Easy Strawberry Bread with Cinnamon

Fresh, sweet strawberries and a warm touch of cinnamon make this moist strawberry bread a summer favorite! Perfect for breakfast, dessert, or an anytime snack.

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PIN IT FOR LATER!

Celebrate strawberry season with this crowd-pleasing treat. And don’t stop here—try these other berry-packed favorites:
Strawberry Crumble Pie • Homemade Strawberry Syrup • Strawberry Cream Cheese Cobbler

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Why You’ll Love This Strawberry Bread

• Bursting with fresh summer strawberries

• Hints of cinnamon for cozy depth

• Super moist thanks to vegetable oil

• Easy one-bowl prep – no mixer required!

• Freezer-friendly and perfect for gifting

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Ingredients

Dry Ingredients:

• 3 cups all-purpose flour

• 2 cups granulated sugar

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

Wet Ingredients:

• 1 cup vegetable oil

• 4 large eggs, lightly beaten

• 1 teaspoon pure vanilla extract

Add-ins:

• 2½ cups diced fresh strawberries (not too large)

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‍ How to Make Strawberry Bread

1. Preheat & Prep:
   Preheat your oven to 350°F (175°C). Grease your loaf pan(s) or spray with nonstick baking spray.

2. Mix Dry Ingredients:
   In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.

3. Add Wet Ingredients:
   Pour in the vegetable oil, beaten eggs, and vanilla. Stir until combined. The batter will be thick.

4. Fold in Strawberries:
   Gently stir in the diced strawberries just until evenly distributed.

5. Pour & Bake:
   Divide the batter between prepared pan(s). Bake according to pan size (see below) until a toothpick inserted in the center comes out clean.

6. Cool:
   Let loaves rest in the pan for 10–15 minutes before turning out onto a wire rack to cool completely.

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Pan Sizes & Bake Times

✅ Tip: Test doneness with a toothpick. A few moist crumbs are okay—wet batter means more time!

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Tips & Tricks

• Strawberry Prep: Dice berries small—too large and they’ll create mushy pockets in the bread.

• Cooling is Key: Don’t rush to remove the bread from the pan! Let it sit 10–15 minutes so it holds its shape.

• Freezer-Friendly: Let bread cool completely. Wrap tightly in plastic wrap and foil, or use a freezer bag. Freeze up to 2 months.

• Make Muffins: Prefer muffins? Try this Strawberry Muffin Recipe.

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Storage Instructions

• Room Temp: Up to 1 day, well wrapped.

• Fridge: Up to 5 days in an airtight container.

• Freezer: Up to 2 months wrapped tightly.

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Nutrition Information

Note: Nutrition facts are estimates and may vary based on exact ingredients used.

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Recipe Card

Strawberry Bread
⭐ 4.94 from 16 votes | Yields: 2 large loaves or 24 slices
Author: Deborah Harroun • Prep Time: 10 mins • Cook Time: 60 mins • Total Time: 1 hr 10 mins

Ingredients:

• 3 cups all-purpose flour

• 2 cups sugar

• 1 tsp baking soda

• 1 tsp salt

• 1 tsp cinnamon

• 1 cup vegetable oil

• 4 large eggs, lightly beaten

• 1 tsp vanilla

• 2½ cups diced strawberries

Instructions:

1. Preheat oven to 350°F (175°C). Grease loaf pans.

2. In a large bowl, mix flour, sugar, baking soda, salt, and cinnamon.

3. Stir in oil, eggs, and vanilla. Batter will be thick.

4. Fold in strawberries until just combined.

5. Divide into pans. Bake as directed based on pan size.

6. Let cool in pans 10–15 mins, then transfer to wire racks.

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More Quick Bread Recipes to Try:

• Zucchini Bread – Moist and tender with a cinnamon kick

• Coconut Bread – Tropical and toasty

• Banana Oat Bread – Heartier with whole grains

• Chocolate Cinnamon Bread – A rich twist for chocolate lovers

• Peanut Butter Banana Bread with Chocolate Chips – A family favorite combo!