This is a moist loaf loaded with fresh berries and a sweet vanilla glaze. This strawberry buttermilk quick bread is beautiful, delicious, and cheerful. It’s great for brunch, tea, or a quiet morning at home.
This is super simple to make. The batter comes together quickly, and you don’t need fancy equipment. Just make sure you let the loaf cool completely before you add the glaze. Otherwise, it will melt.
Table of Contents
Ingredients and Tools You’ll Need
Use fresh strawberries for this, as frozen ones will have too much moisture. If you don’t have buttermilk, you can create a substitute by combining milk with a little vinegar or lemon juice. You can use whatever chocolate chips you want to (or leave them out). But don’t leave out the lemon zest. It makes a difference.
The glaze and chocolate chips are optional. But, honestly, it tastes so much better with both. Live a little.
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This will make one loaf and freezes really well unglazed. Make two and freeze one for later. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
Equipment
- Loaf pan 8½ x 4½ x 2½
Ingredients
Strawberry Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 egg (room temperature)
- ⅓ cup vegetable oil
- 1 cup buttermilk (room temperature)
- 1 teaspoon vanilla
- 1 tablespoon lemon zest (from 1 lemon)
- ¾ cup white chocolate chips (optional)
Strawberries
- 2 cups strawberries (divided, roughly chopped into bite-size pieces)
- 1½ tablespoons all-purpose flour
Glaze (Optional)
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
How to Make Strawberry Buttermilk Quick Bread
Step One: Make the Batter
Heat your oven to 350°F and grease an 8½ x 4½ loaf pan.
Mix all your dry stuff in one bowl – flour, baking soda, salt, and sugar. In a bigger bowl, whisk together the buttermilk, oil, egg, vanilla, and lemon zest. Add the dry ingredients to the wet ones and stir just until combined. Don’t go crazy mixing, or your bread will be tough.
Step Two: Prep the Strawberries
Pat them dry with paper towels. This is IMPORTANT, or your bread will be soggy. Set aside a few tablespoons for the top and toss those with the flour. Fold the rest into your batter along with the white chocolate chips if you’re using them.
Step Three: Bake It
Pour everything into your pan and smooth the top. Press those floured strawberries on top. Bake for 55-60 minutes, but around 40 minutes, cover it with foil so the top doesn’t get too brown. It’s done when a toothpick comes out clean or with just a few crumbs.
Step Four: Cool and Glaze
Let it cool in the pan for 20 minutes, then turn it out onto a wire rack. For the glaze, mix the powdered sugar and vanilla, then slowly add milk until it’s thick, almost too thick to pour. Once the bread is completely cool, drizzle it on top.
Storage Instructions
Store your bread covered in the refrigerator for up to 5 days if unglazed. If it is glazed, the sugar will start to incorporate into the bread, so a max of two days is best.
You can make it ahead and freeze it, and then glaze after thawing.
What to Serve
Have this for breakfast with some of these favorites.
- Slow-cooker cheesy hash browns are hearty and delicious.
- A cast iron skillet omelet is ready fast, and everyone loves it.
- Serve fresh fruit and coffee, and you’re done!
More Strawberry Recipes
There’s nothing like fresh berries in a recipe.
- Make these strawberry white chocolate muffins for a quick and easy snack.
- A strawberry Texas sheet cake looks very impressive, but is very simple.
- I like to serve this strawberry rosé sangria when I have company over.
- The best thing for summer and strawberry season is strawberry ice cream.
Printable Recipe
Strawberry Buttermilk Quick Bread
Equipment
- Loaf pan 8½ x 4½ x 2½
Ingredients
Strawberry Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 egg (room temperature)
- ⅓ cup vegetable oil
- 1 cup buttermilk (room temperature; see notes for substitution)
- 1 teaspoon vanilla
- 1 tablespoon lemon zest (from 1 lemon)
- ¾ cup white chocolate chips (optional)
Strawberries
- 2 cups strawberries (divided, roughly chopped into bite-size pieces)
- 1½ tablespoons all-purpose flour
Glaze
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
Instructions
- Prep. Preheat your oven to 350°F (175°C). Then, grease your loaf pan with nonstick spray or butter. Set aside.
- Make the batter. Whisk together the dry ingredients in a medium bowl: all-purpose flour, baking soda, salt, and sugar. In a separate large bowl, combine the wet ingredients: buttermilk, vegetable oil, egg, vanilla extract, and lemon zest. Whisk until well combined. Slowly add the dry ingredients to the wet ingredients, stirring until fully combined and no dry spots remain. Be careful not to overmix.
- Prep the berries. Pat dry the chopped strawberries thoroughly to remove any excess moisture and prevent the bread from becoming too soggy. Set aside 2-3 tablespoons of strawberries for topping the loaf. Toss these reserved strawberries with 1½ tablespoons of flour, gently mixing to coat evenly.
- Add the berries. Fold the remaining strawberries and the optional white chocolate chips into the batter. Be gentle to avoid overmixing and breaking up the strawberries.
- Bake. Pour the batter into the prepared loaf pan and smooth the top. Evenly distribute the floured strawberries over the top of the batter, pressing them in slightly. Place the loaf pan in the preheated oven and bake for 55-60 minutes. After about 40 minutes, cover the loaf loosely with aluminum foil to prevent over-browning. Check for doneness by inserting a toothpick into the center of the loaf; it should come out clean or with just a few crumbs clinging to it. Once baked, allow the loaf to cool in the pan on a wire rack for 20 minutes before gently turning it out onto the rack to cool completely.
- Make the glaze. Combine the powdered sugar and vanilla extract in a medium bowl. Mix with an electric hand mixer, slowly adding the milk until the glaze reaches a very thick consistency—thick enough that it’s almost too thick to pour. If the glaze is too thin, add more powdered sugar until it thickens. Once the loaf has cooled completely, spoon the glaze over the top or put it in a piping bag and drizzle it back and forth over the loaf.
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Notes
Nutrition
Love,
Sounds amazing! I don’t have potato flakes, any substitute?
I’ve never done it without, but try to add a tablespoon of butter to keep the dough moist, or just leave it out.
I am so going to make this!! I’ll have to dust off the bread machine first!
I seriously am making this tonight for tomorrow morning! It looks so yummy!!
Yay! Can’t wait to hear how it goes!
This recipe sounds incredible! With our fresh picked strawberries and strawberry jam this recipe will be amazing. Thanks so much for sharing!
lucky you to have such a great supply of berries! I hope you try it and let me know how it goes!
This sounds yummy!
It is the easiest bread known to man!