Delightfully Moist Strawberry Bread

This strawberry bread transforms ordinary berries into a luscious, golden loaf perfect for spring brunches and afternoon tea. The delicate balance of sweetness and fruity flavor makes it irresistible whether enjoyed plain or with a light glaze for extra indulgence.

I first made this strawberry bread when my local farmers market had an abundance of berries at an unbeatable price. My family devoured the entire loaf in one sitting, and now it has become our official welcome to spring tradition every year.

Ingredients

• Sugar: Provides just the right sweetness without overwhelming the natural berry flavor
• Milk: Adds moisture and helps create a tender crumb structure
• Oil: Ensures the bread stays moist longer than using butter alone
• Eggs: Bind everything together while adding richness to the batter
• Vanilla extract: Enhances both the sweetness of the berries and the bread itself
• All-purpose flour: Forms the foundation of the bread, look for unbleached for best flavor
• Baking powder: Gives just the right amount of lift for a perfect texture
• Salt: Balances the sweetness and enhances all other flavors
• Fresh strawberries: Choose bright red berries with no white shoulders for best flavor
• Extra flour: For coating strawberries, prevents them from sinking during baking

Step-by-Step Instructions

Prepare Your Equipment:

Heat your oven to 350°F and prepare your loaf pan with a thorough coating of non-stick spray or oil. Getting into all corners ensures your beautiful bread will release easily after baking.

Mix Wet Ingredients:

Combine sugar, milk, oil, eggs, and vanilla in a medium bowl and whisk until fully incorporated. This mixture should be smooth with no streaks of egg visible. The oil and milk emulsion creates the foundation for a moist crumb.

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, and salt. This even distribution ensures consistent leavening throughout your loaf with no pockets of baking powder.

Create Your Batter:

Add the dry ingredients to your wet mixture and stir just until combined. Stop mixing as soon as the flour disappears to avoid developing gluten which would make your bread tough rather than tender.

Prepare and Fold in Strawberries:

Toss diced strawberries with the additional two tablespoons of flour until lightly coated. This crucial step prevents berries from sinking to the bottom. Gently fold them into the batter with as few strokes as possible to maintain your tender crumb.

Bake to Perfection:

Pour your batter into the prepared pan and bake for 55-60 minutes. The bread is ready when the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Initial Cooling:

Place the pan on a cooling rack for exactly 5 minutes. This brief rest allows the structure to set while still warm enough for easy removal from the pan.

Complete Cooling:

After loosening the edges with a knife, carefully turn the bread out onto the rack. Allow it to cool completely before slicing to let the interior structure fully set for clean slices.

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My secret to the best strawberry bread lies in the quality of vanilla extract. I splurge on Madagascar bourbon vanilla which adds depth that complements the berries perfectly. My daughter now identifies spring by the smell of this bread baking in our kitchen.

Storing Your Strawberry Bread

Proper storage is crucial for maintaining the bread's moisture and flavor. At room temperature, wrap the completely cooled loaf in plastic wrap followed by aluminum foil or place in an airtight container. This method keeps it fresh for up to 3 days. For longer storage, slice the bread first, then freeze with parchment paper between pieces for up to 3 months. Individual slices can be thawed at room temperature or briefly microwaved for a just baked taste.

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Customizing Your Loaf

This versatile recipe welcomes many variations while maintaining its delicious foundation. For a citrus twist, add lemon or orange zest to the batter. Cinnamon or nutmeg introduce warming notes perfect for holiday versions. Beyond berries, consider diced peaches in summer or apples in fall. For texture contrasts, add toasted nuts or white chocolate chips. The batter also works beautifully in muffin form, requiring just 20-25 minutes baking time for perfect portable treats.

Serving Suggestions

While wonderful on its own, this strawberry bread reaches new heights with thoughtful accompaniments. Serve warm slices with a spread of cream cheese or honey butter for breakfast. For dessert, top with macerated strawberries and whipped cream. A scoop of vanilla ice cream alongside transforms it into a proper dessert. For brunch gatherings, create a bread board with various spreads allowing guests to customize their experience.

Frequently Asked Questions

→ How do I prevent strawberries from sinking?

Coat the diced strawberries in flour before adding them to the batter. This helps them distribute evenly without sinking to the bottom.

→ What can I use as a flavor variation?

You can swap out the strawberries for blueberries or even add chocolate chips for a different twist.

→ Can I make this into muffins?

Yes, simply line a muffin tin, fill three-quarters full with batter, and bake for 20-25 minutes.

→ Can I double this recipe?

Absolutely! Double the ingredients proportionally, split the batter between two loaf pans, and bake at the same time.

→ What’s the best way to store this bread?

Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.