18 Delicious Strawberry Bread Recipes Sweet and Savory

Is there anything more delightful than the sweet, juicy burst of strawberries in every bite? Whether you’re craving a cozy weekend treat or a showstopping brunch dish, these 18 strawberry bread recipes—ranging from classic sweet loaves to savory surprises—are about to become your new baking obsession. Grab your mixing bowl and let’s turn those ripe berries into something irresistible!

Classic Strawberry Banana Bread

This moist, fruity loaf is the perfect way to use up ripe bananas and sweet strawberries—great for breakfast or an afternoon snack!

Ingredients

• 3 medium ripe bananas, mashed (about 1 1/2 cups)
• 1 cup diced fresh strawberries
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, mix mashed bananas, melted butter, 3/4 cup sugar, eggs, and 1 tsp vanilla until combined.
3. Fold in 2 cups flour, 1 tsp baking soda, and 1/2 tsp salt until just incorporated. Gently stir in diced strawberries.
4. Pour batter into the prepared pan. Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The juicy strawberries create little bursts of sweetness in every slice, while the bananas keep it tender. Tip: Toss strawberries in 1 tbsp flour before folding in to prevent sinking!

Strawberry Cream Cheese Swirl Bread

This dreamy loaf swirls sweet strawberry jam with tangy cream cheese for a breakfast treat that feels like dessert—without the fuss.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1 large egg
• 1/4 cup melted butter, cooled
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• 1/4 cup strawberry jam

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 2 cups flour, 1/2 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a bowl.
3. In another bowl, mix 1 cup buttermilk, egg, 1/4 cup melted butter, and 1 tsp vanilla. Fold wet ingredients into dry until just combined.
4. Pour half the batter into the pan. Dollop with softened cream cheese and 1/4 cup strawberry jam, then swirl with a knife. Top with remaining batter.
5. Bake 50–55 minutes until a toothpick inserted comes out clean. Cool 15 minutes before slicing.

The magic here? The cream cheese stays luxuriously creamy even after baking, creating pockets of richness in every slice.

Tip: For extra berry flavor, fold 1/2 cup diced fresh strawberries into the batter—just pat them dry first to prevent sogginess.

Gluten-Free Strawberry Almond Bread

This tender, lightly sweet bread is bursting with juicy strawberries and nutty almond flavor—perfect for breakfast or an afternoon treat.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 large eggs, room temperature
• ½ cup granulated sugar
• ½ cup unsweetened almond milk
• ⅓ cup melted coconut oil
• 1 tsp vanilla extract
• ½ tsp almond extract
• 1 cup diced fresh strawberries
• ¼ cup sliced almonds (for topping)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, whisk together gluten-free flour blend, almond flour, baking powder, baking soda, and salt.
3. In another bowl, beat eggs and sugar until pale. Stir in almond milk, coconut oil, vanilla extract, and almond extract.
4. Fold dry ingredients into wet until just combined. Gently fold in strawberries.
5. Pour batter into prepared pan. Sprinkle sliced almonds evenly over the top.
6. Bake for 50–55 minutes, until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The almond flour adds a delicate crumb, while the strawberries keep every bite moist—no one will guess it’s gluten-free!

Tip: For extra flavor, toss the strawberries in 1 tbsp gluten-free flour before folding them in to prevent sinking.

Vegan Strawberry Chocolate Chip Bread

This tender, fruity quick bread is studded with juicy strawberries and melty chocolate chips—perfect for breakfast or an afternoon treat!

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup coconut sugar (or granulated sugar)
• 1 cup diced fresh strawberries
• 1/2 cup dairy-free chocolate chips
• 1 cup unsweetened almond milk
• 1/3 cup melted coconut oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together flour, 1 tsp baking soda, 1/2 tsp salt, and 3/4 cup coconut sugar in a large bowl.
3. Toss strawberries and chocolate chips with 1 tbsp of the flour mixture (to prevent sinking).
4. In another bowl, mix 1 cup almond milk, 1/3 cup melted coconut oil, 1 tbsp apple cider vinegar, and 1 tsp vanilla.
5. Fold wet ingredients into dry until just combined, then gently stir in strawberries and chocolate chips.
6. Pour batter into pan and bake for 50–55 minutes, until a toothpick comes out clean. Cool 15 minutes before slicing.

The tangy strawberries balance the rich chocolate, while a hint of coconut oil adds subtle depth. It stays moist for days—if it lasts that long!

Tip: For extra decadence, drizzle melted chocolate over cooled slices.

