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There’s something quietly brilliant about strawberry bread it’s not your average quick bread, but it’s not trying to be. For breakfast lovers and strawberry fans (I’m both), it’s a way to sneak fruit into brunch without feeling like you’re eating dessert. I started making this years ago, mostly as a way to use up those days when the market haul was just too generous. The result? A loaf that’s tender, just sweet enough, and absolutely packed with juicy berries. If you’ve ever spread jam on toast and wished the berries were, well, not puréed, this might become your new ritual. The trick is barely mixing the batter, then tossing the berries with a bit of flour so they don’t sink—this keeps the crumb even and sturdy, not dense like banana bread or fluffy like a muffin. Honestly, I’ve made this with everything from a stand mixer (though, in hindsight, a quiet setting really is best) to a basic whisk and an oven-toaster grill. Sometimes, if I’m feeling especially lazy, I skip sifting the dry ingredients altogether and it still works out fine.

Recipe Development and Adaptations

I’ll admit, most strawberry breads I’ve tried before seem to err on the side of too sweet, or worse, they end up gummy, almost fighting your fork. What I wanted was something in between cake and quick bread: bright berry flavor, honest texture, nothing gluey. The version here uses oil rather than butter, which makes the crumb softer and moister (an unexpected advantage in both cool kitchens and, crucially, during humid Indian summers). A dollop of yogurt is also what keeps this loaf from being too delicate; it’s almost as if the batter can handle less-than-perfect fruit and imperfect ovens, which I tested firsthand. Still, if your strawberries are especially tart, that’s actually a good thing here. I found that the fruit’s acidity helps balance the sugar, making for a loaf that’s actually breakfast-appropriate, not just cake in disguise.

Why This Recipe Works

On a baking chemistry level, oil coats flour proteins less aggressively than butter does, so you end up with a loaf that’s tender, never tough. Yogurt adds acid, which not only gives the crumb structure but also kickstarts the baking soda’s leavening—that lift keeps the bread from feeling heavy, even with all those berries. I did try baking powder a few times, but I noticed a metallic aftertaste when paired with strawberries, so now I stick with soda. The strawberries, naturally, are the wildcard: they release a lot of liquid as they bake, so the batter has to be sturdy enough to soak it up without collapsing. That’s where tossing the berries with a bit of sugar and salt beforehand helps, and a spoonful of cornstarch gives you some wiggle room if the fruit is extra juicy. Room-temperature eggs, gentle folding, and, honestly, not overthinking it baking is sometimes more about instinct than precision.

Ingredients That Matter

This bread is forgiving, but weighing the flour (or spooning and leveling, if you must) really does make a difference, especially if kitchen humidity is fickle. Sifting isn’t strictly necessary, but it certainly doesn’t hurt. Yogurt should ideally be thick—if yours is watery, draining it for a few minutes makes the batter more stable. I also found myself fussing with the sugar amount over the years; with berries that are ultra-sweet, you can dial it back a bit, but with tart ones, 150 grams feels just right.

Equipment: What’s Essential, What’s Optional

You don’t need fancy tools: a 9×5 loaf pan, some bowls, a whisk or wooden spoon, and a reliable oven or oven-toaster grill (OTG) are all you really need. That said, an inexpensive oven thermometer helps, because OTGs often run hotter than their dial says. Parchment paper is a nice touch, but I’ve gone without and it’s never ruined a loaf.

The Process, Step by Step

• Prep: Preheat oven, grease your tin. If your OTG is temperamental, move it to the middle rack, maybe even tent with foil if the edges brown too fast.

• Berry Prep: Dice your strawberries, toss with a little sugar and salt, let them sit for a few minutes—it pulls out juices, but nothing catastrophic happens if you skip this step.

• Mix Dry, Mix Wet: Whisk flour, baking soda, salt together. Separately, whisk the rest of the sugar with yogurt, oil, eggs, vanilla, and those strawberry juices.

• Combine: Pour the wet into the dry, fold until just barely mixed—streaks are actually a good sign here. Toss berries with cornstarch, fold them in gently. Stop mixing the moment it comes together; this isn’t cookie dough.

• Bake: Pour the thick, lumpy batter into the pan, smooth the top, tap once to pop big bubbles. Bake until a skewer comes out clean—I like checking the internal temperature if I’m really being careful.

• Cool: Let it cool in the pan for a bit, then move it to a rack. Cutting too soon means a mess, but you already know how hard that is to resist.

Troubleshooting

If your bread is soggy in the middle, it’s probably underbaked or the berries threw off too much juice. Sunken middles often mean you cooled it too fast or opened the oven door early. If it’s dense, your baking soda might be old, or you mixed too enthusiastically. These aren’t fatal flaws—most quick breads are rescuable, and even a so-so loaf tastes pretty good toasted.

