You don't want to miss this really fast Strawberry Bread which is permeated with fresh, ripe strawberries in every bite. This quick bread needs only a bowl, a whisk, and a few measuring utensils, this goes together in literally minutes.
This, along with Snickers Brownies are perfect baking projects with children. Don't forget to look at the variations below for more quick breads that are equally easy.
Here are a few to get you started: Traditional Irish Soda Bread, Date Nut Bread, Cheddar Pecan Date Bread, Best Two Step Banana Bread, Best of All Strawberry Muffins as well as the marvelous (Almost) No Bake Strawberry Pie and Blueberry Crumb Muffins.
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Recipe Ingredients
BACK ROW: Flour, strawberries, oil
MIDDLE ROW: Red food coloring, egg + egg yolk, granulated sugar
FRONT ROW: Baking soda, baking powder, salt
Variations
- For Banana Bread - Add 1 cup pureed bananas (about 2 large or 3 medium) and ½ cup coarsely chopped walnuts. The riper the bananas, the better.
- For Pumpkin Bread - To the flour mixture, add ½ teaspoon each of cinnamon, nutmeg and cloves. Add 1 cup canned pumpkin.
- For Double Apple - To the flour mixture, add 1 teaspoon cinnamon and ½ teaspoon nutmeg. Add 1 cup unsweetened apple sauce and ¾ cup shredded apple (from 1 medium granny smith apple)
Be sure to see the recipe card below for the full ingredients list and instructions.
Step by Step Instructions
Step 1. Place the strawberries in the food processor or blender.
Step 2. Puree the strawberries until smooth.
Step 3. Combine the oil and the sugar in a medium size bowl.
Step 4. Whisk together.
Step 5. Whisk in the egg and the yolk.
Step 6. Add the strawberry puree to the bowl and whisk in.
Step 7. Combine the flour, baking soda, baking powder, and salt. Whisk to mix.
Step 8. Add the flour to the wet ingredients.
Step 9. Whisk the flour in until completely combined. The batter at this point will seem a little insipid looking.
Step 10. To correct this, red food coloring can be added to perk it up.
Step 11. Pour the batter into the prepared pan and bake as instructed.
Recipe FAQ's
Quick breads are faster and easier to make that yeast raised breads because they depend upon baking powder and baking soda to rise. They are often mixed in one bowl and baked immediately.
Muffins, biscuits, scones, cornbread, tortillas, and popovers.
No. You want to get them into the oven as soon as they are smoothed in the pan. Baking powders being sold are double acting which means that they half of the leavening starts acting as soon as it is mixed with liquid, the remainder is activated by heat. For the best texture and height, have the oven preheated and pop them in as soon as they are in the pans.
Expert Tips
- Don't over beat the batter if using a mixer. This can toughen the gluten making a less tender bread.
- Using a whisk eliminates this problem.
- Make sure the oven is preheated so the bread can go in without waiting.
- If the baking powder or baking soda is old you can test it.
- Baking soda: Add ¼ teaspoon white or cider vinegar to ½ cup hot water. It should fizz or bubble if it's good. If not, replace it.
- Baking powder: Pour ¼ cup really hot tap water over ½ teaspoon of baking powder If is fizzes a lot or bubbles, it is good. Otherwise, it's time to replace it.
- Quick breads often take a bit to bake. If the top starts browning too much, tent it lightly with foil.
Other Quick Breads to Love
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Strawberry Bread
Ingredients
- 1 cup strawberry puree, from about 8 ounces fresh or frozen strawberries
- 1 cup granulated sugar (200 grams or 7 ounces)
- ½ cup canola or vegetable oil
- 1 egg
- 1 egg yolk
- 1 ½ cups all-purpose flour (210 grams or 7 ⅓ ounces)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- Red food coloring as needed, optional
Instructions
- Preheat the oven to 325°F. Line the bottom of a 9x5" loaf pan with parchment and spray the entire pan with a non-stick baking spray. Set aside.
