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Moist Strawberry Bread

Category: Sweet Treats to Satisfy Any Craving

Roast the berries, blend wet and dry mixtures, fold in berries, bake till golden, and glaze with a sweet vanilla topping. Simple, wholesome, and adaptable to gluten-free.
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Barbara Chef
Updated on Tue, 06 May 2025 12:37:09 GMT
Freshly baked strawberry loaf with golden crust and bright red berry chunks. Highlight
Freshly baked strawberry loaf with golden crust and bright red berry chunks. | cookwithcarla.com

Turn juicy strawberries into a super moist, healthy quick bread that blends oven-roasted berries with nutritious whole grains. This tasty loaf packs intense strawberry flavor from the roasting process, making an incredibly damp bread that's perfect for morning meals, afternoon treats, or after-dinner sweets. Finished with a basic vanilla drizzle, it offers natural sweetness without going overboard.

While trying to develop a more nutritious quick bread, I found that roasting the strawberries was the ideal way to get powerful flavor without adding extra sweeteners.

Key Ingredients

  • Fresh strawberries: Oven-roasted for deeper sweetness
  • White whole wheat flour: Adds substantial texture
  • Greek yogurt: Brings moisture and added protein
  • Pure maple syrup: Nature's sweetener
  • Quality coconut oil: Makes for a soft crumb

Baking Steps

Cook The Berries
  • Arrange diced strawberries on a parchment-covered tray, cook at 400°F for 20 minutes until they get caramelized.
Combine Dry Stuff
  • Mix flours, baking soda, and salt together thoroughly.
Combine Wet Stuff
  • Mix eggs, yogurt, applesauce, maple syrup, and coconut oil until everything looks smooth.
Make Your Batter
  • Stir dry items into wet ones just enough to mix, then carefully add the cooked berries.
Get Ready To Bake
  • Dump into your greased pan, add some fresh berry slices on top if you want.
Watch It Closely
  • Cook at 350°F for 55 minutes until a stick comes out clean.
Try The Extra Drizzle
  • Pour simple vanilla glaze over the cooled bread if you're feeling fancy.

My grandma always told me that quick breads need a light touch - hurrying makes them come out tough.

A loaf of freshly baked strawberry bread, showcasing a golden crust. Highlight
A loaf of freshly baked strawberry bread, showcasing a golden crust. | cookwithcarla.com

Tasty Pairings

Make this bread extra special for breakfast or brunch by cutting slices and putting them on pretty old plates with some fresh berries and mint leaves. Serve it with whipped honey butter or cream cheese for spreading. You might want to make some with glaze and some without. Try setting up a breakfast spread with different toppings, fresh fruit, and cups of yogurt.

Fun Twists

Boost this flexible bread by trying different add-ins. Throw in some chopped pecans or walnuts for extra crunch, or mix in lemon zest for a tangy kick. Try making it with different roasted berries mixed together, or toss in some dark chocolate pieces for a treat. You can also sprinkle streusel or coconut on top before you bake it.

Keeping It Fresh

Keep your bread tasting great by storing it right in your fridge. Wrap the cooled bread tightly in plastic then aluminum foil for up to 5 days. If you want to freeze it, cut it first and put parchment paper between slices before putting in an airtight container. Let it warm up on the counter and heat slightly before eating.

A loaf of freshly baked strawberry bread. Highlight
A loaf of freshly baked strawberry bread. | cookwithcarla.com

Final Thoughts

This strawberry bread has become my favorite way to use fresh berries in a healthy treat. Though it's easy to make, taking time to roast the berries creates an amazing quick bread that brings natural sweetness to any part of your day. Just remember, the secret's in roasting those berries and handling your batter carefully for great results every time.

Recipe FAQs

→ Can I skip roasting the strawberries?
Fresh strawberries work, though roasting makes them sweeter and removes extra water.
→ Can this be made gluten-free?
Yes, use a gluten-free flour mix in place of regular flour.
→ How should I store extra loaf slices?
Keep them in a sealed container for 2-3 days on the counter or up to 5 days in the fridge.
→ Is freezing this bread possible?
Totally! Wrap it well and stash it in the freezer for up to 3 months. Thaw on the counter when ready.
→ What alternatives are there for coconut oil?
Melted butter or mild oils like avocado or vegetable oil work great.

Moist Strawberry Bread

A tasty loaf bursting with roasted strawberries and topped with a sweet topping. Great as breakfast, a snack, or dessert.

Prep Time
25 min
Cook Time
55 min
Total Time
80 min

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 10 Servings (1 loaf (10 servings))

Dietary Preferences: Vegetarian

Ingredients

→ Main Ingredients

01 2/3 cup oat flour
02 1 cup whole wheat white flour
03 2 eggs
04 ¼ cup unsweetened coconut flakes
05 ½ teaspoon salt
06 1 teaspoon baking soda
07 1 tablespoon coconut oil
08 ½ cup unsweetened applesauce
09 ½ cup plain full-fat Greek yogurt
10 2 tablespoons maple syrup
11 ½ teaspoon almond extract
12 1 teaspoon vanilla extract
13 1 cup chopped roasted strawberries, *see steps
14 extra sliced strawberries for garnish

→ For the Glaze

15 ¼ teaspoon vanilla
16 2 teaspoons whole milk
17 ½ cup powdered sugar

Steps

Step 01

Set your oven to 400°F (200°C). Spread the chopped strawberries on a baking sheet and roast for 20 minutes. Take them out, let them cool, and lower the oven temperature to 350°F (175°C).

Step 02

Mix together oat flour, whole wheat flour, salt, baking soda, and coconut flakes in a large bowl.

Step 03

Crack eggs into a medium bowl and whisk them lightly. Toss in the applesauce, Greek yogurt, almond extract, vanilla extract, maple syrup, and coconut oil. Stir until smooth.

Step 04

Pour the wet mixture into the large bowl with the dry ingredients. Stir everything together until there are no dry spots.

Step 05

Gently add the roasted strawberries to the batter and carefully fold them in.

Step 06

Coat a loaf pan with some spray oil and pour the batter in. Arrange the sliced strawberries on top. Pop it in the oven at 350°F (175°C) for about 55 minutes. When a toothpick comes out clean, it’s ready.

Step 07

Once it’s done baking, let it sit in the pan for 5 minutes. Then move it to a cooling rack and wait until it cools down completely.

Step 08

Stir together powdered sugar, milk, and vanilla in a small bowl. Add a little more milk if it’s too thick, or extra sugar for a thicker glaze.

Step 09

After the loaf cools, place it on a rack over some parchment paper. Drizzle the glaze all over so it runs down the sides. Let it firm up before cutting and enjoying.

Notes

  1. Roasting the strawberries makes them sweeter and keeps the bread from turning too wet.
  2. Use a gluten-free flour mix to make this without wheat.
  3. Freeze slices for up to 3 months. Let them defrost at room temp before eating.

Required Equipment

  • Loaf pan
  • Cooling rack
  • Baking sheet
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Parchment paper

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Includes dairy (Greek yogurt).
  • Can be gluten-free with the right flour substitute.

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 163
  • Fat: 5 g
  • Carbs: 26 g
  • Protein: 5 g