Strawberry Quick Bread with Fresh Berries Recipe
This delightful Strawberry Quick Bread combines fresh diced strawberries with a moist batter to create a sweet, tender loaf perfect for breakfast or an afternoon snack. Easy to prepare and baked to golden perfection, it offers a fresh fruity flavor enhanced by vanilla and a light crumb.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- ¾ cup Sugar
- ½ cup Milk
- ½ cup Oil
- 2 Eggs
- 1 teaspoon Vanilla
Dry Ingredients
- 1 ½ cups All Purpose Flour
- 1 ½ teaspoons Baking powder
- ¼ teaspoon Salt
Strawberries
- 1 ½ cups Diced strawberries
- 2 Tablespoons All Purpose Flour (for coating strawberries)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350℉ (177℃). Grease a 9×5 inch loaf pan thoroughly using non-stick spray or oil to prevent sticking.
- Mix Wet Ingredients: In a medium-sized bowl, combine the sugar, milk, oil, eggs, and vanilla extract. Whisk these ingredients together until the mixture is smooth and well blended.
- Combine Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, baking powder, and salt ensuring even distribution.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined; avoid overmixing to keep the bread tender.
- Prepare Strawberries: Toss the diced strawberries with 2 tablespoons of all-purpose flour. This prevents them from sinking to the bottom of the loaf and also reduces moisture leakage.
- Fold Strawberries into Batter: Carefully fold the flour-coated strawberries into the batter, ensuring even distribution without crushing the fruit.
- Bake the Bread: Pour the batter into the prepared loaf pan and place it in the preheated oven. Bake for 55 to 60 minutes or until the bread is golden brown and a toothpick inserted into the center comes out clean.
- Cool in Pan: Remove the loaf from the oven and set the pan on a cooling rack. Let it cool in the pan for 5 minutes to slightly set.
- Remove and Cool Completely: After 5 minutes, loosen the bread’s edges with a knife and carefully turn the loaf out onto the cooling rack. Let it cool completely before slicing to ensure clean cuts and optimal texture.
Notes
- Coating the strawberries in flour helps to keep them suspended throughout the bread and prevents sogginess.
- Avoid overmixing the batter to prevent a tough bread texture; mix just until ingredients are combined.
- You can substitute fresh strawberries with frozen ones but ensure they are well drained and patted dry to avoid excess moisture.
- Serving the bread after it has completely cooled improves slicing and maintaining structure.
- For added flavor, consider adding a teaspoon of lemon zest to the batter.