version.

→ What add-ins pair well with strawberries in the batter?

Chopped nuts like walnuts or almonds enhance texture and flavor. A pinch of cinnamon offers extra warmth, but both are optional.

→ How do I store leftover bread?

Cool the loaf completely, then store in an airtight container at room temperature for up to two days or freeze slices for later.