Bought strawberries on sale, needed to use some of them up and this was perfect! The pickey 6 and 4 year olds loved it, always a plus!

Fabulous! I altered a little bit by cutting cinnamon in half, adding 1/2 tsp of vanilla, cutting nuts to ~1/2 c. and adding ~3/4 cup coconut. I think next time I’ll add some lemon zest…it needed more fruitiness.

This recipe was okay. It was a nice change of pace from the typical loaf of banana bread, but I was kind of disappointed by it. I wish my oven wasn’t so old and crappy, that may had made a difference in the outcome of this recipe. I’ll definetely give this recipe another try, it has potential!

Wonderful! I halved the recipe to make one loaf. The only changes I made were to add 1 Tbsp. vanilla and I did 1/2 white sugar and 1/2 brown. This recipe makes me want to go strawberry picking again soon!

This was such a hit at our bake sale. Almost sold every slice! I substituted 1/2 the all purpose flour for half whole wheat flour. It was so moist and had wonderful flavor. I have had many requests to bring this bread to upcoming events!

Love this recipe. I halved the cinnamen, and added vanilla extract. It was good by itself, but even better served warm like a strawberry shortcake. Will make again for certain.


For the Bread:

3/4 cup granulated sugar
1/2 cup milk
1/2 cup oil
1 large egg
1 teaspoon vanilla extract or almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups diced strawberries
2 tablespoons all-purpose flour
For the Glaze:
2 cups powdered sugar
2 tablespoons melted butter
1/3 cup finely diced strawberries
1/2 teaspoon vanilla extract or almond extract.

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1-2 tablespoons heavy cream or milk** (optional)
US Customary – Metric


Preheat the oven to 350 degrees.
In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
Pour the bread batter into a greased 9″x5″ bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.
Once the bread is cool, spread the glaze on top of the bread. Slice and serve.