- Puree the strawberries in a food processor or blender. If using frozen strawberries, do not defrost them. They will be rather slushy and that is how they should be.
- Whisk the oil and sugar in a medium size bowl until combined. Add the egg and yolk, whisking well. Whisk in the strawberry puree.
- Combine the flour, baking soda, baking powder and salt. Add to the liquid and whisk to mix compeltely.
- If using, add food color remembering to make it a bit darker than desired as it will lighten when baked.
- Pour the batter into the prepared pan, smooth it out and bake for 40 to 50 minutes until a tester comes out clean. If the top browns too quickly, lightly tent it with foil.
- Cool 10 to 15 minutes before turning it out onto a rack to cool completely.
Notes
- For Banana Bread - Add 1 cup pureed bananas (about 2 large or 3 medium) and ½ cup coarsely chopped walnuts. The riper the bananas, the better.
- For Pumpkin Bread - To the flour mixture, add ½ teaspoon each of cinnamon, nutmeg and cloves. Add 1 cup canned pumpkin.
- For Double Apple - To the flour mixture, add 1 teaspoon cinnamon and ½ teaspoon nutmeg. Add 1 cup unsweetened apple sauce and ¾ cup shredded apple (from 1 medium granny smith apple)
- Don't over beat the batter if using a mixer. This can toughen the gluten making a less tender bread.
- Using a whisk eliminates this problem.
- Make sure the oven is preheated so the bread can go in without waiting.
- If the baking powder or baking soda is old you can test it.
- Baking soda: Add ¼ teaspoon white or cider vinegar to ½ cup hot water. It should fizz or bubble if it's good. If not, replace it.
- Baking powder: Pour ¼ cup really hot tap water over ½ teaspoon of baking powder If is fizzes a lot or bubbles, it is good. Otherwise, it's time to replace it.
- Quick breads often take a bit to bake. If the top starts browning too much, tent it lightly with foil.
- The bread can be stored at room temperature for several days. It can also be frozen, well wrapped, for several months. Thaw at room temperature.
Nutrition
Stacey says
This was PERFECT as written, especially since I had some strawberries that were over ripe and this was just what I was looking for. It is moist and flavorful. Thank you for sharing. Magnificient!!
Helen S Fletcher says
Thanks Stacey. And its so easy!
Ky says
Hi! What can I substitute in for the oil? Butter?
Helen S Fletcher says
Hi Ky - Butter will change the texture and the longevity as well as to some degree the taste. It will still be good. If you use butter, melt it and add it as for the oil. I am curious as to why you don't want to use oil since most people don't want to use butter.
Ky says
Just what I have on hand! Butter … and coconut oil, maybe I could use melted coconut oil? Thanks for getting back to me!
Helen S Fletcher says
Go with the butter.
Judy Imanse says
This was very good, and so easy! Next time I will add a dash of red food coloring, as suggested!
Helen S Fletcher says
Hi Judy - Glad you liked it. Red food coloring helps for sure.
Catherine says
The BEST!!!
Catherine says
Helen, Is it possible to use frozen strawberries to make the puree?
Thank you
Helen S Fletcher says
Hi Catherine - I've not tried that but I assume it would work. My suggestion is to puree them frozen and then add them to the batter. I think they will juice less this way. If you try it, let us know so I can include that in the recipe.
Catherine says
Thank you! I will give it a try and let you know.
Catherine
Mary Howard says
Can’t wait to try this. My strawberries are blooming right now. Thank you.
Helen S Fletcher says
Hi Mary - Lucky you. More strawberry recipes on their way for the month of May.
Chip says
Please list the egg and egg yolk in the recipe.
Helen S Fletcher says
Done. Thanks for the catch.
Deirtra says
There is an egg and yolk described in the instructions but not on the ingredient list, is this an error?
Helen S Fletcher says
Thanks for letting me know. The recipe has been fixed.