Name: Strawberry Quick Bread with Fresh Berries Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ½ cups All-purpose flour; 1 ½ teaspoons Baking powder; ¼ teaspoon Salt; 2 Tablespoons All-purpose flour (for coating strawberries); ¾ cup Sugar; ½ cup Milk; ½ cup Oil; 2 Eggs; 1 teaspoon Vanilla extract; 1 ½ cups Diced fresh strawberries

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Introduction

Strawberry Quick Bread with Fresh Berries is a moist and flavorful treat perfect for breakfast or an afternoon snack. Bursting with juicy strawberries and a tender crumb, this recipe is quick to make and sure to please the whole family.

Strawberry Quick Bread with Fresh Berries Recipe - Recipe Image

Ingredients

¾ cup Sugar
½ cup Milk
½ cup Oil
2 Eggs
1 teaspoon Vanilla extract
1 ½ cups All-purpose flour
1 ½ teaspoons Baking powder
¼ teaspoon Salt
1 ½ cups Diced fresh strawberries
2 Tablespoons All-purpose flour (for coating strawberries)

Instructions

Step 1: Preheat your oven to 350℉ (175℃). Lightly grease a 9×5 inch loaf pan with non-stick spray or oil to prevent sticking.
Step 2: In a medium-sized bowl, combine the sugar, milk, oil, eggs, and vanilla extract. Whisk vigorously until the mixture is smooth and well combined.
Step 3: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent.
Step 4: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until the flour is incorporated. Avoid overmixing to keep the bread light and tender.
Step 5: Toss the diced strawberries with the 2 tablespoons of all-purpose flour, then carefully fold them into the batter. This helps prevent the fruit from sinking to the bottom during baking.
Step 6: Pour the batter evenly into the prepared loaf pan. Bake for 55 to 60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 7: Remove the bread from the oven and place the pan on a cooling rack. Let it cool for 5 minutes to set.
Step 8: After 5 minutes, gently loosen the edges of the bread with a knife and carefully invert the loaf onto the cooling rack. Allow the bread to cool completely before slicing to ensure the best texture.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the batter.
Substitute fresh strawberries with frozen ones, but do not thaw to prevent excess moisture.
Try adding chopped nuts such as walnuts or pecans for added texture.
Coating the strawberries with flour is key to avoiding them sinking; do not skip this step.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze by wrapping well in foil and placing in a freezer bag for up to 3 months. Reheat slices gently in a toaster or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries without thawing them first. Toss them in flour as indicated to prevent sinking. Using frozen berries may release extra moisture, so bake until a toothpick comes out clean.

What can I substitute for oil in this recipe?

You can substitute an equal amount of melted butter or Greek yogurt for the oil. This may change the texture slightly but will still yield a moist bread.