Strawberry Lemon Zest Bread

This tender, citrus-kissed loaf is studded with juicy strawberries, making it a sunny treat for breakfast or afternoon tea.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• 1 tbsp lemon zest (from 1 large lemon)
• 1 cup diced fresh strawberries

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in ½ cup milk and 1 tbsp lemon zest.
4. Fold dry ingredients into wet mixture until just combined. Gently stir in diced strawberries.
5. Pour batter into prepared pan. Bake for 50–55 minutes, until a toothpick comes out clean. Cool in pan for 10 minutes before transferring to a rack.

The lemon zest brightens every bite, while the strawberries stay tender without turning the bread soggy—a perfect balance!

Tip: For extra zing, drizzle cooled bread with a glaze of ½ cup powdered sugar + 1 tbsp lemon juice.

Strawberry Cinnamon Streusel Bread

This Strawberry Cinnamon Streusel Bread is a tender, buttery loaf swirled with juicy berries and topped with a crunchy cinnamon-sugar crumble—perfect for breakfast or an afternoon treat.

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup granulated sugar
• 1 large egg
• ½ cup whole milk
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh strawberries, diced
• ¼ cup all-purpose flour (for streusel)
• ¼ cup brown sugar (for streusel)
• 1 tsp ground cinnamon (for streusel)
• 2 tbsp cold unsalted butter, cubed (for streusel)

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, ¼ tsp salt, and ½ cup granulated sugar in a bowl.
3. In another bowl, whisk the egg, ½ cup milk, ¼ cup melted butter, and 1 tsp vanilla. Fold wet ingredients into dry until just combined. Gently stir in strawberries.
4. For the streusel: Mix ¼ cup flour, ¼ cup brown sugar, and 1 tsp cinnamon. Cut in 2 tbsp cold butter until crumbly.
5. Pour batter into the pan and sprinkle streusel evenly on top. Bake for 50–55 minutes, until a toothpick comes out clean. Cool 10 minutes before slicing.

The contrast of the soft strawberry-studded bread and the crisp cinnamon streusel makes every bite irresistible.

Tip: Toss strawberries in 1 tbsp flour before folding into batter to prevent sinking!

Strawberry Yogurt Bread

This tender, lightly sweet bread is studded with juicy strawberries and gets a tangy boost from Greek yogurt—perfect for breakfast or an afternoon snack.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup plain Greek yogurt
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup diced fresh strawberries

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
3. In another bowl, beat ¾ cup sugar, ½ cup yogurt, ⅓ cup oil, 2 eggs, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into wet until just combined. Gently stir in 1 cup strawberries.
5. Pour batter into the pan. Bake for 50–55 minutes, until a toothpick comes out clean.

The yogurt keeps this bread extra moist, while the strawberries add little bursts of freshness in every bite.

Tip: Toss diced strawberries in 1 tbsp flour before folding them in to prevent sinking!

Strawberry Rhubarb Quick Bread

This tender, lightly sweet quick bread is studded with juicy strawberries and tangy rhubarb—perfect for a spring brunch or afternoon snack.

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup whole milk
• ⅓ cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• ¾ cup diced fresh strawberries
• ½ cup diced rhubarb
• 1 tbsp turbinado sugar (for topping)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 1 ½ tsp baking powder, and ½ tsp salt.
3. In another bowl, mix ½ cup whole milk, ⅓ cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until smooth. Pour into dry ingredients and stir just until combined.
4. Gently fold in diced strawberries and rhubarb. Transfer batter to the prepared pan and sprinkle with 1 tbsp turbinado sugar.
5. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before transferring to a wire rack.

The turbinado sugar adds a delightful crunch to every slice, while the rhubarb keeps the sweetness balanced. Tip: For extra moisture, wrap cooled bread in foil and let it rest overnight before slicing.

Strawberry Oatmeal Bread

This tender, lightly sweet bread is studded with juicy strawberries and wholesome oats—perfect for breakfast or an afternoon snack.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup old-fashioned rolled oats
• ½ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup chopped fresh strawberries
• 1 large egg
• ¾ cup buttermilk
• ¼ cup melted unsalted butter
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 1 ½ cups flour, 1 cup oats, ½ cup sugar, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Gently fold in 1 cup strawberries.
3. In another bowl, beat 1 egg, then whisk in ¾ cup buttermilk, ¼ cup melted butter, and 1 tsp vanilla.
4. Pour wet ingredients into dry ingredients, stirring just until combined (don’t overmix).
5. Transfer batter to the prepared pan. Bake for 50–55 minutes, until a toothpick inserted comes out clean.
6. Cool in pan for 10 minutes, then transfer to a wire rack.

