Strawberry Bread with Vanilla

This Strawberry Bread with Vanilla is a delightful spring and summer treat that combines the juicy sweetness of fresh strawberries with warm vanilla notes in every bite. Perfect for breakfast alongside your morning coffee or as an afternoon snack, this quick bread is wonderfully moist and filled with vibrant strawberry flavor. The aroma that fills your kitchen as this bakes is absolutely heavenly—sweet, fruity, and utterly irresistible! #strawberrybread #homemadebread
If you’re looking for a way to use those fresh market strawberries, this bread is the answer. The beautiful contrast between the tender vanilla-infused crumb and bursts of strawberry pieces creates not just a delicious treat but a visually appealing one too. What makes this bread special is its versatility—it’s just as wonderful plain as it is dressed up with a simple glaze or even a spread of butter or cream cheese.
One of the best things about this recipe is how it actually tastes even better the next day, as the flavors meld and intensify overnight. This makes it perfect for meal prep or as a make-ahead treat for weekend brunches or gatherings. The sweetness is perfectly balanced—not overwhelmingly sugary, allowing the natural flavor of the strawberries to truly shine through.

Ingredients Overview

This Strawberry Bread with Vanilla recipe calls for simple, wholesome ingredients that you might already have in your pantry and refrigerator. The star of the show, of course, is the strawberries, which provide natural sweetness and vibrant color.

• Flour: You can use spelt flour for a nuttier flavor with more nutrients, or all-purpose flour for a classic texture.
• Sugar: Adds sweetness and helps with browning. Unrefined sugar works well if you prefer.
• Leavening agents: Baking powder and baking soda work together to give this bread its perfect rise.
• Strawberries: The recipe uses them two ways—diced within the batter and sliced on top for a beautiful presentation.
• Liquid ingredients: Water, oil (or alternatives), and vanilla extract provide moisture and flavor.
• Egg: Adds structure and richness, though a flax egg or additional water works for vegan bakers.
• Optional add-ins: Cinnamon adds warmth, while nuts like almonds or walnuts provide texture and nutty flavor.

Step-by-Step Overview

Making this strawberry bread is simpler than you might think. Follow these straightforward steps for a perfectly baked loaf every time.

1. Step 1
   

   Preheat your oven to 350°F (175°C). This temperature is perfect for quick breads, allowing them to rise properly while developing a golden crust. Prepare your 9×5 loaf pan by generously greasing it and lining the bottom with parchment paper. This ensures easy removal after baking.

   
   
2. Step 2
   

   In a large bowl, whisk together your dry ingredients: flour, sugar, baking powder, salt, and baking soda. This helps distribute the leavening agents evenly throughout the flour.

   
   
3. Step 3
   

   Add the diced strawberries, water, oil (or your chosen fat substitute), vanilla extract, and egg (or egg substitute) to the dry ingredients. Stir just until combined to form a consistent batter. Overmixing can make your bread dense, so be gentle.

   
   
4. Step 4
   

   Pour the batter into your prepared loaf pan, spreading it evenly. Arrange the sliced strawberries decoratively on top, pressing them gently into the surface of the batter.

   
   
5. Step 5
   

   Bake for approximately 60 minutes. To check doneness, insert a toothpick into the center—it should come out mostly clean with perhaps a few moist crumbs clinging to it.

   
   
6. Step 6
   

   Allow the strawberry bread to cool completely in the pan before removing. For optimal flavor and texture, it’s best to let it rest until the next day if you can wait!

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7. Step 7
   

   Slice and enjoy! Any leftovers can be frozen in individual slices for convenient future enjoyment.

   
   

Tips & Tricks for Perfect Strawberry Bread

Making this Strawberry Bread with Vanilla is straightforward, but these pro tips will help you achieve bakery-quality results:
Strawberry prep matters: If using frozen strawberries, don’t thaw them first—add them frozen to prevent excess moisture and color bleeding. For fresh strawberries, pat them dry after washing to remove excess moisture.
Don’t overmix: Once you add the wet ingredients to the dry, stir just until combined. Overmixing develops gluten, resulting in a tougher, denser bread.
Check for doneness carefully: Since this bread is moist and contains fruit, the toothpick test may show some moisture even when done. Look for a mostly clean toothpick with just a few moist crumbs.
Cool properly: Let the bread cool completely before slicing—this helps it set and makes for cleaner slices. As noted in the recipe, the flavor and texture actually improve after resting overnight.
Storage is key: To maintain moisture while allowing excess steam to escape, cover loosely with a cloth or paper towel for the first day, then store in an airtight container in the refrigerator.

