Homemade Moist Strawberry Bread

This tender strawberry bread shines with juicy fruit, the sweetness of ripe bananas, and just enough warmth from cinnamon. It is simple enough for a weekday breakfast yet feels indulgent enough for a weekend brunch. One slice and you will see why it never lasts more than two days at my house.

My kids beg for this bread when strawberry season starts and we love it warmed up with a touch of butter. The first time I served it to friends it disappeared before dinner.

Ingredients

• Fresh strawberries: Select ripe but firm strawberries for the brightest flavor and color. If using frozen make sure they are fully thawed and patted dry.
• Ripe bananas: Overripe bananas with many brown spots add natural sweetness and keep the bread extra moist.
• All purpose flour: Sifted flour gives a lighter crumb. Whole wheat flour works for a nuttier taste.
• Granulated sugar: Brings sweetness. Brown sugar deepens the flavor if preferred.
• Large eggs: Help bind and lift the bread. Look for fresh eggs with rich yolks.
• Vegetable oil or melted coconut oil: Moistens the crumb. Coconut oil brings a faint hint of tropical flavor.
• Vanilla extract: Adds aromatic warmth. Pure vanilla extract is best if available.
• Baking powder and baking soda: Work together for the tallest rise. Double check both are fresh for best results.
• Salt: Balances the sweetness. Use fine sea salt for even distribution.
• Ground cinnamon: Optional but lovely for gentle spice. Choose true Ceylon cinnamon if you can.

Instructions

To select quality bananas:

Choose those with mostly brown spots on the peel. The more spotted the sweeter and softer they will be, perfect for bread.

Preheat the Oven:

Preheat your oven to three hundred fifty degrees Fahrenheit which ensures the bread will bake evenly from edge to center.

Prepare the Baking Pan:

Coat a nine by five inch loaf pan with butter or a little cooking spray or line it with parchment for the easiest removal after baking.

Mash the Bananas:

Use a fork to mash your bananas in a large mixing bowl. The smoother you get them the silkier your bread will be.

Mix Wet Ingredients:

Add sugar, eggs, oil, and vanilla extract directly into the mashed bananas. Whisk until the mixture turns glossy and smooth so no streaks of egg or oil remain.

Combine Dry Ingredients:

In a separate bowl combine flour, baking powder, baking soda, salt, and cinnamon. Mix thoroughly to evenly disperse the leaveners so your loaf rises perfectly.

Combine Wet and Dry Mixtures:

Slowly stir the dry ingredient blend into the wet mixture. Fold carefully with a spatula just until you see no more streaks to help your bread stay tender.

Fold in Strawberries:

Gently fold the diced strawberries into the batter so they are mixed throughout but not crushed. This ensures juicy fruit bites in every slice.

Bake:

Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Place in the preheated oven and bake for about sixty minutes. Test doneness with a toothpick inserted into the center which should come out clean when done.

When I make this bread my favorite part is the pockets of juicy strawberry in every bite. Sometimes I use slightly tart berries for a flavor twist. My family loves it best on weekend mornings when we can enjoy it together fresh and warm.

Storage Tips

Homemade moist strawberry bread will keep covered at room temperature for up to two days. If you have leftovers store them in the refrigerator for up to one week. For longer storage wrap the loaf tightly then freeze up to three months. Slice before freezing for easy grab and go breakfasts. Let frozen slices thaw at room temperature for best texture.

Ingredient Substitutions

For a gluten free loaf use a trusted all purpose gluten free blend. Check that your baking powder is gluten free as well. If you need a dairy free version flax eggs and almond milk both work well. I sometimes use melted coconut oil for a hint of extra flavor.

Serving Suggestions

Enjoy slices with a spread of soft butter or cream cheese. For a sweeter treat drizzle with honey or a little powdered sugar glaze. Try toasting the bread lightly and serving with a dollop of Greek yogurt and fresh strawberries.

Cultural and Seasonal Notes

Strawberry bread is a favorite in American kitchens especially during spring and summer strawberry season. This recipe transforms extra produce into comfort food no matter the time of year. In fall try combining strawberries with a pinch more cinnamon for a cozy taste.

Seasonal Adaptations

In spring swap half the strawberries for rhubarb chunks for a tart spin. In summer toss in a few fresh blueberries with the strawberries for a mixed berry bread. In fall and winter use frozen strawberries and extra mashed banana for a richer flavor.

Success Stories

Friends have told me this bread is the reason they started baking with kids. One friend brought it to a brunch and it was the first thing gone. Another neighbor froze a loaf for her new mom week and said it still tasted just baked.

Freezer Meal Conversion

Strawberry bread is perfect for freezing. Bake as usual, cool completely, then wrap in two layers of plastic or foil and slide into a freezer bag. For breakfast heaven slice and toast straight from frozen.

This strawberry bread comes together easily and brings joy to breakfast, snack, or dessert. Bake a loaf and share it — there will never be leftovers.

Recipe FAQs

→ Can I use frozen strawberries instead of fresh?

Yes, you can use thawed frozen strawberries. Pat them dry before folding them into the batter to prevent excess moisture.

→ How do I keep the bread moist?

Be sure to avoid overmixing and do not overbake. Store in an airtight container to retain moisture.

→ What are suitable flour substitutions?

You can use whole wheat flour for added nutrition or a gluten-free blend to accommodate dietary needs.

→ Is there a way to make it dairy-free?

Replace the eggs with flax eggs and use plant-based oil for a dairy-free option. Regular milk can be swapped with almond milk if necessary.

→ How should I store the bread for freshness?

Wrap tightly and keep in the fridge for up to a week, or freeze for up to three months. Thaw before serving.

→ Can I add nuts or chocolate chips?

Yes, fold in chopped nuts or chocolate chips with the strawberries for extra texture and flavor.