The oats add a subtle chewiness, while the strawberries keep every bite moist—no dry crumbs here!

Tip: Toss strawberries in 1 tbsp flour before folding in to prevent sinking.

Strawberry Coconut Bread

This tender, tropical-inspired loaf is studded with juicy strawberries and toasted coconut for a sunny twist on classic quick bread.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup shredded sweetened coconut, plus 2 tbsp for topping
• 1 tsp baking powder
• ½ tsp salt
• ⅔ cup granulated sugar
• 2 large eggs
• ½ cup coconut milk (canned)
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup diced fresh strawberries (blotted dry)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups flour, ½ cup coconut, 1 tsp baking powder, and ½ tsp salt in a bowl.
3. In another bowl, beat ⅔ cup sugar and eggs until pale. Stir in ½ cup coconut milk, ¼ cup melted coconut oil, and 1 tsp vanilla.
4. Fold dry ingredients into wet until just combined. Gently mix in strawberries.
5. Pour batter into pan. Sprinkle with remaining 2 tbsp coconut. Bake 50-55 minutes until a toothpick comes out clean.
6. Cool in pan 10 minutes, then transfer to a wire rack.

The coconut milk keeps this bread luxuriously moist while the strawberries burst with freshness in every bite.

Tip: For extra texture, toast the coconut topping separately and sprinkle it on after baking.

Strawberry Pistachio Bread

This tender, nutty quick bread is studded with juicy strawberries and a hint of citrus—perfect for brunch or an afternoon treat.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup shelled pistachios, finely chopped
• 1 tsp baking powder
• ½ tsp salt
• ½ cup granulated sugar
• ½ cup whole milk
• ⅓ cup melted butter, cooled
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1 cup fresh strawberries, diced

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ½ cups flour, ½ cup pistachios, 1 tsp baking powder, ½ tsp salt, and ½ cup sugar in a large bowl.
3. In another bowl, mix ½ cup milk, ⅓ cup melted butter, 1 egg, 1 tsp vanilla, and 1 tsp lemon zest. Pour wet ingredients into dry; stir until just combined.
4. Fold in 1 cup strawberries. Transfer batter to the pan; bake for 50–55 minutes until a toothpick comes out clean.
5. Cool in pan for 10 minutes, then transfer to a wire rack.

The lemon zest brightens the berries, while the pistachios add a satisfying crunch to every slice.

Tip: Toss strawberries in 1 tbsp flour before folding in to prevent sinking!

Strawberry Poppy Seed Bread

This tender, lightly sweet bread is studded with juicy strawberries and nutty poppy seeds—perfect for brunch or an afternoon treat!

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp poppy seeds
• 1 large egg
• ½ cup buttermilk
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup diced fresh strawberries

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, and 1 tbsp poppy seeds.
3. In another bowl, beat 1 large egg, then stir in ½ cup buttermilk, ⅓ cup vegetable oil, and 1 tsp vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry mixture until just combined. Avoid overmixing.
5. Toss diced strawberries with 1 tbsp flour (from reserved flour), then fold into the batter.
6. Pour batter into the prepared pan. Bake for 50–55 minutes, or until a toothpick inserted comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack.

The poppy seeds add a delightful crunch, while the strawberries keep every bite moist and fruity—no glaze needed!

Tip: For extra flavor, sprinkle turbinado sugar on top before baking for a sparkling, crisp crust.

Strawberry Basil Bread

This sweet-and-savory loaf is a summery twist on classic quick bread, with juicy strawberries and fragrant basil in every bite.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup plain Greek yogurt
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup diced fresh strawberries
• ¼ cup finely chopped fresh basil

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt in a bowl.
3. In another bowl, beat ¾ cup sugar, 2 eggs, ½ cup yogurt, ¼ cup oil, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into wet mixture until just combined. Gently stir in strawberries and ¼ cup basil.
5. Pour batter into prepared pan. Bake for 50-55 minutes until a toothpick comes out clean.
6. Cool in pan for 10 minutes, then transfer to a wire rack.

The basil adds a subtle herbal note that makes this bread taste like a farmers’ market morning in loaf form.

Tip: For extra flavor, sprinkle turbinado sugar over the batter before baking for a sparkly, crunchy top.

