This moist, melt-in-your-mouth strawberry bread is made with wholesome ingredients and a sweet simple glaze. Roasted strawberries add extra natural sweetness and make it an year round treat you can enjoy as a snack, breakfast or dessert.
This strawberry bread recipe was originally created specifically for Valentine’s Day. I posted it around the time Pinterest started to explode on the scene and it was filled with red velvet everything for the holiday.
I despise red velvet and took it as an opportunity to tell you all the ways in which I think it’s dumb. All of those things still apply today but I figured you might be better served if I actually talked about the strawberry loaf instead.
The closest I’m going to get to festive for Valentine’s Day is a strawberry dessert. I don’t do food dyes or cutesy heart shaped food but I do love anything with strawberries. The thing about Valentine’s Day and strawberries though is that they’re really not in season whatsoever for most parts of the US. Chances are if you buy a pint right now, you’ll be sorely disappointed with the taste.
That’s where roasting comes in. I recently updated this strawberry milkshake recipe which also leans on roasting the strawberries to draw out their natural sweetness and this strawberry bread is no different. A quick 20-minute roast in the oven makes the berries super sweet and draws out the excess water so that when added to the bread, you get a condensed punch of flavor that trumps raw berries any day.
This bread uses wholesome ingredients like white whole wheat flour and oat flour for a bit of a heartier crumb, but the sweet roasted berries, the simple powdered sugar glaze and coconut flakes bring out delicious flavors and textures to round things out. It’s Valentine’s Day worthy, but it’s also just a great all-around recipe that’s a fun change of pace from banana bread.
Strawberry Quick Bread
This bread has a lot going for it. The “better-for-you” ingredient list is a nice reprieve from most of the super sweet strawberry bread recipes out there and makes it so this bread can be enjoyed as breakfast, a snack or dessert.
- The crumb is incredibly moist without being soggy.
- Coconut flakes bring a touch of texture and added flavor.
- Greek yogurt and applesauce replace traditional fats in this quick bread for a more nutrient-dense option.
- Roasted strawberries bring natural sweetness and limit the need for additional sugars.
- Easy to throw together and the optional glaze is great for dressing it up.
- Great way to use up extra berries during strawberry season.
Why Roasted Strawberries Are Better Than Fresh In This Bread
Most strawberry breads use fresh, raw strawberries in the recipe. I found with testing this recipe a few times, however, that fresh strawberries introduce too much moisture to the bread and tend to sink to the bottom when the bread baked.
I found the best solution to be roasting the strawberries first. Not only does this turn an out-of-season strawberry into something worth eating, but it extracts the extra moisture from the berries so you’re left with a condensed flavor-packed berry that won’t weigh the bread down.
Making This Strawberry Bread Recipe
This strawberry bread follows the standard quick bread approach where you mix dry ingredients in one bowl, wet in another and then combine. However, there are just a couple of extra steps and a visual walk-through is always helpful so here are the steps to make this bread.
ROAST THE STRAWBERRIES
Place the chopped berries on a parchment lined baking sheet in a single layer. Roast the berries at 400°F for about 20 minutes until they’ve given off most of their water and are condensed, juicy and starting to caramelize.
PREPARE THE DRY & WET INGREDIENTS
Whisk together the dry ingredients (flours, baking soda and salt) in a large bowl.
Whisk together the wet ingredients (eggs, yogurt, applesauce, extracts, maple syrup and coconut oil) in another large bowl until until combined.
MAKE THE BATTER
Make the batter by adding the dry ingredients to the wet ingredients and stirring until combined. Gently fold in the roasted strawberries.
BAKE IN A LOAF PAN
Transfer the batter to a greased or lined loaf pan and spread the batter evenly into the corners. Arrange a few slices of fresh strawberries on the top if desired. Bake for about 55 minutes (or until a toothpick inserted into the center comes out clean) at 350°F then remove from the oven. Let the bread cool of a wire rack.
My Pro Tip
Recipe Tip
A lighter loaf pan will result in a lighter colored exterior of the loaf. If you aren’t planning to glaze this strawberry bread, consider using a lighter colored pan for a prettier appearance.
ADD THE GLAZE
The vanilla glaze is optional on this strawberry bread and it really doesn’t need it, but if you want to make it more of a dessert or show-stopper for a gathering, it’s an easy addition.
Whisk the glaze ingredients together in a small bowl then drizzle over a completely cooled loaf. I like to set the bread on a wire rack and put parchment paper underneath to catch the excess glaze that drips off.
My Pro Tip
Recipe Tip
If you wanted to add a fun strawberry pink hue to the glaze you absolutely can. Roast a few extra strawberries and mash them up with the back of a fork in the bowl you’re going to make the glaze in. Once they’re mostly mashed add the powdered sugar, milk and vanilla. Your glaze will have a gorgeous pink hue and the strawberry bread will be even more festive! This glaze option would also be pretty on top of our rhubarb bread recipe.
Variations To Try
I’m pretty partial to this bread the way the recipe is written. I love the added coconut flakes for texture and flavor and the more wholesome ingredients compared to regular quick breads. However, here are a few ways to play around and make the recipe your own.
