Strawberry Glazed Quick Bread Recipe with Fresh Berries

This fresh strawberry bread is moist, flavorful, and packed with chopped strawberries. A simple glaze made from extra strawberries finishes it off and makes it irresistible.

When strawberries are in season and on sale, I stock up and test new recipes. My family already loves a strawberry loaf cake, but I wanted a less-sweet quick bread that works for breakfast or an anytime snack. This strawberry bread delivers on flavor without being overly sugary.

A small splash of almond extract is the subtle secret here — it brightens the berry flavor without overpowering it. Even picky eaters enjoy this loaf.

How to make strawberry bread

1. Prep: Spray an 8×4″ loaf pan with nonstick spray and line the bottom with parchment paper. Preheat the oven to 325°F (163°C).
2. Dry ingredients: In a small bowl whisk together 2 cups all-purpose flour, 1½ tsp baking powder, ¼ tsp baking soda, and ½ tsp salt. Reserve 2 tablespoons of this dry mix in a separate bowl for the strawberries.
3. Wet ingredients: In a large bowl whisk ¾ cup granulated sugar, ⅓ cup milk, ⅓ cup sour cream (or plain/Greek yogurt), ½ cup vegetable oil, 2 large eggs, ½ tsp vanilla extract, and ½ tsp almond extract until smooth.
4. Berries: Hull, wash, and dice about 1½ cups fresh strawberries. Toss the diced berries with the reserved 2 tablespoons of the dry mixture to keep them from sinking in the batter.
5. Combine: Add the remaining dry ingredients to the wet mixture and stir gently until just combined. Fold in the strawberry/flour mixture carefully to avoid overmixing.
6. Bake: Pour the batter into the prepared pan and bake at 325°F for 65–70 minutes, until the top is golden and a toothpick inserted in the center comes out clean. If using a larger 9×5″ pan, expect a shorter bake time and a lower loaf. For three mini loaves, bake about 45 minutes.
7. Cool: Let the bread cool in the pan for 5–10 minutes, then invert onto a wire rack and cool completely before glazing.
8. Glaze: Whisk ½ cup powdered sugar with 1 tablespoon pureed strawberries, a pinch of salt, 1/8 tsp vanilla, and 2 tsp heavy cream. Add more cream if needed to reach a pourable consistency. Drizzle over the cooled loaf and, if desired, add 2–3 drops of almond extract for extra flavor.

Baking notes and tips

• Use fresh strawberries for best texture. Frozen berries release too much liquid and can make the batter soggy.
• Do not overmix. Gently fold dry ingredients and berries into the wet batter to keep the loaf tender.
• This recipe makes a very moist loaf. Be sure it’s fully baked so it doesn’t become soggy from the berries’ moisture.
• Allow the bread to cool completely before adding the glaze so it doesn’t run off the sides.

Variations

• Swap sour cream for plain or Greek yogurt for a tangy result.
• Add white chocolate chips for a sweeter loaf.
• Replace half the flour with whole wheat for a heartier texture.
• If you prefer to skip almond extract, increase the vanilla extract slightly; almond extract enhances the strawberry flavor but is optional.

Recipe details

Ingredients

• 2 cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ¾ cup granulated sugar
• ⅓ cup milk
• ⅓ cup sour cream (or plain/Greek yogurt)
• ½ cup vegetable or canola oil
• 2 large eggs
• ½ tsp vanilla extract
• ½ tsp almond extract (optional)
• 1½ cups diced fresh strawberries

Glaze

• ½ cup powdered sugar
• 1 Tbsp pureed strawberries
• Pinch of salt
• 1/8 tsp vanilla extract
• 2 tsp heavy cream (add more if needed)
• 2–3 drops almond extract (optional)

Instructions (short)

1. Prepare an 8×4″ loaf pan with spray and parchment. Preheat oven to 325°F.
2. Whisk dry ingredients and reserve 2 tablespoons for the strawberries.
3. Whisk wet ingredients in a large bowl.
4. Dice strawberries and toss with reserved dry mix.
5. Gently combine wet and dry ingredients, then fold in the strawberries.
6. Bake 65–70 minutes or until a toothpick comes out clean. Cool on a rack.
7. Whisk glaze ingredients to a pourable consistency and drizzle over the cooled loaf.

Storage

Store leftover bread in an airtight container at room temperature for 2–3 days, or refrigerate to extend its life by a few days.

This pretty and delicious strawberry bread is a wonderful way to celebrate strawberry season and enjoy a tender, berry-filled quick bread any time.