Strawberry Orange Marmalade Bread

This tender, citrus-kissed loaf is studded with sweet strawberry jam swirls—perfect for breakfast or an afternoon treat with tea.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup granulated sugar
• ½ cup buttermilk
• ⅓ cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• Zest of 1 orange
• ½ cup strawberry orange marmalade (divided)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
3. In another bowl, mix ½ cup granulated sugar, ½ cup buttermilk, ⅓ cup vegetable oil, 1 large egg, 1 tsp vanilla extract, and the zest of 1 orange until smooth.
4. Fold dry ingredients into wet until just combined. Pour half the batter into the pan, then dollop with ¼ cup strawberry orange marmalade. Swirl gently with a knife. Repeat with remaining batter and ¼ cup marmalade.
5. Bake for 45–50 minutes, until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a rack.

The bright orange zest and jammy pockets make every slice feel like a sunny surprise. Tip: For extra citrus punch, brush warm bread with a mix of 1 tbsp orange juice and 1 tsp sugar.

Strawberry Honey Wheat Bread

This tender, lightly sweet bread is studded with juicy strawberries and kissed with honey—perfect for breakfast or an afternoon snack.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 cup all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ cup honey
• 1 cup buttermilk
• 1 large egg
• ¼ cup melted butter, cooled
• 1 tsp vanilla extract
• 1 ½ cups diced fresh strawberries

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and salt.
3. In another bowl, mix honey, buttermilk, egg, melted butter, and vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined. Gently fold in strawberries.
5. Transfer batter to the prepared pan. Bake for 50–55 minutes, or until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The honey adds a subtle floral sweetness that pairs beautifully with the bright strawberries, while the whole wheat gives it a wholesome, hearty crumb.

Tip: For extra flavor, drizzle warm slices with a little extra honey and a sprinkle of flaky salt.

Strawberry Vanilla Bean Bread

This Strawberry Vanilla Bean Bread is a sweet, fragrant twist on classic quick bread—bursting with juicy berries and speckled with real vanilla bean seeds for a bakery-worthy treat.

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk
• 1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
• 1 cup fresh strawberries, diced
• 1 tbsp turbinado sugar (for topping)

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt in a bowl.
3. In a separate bowl, cream ½ cup unsalted butter and ¾ cup granulated sugar until fluffy. Beat in 2 large eggs one at a time, then stir in ½ cup whole milk and vanilla bean seeds.
4. Gently fold dry ingredients into the wet mixture until just combined. Fold in 1 cup diced strawberries.
5. Pour batter into the prepared pan, sprinkle with 1 tbsp turbinado sugar, and bake for 50–55 minutes until a toothpick comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The vanilla bean’s floral depth and the strawberries’ natural sweetness make every slice taste like summer in a loaf. Tip: For extra moisture, toss the strawberries in 1 tbsp of the measured flour before folding them in!

Strawberry Chia Seed Bread

This tender, lightly sweet bread is studded with juicy strawberries and packed with a nutritious chia seed crunch—perfect for breakfast or an afternoon snack.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 tbsp chia seeds
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup buttermilk
• ¼ cup melted coconut oil (or neutral oil)
• 1 large egg
• 1 tsp vanilla extract
• 1 cup diced fresh strawberries

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 1 ½ cups flour, ½ cup sugar, 2 tbsp chia seeds, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
3. In another bowl, mix ½ cup buttermilk, ¼ cup melted coconut oil, 1 egg, and 1 tsp vanilla until smooth. Pour into dry ingredients, stirring just until combined.
4. Gently fold in 1 cup diced strawberries. Transfer batter to the prepared pan.
5. Bake for 50–55 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The chia seeds add a delightful crunch while keeping the bread moist—no one will guess it’s this easy! Tip: For extra sweetness, sprinkle the top with turbinado sugar before baking.

Strawberry Brown Sugar Bread

This tender, lightly sweet bread is studded with juicy strawberries and swirled with caramel-like brown sugar—perfect for breakfast or an afternoon treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 ½ cups fresh strawberries, diced
• 2 tbsp turbinado sugar (for topping)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and ¾ cup brown sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and ½ cup buttermilk to the butter mixture, mixing just until combined. Fold in strawberries.
5. Pour batter into the pan and sprinkle with 2 tbsp turbinado sugar. Bake for 50–55 minutes, until a toothpick comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The turbinado sugar adds a delightful crunch, while the brown sugar keeps the crumb moist and rich—no dry loaves here!

Tip: Toss strawberries in 1 tbsp flour before folding in to prevent sinking.

Conclusion

With 18 delightful strawberry bread recipes—from sweet treats to savory surprises—this roundup has something for every baker! Whether you’re craving a classic loaf or something bold, these recipes are sure to inspire. Give them a try, then let us know your favorite in the comments. Loved this list? Share the berry goodness on Pinterest so others can enjoy too. Happy baking!