Quick & Easy Strawberry Buttermilk Bread: Step-by-Step Guide
This strawberry buttermilk quick bread is the perfect combination of fresh, juicy strawberries and tangy buttermilk, topped with a sweet vanilla glaze. Whether you’re enjoying it for breakfast, as a snack, or as a dessert, this will surely bring a smile to your face.
With the vanilla glaze, a touch of lemon, and the addition of white chocolate chips, this quick bread is a true indulgence. Whatever you do, don’t forget the lemon zest—the secret ingredient that gives this bread its irresistible burst of flavor.
Strawberry Buttermilk Quick Bread
Ingredients
Strawberry Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg (room temperature)
- ¾ cup granulated sugar
- 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
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
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Instructions
- Prep the oven and pan. Preheat your oven to 350°F (175°C). Then, grease an 8½ x 4½ x 2½-inch loaf pan with nonstick spray or butter. Set aside.
- Make the batter. Whisk together the dry ingredients in a medium bowl: 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. In a separate large bowl, combine the wet ingredients: 1 cup of buttermilk (room temperature), ⅓ cup of vegetable oil, 1 egg (room temperature), 1 teaspoon of vanilla extract, and 1 tablespoon of 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.
- Add the berries. In a small bowl, toss these reserved strawberries with 1½ tablespoons of flour, gently mixing to coat evenly. Then, fold the remaining strawberries and the optional ¾ cup of 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 ¾ cup of powdered sugar and 1 teaspoon of vanilla extract in a medium bowl. Using an electric hand mixer, slowly add up to 2 tablespoons of 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 transfer it to a piping bag and drizzle it back and forth over the loaf.
Notes
Nutrition
More Tips:
When you mix the wet and dry ingredients, just mix until everything is combined. Mixing too much can make the bread dense instead of light and tender.
Ovens can differ, so start checking your bread a few minutes before the suggested baking time. Insert a toothpick in the center—if it comes out clean or with just a few moist crumbs, it’s done. If it’s still wet, give it a bit more time but keep a close eye on it.
It may be tempting to glaze the bread while it’s warm, but be patient! If the bread is still warm, the glaze will melt and run off. Allow it to cool completely to make sure the glaze sets beautifully on top.
Key Ingredients and Tools
For a perfect outcome with your quick bread, consider these key ingredients and tools:
- Buttermilk: This contributes tangy flavor and moisture to the bread.
- Lemon Zest: Fresh lemon zest gives the bread a lively, citrusy flavor. Use fresh lemons and a microplane or fine grater for the best results. Fresh lemons are common, but if you’re in a pinch and don’t have fresh lemons, you could use bottled lemon juice or dried lemon zest, though the flavor won’t be as bright.
- White Chocolate Chips: While optional, they impart a delightful sweetness and creamy texture.
- Loaf Pan: For even baking, an 8½ x 4½-inch loaf pan is recommended for this recipe. If you opt for a pan of a different size, you may need to adjust the baking time accordingly.
These ingredients will help make sure that your bread turns out excellently.
You can make these simple substitutions if needed:
- Buttermilk: If you don’t have buttermilk, you can create a substitute by combining milk with a little vinegar or lemon juice.
- White Chocolate Chips: Replace white chocolate chips with milk or dark chocolate chips, or just leave them out.
- Vegetable Oil: Use melted butter or another neutral oil like canola or sunflower oil instead of vegetable oil.
- Fresh Strawberries: If you don’t have fresh strawberries, you can use frozen ones, but make sure to thaw and drain them well before use.
Remember that these substitutions may change the flavor and texture of the bread slightly, so feel free to experiment!
I hope you enjoy making and sharing this Strawberry Buttermilk Quick Bread. It’s a simple, delicious recipe that’s perfect for any occasion, whether it’s a cozy weekend breakfast or a sweet treat for guests. If you give it a try, let me know how it turns out—I’d love to hear from you.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
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!