Description
A moist and tender quick bread packed with fresh strawberries — lightly sweet, easy to make, and perfect for breakfast, brunch, or an afternoon snack.
Ingredients
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- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, chopped
- 1 tablespoon all-purpose flour (for coating strawberries)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In another bowl, whisk together eggs, oil, milk, and vanilla extract until smooth.
- Add wet ingredients to dry ingredients and stir until just combined.
- Toss chopped strawberries with 1 tablespoon flour (to prevent sinking) and gently fold into the batter.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh strawberries for the best texture and flavor.
- Optional: drizzle with a simple glaze or dust with powdered sugar for extra sweetness.
- Wrap leftovers tightly and store at room temperature for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 20g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg