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You are going to love this easy strawberry bread recipe with fresh strawberries! It’s finally summer in Vermont and that means that our farms have fresh strawberries available again! I love going strawberry picking. It’s great exercise and nothing tastes better than fresh strawberries!
Strawberry Bread Recipe
Every year, the kids and I head to our favorite pick your own strawberry farm to stock up on fresh strawberries. It’s one of the first fruits available here in rural Vermont (besides the rhubarb growing in our yard). Strawberry picking has always been one of the highlights of spring. It’s like a reminder that the snow is finally gone and the warm weather is here to stay. I’ve always made a ton of strawberry recipes. So, you might want to try my strawberry pie recipe or my strawberry rhubarb sauce.
As much as I love fresh strawberries, I really enjoy having a slice of quick bread for dessert (or even breakfast). It’s a yummy treat that’s easy to make and relatively inexpensive. Unlike pies, there’s no crust to roll out. And, it doesn’t need frosting like a cake. Just mix everything in a bowl and bake. That’s my kind of easy cooking. This strawberry bread recipe is a huge hit at my house.
Healthy strawberry bread
This is a relatively healthy strawberry bread because it doesn’t have a glaze or chocolate drizzle on top. Yes, it uses sugar. But, if you slice the pieces thinly, there’s no reason you cannot enjoy this treat. And, you can always toss in a handful of flax seeds to give it an added boost of nutrition.
Chocolate strawberry bread
If you’re really hoping that this is a chocolate strawberry bread recipe, you can always add a handful of chocolate chips. I’d recommend dark chocolate chips because the sugar and fat content is lower. You could also add in carob chips instead of chocolate if you prefer. Or, drizzle a tiny bit of melted chocolate chips over the top of your warm strawberry bread for a delicious treat.
Vegan strawberry bread
Because this recipe uses eggs, it’s not vegan. But, you can make it a vegan strawberry bread recipe by simply using an egg replacer in place of the eggs. You would need 1/4 cup mashed banana or applesauce in place of each egg. So, that is a total of 3/4 cup for 3 eggs. Using banana is an easy way to make this a strawberry banana bread recipe. Or, use applesauce for an apple strawberry bread.
How to store strawberry bread
We store this strawberry bread in the refrigerator wrapped in aluminum foil because it really only lasts a few days before it’s gone. If you plan on having it last longer than that, I would cut it into slices and freeze half of the slices until you need them. That way, it will stay fresh as long as possible. If you’re going to freeze strawberry bread, use freezer bags to be sure it doesn’t get freezer burn.
What to serve with it
I often enjoy strawberry bread as a dessert. And, when that’s the case, I have it with a little bit of real butter. But, if you want to have this for breakfast, you could have it with a bowl of Greek yogurt and a cup of coffee. Or, try adding cream cheese to the top like you would a bagel. It’s delicious either way.
Can I make this bread gluten-free?
It’s so easy to turn this into a gluten-free strawberry bread recipe. All you need to do is use a gluten-free flour mix like this one in place of the 3 cups of all-purpose flour. Gluten-free cooking can be challenging. So, I always look for a one for one flour mix substitution. It’s so much easier that way.
If you like quick bread, you may want to try my lemon maple zucchini bread. It’s a delicious way to use up all that zucchini from the garden. Or, try my healthy banana bread recipe. It’s egg free. We are always looking for ways to use up too many bananas.
What you’ll need
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 cups of sugar
- 1 cup shortening
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 4 eggs
- 2 cups strawberries, sliced
Combine flour, salt, sugar, baking soda and cinnamon.
Add eggs, shortening, and strawberries.
Stir until all ingredients are moistened.
Spoon batter into 2 well-greased 9x5x3-inch loaf pans.
Bake at 350 degrees for 60 to 70 minutes.
Test and keep baking until toothpick comes out clean.
Cool in pans 10 minutes.
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Amount Per Serving: Calories: 516 Total Fat: 23g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 86mg Sodium: 367mg Carbohydrates: 72g Fiber: 2g Sugar: 42g Protein: 7g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.