Strawberry Bread

Strawberry Bread
  • Difficulty:

  • Prep Time:

  • Total Time:

    1h 15m
  • Servings:



The organic strawberries and light batter in this recipe make a mildly sweet bread that's perfect for breakfast or a snack. If strawberries are out of season, you can substitute the same quantity of just about any other type of berry. Raspberries, dried cranberries and blueberries are all tasty alternatives in this recipe. Serve this strawberry bread while it’s still warm, with mascarpone cheese or whipped butter.


  • 1 ½ cups all-purpose flour
  • ½ tsp. baking powder
  • 1 pinch ground nutmeg
  • 1 pinch salt
  • 1 cup demerara sugar
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 2 cups organic strawberries, roughly chopped


  1. Heat the oven to 350° F. Line a 9"x5"x2¾" loaf pan with parchment paper.
  2. Whisk together the flour, baking powder, nutmeg and salt in a mixing bowl. In a separate bowl, whisk together the sugar, oil and eggs.
  3. Whisk the wet ingredients into the dry ingredients until they just come together. Stir in the chopped strawberries.
  4. Pour the batter into the loaf pan. Let the batter settle for a couple of minutes and place the pan in the oven on the middle rack.
  5. Bake the bread for 1 hour, or until a toothpick comes out clean. The internal temperature in the center of the bread will measure around 200° F when ready.
  6. Take the pan from the oven and set it on a cooling rack. Let the bread cool for 10 minutes, then remove it from the pan. Grasp the edges of the parchment paper to remove the bread.
  7. Set the bread on the cooling rack. Let the bread cool for 20 minutes before slicing.
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