There's something about spring that makes strawberry baking feel like a requirement. And while strawberry desserts get most of the attention, this fresh strawberry bread holds its own. Whether you make it as one loaf or a few mini loaves, It's simple, adaptable, and great with a hot cup of coffee.

Olive Oil Strawberry Bread baked in a mini loaf pan. — Strawberry Quick Bread made with olive oil.

Strawberry Bread with Olive Oil

This is a classic quick bread made with fresh strawberries. Traditionally, the recipe calls for a neutral vegetable oil, but I've enjoyed using olive oil for flavor. The olive oil gives it richness without heaviness, and the texture stays soft for days. What I don't recommend is using applesauce in place of oil. I've tried it and it was fine, but this version is just so much better.

Strawberry Bread Texture — Texture of Strawberry Quick Bread

Loaf Pan Size

For best results, bake this in an 8x4 or 8 ½ by 4 ½ inch loaf pan. You'll get a taller, more structured loaf with a soft interior and lightly golden crust. If you have a large 9x5 inch pan, you can use that, but the loaf will be much shorter -- almost like a strawberry cake. I've used all sorts of pan sizes and especially like using mini loaf pans that measure about 5x8 inches. Metal ones work, as do the little ceramic ones.

Fresh vs. Frozen Strawberries

I usually make strawberry bread when I'm looking for a way to use fresh strawberries that I bought because Spring told me I had to. For that reason, I have not tested with frozen. I'll update when I finally test this with frozen berries, but right now I can only stand by fresh.

Cup of strawberries ready to put in strawberry quick bread. — Cup of strawberries

Tips for Better Strawberry Bread

Measure the flour carefully or weigh. The recipe is excellent with all-purpose flour, but even better if you use a mix of all-purpose and whole wheat or all purpose and whole wheat pastry.
Don't overmix once the flour goes in. This keeps the crumb soft
Check doneness with a thermometer. It's done when the bread registers 200 to 205 degrees F.
Let it cool completely before slicing to avoid a gummy texture

Recipe

Strawberry Bread Recipe

Anna

This is a pretty versatile recipe and can be made in whatever size loaf pan is convenient. Standard size loaf pans are around 8 ½ by 4 ½ or 9x5. I like using the 8 ½ by 4 ½ inch pans or even slightly smaller for taller loaves. The recipe also works well in mini loaf pans.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 55

Total Time 1 5

Course Breakfast

Cuisine American

Servings 8 slices

Ingredients

1 cup sliced fresh strawberries
1 cup granulated sugar (scant cup) (190 grams)
1 ½ cups all-purpose flour or a mix of ap and whole wheat (210 grams)
½ teaspoon baking soda
½ teaspoon salt
1 ¼ teaspoon cinnamon (or use a mix of cinnamon and cardamom)
2 large eggs
½ cup neutral oil or light olive oil (100 grams if you weigh your oil)
¾ teaspoon vanilla extract
⅓ cup toasted chopped pecans

Instructions

Preheat oven to 350 degrees. Grease a loaf pan. 8 ½ by 4 ½ inch is my preferred size, but use what you have.
Toss 1 cup of strawberries with 1 tablespoon of the sugar (from the original 1 cup). This softens them and draws out some strawberry juice which goes into the bread.
In the mixing bowl, mix the remaining sugar with the flour, baking soda, salt, and cinnamon.
Make a well in the center and add eggs, oil, and vanilla.
Stir everything together until partially blended, then stir in half of the pecans and all of the strawberries along with any juice/syrup they've rendered. Stir just until evenly blended and no stray bits of flour.
Scrape (it should be thick) into loaf pan or small loaf pans and sprinkle remaining pecans over the top.
Set on a baking sheet and bake for about 45 to 50 minutes (internal temp should be around 205 )or until set. Let cool in the pan for about 15 minutes, then turn from pan and let cool completely. Note: For mini loaves, start checking at 35 minutes, but they will most likely take 40 to 45.