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Strawberry Bread

The recipe for this fruit-swirled quick bread comes from a reader, Debbie Cascio-van Hees, from the Netherlands. It calls for fresh strawberries, but you can substitute thawed frozen berries. Softened cream cheese is a delicious spread.

  • Prep:
  • Total Time:
  • Yield: Serves 8
Strawberry Bread

Source: Everyday Food, July/August 2004


  • 5 tablespoons plus 1 teaspoon unsalted butter, softened, plus more for pan
  • 1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 large eggs


  1. Preheat oven to 350 degrees. Butter an 8-by-4-inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.

  2. In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.

  3. Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.

Reviews (20)

  • cjsmiles1 30 Mar, 2014

    So Easy To MaKe, Beautiful On A Plate And Delicious! The Perfect Use For Strawberries Just Past Their Prime. I Read The Revues And Added A SPlash Of Vanilla And TurBinado Sugar On Top.

  • kvnsgrl 25 Sep, 2013

    This was tasty, but I felt it needed some sort of glaze.

  • McFarR56 6 Mar, 2013

    This was delish! A wonderful way to use your fresh strawberries. Recipe was simple to follow and turned out perfectly, I highly recommend it!

  • Christinaref 9 Jun, 2012

    I adore this recipe, but will only make it when I have FRESH, just picked strawberries in season. We just picked yesterday, so I plan to make a couple of loaves and will enjoy my annual treat.

  • Stephanie Pan 23 May, 2012

    This was saltier than chips. :(

  • VanessasKitchen 8 Aug, 2011

    This bread was nice. However, it lacked strawberry flavor even though I doubled the amount of strawberries. If I were to make it again, I would add even more strawberries as well as increase the amount of vanilla.

  • CookNovice 21 Nov, 2010

    This bread tasted OK. I agree with Inbee: there wasn't much of a strawberry flavor to the bread. I'm not sure if I'll repeat this recipe.

  • akmercog 3 Oct, 2010

    It was wonderful! I added a splash of vanilla as well which I also think did some great things!

  • mcd28 14 Jun, 2010

    This bread is delicious! I was a bit hesitant at the large amount of liquid the mashed strawberries made, but it turned out great. Chunks of strawberries definitely add desired flavor!

  • mlerundle 23 May, 2010

    Very tasty! My boyfriend just threatened to eat the whole loaf. I added a few more strawberries due to the comments about lack of strawberry flavor but it's great!

  • krisx2 28 May, 2009

    Yuck - too mushy. I won't make this again.

  • alextorres 29 Apr, 2009

    I LOVED this recipe it was soo yummy i made an extra loaf for my coworkers and they loved it to :)

  • KPerron 1 Aug, 2008

    Really tasty and moist - don't swirl the strawberries in all the way so they stand out. A delicious breakfast treat of afternoon (especially teatime) snack. I added homemade strawberry honey butter, which added that extra pop of strawberry flavor!

  • mmsrjs 21 Jul, 2008

    This looks sooooo goooood and I know my husband would eat it all. I might get to try a small taste of it since on my diet I'm not allowed bread. Besides this calls for white flour (a no no for me) and sugar (also a no no for me) however that I can substitute my SomerSweet, which takes less and is just as sweet.

  • lnbee 7 Jul, 2008

    This was moist enough, but not very strawberry flavored. I see afterward (from the picture, not the instructions) that the strawberries should just be swirled into the batter, like a marbling. I mixed it too much. maybe if the strawberries were more concentrated in sections of the bread, you could tast the flavor more.
    Also, there's lots of juice after the strawberries are mashed. Save one-third cup of these juices, instead of using plain water. This would add to the strawberry flavor.

  • Svea 24 Jun, 2008

    This is really amazing bread. It keeps exceptionally well in the freezer so be sure to make two! Or more!

  • reunderly 24 May, 2008

    I made this recipe and it turned out terrible. I am not sure what went wrong.

  • greenEm 21 May, 2008

    Yum Yum-So good. I didn't have a problem with the amount of water, but be sure to cover the loaf with foil!

  • cheftb 15 Apr, 2008

    Absolutely amazing. Try to eat it while it's still warm and OMG!!!

  • jenleal 22 Feb, 2008

    Dowe end up using only 1/3 cup of water? Water is not listed in the ingredients and so it is hard to understand how much water you end up totalliing?

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