This Strawberry Bread is soft, moist, and packed with fresh strawberry flavor in every bite. Made with chopped strawberries, warm cinnamon, and crunchy pecans, this easy strawberry loaf recipe is perfect for spring baking, summer gatherings, or weekend brunch.
Whether you use fresh or well-drained frozen strawberries, this homemade strawberry bread turns beautifully tender and slightly sweet with a gorgeous pink hue.
Why You’ll Love This Strawberry Bread Recipe
- Moist and tender texture
- Fresh strawberry flavor
- Easy one-bowl mixing
- Perfect for brunch or dessert
- Freezer-friendly
- Great use for fresh strawberries
Ingredients for Strawberry Bread
The Strawberry Base
2 cups chopped strawberries
4 eggs
1 ¼ cups vegetable oil
½ cup chopped pecans
Fresh strawberries create natural moisture and sweetness, while pecans add a subtle crunch and texture.
The Dry Ingredients
3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon cinnamon
Cinnamon enhances the strawberry flavor without overpowering it, giving the loaf a warm, balanced taste.
Equipment We Love for This Recipe
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Strawberry Bread Recipe: Moist Homemade Strawberry Loaf with Pecans
Ingredients
- 3 C flour
- 2 C sugar
- 1 tsp. Salt
- 1 tsp. Baking soda
- ½ tsp. Cinnamon
- 2 C chopped strawberries
- 4 eggs
- 1 ¼ C vegetable oil
- ½ C chopped pecans
Instructions
- In a large bowl combine strawberries, eggs, oil and nuts
- In another bowl combine flour, sugar, salt, baking soda and cinnamon
- Add wet and dry ingredients together
- Pour into 2 greased and floured loaf pans
- Bake at 350* for 1 hour
Notes
How to Make Strawberry Bread
Start by combining chopped strawberries, eggs, vegetable oil, and pecans in a large bowl.
In a separate bowl, whisk together flour, sugar, salt, baking soda, and cinnamon. Gradually mix the dry ingredients into the wet mixture until fully combined but not overmixed.
Divide the batter evenly between two greased and floured loaf pans. Bake at 350 degrees for about one hour, or until a toothpick inserted in the center comes out clean.
Let the loaves cool before slicing for the best texture.
Tip: You can use frozen strawberries, just be sure to drain them well. For a brighter pink color, add a few drops of red food coloring.
What to Serve with Strawberry Bread
This sweet strawberry loaf pairs beautifully with:
• A cozy breakfast like our Egg & Hashbrown Breakfast Casserole Recipe
• A fresh brunch side like Spinach & Clementine Salad Recipe
• A creamy dessert option like Mini Lemon Cheesecake Jars
• A refreshing drink like Almond Tea
It also pairs perfectly with:
• Coffee or cappuccino
• Softened butter or cream cheese spread
• Fresh whipped cream
• A scoop of vanilla ice cream for dessert
For a full spring brunch spread, serve this alongside our Summer Fruit Salad with Honey Lime Dressing Recipe and Snickerdoodles Recipe.
Storage & Reheating
Storage:
Store wrapped tightly at room temperature for up to 3 days or refrigerate for up to 5 days.
Freezing:
Wrap loaves tightly and freeze for up to 3 months.
Reheating:
Warm individual slices in the microwave for 10–15 seconds if desired.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, just drain them well before mixing.
Can I omit the pecans?
Absolutely.
Can I make this into muffins?
Yes, adjust baking time to about 20–25 minutes.
Can I reduce the sugar?
You can slightly reduce it, but it may affect texture.
Final Thoughts
This Strawberry Bread Recipe is soft, moist, and full of fresh flavor. Whether served for breakfast, brunch, or dessert, it’s a beautiful and simple homemade treat everyone will love.
If you make this recipe, tag us so we can see. We love seeing how you style your food and bring a little Southern hospitality into your home.
Enjoy!
McKaylee & Michele
MckMich Collective
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