Fresh Strawberry Quick Bread with Crumble Topping

Celebrate strawberry season with this super-moist strawberry quick bread. Bursts of fresh strawberry, a tender buttermilk batter, and a sweet, crunchy crumble topping make this loaf perfect for breakfast, brunch, or an easy snack.

Strawberry bread with crumble topping and vanilla glaze on a white serving platter.

I had extra ripe strawberries and a bit of buttermilk in the fridge, so I adapted an old-fashioned quick bread into a loaf studded with diced berries and finished it with a crumble topping. If you like strawberry muffins with a streusel, this loaf delivers the same comforting texture in a simple, single-loaf format.

Why You’ll Love This Strawberry Quick Bread

Made with everyday pantry ingredients and fresh strawberries.
Great way to use leftover buttermilk; a quick milk-and-acid swap works if you don’t have any.
One-bowl mixing and no electric mixer needed for easy cleanup.
Loaf format is low-fuss—no filling muffin tins required.
Optional crumble topping and glaze let you customize sweetness and texture.

Ingredients

(Exact measurements are listed below — these are the amounts used for a standard loaf.)

2 cups fresh chopped strawberries — rinse, hull, dice, and pat dry to limit extra moisture.
1 large egg — room temperature.
1 cup buttermilk — room temperature (low-fat or whole both work).
1/2 cup canola oil — or another neutral baking oil.
1 cup white sugar.
2 teaspoons vanilla extract.
1 tablespoon baking powder.
1/2 teaspoon salt.
2 cups all-purpose flour.

Crumble Topping

6 tablespoons all-purpose flour
3 tablespoons cold butter, cut into small cubes
2 tablespoons white sugar
2 tablespoons brown sugar
1/2 teaspoon cinnamon

Vanilla Glaze (optional)

3/4 cup sifted powdered sugar
1/2 teaspoon vanilla extract
Milk or heavy cream, added 1 tablespoon at a time until pourable

Yield & Time

Yield: 10 servings
Prep time: 15 minutes
Cook time: 1 hour 5 minutes
Additional time: 5 minutes
Total time: 1 hour 25 minutes

How to Make Strawberry Quick Bread

This recipe breaks down into four easy steps: prepare the strawberries, mix the batter, add the crumble, and glaze after cooling.

1. Prepare the Strawberries

Rinse, hull, and finely dice the strawberries.
Spread diced berries on a paper towel–lined sheet and gently press with another towel to remove excess moisture. Let them sit while you mix the batter so they don’t water down the loaf.

Laying diced strawberries on paper towel helps absorb extra moisture.

2. Mix the Quick Bread Batter

Preheat oven to 350°F (175°C). Line an 8½ x 4½ x 2½ inch loaf pan with parchment to create a sling for easy removal.
In a large bowl, whisk together the egg, buttermilk, canola oil, sugar, and vanilla until smooth.
Sprinkle the baking powder and salt over the wet mix and whisk briefly to combine.
Add the flour and stir just until combined; avoid overmixing to keep the loaf tender.
Gently fold in the drained, diced strawberries.
Pour batter into the prepared pan, filling no more than two-thirds full to prevent overflow.

Egg, buttermilk, oil, sugar, and vanilla in a mixing bowl

Baking powder and salt being added to batter

Strawberries folded into quick bread batter

3. Make and Add the Crumble Topping

Mix the flour, both sugars, and cinnamon in a small bowl. Cut in the cold butter with a pastry blender or two knives until the mixture resembles coarse oatmeal. Sprinkle the crumble evenly over the batter in the pan.

Dry ingredients for crumble topping in small bowl

Bake on the center rack at 350°F for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then lift the loaf out using the parchment sling and finish cooling on a rack.

4. Glaze After Cooling

To make a simple vanilla glaze, whisk 3/4 cup sifted powdered sugar with 1/2 teaspoon vanilla. Add milk or cream 1 tablespoon at a time until the glaze runs easily from a spoon. Drizzle over the fully cooled loaf before serving.

Slices of strawberry bread with a drizzle of vanilla glaze.

Tips & Tricks

Dice strawberries small so they distribute evenly through the bread.
If your loaf pan is filled too high, fill only two-thirds and bake the extra batter as muffins to avoid a spill-over.
The crumble topping can spill slightly as the loaf bakes, creating a delicious “muffin-top” edge—totally intentional and tasty.
Without the crumble, slices toast beautifully with butter for a day-after treat.

A loaf of strawberry bread with crumble topping and vanilla glaze on a wooden cutting board.

FAQs

What can I use instead of buttermilk?

To make 1 cup of buttermilk substitute: stir 1 tablespoon lemon juice or white vinegar into a 1-cup measure, then fill to the top with 2% or whole milk. Let sit a minute before using.

How should I store the bread?

Store at room temperature in an airtight container for up to 4 days.

Can I freeze this loaf?

Yes. Cool completely, then wrap the whole loaf or individual slices tightly in plastic and foil or place in freezer bags. Freeze up to 3 months. Thaw at room temperature and reheat slices if desired. If you plan to freeze, omit the glaze and add it after thawing.