- Add chopped nuts — roasted pecans are my favorite choice, but walnuts or almonds also work nicely with the strawberries. Pecans lend a nuttier, hearty taste while almonds have a mild, sweet flavor (like in this strawberry almond galette). When I do this, I will typically omit the coconut as the crumb of the bread gets too busy otherwise.
- Other berries — despite this being a strawberry bread, other berries work really great in this recipe too. Don’t skip the roasting step no matter which type of berry you choose, it really is the key thing that sets this bread apart from the rest. Blueberries, raspberries, blackberries and cranberries are all great choices. Or, try this cranberry orange bread.
- Turn the bread into muffins — if muffins are more your style, this recipe can easily be adapted to bake in a muffin tin. Make sure the tins are greased well or use parchment muffin liners. Spoon the batter into the cups somewhere between 3/4 full and the top of the tin. Bake for about 20-25 minutes. Start checking on the muffins around the 20 minute mark, but pull them out of the oven when a toothpick inserted into the center of one comes out clean. They can be glazed just like the strawberry loaf once completely cooled. You can also check out this healthy banana strawberry muffin recipe for another option.
How To Store The Bread
Because of the strawberries and potential glaze, this bread is best kept in the refrigerator. Once it’s completely cooled, tightly wrap the loaf in plastic wrap then again in foil. It will keep in the fridge for up to 5 days.
Freezing The Bread
If you choose to freeze the bread, the best approach is slicing it first, separating slices with parchment paper and storing in an air-tight freezer-friendly container or bag (make sure to remove all the excess air if using a bag). The bread will keep frozen for up to 3 months and this approach lets you remove one slice at a time as desired. Thaw it at room temperature.
More Strawberry Recipes To Try
For a savory way to use roasted strawberries, try this roasted strawberry salad which combines them with feta, asparagus, watercress and walnuts. It’s a wonderful side dish and even better with some flank steak on top for a larger meal.
Strawberry lemon scones are bright, refreshing and perfect with a cup of tea or coffee whereas this chocolate strawberry bread pudding is indulgent, decadent and perfect for satisfying a dessert craving.
Strawberry oatmeal is the perfect way to start the day with a fluffy and sweet bowl of oats that’s actually packed with protein too so you’ll stay full longer.
Strawberry Bread
Ingredients
- 1 cup whole wheat white flour
- 2/3 cup oat flour
- 1/4 cup unsweetened coconut flakes
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup plain full-fat Greek yogurt
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil
- 1 cup chopped roasted strawberries, *see directions
- extra sliced strawberries for topping
For the Glaze:
- 1/2 cup powdered sugar
- 2 teaspoons whole milk
- 1/4 teaspoon vanilla
Instructions
- Place chopped strawberries on a baking sheet and roast at 400°F for 20 minutes. Remove from oven, set aside and lower temperature to 350°F.
- In a large bowl, combine the flours, coconut flakes, baking soda and salt.
- In a medium bowl, lightly beat the eggs then add the yogurt, applesauce, extracts, maple syrup and coconut oil and whisk until smooth.
- Add the wet ingredients to the dry and mix until fully incorporated.
- Gently fold in the roasted strawberries.
- Grease a loaf pan with baking spray and pour the batter into the pan.
- Top the batter with the strawberry slices.
- Bake for about 55 minutes until the bread is cooked through.
- Remove from oven, let cool for 5 minutes in the pan before transferring to a cooling rack to cool completely before slicing.
For the Glaze:
- If glazing the bread, whisk together all the glaze ingredients in a small bowl until smooth. You can add more sugar for a thicker glaze or more milk for a thinner glaze. Place the strawberry bread loaf on a wire rack with parchment paper below. Pour the glaze over the entire top surface of the loaf so that it drips over the edges. Let the glaze set before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
This healthy treat looks perfect for Valentine’s Day or any other day! Love the strawberries and coconut “sprinkles!” Yum!
Hi! This sounds delicious – I only have nonfat Greek yogurt at the moment. Would that still work in this recipe? Thanks!
I’m sure it would, just might not be as moist without the fat content in the yogurt.
Are you able to substitute any gluten free flours to get the same/similar results ? if so, which would you recommend ?
thanks !
Hi Tracy- I haven’t tried it with any gluten free substitutions so I can’t really answer that. If I were to try, I’d probably go with oat flour.
This looks INCREDIBLE!! Love it :)
I lOVE yogurt recipes! It makes the baking product so moist and delicious! I can not wait to add roasted strawberries and coconut!
I very much like this recipe…and the way it turned out. It’s fun to play wit different flours! :) ela
I completely second your Red/Pink-spolosion abhorrence. I’m afraid of it too. But this is definitely a bread I am not afraid of!! I love the roasted strawberries and the photos are GORGEOUS!!
This bread looks amazing! Great combination of ingredients.
I’m not super into the over-the-top pink confetti that Valentine’s Day brings, but I do like to indulge a bit in the festivities, mostly foods like chocolate, strawberry cupcakes and subtle pops of pink or red. This bread fits the bill just perfectly!
Mmm this looks so good! I love fresh bread – especially when it’s got a sweet kick to it !