Description
This strawberry bread recipe yields a moist, flavorful loaf bursting with fresh strawberries and a hint of lemon zest. Perfect for breakfast or a sweet snack, the bread features a tender crumb complemented by the natural sweetness of fruit, baked to golden perfection in a loaf pan.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ tablespoons all-purpose flour (for strawberries)
Wet Ingredients
- 1 large egg (at room temperature)
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- 1 cup buttermilk (at room temperature, no substitutions)
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Fruit
- 2 cups diced fresh strawberries (firm in texture and bright red)
Other
- Butter to grease the pan
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350 degrees F. Grease a 9×5 inch aluminum loaf pan thoroughly with butter. For cleaner release, you may also line the pan with parchment paper with an overhang on the sides.
- Combine dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, baking soda, and salt until evenly mixed. Set aside.
- Mix wet ingredients: In a large bowl, beat the egg, granulated sugar, vegetable oil, buttermilk, vanilla extract, and lemon zest until the mixture is smooth and well blended.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, whisking gently until no pockets of flour remain. Avoid overmixing to keep the bread tender.
- Prepare strawberries: Pat dry the diced strawberries thoroughly. Reserve about 3 tablespoons for topping. Toss the remaining strawberries with 1 ½ tablespoons of all-purpose flour to lightly coat them, which helps prevent sinking in the batter.
- Fold in strawberries: Gently fold the flour-coated strawberries into the batter until just combined, leaving any excess flour behind to avoid a dry texture.
- Fill the pan and add topping: Pour the batter into the prepared loaf pan. Top the batter with the reserved 3 tablespoons of diced strawberries, gently pressing them into the surface to create an attractive appearance.
- Bake the bread: Bake for 60-65 minutes at 350 degrees F. After about 40 minutes, carefully cover the loaf loosely with aluminum foil to prevent over-browning. Open the oven only once to cover it and again to check for doneness to avoid the bread sinking in the middle. Test with a toothpick; it should come out clean when done.
- Cool and serve: Remove the bread from the oven and let it cool in the pan for 20 minutes. Then carefully remove from the pan and allow it to cool further before slicing. Note that strawberries inside the bread may appear pale, which is normal when using fresh, bright red, firm strawberries.
Notes
- Using firm, bright red strawberries ensures the best flavor and appearance in the bread.
- Covering the bread with foil after 40 minutes prevents excessive browning.
- Do not overmix the batter to keep the bread moist and tender.
- Buttermilk at room temperature is important for the best texture; avoid substitutions.
- For easier loaf removal, use parchment paper with overhang when greasing the pan.
- Prep Time: 15 minutes
- Cook Time: 60-65 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
