Celebrate strawberry season with this ultra-moist strawberry quick bread. Fresh diced strawberries folded into a tender buttermilk batter, finished with a crunchy crumble topping and an optional vanilla glaze—perfect for breakfast, brunch, or an afternoon snack.
I had ripe strawberries and leftover buttermilk in the fridge and decided to make a quick loaf instead of a cake. Inspired by a favorite muffin with crumble topping, I added the same crunchy streusel here—this combination yields a moist, flavorful loaf with a delightful texture contrast.
Why You’ll Love This Strawberry Quick Bread
- Simple everyday ingredients. Most items are pantry staples—fresh strawberries are the star.
- Great for leftover buttermilk. The tangy liquid keeps the crumb tender and light.
- One-bowl, no mixer. Whisk the wet ingredients, add dry, fold in strawberries—minimal cleanup.
- Customizable finish. Serve plain, topped with a crumble, or drizzle with a vanilla glaze.
- Loaf pan convenience. Easier than portioning muffins and ideal for slicing and sharing.
Ingredients for Moist Strawberry Quick Bread
See the printable recipe card section below for exact measurements and yield.
- Fresh strawberries – ripe, diced and patted dry to reduce extra moisture.
- 1 large egg – room temperature.
- Buttermilk – for tenderness and mild tang (low-fat or full-fat works).
- Canola oil – or your preferred neutral baking oil.
- White sugar – for sweetness and browning.
- Vanilla extract – for warmth and depth.
- Baking powder – for rise.
- Salt – balances sweetness.
- All-purpose flour – base for the loaf and the crumble.
- Butter – cold and cubed for the crumble topping.
- Brown sugar and white sugar – for the crunchy crumble.
- Cinnamon – a touch to warm the topping.
- Powdered sugar and milk/cream – whisked into a simple vanilla glaze (optional).
Fresh Strawberry Bread with Crumble Topping
Moist buttermilk quick bread studded with fresh strawberries and finished with a buttery crumble. Add a vanilla glaze for a sweeter presentation.
Ingredients
- 2 cups fresh chopped strawberries (see preparation tips below)
- 1 large egg, room temperature
- 1 cup buttermilk, room temperature
- 1/2 cup canola oil (or preferred neutral oil)
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups all-purpose flour
For the crumble topping
- 6 tablespoons all-purpose flour
- 3 tablespoons cold butter, cut into cubes
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Line an 8½ x 4½-inch loaf pan with parchment paper to create a sling for easy removal.
- Prepare the strawberries: rinse, hull, and finely dice them. Lay the diced strawberries on a paper towel–lined tray and gently press another towel on top to absorb excess moisture.
- In a large bowl, whisk together the egg, buttermilk, canola oil, sugar, and vanilla until smooth.
- Sprinkle the baking powder and salt over the mixture and whisk briefly to incorporate.
- Add the flour and stir until just combined—do not overmix to keep the loaf tender.
- Gently fold in the diced strawberries.
- Pour the batter into the prepared loaf pan (fill no more than two-thirds full to avoid spilling).
- Make the crumble: in a small bowl combine flour, white sugar, brown sugar, and cinnamon. Add the cold butter cubes and use a pastry cutter or two knives to cut the butter into the dry ingredients until the mixture resembles coarse oatmeal. Sprinkle evenly over the batter.
- Bake on a middle rack for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent loosely with foil during the last 10–15 minutes.
- Cool in the pan for 5 minutes, then use the parchment sling to lift the loaf from the pan. Transfer to a wire rack and cool completely before glazing.
- To make a simple vanilla glaze, whisk 3/4 cup sifted powdered sugar with 1/2 teaspoon vanilla extract and add milk or heavy cream one tablespoon at a time until the glaze is pourable. Drizzle over the cooled loaf.
Nutrition Information (per serving)
Calories: 394 | Total Fat: 17g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 428mg | Carbohydrates: 54g | Fiber: 2g | Sugar: 30g | Protein: 6g
How to Make This Strawberry Quick Bread (with Pictures)
This recipe breaks down into four simple steps: prepare the strawberries, mix the batter, add the crumble topping, and glaze after cooling. Each step is straightforward and beginner-friendly.
1. Prepare the Strawberries
- Rinse, hull, and finely dice the berries so they distribute evenly through the batter.
- Pat dry on paper towels—this reduces added liquid and prevents the loaf from becoming soggy.
2. Mix the Quick Bread Batter
Whisk the egg, buttermilk, oil, sugar, and vanilla until smooth. Add leavening and salt, then the flour. Fold in strawberries last to avoid crushing them.
3. Make and Add the Crumble Topping
- Combine flour, white and brown sugar, and cinnamon. Cut in cold butter until the mixture looks like coarse oatmeal.
- Sprinkle the crumble over the batter and bake as directed.
Tip: If your pan is too full, the batter can spill. Use a larger pan or reserve extra batter for muffins. A slight spill creates a muffin-top look that still tastes great.
Bake at 350°F for 55–65 minutes until a toothpick comes out clean. Cool briefly in the pan, lift with the parchment sling, and cool completely on a rack before glazing.
4. Glaze after Cooling
Whisk 3/4 cup powdered sugar with 1/2 teaspoon vanilla and add milk or cream one tablespoon at a time until the glaze is pourable. Drizzle over the cooled loaf for a pretty finish.
Tips & Tricks
- Dice strawberries small so they distribute evenly throughout the loaf.
- Fill the loaf pan only two-thirds full to prevent overflow; use extra batter for muffins.
- The crumble topping can spill slightly during baking—this creates a delicious “muffin top” edge.
- Without the crumble, slices are delicious toasted with butter.
FAQs about Strawberry Quick Bread
What is a substitute for buttermilk?
For 1 cup buttermilk substitute: add 1 tablespoon lemon juice or white vinegar to a measuring cup, then fill the remainder with milk (2% or whole milk is best). Let sit 2–5 minutes before using.
How should I store strawberry bread?
Store at room temperature in an airtight container for up to 4 days. If glazed, store loosely covered to protect the finish.
Can I freeze strawberry bread?
Cool completely, then wrap the whole loaf or slices tightly in plastic wrap and foil, or place in a freezer-safe bag. Freeze up to 3 months. Thaw at room temperature and reheat slices if desired. Freeze best without the glaze; add glaze after thawing.
More Quick Bread Ideas
- Buttermilk Banana Bread
- Peanut Butter Chocolate Chip Banana Bread
- Pumpkin Bread (with canned pumpkin)
More Strawberry Recipes
- Strawberry Pie
- Strawberry Muffins
- Vanilla Strawberry Cake
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