Fresh Strawberry Bread with Whipped Strawberry Butter
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Fresh Strawberry Bread with Whipped Strawberry Butter is a delightful, easy-to-make recipe that can be enjoyed as a breakfast treat, afternoon snack, or even dessert. This moist and tender quick bread bursts with fresh sweet berries and toasted pecans — and the aroma that fills your kitchen while it is baking is absolutely heavenly!
Don’t let strawberry season pass you by without making a loaf of today’s delicious Strawberry Bread. This sweet bread is perfect for Mother’s Day, a weekend brunch, or whenever you crave a special spring or summer treat.
Slice and serve warm or cold, with or without the whipped strawberry butter, accompanied by a cup of steaming coffee or a tall glass of cold milk. Either way, the strawberry flavor in this quick bread recipe emerges superb!
Because quick breads freeze so well and are perfect for sharing with friends, I’ve come up with quite a few options! Enjoy cranberry orange or cherry chocolate chunk for a burst of tartness, or stick with classics like pumpkin or zucchini bread.
I also have a delicious blueberry jam recipe that would make a wonderful addition to this loaf. Combine the two flavors for a patriotic look, or swap out the berries entirely!
Key ingredients & substitutions for strawberry bread
- All-purpose Flour — While I haven’t tried it myself, you should be able to use a 1:1 gluten-free alternative without any issues.
- Fresh strawberries — Fresh, ripe strawberries are chopped and added to the batter for a sweet and fruity flavor. I recommend using fresh ones since frozen berries become too soggy once thawed.
- Baking powder and salt — The leavening agent helps the bread rise and salt enhances the flavor of the bread.
- Sugar — Adds sweetness to the bread. You can substitute with brown sugar, honey, or maple syrup for a different flavor profile.
- Canola oil — This neutral-tasting oil helps keep the bread moist. If you like, try melted coconut oil or vegetable oil instead of canola oil.
- Eggs — Help bind the bread and provide structure.
- Toasted pecans — Provide a nutty crunch and complement the strawberry flavor. If you don’t have pecans on hand, other nuts like walnuts, almonds, or hazelnuts may be substituted.
- Strawberry jam (optional) — Can be added to the batter for an extra burst of strawberry flavor. Use your favorite store-bought or homemade variety, but make sure it’s seedless!
How to make strawberry bread
Prepare to be amazed by the incredible flavor that emerges from the harmonious combination of a handful of simple, fresh ingredients in this easy strawberry bread recipe!
STEP 1 | Preheat the oven and prep the pan
First things first, preheat the oven and prep the baking pan. You can do this one of two ways.
The first way is to use nonstick cooking spray or rub a stick of unsalted butter along the bottom of the pan and about ½ inch up the sides, then lightly dust with flour shaking off the excess. This allows for easy removal without the outside of the strawberry bread becoming greasy.
You can stop here, or for even easier removal cut a piece of parchment paper and line the bottom of the prepared pan with the ends extending over two sides (see the photos below).
STEP 2 | Chop the berries
Place the strawberries in a colander and rinse under cool running water to remove any dirt and grit.
Then, remove the green stems and caps, and roughly chop or dice the berries. Place them on a paper towel-lined plate to absorb any extra moisture.
STEP 3 | Mix the batter
Whisk together the wet and dry ingredients in separate bowls, then combine the two. First, add the flour, baking powder, and salt to a large bowl and whisk well to incorporate the leavening agents.
Crack and whisk eggs in a medium bowl. Then, stir in the sugar, oil, and vanilla extract until smooth.
Pour the wet ingredients into the flour mixture and stir just until there are no more streaks of flour — over-mixing can result in a chewy and tough loaf.
Step 4 | Fold in the fruit and nuts
Before adding the berries to the batter, gently pat them dry with a paper towel. You may wish to toss them in a bit of flour before adding them to the batter to prevent them from sinking to the bottom of the loaf.
Use a rubber spatula to gently fold in the diced strawberries and nuts until they are evenly distributed throughout the batter.
STEP 5 | Swirl the jam
Pour the batter into the prepared loaf pan, spreading it out with a rubber spatula to each corner. Using a small spoon, drop dollops of strawberry jam all along the top of the batter.
Insert the tip of a knife into the batter and create swirls with a back-and-forth motion. Pop the loaf into the oven and let the magic happen!
STEP 6 | Bake
After an hour, check for doneness by inserting a wooden toothpick near the center of the loaf. It should come back clean without any wetness or crumbs.
Let the bread cool in the pan on a cooling rack for at least 30 minutes before carefully lifting out of the pan.