Swaps and Variations

If you’re dairy-free, coconut yogurt works, though the texture is a bit different. Vegan versions with flax eggs or silken tofu are possible, but expect the crumb to be a little less springy. Lemon zest adds brightness, cinnamon or cardamom gives warmth, and a handful of chopped nuts or dark chocolate makes it feel more like a treat. This batter also makes decent muffins—adjust the baking time accordingly.

Storing and Serving

Strawberry bread is best the first day, but it keeps for a couple of days in a tin. I wouldn’t bother freezing anything frosted, but a plain loaf thaws wonderfully. Serve it slightly warm with yogurt or just a smear of butter; if you’re feeling fancy, add a citrus glaze or some fresh berries on top. For a real brunch move, slice and toast it, then sandwich with lightly sweetened whipped cream. If the bread is a little tart, pair it with chai or mint tea—a habit I picked up after several rounds of “adjustments” in my own kitchen.

Kitchen Notes

I used to make this with whole wheat flour, but the crumb was too dense, so I switched back to all-purpose. Skipping the macerating step (drawing juice out of the berries) led to a few wet spots in the loaf, so now I always add cornstarch. Overmixing the batter definitely gives you tough bread, which I learned the hard way. Baking in my OTG was an adventure—edges browned quickly, but a sheet of foil over the top saved the day. For me, the best version is weighed, macerated, baked to temperature, and cooled before slicing. The result is a loaf that’s tender, moist, and evenly dotted with fruit—no sinking, no gumminess, just honest strawberry flavor.

Nutrition and Safety

Per slice, this bread is roughly 220 calories, give or take. It’s a fairly honest treat, especially paired with something fresh and light. Store leftovers as you would any baked good, and always follow food safety guidelines.

Moist Strawberry Bread: Your Go-To Summer Recipe

Course: BrunchCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

220

kcal

Total time

1

hour 

10

minutes

Moist, tender strawberry bread bursting with fresh fruit flavor—lightly sweet, easy to make, and perfect for breakfast, snack, or dessert. Oil-based for a soft crumb, studded with juicy strawberries, and tested for home bakers with or without fancy equipment.

Ingredients

• All-purpose flour: 240 g (2 cups)

• Baking soda: 5 g (1 tsp)

• Salt: 3 g (½ tsp)

• Granulated sugar: 150 g (¾ cup)*

• Plain yogurt (full-fat): 120 g (½ cup)

• Vegetable oil (neutral, like sunflower or rice bran): 60 g (¼ cup + 1 tbsp)

• Large eggs (room temperature): 2

• Vanilla extract: 5 g (1 tsp)

• Fresh strawberries, diced: 250 g (2 cups)

• Cornstarch: 8 g (1 tbsp)

• *Reserve 30 g (2 tbsp) of the sugar for tossing with the berries before mixing.

Directions

• Prep: Preheat oven to 180°C (350°F) with rack in center. Grease and line a 9×5-inch loaf pan with parchment paper (leave overhang for easy removal).
• Macerate Strawberries: Dice strawberries, toss with 30g sugar and a pinch of salt. Let sit 10 minutes. Reserve all juice.
• Mix Dry: In a large bowl, whisk together flour, baking soda, and salt.
• Mix Wet: In another bowl, whisk remaining sugar, yogurt, oil, eggs, vanilla, and reserved strawberry juice until smooth.
• Combine: Pour wet into dry, fold gently until just combined—don’t overmix. Toss berries with cornstarch, then gently fold into batter.
• Bake: Pour batter into prepared pan, smooth top. Bake 50–60 minutes until golden, domed, and a toothpick comes out clean (internal temp 94–96°C/201–205°F).
• Cool: Let cool in pan 15 minutes, then lift out with parchment and cool completely on rack before slicing.

Notes

• Dietary Substitutions
  Egg-free: Use 60g silken tofu or 1 tbsp flaxseed + 3 tbsp water per egg.
  Dairy-free: Use coconut yogurt and neutral oil.
  Gluten-free: Use a 1:1 gluten-free flour blend.
  Vegan: Combine egg-free and dairy-free swaps.
• Recipe Notes & Variations
  Lemon zest: Add 1 tbsp for brightness.
  Mixed berries: Swap up to half strawberries for raspberries or blueberries.
  Nuts: Fold in 60g chopped walnuts or almonds.
  Chocolate: Add 50g chopped dark chocolate with berries.
  Spiced: Add 1/2 tsp cinnamon or cardamom to dry mix.