Variations

The beauty of this Strawberry Bread with Vanilla is its versatility. Here are some delicious ways to customize it:
Strawberry Lemon Bread: Add 1 tablespoon of lemon zest and replace 2 tablespoons of water with fresh lemon juice for a bright, citrusy twist.
Chocolate Chip Strawberry Bread: Fold in 1/2 cup of mini chocolate chips or white chocolate chips for a decadent treat. The chocolate pairs beautifully with the strawberries.
Strawberry Banana Bread: Replace 1/2 cup of the water with mashed ripe banana for added natural sweetness and moisture.
Strawberry Coconut Bread: Add 1/2 cup of shredded coconut to the batter and sprinkle some on top before baking for tropical flavor and texture.
Glazed Strawberry Bread: Create a simple glaze by mixing 1/2 cup powdered sugar with 1-2 tablespoons of milk and 1/4 teaspoon vanilla extract. Drizzle over the cooled bread.
Strawberry Cream Cheese Bread: Swirl 4 ounces of softened cream cheese mixed with 2 tablespoons of sugar through the batter before baking.

Storage & Reheating

Proper storage ensures your Strawberry Bread with Vanilla stays fresh and delicious:
Counter Storage: Leave the bread out on the counter for the first day, loosely covered with a cloth or paper towel. This allows excess moisture to escape while protecting the bread.
Refrigerator: After the first day, store the bread in an airtight container in the refrigerator for up to 5 days. Leave a small opening in the container to prevent excess moisture buildup.
Freezer: This bread freezes beautifully. Slice it before freezing, and place parchment paper between slices to prevent sticking. Store in a freezer-safe container for up to 3 months.
Reheating: To enjoy frozen or refrigerated bread, you can:
Let it thaw at room temperature
Warm slices in the microwave for 15-20 seconds
Toast slices lightly for a crisp exterior and warm interior
Warm in a 300°F oven for 5-10 minutes, wrapped in foil

FAQ

Can I use frozen strawberries instead of fresh? Yes! You can use frozen strawberries without thawing them first. This actually helps prevent the color from bleeding too much into the batter. If you do thaw them, be sure to drain excess liquid and pat them dry.
How can I make this recipe vegan? This recipe is easily adaptable for vegan diets. Simply replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, allowed to gel for 5 minutes) or use the 2 tablespoons of additional water mentioned in the recipe. Use oil or plant-based butter instead of dairy butter.
Can I make this recipe gluten-free? Yes! Try using a 1:1 gluten-free flour blend designed for baking. Oat flour can also work well in this recipe, resulting in a slightly denser but delicious bread.
Why does my strawberry bread sink in the middle? This could happen if there’s too much moisture from the strawberries, the bread is undercooked, or the oven door was opened during baking. Make sure your strawberries aren’t too wet, bake until a toothpick comes out mostly clean, and avoid opening the oven during the first 45 minutes of baking.
Can I make this recipe into muffins instead of a loaf? Absolutely! Pour the batter into a lined muffin tin, filling each cup about 3/4 full. Bake at 350°F for approximately 20-25 minutes, or until a toothpick inserted comes out mostly clean.

I absolutely love baking this strawberry bread during peak berry season when strawberries are at their sweetest and most flavorful. The aroma that fills my kitchen is one of my favorite things about making this recipe! Sometimes I’ll add a handful of fresh basil to the batter too – it might sound strange, but the herbal notes pair amazingly well with strawberry and vanilla. My family prefers this bread slightly warm with a smear of cream cheese or butter, but I think it’s just perfect on its own with my morning coffee. If you’re planning to serve this for a brunch, try making it the day before – the flavors really do deepen overnight, making it even more delicious. Let me know in the comments if you try any of the variations!