Remember, this loaf is chock full of juicy strawberries so it will be a bit more dense and heavy than some loaves, so don’t rush the process.
tips
- After greasing the pan, I like to add a piece of parchment paper cut to size in the bottom for guaranteed easy removals.
- Your oven should be fully preheated before baking to ensure a good rise. Also, place the strawberry bread on the middle oven rack for even cooking.
How to make whipped strawberry butter
Don’t forget the homemade whipped butter! Add softened butter, fresh fruit or jam, and powdered sugar to a medium-sized bowl, then whip until smooth — it’s that simple.
You can get creative with the flavors and combinations as well. Orange marmalade, peach preserves, and fresh raspberries are just a few ideas to get you started.
Whichever flavor you choose, store your whipped sweet crème butter in the refrigerator and bring it to room temperature before serving so it’s easier to spread on your sweet strawberry bread.
tips
- Slice quick bread with a long serrated knife to avoid crumbling when you run into fruit and nuts.
- You may also make a simple vanilla glaze to pour over the warm loaf instead of serving with the whipped strawberry butter. Mix 1 cup of powdered sugar with 2 – 3 tablespoons of milk for vanilla glaze. Add a tablespoon of strawberry jam to the glaze to make a luscious strawberry glaze.
Frequently asked questions
Many recipes allow for either, but my experience is that fresh berries will yield the best results. While they will become soft during baking, they don’t release a lot of extra liquid like frozen ones do.
Strawberries, especially, will turn mushy once thawed and can result in an unpleasant texture and an uneven bake.
For small batches like this recipe, you only need a non-stick skillet and a stove. Place the skillet over medium-low heat and cook the pecans until they become fragrant and start to darken, about 5 to 10 minutes.
Be sure to stir them occasionally so they don’t burn and allow them to cool completely before adding to the strawberry bread batter.
Because of the fruit, I like to keep this in the refrigerator. Wrap in a layer of plastic or store in a sealed airtight container so it doesn’t dry out, and enjoy it within one week for best results.
Behind the recipe: strawberry bread
Sometimes good things — in this case, delicious things — sort of happen by accident! This yummy strawberry nut bread has dollops of jam swirled into the top of the loaf, so instead of covering it with a glaze, I thought a “schmear” would be a nice addition.
I was first introduced to “schmears” or whipped sweet crème butters at Dame’s Chicken and Waffles and I knew I had to recreate my own at home.
Don’t stop at this recipe, though! Whipped berry butter can also be spread on toast, English muffins, biscuits, and even pancakes.
Strawberry Bread & Whipped Strawberry Butter
Ingredients
Bread
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅔ cup sugar
- ½ cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups roughly chopped strawberries
- ½ cup toasted pecans
- ¼ cup strawberry jam optional
Whipped Strawberry Butter
- 4 tablespoons unsalted butter softened
- 2 tablespoons powdered sugar
- 2 tablespoons strawberry jam
Instructions
Bread
- Preheat the oven to 350 degrees. Lightly coat a 9 x 5 loaf pan with a bit of unsalted butter and dust with flour.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, combine the sugar, oil, eggs, and vanilla until well combined.
- Pour the wet ingredients over the dry ingredients and stir until just combined. Fold in the strawberries and pecans.
- Spread the batter into the prepared loaf pan and drop small spoonfuls of jam on top. Use a knife to swirl the jam into the batter.
- Bake for 1 hour or until the loaf is golden brown on top and a toothpick inserted in the center comes out clean.
- Cool in the pan for 30 minutes, then remove to a cutting board to slice and serve.
Whipped Strawberry Butter
- Add the softened butter, powdered sugar, and strawberry jam to a medium size bowl.
- Mix on low speed with an electric mixer until smooth. Serve immediately, or cover and refrigerate to use later.
Notes
- Store strawberry butter in the refrigerator, but be sure to bring it to room temperature before serving so it’s easier to spread.
- After greasing the pan, I like to add a piece of parchment paper cut to size in the bottom for guaranteed easy removals.
- As an extra precaution, pat the strawberries dry with paper towels and toss them in a bit of flour before adding them to the batter to prevent them from sinking to the bottom of the loaf.
- Your oven should be fully preheated before baking to ensure a good rise. Also, place the strawberry bread on the middle oven rack for even cooking.
- Slice quick bread with a long serrated knife to avoid crumbling when you run into fruit and nuts.
- You may also make a simple vanilla glaze to pour over the warm loaf instead of serving with the whipped strawberry butter. Mix 1 cup of powdered sugar with 2 – 3 tablespoons of milk for vanilla glaze. Add a tablespoon of strawberry jam to the glaze to make a luscious strawberry glaze.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
