This Strawberry Bread is eggless, fluffy, super moist, and full of strawberries. Not only in spring or summer but this bread can brighten up any day all around the year!
Making eggless Strawberry Bread requires only a few ingredients and the recipe comes together quickly. This fruity bread is perfect for breakfast, dessert, or anytime snacking.
About Strawberry Bread
I have adapted the strawberry bread recipe from my Apple and Walnut Bread Eggless recipe.
This fruity bread is perfectly sweet and moist, like a cake but with the perfect texture of quick bread. It has flavors of strawberries and vanilla; if you like, you can add spices of your choice.
The recipe requires basic baking ingredients that should be readily available in the pantry. So all it needs is fresh or frozen strawberries, and a delicious strawberry loaf is ready in an hour.
Texture: Eggless Strawberry Bread is light and fluffy. It is perfectly moist and very tender.
Flavors: This loaf cake is bursting with fresh strawberries, and they provide sweet and slightly tart flavors. While the vanilla adds sweet and warm flavors.
Ease of Making: We do not need an electric mixer for this recipe. The recipe is straightforward and comes together quickly. To make the batter, all we need are mixing bowls, a spatula, and a whisk.
Ingredients
- All-Purpose Flour: I have used unbleached all-purpose flour, and I will recommend using the same. We have not tried this loaf cake with cake flour or a gluten-free blend.
- Baking Soda: It helps in rising the bread and also makes it fluffy and tender.
- Salt: It adds a nice contrast to the sweetness.
- Oil: Oil is an essential fat to provide moisture and tenderness to the quick bread. But if you like buttery flavor in the strawberry bread, you can use melted butter instead of oil.
- Sour Cream or Plain Yogurt: I have used full-fat sour cream for its moist and rich texture. Make sure to bring the sour cream to room temperature before using it in the recipe. If you don’t have sour cream, you can use plain and full-fat yogurt instead.
- Sugar: I have used granulated white sugar, and ¾ cup makes it perfectly sweet. But if you the quick bread on the very sweet side, add a little more sugar.
- White Vinegar + Baking Powder: The mixture of white vinegar and baking powder makes the bread light, and fluffy, and prevents dense texture.
- Vanilla: It provides a sweet flavor to the cake. Try to use pure vanilla extract if possible.
- Strawberries: I have used fresh strawberries for this recipe. But you can use frozen berries if that is what you have. However, do not thaw the strawberries and add them to the batter as frozen.
More Quick Bread Recipes
You May Like More Strawberry Recipes
- Strawberry Ice Cream (Eggless) / Homemade Strawberry Ice Cream
- Strawberry Mango Smoothie (Dairy-Free)
- Eggless Strawberry Muffins (Moist and Tender)
- Strawberry Spinach Salad (With Easy Dressing)
- Strawberry Almond Cake (Eggless)
Recipe Card
Strawberry Bread (Eggless)
Equipment
- Kitchen Scale
- Mixing Bowls
- Loaf Pan
Video
Ingredients
- 1¾ cups (210g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240g) sour cream or plain yogurt
- ¾ cup (150g) granulated sugar
- ⅓ cup (80ml) oil (sunflower, canola, or vegetable)
- 2 teaspoon pure vanilla extract
- 1 tablespoon white vinegar
- 1 teaspoon baking powder
- 1 cup (160g) fresh strawberries chopped
Instructions
- Preheat the oven to 350°F (180°C). Spray a 9×5 inch loaf pan with non-stick spray or grease evenly with oil. Set aside.
- In a mixing bowl whisk together all purpose flour, baking soda and salt. Set aside.
- In a large mixing bowl, take oil, sugar, yogurt or sour cream and pure vanilla extract. Whisk well until well combined and mixture is smooth.
- In a small bowl mix 1tbsp white vinegar with 1tsp baking powder, mix with fork until baking powder is dissolved. Add this mixture to oil mixture and mix until just combined.
- Now add dry ingredients to wet ingredients and mix with spatula only until just combined. Do not over mix. The batter will be very thick. Fold in the chopped strawberries to this batter with spatula.
- Spoon this batter into the prepared loaf pan and bake for 45-55 minutes or until inserted toothpick in the center comes out clean. During the baking, after 25 minutes cover the loaf pan loosely with aluminum foil to prevent too much browning of the top of the bread.
- Remove from the oven and allow the loaf to cool completely in the pan on a wire rack. Once it is cooled completely, remove from the pan and slice. Serve immediately or store into air tight container.
- This bread will stay at room temperature for 2 days and up to a week into refrigerator.
Devi says
Nice Recipe. Can I use to make muffins? What temp and time?
Jigna says
Hi Devi, you can not make muffins from this recipe but I would suggest to follow this recipe instead https://vegehomecooking.com/strawberry-muffins-eggless-recipe
Hope you will like this my strawberry muffins eggless recipe. Thanks.
Susan says
Love this recipe. Bread came out moist and taste was awesome. You’re my new fave website for eggless baking. Thank you
Jigna says
Hi Susan, thank you so much for your feedback and kind words! I am truly happy that you like the recipe. Such feedbacks motivate me to create more and more egg-free baked goods.😊