Strawberry Bread with Cinnamon

This strawberry bread delivers a fruity slice of Southern comfort any time of year. Juicy strawberries bake into a tender cinnamon-spiced loaf that smells amazing fresh from the oven. And if you want something special for brunch or dessert, a simple homemade strawberry butter takes every bite over the top.

My family practically inhales this bread every summer and it disappears in less than a day on the weekends. I still remember the first time my kids helped me fold in strawberries with their tiny hands and flour everywhere. Now it is a sweet tradition we look forward to every year.

Ingredients

• Fresh strawberries: bring juicy brightness and natural sweetness to the bread choose berries that are deep red and firm for the best flavor
• All purpose flour: gives the loaf structure make sure it is fresh for optimal rise
• White sugar and brown sugar: both add sweetness while brown sugar contributes moisture and a gentle caramel taste
• Ground cinnamon: gives the bread a warm spice note
• Salt: sharpens flavors and balances sweetness
• Baking soda and baking powder: each provide lift creating a tender cake-like bread
• Eggs: add richness and help bind everything together
• Vegetable oil: keeps the crumb moist and tender use a neutral oil for best results
• Vanilla extract: enhances the strawberry and cinnamon flavors
• Unsalted butter whipped: for the strawberry butter offers creaminess make sure it is fully softened
• Powdered sugar: sweetens and smooths the strawberry butter
• Strawberry butter: needs finely chopped berries for a pop of color and fresh fruit flavor

Step-by-Step Instructions

Prepare the Strawberries:

Lightly sprinkle chopped strawberries with measured sugar and toss until every piece glistens this step draws out a little juice and intensifies the berries’ flavor set aside while you prep the batter

Combine Dry Ingredients:

Whisk together flour white sugar brown sugar cinnamon salt baking soda and baking powder in a medium bowl whisk vigorously for even distribution this ensures your bread rises right

Mix Wet Ingredients:

In a separate large bowl beat eggs until they appear lighter in color stir in the oil and vanilla until fully combined make sure your eggs are at room temperature to prevent the oil from seizing

Fold in Strawberries:

Add your sugared strawberries to the wet mixture and gently fold with a spatula to keep them as whole as possible for juicy pops in the finished bread

Incorporate Dry Ingredients:

Add the flour mixture to the wet ingredients in three batches stir gently after each addition until just combined small streaks of flour are okay avoid overmixing for the fluffiest loaf

Bake the Bread:

Pour batter into a greased floured nine by five inch loaf pan smooth the top with a spatula bake at three hundred fifty degrees for fifty to sixty minutes check for doneness with a toothpick inserted in the center it should come out clean

Prepare Strawberry Butter:

Beat softened unsalted butter until creamy and fluffy gradually add powdered sugar whip until light fold in finely chopped strawberries this makes a pink sweet spread perfect for slathering warm bread

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Strawberries stand out in this loaf and I always pick the ripest basket at the farmer’s market because fresh berries make the biggest difference you can taste. My son still laughs about the first time we spilled extra cinnamon in and now a hint of spice is our little kitchen secret.

Storage Tips

Allow the bread to cool completely before wrapping. Store at room temperature wrapped in foil or in an airtight container for up to two days. For longer storage refrigerate or freeze sliced bread with parchment paper between layers. Strawberry butter keeps well in the fridge for up to five days. If you plan to freeze the bread let it thaw at room temperature before enjoying. This bread often tastes even better the next day since the flavors meld.

Ingredient Substitutions

You can swap Greek yogurt for half of the oil for a tangier bread. If you need to avoid eggs try using a flaxseed substitute. For added nuttiness try replacing a quarter cup of flour with almond flour. Whole wheat flour works for a heartier loaf but will change the texture. If you are out of cinnamon a dash of nutmeg warms things up nicely too. Frozen strawberries can work in a pinch but thaw them and drain excess liquid before using.

Serving Suggestions

Enjoy slightly warm or room temperature with strawberry butter or honey. This bread makes a lovely addition to brunch spreads or tea parties. For dessert try serving thick slices with a scoop of vanilla ice cream. If you have leftovers transform them into decadent French toast. Pack a slice in lunchboxes for a sweet midday treat.

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Recipe FAQs

→ Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them well to remove excess moisture, as this helps maintain the bread’s texture.

→ How do I prevent the bread from becoming soggy?

Lightly toss the strawberries with sugar before folding into the batter. This helps minimize moisture release during baking.

→ What type of flour works best?

All-purpose flour creates a tender crumb, but whole wheat can be used for a slightly denser loaf and extra flavor.

→ How should I store leftover bread?

Wrap completely cooled bread tightly and store at room temperature for up to three days or refrigerate for longer freshness.

→ Can I freeze the strawberry bread?

Absolutely. Wrap individual slices or the entire loaf in plastic wrap and freeze for up to three months.

→ Is the strawberry butter necessary?

The bread is delicious on its own, but strawberry butter adds a delightfully creamy and fruity touch for special occasions.