Strawberry Bread

4.78 from 18 votes
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Who says every bread recipe needs to be savory and ordinary? This recipe for strawberry bread uses fresh strawberries, milk, and lemon zest to create a tender, fruity and delicious bread that is perfect when served with coffee.

For some more great strawberry recipes, why not make some Strawberry Muffins, or this Classic Fresh Strawberry Cake?

sliced strawberry bread on a plate with a loaf of strawberry bread in the background.
Strawberry Bread

Strawberry Bread

While fresh strawberries aren’t always easy to come by throughout the year, this recipe is a perfect way to use up all of the leftover strawberries that don’t quite make the cut.

It is also a great way to sneak some extra fruit into your diet while still being able to enjoy a rich and delicate bread base as well.

The addition of lemon zest might seem surprising, but it actually doesn’t make the bread taste like lemons; instead, it gives it just a touch of that comforting, delicious acidity and citrus aroma that helps balance out all of the other flavors.

Strawberry Bread Ingredients

Don’t forget to look at all of the ingredients you need for this recipe in the recipe card at the bottom for full measurements and quantities.

Strawberry Bread Ingredients
Strawberry Bread Ingredients
  • Butter
  • Granulated sugar
  • Eggs
  • Almond extract (or vanilla)
  • Lemon zest
  • Milk
  • All-purpose flour
  • Baking powder
  • Salt
  • Strawberries
  • Vanilla icing glaze

How To Make Strawberry Bread

  • Grease a 9x5x3 loaf pan.
  • Beat together the butter and sugar until creamy and smooth using an electric mixer or hand beater in a large bowl.
  • Once combined, add in the eggs one at a time, scraping down the sides of the bowl as you go.
  • Stir in the lemon zest and milk until completely mixed in.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Add the dry ingredients to the butter mixture and stir until mixed well.
  • Toss the strawberries in a small amount of all-purpose flour, and then fold them into the batter.
Folding the strawberries into the batter
Folding the strawberries into the batter
  • Pour or spoon the batter into the loaf pan, smoothing out the top, and bake for 60 minutes at 350 Fahrenheit or until a toothpick inserted into the middle comes out clean.
Strawberry Bread batter in the loaf pan, ready to bake.
Strawberry Bread batter in the loaf pan, ready to bake.
  • Cool on a wire rack completely, top with vanilla icing glaze, and serve.

Do You Have To Use a Prepared Vanilla Icing Glaze?

The best thing to top this strawberry bread with is a packet of prepared vanilla icing glaze you can buy at stores.

Not only is it super convenient, but it’s just sweet enough to work with the bread while having the perfect texture as well.

Pouring Icing on Strawberry Bread
Pouring Icing on Strawberry Bread

However, if you want to make it yourself, it is pretty easy.

Just mix together powdered sugar with a small amount of milk and a bit of vanilla extract. It requires really very little milk, so add in the milk only a little bit at a time, mixing it really thoroughly in-between additions.

The problem with making it yourself is that it is both messy and very imprecise. While you can make it as sweet as you like it, it can seem pretty challenging to end up with the right texture.

Slice of iced strawberry bread on cooling rack

Almond or Vanilla Extract For This Recipe?

This recipe gives the option of either using almond or vanilla extract; so, which should you choose?

Vanilla extract is the classic, familiar flavor addition that gives everything just a little bit of that warm richness of vanilla. Almond extract, however, gives the bread a tangy, slightly nutty flavor profile that is hard to beat.

You could also easily use both in this recipe, but make sure that you don’t use too much – adding too much vanilla and almond extract could result in your strawberry bread tasting more like vanilla and almonds than strawberries.

Looking for more delicious Quick Bread recipes? Try these out:

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Strawberry Bread

This recipe for strawberry bread uses fresh strawberries, milk, and lemon zest to create a tender, fruity and delicious bread that is perfect when served with coffee or tea. 
4.78 from 18 votes
Prep Time
20 minutes
Cook Time
55 minutes
Breakfast, Dessert
1 loaf
Karlynn Johnston


  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon almond extract or vanilla
  • 2 teaspoons lemon zest
  • 1/2 cup milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups strawberries washed, hulled and cut into smaller pieces
  • 1 tablespoon all-purpose flour
  • vanilla icing glaze


  • Preheat your oven to 350 °F. Grease a standard loaf pan ( 9x5x3 inches approximately) and set aside.
  • In a large mixing bowl, beat together the butter and sugar until creamy and smooth. Beat in the eggs, one at a time until fully combined. Mix in the extract, lemon zest and milk until combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Add into the butter mixture and stir until mixed in well. Toss the strawberries in the flour then stir in the berries until they are just mixed in.
  • Spoon into the prepared loaf pan, smoothing out the top. bake for 55-60 minutes or until a cake tester or toothpick inserted into the middle comes out clean. Remove from the oven and let cool until you can touch the pan safely. Turn out onto a rack to cool completely.
  • Glaze with my Vanilla Icing Glaze when fully cooled.

Recipe Notes

  • The vanilla icing glaze is not calculated in the nutritional info.
  • The calories are for the entire loaf, you can divide by the amount of slices you cut to figure out each slice.

Nutrition Information

Calories: 2639kcal, Carbohydrates: 375g, Protein: 45g, Fat: 109g, Saturated Fat: 64g, Trans Fat: 4g, Cholesterol: 628mg, Sodium: 2184mg, Potassium: 1756mg, Fiber: 12g, Sugar: 168g, Vitamin A: 3602IU, Vitamin C: 132mg, Calcium: 649mg, Iron: 15mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. marilyn says

    Where do you buy vanilla frosting glaze–I even looked on Amazon and they don’t carry it? thanks

  2. Bev says

    This was the BEST strawberry bread I have ever made. So light and fluffy. Amazing5 stars


    can this strawberry bread be frozen without icing?

  4. John says

    Excellent bread. I used vanilla extract and a think layer of cream cheese frosting. Everyone loved it.5 stars

  5. Amanda says

    Can you use sweetener instead of sugar. Asi am a diabetic.

  6. Jim Dolliver says

    I see that there is no spot in the recipe to add the extract. I added it with the wet ingredients. Is that correct? It’s baking now and I’m looking forward to it. Also, do you have a desired temp the bread should reach to be done?


    • Karlynn Johnston says

      Good catch, yes with the wet ingredients. As for temperature, it’s done when a knife/toothpick/cake tester inserted comes out clean. That way you don’t overbake it and still have a tender crumb.5 stars

  7. Sheila Norris says

    I haven’t made this yet. I’ve got a question for you, is their really 2649 in calories? Along with the other fat content.

      • Diana says

        The recipe for the icing is at the bottom of the list of ingredients. Click on it and it takes you to the recipe. Vanilla icing glaze.

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