Strawberry Cinnamon Bread is always a hit for dessert or as a teatime treat — soft, moist and wonderfully fruity. Made with simple pantry ingredients, it’s quick and easy to prepare.
I had never baked Strawberry Cinnamon Bread before this recipe, and it turned out to be an immediate success. The loaf is moist and full of bright strawberry flavor, with a warm cinnamon aroma that fills the kitchen while it bakes. It’s a straightforward recipe that comes together quickly, using ingredients most people already have on hand.
The recipe yields one medium loaf. If you expect a crowd or want extra for gifting or freezing, doubling the recipe is a good option. This bread makes a lovely dessert, afternoon snack, or addition to a brunch spread.
Sweet quick breads like this are ideal when you want something fruity and homebaked without a lengthy process. The batter mixes quickly, and the strawberries bring freshness and color to every slice. Because the loaf contains cinnamon, I named it Strawberry Cinnamon Bread; the cinnamon complements the strawberries and adds a cozy, familiar scent while baking.
Serve the bread plain with a cup of tea or coffee, or add a small dollop of whipped cream and a fresh strawberry for a more polished presentation. It also pairs nicely with a light mascarpone spread or a smear of softened cream cheese for those who prefer a richer accompaniment.
The original inspiration for this loaf comes from a well-loved home baking blog; I adapted the recipe slightly and have enjoyed trying several other recipes from the same source with great results. The technique is simple and forgiving, which is helpful for bakers at any level.
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More sweet bread ideas:
- Moist Ginger Bread
- Date and Walnut Bread
- Moist Chocolate Banana Bread
Strawberry Bread
Strawberry Bread
Author: Linda Nortje
Strawberry Bread is a soft, moist quick bread with a fruity strawberry flavor and warm cinnamon notes. It’s perfect for dessert, an afternoon treat, or a simple breakfast slice.
Ingredients
- 1 ½ cups strawberries, washed, hulled and sliced
- 1 cup sugar, divided
- 1 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup butter, melted and slightly cooled
Instructions
- Place the strawberries in a non-metallic bowl and mix with ½ cup of the sugar. Set aside to macerate while you prepare the rest.
- Preheat the oven to 180°C (350°F). Spray a loaf pan with cooking oil and line the bottom with baking paper.
- In a bowl, whisk together the remaining ½ cup sugar, flour, baking powder, baking soda, salt and cinnamon until evenly combined.
- In a separate bowl, beat the eggs until foamy. Add the vanilla and the cooled melted butter while beating continuously until combined.
- Fold the macerated strawberries into the egg mixture, then gently mix in the dry ingredients until just combined. Avoid overmixing to keep the bread tender.
- Transfer the batter to the prepared loaf pan and smooth the top. Bake for 60–70 minutes or until a tester inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil for the last 15–20 minutes.
- Remove from the oven and let the loaf rest in the pan for 5 minutes. Turn the bread out onto a wire rack and allow it to cool for at least 20 minutes before slicing.
Notes
Optional:
- Serve with a dollop of whipped cream and one or two fresh strawberries for an elegant finish.
- You can fold in a handful of chopped nuts or a few white chocolate chips for variation.
- If strawberries are very juicy, drain a little of the liquid before folding them into the batter to avoid excess moisture.
Values are approximate. Nutrition per serving (estimate): 301 kcal, 12.8 g fat, 44.2 g carbohydrates, 4.1 g protein.