This fresh Strawberry Bread with Buttermilk is filled with seasonal strawberries and bakes up tender and moist. Buttermilk keeps the crumb light with a subtle tang, while vanilla and orange zest brighten each slice for a fresh, summery flavor.
Strawberries are at their best in late spring and summer, and this loaf showcases them simply and deliciously. Use ripe, smaller berries when possible — they tend to be sweeter and add the best texture. This quick bread is fast to prepare and doesn’t require yeast or special equipment, making it a great recipe for weekend baking, brunch, or a portable hostess gift.
Why this recipe works
- Simple, no-fuss method that comes together quickly
- Highlights fresh strawberries without overpowering them
- Balanced sweetness so it works for breakfast or dessert
- Moist, tender crumb thanks to buttermilk and oil
- Kid-friendly and crowd-pleasing
- Easy to customize with swaps or add-ins
Ingredients
This strawberry bread uses pantry staples. The strawberries are the star—choose ripe, red berries and pat them dry before folding into the batter.
- All-purpose flour — provides structure; reserve 1 tablespoon to coat the strawberries
- Baking powder and baking soda — baking powder for lift, baking soda to react with buttermilk
- Ground cinnamon — adds a warm note (optional)
- Salt — kosher or fine sea salt to enhance flavor
- Eggs — large, at room temperature
- Sugars — white granulated and dark brown sugar for sweetness, texture, and color; turbinado sugar for the optional crunchy top
- Buttermilk — keeps the loaf tender and adds a slight tang
- Vegetable oil — keeps the crumb moist
- Pure vanilla extract — for depth of flavor
- Fresh strawberries — diced and patted dry so they don’t add excess moisture
- Orange zest — brightens the strawberry flavor
See the recipe section below for exact quantities.
How to make strawberry quick bread
The method is straightforward: mix dry ingredients, whisk the wet ingredients, combine until just blended, fold in strawberries, and bake. No mixer needed — a few bowls and a spatula are all you need.
Step 1. Whisk together the flour, salt, baking powder, baking soda, and cinnamon.
Step 2. In a second bowl, whisk the eggs, sugars, buttermilk, oil, vanilla, and orange zest until smooth. Add the dry mixture and stir until just combined.
Step 3. Toss the diced strawberries with the reserved tablespoon of flour to help prevent sinking, then fold them into the batter gently.
Step 4. Pour the batter into a prepared 8×4-inch loaf pan, sprinkle the top with turbinado sugar if desired, and bake.
Bake at 350°F for about 50–60 minutes (55–60 minutes for an 8×4 pan is typical) until the top is golden and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack and cool another 30 minutes before slicing.
*These instructions are a concise overview; see the recipe below for ingredient amounts and full directions.
Expert tips
- Bring buttermilk and eggs to room temperature for a more even rise and better texture.
- Whisk dry ingredients well to distribute leaveners evenly.
- Mix the batter just until combined; overmixing will make the loaf dense.
- Pat the strawberries dry and toss with flour so they don’t sink to the bottom of the loaf.
- Avoid opening the oven frequently while baking to keep a steady temperature.
Substitutions and variations
Make the recipe your own with simple swaps and additions:
- Substitute raspberries or blackberries for strawberries.
- Use lemon zest instead of orange for a brighter citrus note.
- Add ½ cup chopped nuts such as walnuts or almonds for crunch.
- Try cardamom or ginger in place of cinnamon for a different spice profile.
- Use canola oil instead of vegetable oil if preferred.
- Swap buttermilk for an equal amount of sour cream or thinned Greek yogurt; to make a quick buttermilk substitute, stir 2 teaspoons lemon juice or vinegar into ½ cup milk and let sit 5–10 minutes.
Storage
Store the loaf at room temperature, wrapped tightly in plastic or foil, for up to 5 days. The crust will soften over time but the flavor remains great. For longer storage, wrap well and freeze up to 3 months; thaw at room temperature before serving.
FAQ
Frozen strawberries can be used in a pinch, but they release more moisture and tend to make the crumb softer and wetter. Fresh berries give the best texture and flavor.
Can I substitute the buttermilk?
Buttermilk is recommended for flavor and texture, but sour cream or Greek yogurt thinned with a little milk are good alternatives. Regular milk will work in a pinch but won’t provide the same tang or tenderness.
📖 Recipe
Fresh Strawberry Bread with Buttermilk
This quick bread is studded with fresh strawberries, flavored with orange zest and vanilla, and kept tender by buttermilk and oil. Ready in about an hour and perfect for breakfast or a snack.
Prep time: 10 mins Cook time: 55 mins Resting time: 30 mins Total: 1 hr 35 mins
Servings: 8 Calories: ~335 kcal per slice
Equipment
- Mixing bowls, whisk, spatula, measuring cups
- 8×4-inch loaf pan (or 9×5-inch pan; adjust baking time)
Ingredients
- 2 cups all-purpose flour, plus 1 tablespoon reserved for the strawberries
- ¼ teaspoon kosher or fine sea salt
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 2 large eggs, room temperature
- ½ cup white granulated sugar
- ¼ cup dark brown sugar
- ½ cup buttermilk, room temperature
- ½ cup vegetable oil
- 1½ teaspoons pure vanilla extract
- Zest of one orange (about 3–4 teaspoons)
- 1½ cups diced fresh strawberries, patted dry (¼–½ inch dice)
- 1 tablespoon turbinado sugar (optional, for topping)
- Baking spray for greasing the pan
Instructions
- Preheat the oven to 350°F. Spray an 8×4-inch loaf pan with baking spray.
- In a medium bowl, whisk together 2 cups flour, salt, baking powder, baking soda, and cinnamon. Set aside.
- In another bowl, lightly whisk the eggs. Add the white and brown sugars, buttermilk, oil, vanilla, and orange zest; whisk until smooth and no sugar lumps remain.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Toss the diced strawberries with the reserved tablespoon of flour, then fold them into the batter gently so they distribute evenly.
- Pour the batter into the prepared pan and sprinkle the top with turbinado sugar if using. Bake 50–60 minutes (longer for an 8×4 pan) until a toothpick comes out clean.
- Cool in the pan 10 minutes, then remove to a wire rack and cool another 30 minutes before slicing.
Notes
- Use room-temperature ingredients for a better rise and even texture.
- Let the loaf cool fully before slicing to avoid a gummy center.
- A 9×5-inch pan can be used; if using an 8×4-inch pan, expect the bake time to increase by about 10–15 minutes.
- Store wrapped at room temperature up to 5 days or freeze slices for longer storage.
Nutrition (approximate)
Serving: 1 slice | Calories: 335 kcal | Carbohydrates: 44.6 g | Protein: 5.3 g | Fat: 15.3 g | Sugar: 19 g