Fresh Strawberry Bread, plus Buttermilk

This Fresh Strawberry Bread with Buttermilk is full of fresh, seasonal strawberries and baked to tender, moist perfection. The buttermilk keeps the crumb light and fluffy (adding a subtle tang), while a touch of vanilla and orange zest brings a bright, sweet finish to every slice.

There's no better time for strawberries than spring and summer when they're at their peak flavor. We love using fresh seasonal strawberries in anything from jam to butter. From May to September, you can basically find us with red strawberry juice dripping down our arm from all the baking and snacking!

Unlike breads made with yeast, this strawberry quick bread comes together in a snap. If you love quick breads, especially with seasonal fruits, you will also want to try our blueberry banana bread or our cranberry gingerbread loaf.

Why this recipe works

• It's simple to make (no fancy equipment needed)
• A great way to use up fresh strawberries
• Not too sweet
• It's moist and fluffy
• Kid-friendly
• Makes a great hostess gift
• Suited to breakfast, brunch, or snacking

This Fresh Strawberry Bread, plus Buttermilk is made with easy-to-find ingredients. The strawberries are the real star, so look for ripe strawberries that are red and on the smaller side.

• Flour we use all-purpose flour for quick bread.
• Baking powder and baking soda We use baking soda because it helps to neutralize the acid in the buttermilk, while the baking powder gives it a lift.
• Cinnamon Ground cinnamon for a little warmth.
• Salt Kosher or sea salt.
• Eggs we always use large eggs for baking.
• Sugar A combination of white granulated and dark brown sugar for texture, browning, and contrast of flavors. We also top the loaf with turbinado sugar for added texture and crunch.
• Buttermilk Adds some acidity and helps to keep the loaf light and fluffy.
• Oil Vegetable oil.
• Vanilla Pure vanilla extract.
• Strawberries Fresh, not frozen, is key here. The smaller and redder they are, the sweeter they tend to be. Feel free to adjust the sugar if your strawberries are overly sweet.
• Orange zest Enhances the flavor of the strawberries.

See recipe card for quantities.

How to make strawberry quick bread

This strawberry bread uses a simple technique that requires no fancy equipment. mix the dry ingredients, then the wet ingredients, then combine the two. See, you CAN do it!

Step 1. Whisk together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl.

Step 2. Combine the eggs, sugars, buttermilk, oil, vanilla, and orange zest in a second bowl. Mix the dry ingredients into the wet ingredients.

Step 3. Fold the strawberries into the batter until combined.

Step 4. Pour the batter into a prepared 8x4 loaf pan, and sprinkle the top with turbinado sugar.

Bake the loaf for 55-60 minutes in a 350℉ oven until golden brown on top and a toothpick comes out clean. Let the bread cool, then serve!

*These are abbreviated instructions. The full directions are located in the recipe card.

Expert tips

• Make sure your buttermilk and eggs are at room temperature. This will help ensure a proper rise.
• Use a whisk to incorporate the dry ingredients thoroughly.
• Avoid overmixing the batter.
• Don't skip patting the strawberries dry and dredging them in flour. This will help prevent the strawberries from sinking to the bottom.
• Don't open the oven door. Use your friend- the oven light- if you are inpatient like us. Temperature changes will affect the baking process.

Substitutions and variations

Feel free to mix up a few of the ingredients to better fit your taste

• You could swap out the strawberries for another summer berry. Raspberries and blackberries would work well.
• Use lemon zest instead of orange zest.
• Add ½ cup of chopped nuts such as almonds or walnuts.
• Instead of cinnamon, try adding cardamom ginger or coriander.
• You can swap out the vegetable oil for canola oil.
• Instead of buttermilk, you can use sour cream or Greek yogurt diluted with a little milk. If you don't have buttermilk but want to make a substitute, see below.

Making a buttermilk substitute: Add 2 teaspoons of lemon juice or vinegar to ½ cup of whole or 2% milk, and let stand for 5-10 minutes. This will yield ½ cup, which is what is needed for this bread.

Keeping leftovers

This strawberry loaf will keep at room temperature for up to 5 days. Wrap tightly in aluminum or plastic wrap. The bread (especially the top) will become softer as it sits, but the taste will not be compromised. You could also place the bread in a sealed container with a paper towel on the bottom and top to prevent it from becoming soggy.

Alternately, you can store the bread in the freezer, wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months.

Kitchen questions

Can we use frozen strawberries instead of fresh?

While you certainly can, the result won't quite be the same. Frozen strawberries are not only less flavorful, but they will retain more water, creating a mushy bread.

Can we substitute the buttermilk for something else?

Buttermilk is recommended because of the flavor and texture it will add to the final result. If you do swap out the buttermilk, we recommend sour cream or Greek yogurt as opposed to milk.

Here are some of our other favorite breads and strawberry flavors.

Ingredients

Makes 8

• 2 cups all-purpose-flour, plus 1 tbsp set aside for the strawberries
• ¼ tsp kosher or fine sea salt
• 2 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp ground cinnamon
• 2 large eggs, room temperature
• ½ cup white granulated sugar
• ¼ cup dark brown sugar
• ½ cup buttermilk, room temperature (full or reduced fat)
• ½ cup vegetable oil
• 1½ tsp pure vanilla extract
• zest of one orange (about 3-4 teaspoons)
• 1½ cups diced fresh strawberries, (patted dry with a paper towel) ((¼-½ inch dice))
• 1 tbsp turbinado sugar (Sugar in the Raw) (for topping, optional)
• baking spray for greasing the pan

Equipment

• mixing bowls, whisk, spatula, measuring cups
• 8x4-inch loaf pan

Method

1. Preheat the oven to 350℉. Spray an 8x4-inch loaf pan with baking spray and set aside.

2. In a medium bowl, whisk together 2 cups of flour, salt, baking powder, baking soda, and cinnamon. Set aside.

3. In another medium bowl, add the eggs and lightly whisk to break them up. Add the white sugar, brown sugar, buttermilk, oil, vanilla, and orange zest. Whisk until combined and no sugar lumps remain. Add the flour mixture to the egg mixture and stir until combined.

4. Mix the strawberries with the one remaining tablespoon of flour (this step helps the strawberries from sinking into the batter). Fold the strawberries into the batter until evenly distributed. Pour the batter into the prepared loaf pan. Sprinkle the top with the turbinado sugar, if using. Bake for 50-60 minutes at 350℉ until a toothpick comes out clean. Cool in the pan for 10 minutes. Remove to a wire rack, and let cool for 30 minutes before serving.

Kitchen notes

• Make sure your ingredients are room temperature. This ensures that the ingredients will mix properly, producing a consistent texture in your loaf.
• Allow the loaf to cool fully before slicing it (we know it's hard to resist!)
• The recipe calls for a 9-by-5-inch loaf pan; however, you can also use an 8-by-4-inch pan. note that the baking time will need to be increased (about 10-15 minutes).
• This strawberry loaf will keep at room temperature for up to 5 days. Wrap tightly in aluminum or plastic wrap.