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Strawberry Bread Recipe

Featured in Irresistible Desserts.

Roast strawberries, mix wet and dry ingredients, fold in berries, bake until golden, and drizzle with a vanilla glaze. A sweet, wholesome treat perfect for breakfast, snacks, or dessert. Gluten-free adaptable and packed with fresh berry flavor.
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Ranah
Updated on Thu, 13 Feb 2025 15:30:35 GMT
A loaf of freshly baked strawberry bread, showcasing a golden crust and vibrant red strawberry pieces throughout. Pin it
A loaf of freshly baked strawberry bread, showcasing a golden crust and vibrant red strawberry pieces throughout. | tastyblom.com

Transform fresh strawberries into a moist, wholesome quick bread that combines roasted berries with hearty whole grains. This nourishing loaf features concentrated strawberry flavor from roasting, creating an incredibly moist bread that works for breakfast, snack, or dessert. Topped with a simple vanilla glaze, it delivers natural sweetness without being overly indulgent.

During my quest to create a healthier quick bread, roasting the strawberries emerged as the perfect solution for intense flavor without extra sweeteners.

Essential Elements

  • Fresh strawberries: Roasted for concentrated sweetness
  • White whole wheat flour: Provides hearty texture
  • Greek yogurt: Adds moisture and protein
  • Pure maple syrup: Natural sweetener
  • Quality coconut oil: Creates tender crumb

Creating Bread Magic

Roast The Berries
  • Spread chopped strawberries on parchment-lined pan, roast at 400°F for 20 minutes until caramelized.
Mix Dry Team
  • Whisk flours, baking soda, and salt until well combined.
Blend Wet Ingredients
  • Combine eggs, yogurt, applesauce, maple syrup, and coconut oil until smooth.
Create The Batter
  • Fold dry ingredients into wet just until combined, then gently incorporate roasted berries.
Perfect The Bake
  • Pour into prepared pan, top with fresh berry slices if desired.
Monitor With Care
  • Bake at 350°F for 55 minutes until tester comes clean.
Add Optional Glaze
  • Drizzle cooled bread with simple vanilla glaze if desired.

My grandmother always said quick breads need gentle handling - rushing the process leads to tough results.

A loaf of freshly baked strawberry bread, showcasing a golden crust. Pin it
A loaf of freshly baked strawberry bread, showcasing a golden crust. | tastyblom.com

Serving Suggestions

Transform this bread into an elegant breakfast or brunch offering by presenting slices on vintage plates with fresh berries and mint sprigs. Serve alongside whipped honey butter or cream cheese for spreading. Consider offering both glazed and unglazed options. Create a breakfast board with various spreads, fresh fruit, and yogurt parfaits.

Creative Variations

Elevate this versatile bread by experimenting with different additions. Try adding chopped pecans or walnuts for crunch, or incorporate lemon zest for brightness. Create a mixed berry version using different roasted berries, or add dark chocolate chunks for decadence. Consider topping with streusel or coconut flakes before baking.

Storage Solutions

Maintain the perfect texture by storing properly in the refrigerator. Wrap cooled bread tightly in plastic wrap then foil for up to 5 days. For freezing, slice first and separate pieces with parchment paper before freezing in an airtight container. Thaw at room temperature and warm slightly before serving.

A loaf of freshly baked strawberry bread. Pin it
A loaf of freshly baked strawberry bread. | tastyblom.com

Conclusion

This strawberry bread has become my go-to recipe for using fresh berries in a wholesome way. While simple to prepare, roasting the berries creates an exceptional quick bread that brings natural sweetness to any time of day. Remember, taking time to roast the berries and handle the batter gently ensures perfect results every time.

Frequently Asked Questions

→ Can I use fresh strawberries instead of roasted?
Roasting enhances sweetness and removes excess moisture, but you can use fresh if preferred.
→ Can I make this gluten-free?
Substitute the flours with a gluten-free all-purpose flour blend for a gluten-free version.
→ How do I store leftovers?
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
→ Can I freeze this bread?
Yes, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
→ What can I substitute for coconut oil?
Use melted butter or another neutral oil like avocado or vegetable oil.

Moist Strawberry Bread with Roasted Berries

A dense and flavorful quick bread loaded with roasted strawberries and topped with a sweet vanilla glaze.

Prep Time
25 Minutes
Cook Time
55 Minutes
Total Time
80 Minutes


Difficulty: Intermediate

Cuisine: American

Yield: 10 Servings (1 loaf (10 servings))

Dietary: Vegetarian

Ingredients

→ Main Ingredients

01 1 cup whole wheat white flour
02 2/3 cup oat flour
03 ¼ cup unsweetened coconut flakes
04 1 teaspoon baking soda
05 ½ teaspoon salt
06 2 eggs
07 ½ cup plain full-fat Greek yogurt
08 ½ cup unsweetened applesauce
09 1 teaspoon vanilla extract
10 ½ teaspoon almond extract
11 2 tablespoons maple syrup
12 1 tablespoon coconut oil
13 1 cup chopped roasted strawberries, *see directions
14 extra sliced strawberries for topping

→ For the Glaze

15 ½ cup powdered sugar
16 2 teaspoons whole milk
17 ¼ teaspoon vanilla

Instructions

Step 01

Preheat your oven to 400°F (200°C). Place chopped strawberries on a baking sheet and roast for 20 minutes. Remove from the oven, set aside, and lower the oven temperature to 350°F (175°C).

Step 02

In a large bowl, combine the whole wheat white flour, oat flour, coconut flakes, baking soda, and salt.

Step 03

In a medium bowl, lightly beat the eggs. Add the Greek yogurt, applesauce, vanilla extract, almond extract, maple syrup, and coconut oil. Whisk until smooth.

Step 04

Add the wet ingredients to the dry ingredients and mix until fully incorporated.

Step 05

Gently fold the roasted strawberries into the batter.

Step 06

Grease a loaf pan with baking spray and pour the batter into the pan. Top with extra sliced strawberries. Bake at 350°F (175°C) for about 55 minutes, or until a toothpick inserted into the center comes out clean.

Step 07

Remove the bread from the oven and let it cool in the pan for 5 minutes. Transfer to a cooling rack to cool completely before slicing.

Step 08

In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Adjust the consistency by adding more sugar for a thicker glaze or more milk for a thinner glaze.

Step 09

Place the cooled loaf on a wire rack with parchment paper underneath. Pour the glaze over the top so it drips down the sides. Let the glaze set before slicing and serving.

Notes

  1. Roasting strawberries enhances their sweetness and removes excess moisture, preventing the bread from becoming soggy.
  2. For a gluten-free version, substitute the flours with a gluten-free all-purpose flour blend.
  3. Freeze slices of the bread for up to 3 months. Thaw at room temperature before serving.

Tools You'll Need

  • Loaf pan
  • Baking sheet
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Cooling rack
  • Parchment paper

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (Greek yogurt).
  • Gluten-free if using gluten-free flour.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 163
  • Total Fat: 5 g
  • Total Carbohydrate: 26 g
  • Protein: 5 g