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Sliced strawberry bread loaf on wooden board with fresh strawberries
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Strawberry Bread Recipe

This strawberry quick bread recipe is made with fresh strawberries, strawberry jam, and lightly sweet strawberry icing. It's got a whole lot of strawberry flavor with little prep!
Prep Time20 minutes
Cook Time1 hour
Cooling Time45 minutes
Total Time2 hours 5 minutes
Course: Bread
Cuisine: American
Servings: 10 slices
Calories: 297kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Batter

  • 1/2 cup unsalted butter room temp
  • 2/3 cup granulated sugar
  • 2 large eggs room temp
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup sour cream room temp
  • 2 tbsp milk
  • 1 tbsp vanilla extract

For the Strawberries

  • 1 1/2 cups fresh strawberries diced small
  • 1 tbsp granulated sugar

For the Strawberry Jam Swirl

  • ¼ cup strawberry jam or preserves Find the preserves recipe HERE

For the Strawberry Pink Icing

Instructions

For the Batter

  • Preheat the oven to 350°F. Spray then line a 9x5 loaf pan with parchment paper.
  • In your stand mixer on high speed, cream butter and sugar until light and fluffy, about 4 minutes.
  • Add eggs one at a time, mixing well after each addition.
  • Slow mixer down to low speed and add flour, baking powder, and salt in increments.
  • Add in sour cream, milk, and vanilla until combined. The batter should be pretty thick.

Prep the Strawberries

  • Toss diced strawberries with sugar and let sit for just 5 minutes, no longer. Drain slightly before using.
  • Remove a ¼ cup of the strawberries and set to the side then fold the rest into the batter.

To Assemble

  • Pour half the batter into the pan and smooth it out.
  • Melt the jam for a few seconds to thin out then spoon half of the jam in small dollops and light swirl with a knife into the batter. Remember to keep it light.
  • Add the remaining batter to the top, repeat the jam swirl on top.
  • Finally add the remaining strawberries on top, press gently and spread evenly.
  • Bake at 350°F for 55–65 minutes. If it browns too quickly, tent with foil on top. Check with a toothpick and if it comes out mostly clean, it’s ready to go.
  • Cool in pan for about 40-50 minutes then lift to remove.

For the Icing

  • Whisk powdered sugar, milk, and jam together. You want it to be pourable but still thick enough to glaze on top so start with 2 tsp of milk and 2 of jam. If it's too thin, add more sugar; if it's too thick, add a little bit more milk at a time until you reach the right consistency.
  • Drizzle on top once the bread is completely cooled.

Notes

How to Store

  • Fridge: Keep the bread in an airtight container in the fridge for up to 4 days. If it's glazed, slide parchment paper between the top and the lid so it doesn't stick.
  • Freezer: Freeze glazed slices individually wrapped in plastic wrap, then foil, for up to 3 months. For a whole loaf, freeze it unglazed, wrapped tightly, so it holds up better. Thaw in the fridge overnight.
  • Reheating: Warm slices in the microwave for about 10-15 seconds. Works for both glazed and unglazed, just know the glaze will melt a bit.

Nutrition

Calories: 297kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 291mg | Potassium: 92mg | Fiber: 1g | Sugar: 27g | Vitamin A: 388IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 1mg