This Eggless Strawberry Bread is soft, fluffy, and incredibly moist, with juicy strawberries in every bite. Made with simple pantry ingredients and fresh strawberries, this quick bread recipe comes together easily and bakes into a tender loaf that tastes like a cross between a cake and a classic quick bread.
This easy, fresh Strawberry Bread recipe without eggs is perfect for breakfast, afternoon tea, or dessert. The combination of sweet strawberries and warm vanilla creates a bright, fruity flavor that feels especially comforting during spring and summer, but this delicious Eggless Strawberry Bread can truly brighten any day of the year.
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Easy Fresh Strawberry Bread without Eggs
This Eggless Strawberry Bread is a simple, reliable, quick bread recipe that requires minimal effort but delivers wonderful results. The loaf bakes beautifully soft and tender, with bursts of fresh strawberry flavor throughout the crumb.
Because this is a quick bread, there is no yeast involved and no long resting time. The batter comes together in minutes using basic baking ingredients like flour, sugar, buttermilk, and oil. The strawberries add natural sweetness and a pleasant tang that perfectly balances the flavors.
Another thing I love about this recipe is how easy it is to customize. You can add warm spices such as cinnamon, a touch of lemon zest, or even white chocolate chips to create different variations of this egg-free Strawberry Bread.
If you enjoy baking fruit-based breads, you may also love my Strawberry Shortcake Recipe, Eggless Orange Bundt Cake, and Blueberry Bundt Cake.
Why You Will Love This Recipe
- This Eggless Strawberry Bread is soft, moist, and tender.
- It is bursting with fresh strawberries in every bite.
- The recipe uses simple pantry ingredients.
- No electric mixer is required.
- The batter comes together quickly.
- It works perfectly for breakfast, snack, or dessert.
- This strawberry bread is completely eggless and vegetarian.
Ingredients and Notes
- All-Purpose Flour: All-purpose flour provides the structure for this Eggless Strawberry Bread. Make sure to measure the flour correctly, preferably with a kitchen scale.
- Baking Powder and Baking Soda: These leavening agents help the bread rise and create a soft, fluffy texture.
- Salt: Salt enhances the flavors and balances the sweetness.
- Sugar: Granulated sugar adds sweetness and helps create a tender crumb.
- Buttermilk: Buttermilk adds moisture and a slight tang that complements the strawberries beautifully. It also helps keep the bread soft. You can use either store-bought buttermilk or the buttermilk substitute. For the buttermilk substitute, add 2 teaspoons of white vinegar or lemon juice to 150ml of milk, mix well, and use in the recipe.
- Oil: Oil makes this strawberry loaf moist and tender. Neutral oils such as sunflower, vegetable, or canola oil work best. However, if you prefer butter, add the same amount of melted butter.
- Vanilla Extract: Vanilla adds warmth and enhances the flavor.
- Strawberries: Fresh strawberries add juicy bursts of flavor and give the bread its fruity character. Frozen berries can also be used without thawing.
- Flour for Coating Strawberries: Tossing the chopped strawberries in flour helps prevent them from sinking to the bottom of the loaf.
How To Make Eggless Strawberry Bread
Making the Bread
- Preheat the oven to 350°F (180°C).
- Spray an 8×4-inch loaf pan with non-stick spray and line it with parchment paper, leaving an overhang for easy removal.
- Set it aside.
- In a small bowl, toss the chopped strawberries with 1 tablespoon of flour and set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt together until combined.
- Set aside.
- In a medium bowl, whisk together the buttermilk, sugar, and vanilla until combined.
- Whisk in the oil.
- Slowly pour the wet mixture into the dry ingredients, and gently whisk until no lumps remain.
- The batter will be thick and creamy.
- Avoid overmixing.
- Gently fold in the strawberries.
- Transfer the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Ensure to loosely cover the bread with aluminum foil halfway through to prevent the top of the Eggless Strawberry Bread from browning too much.
- Every oven is different, so begin checking every 5 minutes around the 45-minute mark.
- Remove from the oven and place the pan on a wire rack.
- Allow it to cool completely in the pan.
Icing the Strawberry Bread
- Whisk the icing sugar, heavy cream, and vanilla in a bowl or cup until smooth.
- Drizzle over the strawberry bread and let it set for 10 minutes before slicing.
Variations
Lemon Strawberry Bread: Add 1 tablespoon lemon zest for a bright citrus flavor.
Strawberry White Chocolate Bread: Fold ½ cup white chocolate chips into the batter.
Whole Wheat Version: Replace half of the all-purpose flour with whole wheat flour.
Vegan Strawberry Bread: For dairy-free strawberry bread, use plant-based milk + 2 teaspoons white vinegar instead of buttermilk.
Strawberry Crumble Bread: Add a simple streusel topping before baking for a bakery-style loaf.
Strawberry Glaze: For the strawberry glaze, mix 1-2 smashed strawberries in the icing.
Serving Suggestions
This Eggless Strawberry Bread is delicious:
- Warm with butter
- With a cup of tea or coffee
- As a brunch treat
- With whipped cream or ice cream
- As a light dessert
Storing Suggestions
Room Temperature: Store the bread in an airtight container for 2 days.
Refrigerator: Keep refrigerated for up to 5 days.
Freezer: Wrap individual slices with plastic wrap and freeze for up to 2 months.
Baking Tips For Eggless Strawberry Bread
Measuring: Ensure the ingredients are measured correctly, preferably using a kitchen scale.
Buttermilk: For the buttermilk substitute, mix 2 teaspoons of white vinegar with 150ml of milk. Stir well, let it sit for 5 minutes, and then use it for the recipe.
Strawberries: Use fresh strawberries when possible, as they provide the best texture and flavor. If using frozen strawberries, do not thaw them before adding them to the batter.
Coat Strawberries in Flour: Tossing strawberries in flour helps distribute them evenly throughout the loaf and prevents them from sinking.
Do Not Overmix: Do not overmix the batter, as overmixing can develop gluten and make the bread dense. Mix just until the ingredients are combined.
Baking: Since every oven is different, begin checking around the 45-minute mark.
How To Prevent Strawberries From Sinking In Bread
One of the most common issues when baking strawberry bread or strawberry loaf cake is that the fruit sinks to the bottom of the loaf. However, a few simple tricks can help keep the strawberries evenly distributed throughout the bread.
- Coat the Strawberries in Flour: Before adding the strawberries to the batter, toss them with 1 tablespoon of all-purpose flour. This creates a light coating that helps the fruit adhere to the batter rather than sink to the bottom during baking.
- Cut Strawberries into Small Pieces: Large strawberry chunks are heavier and more likely to sink. Chopping the strawberries into small pieces helps them stay suspended in the batter.
- Thick Batter: A thicker batter naturally supports fruit better than a thin batter. This recipe yields a perfectly thick and creamy batter for the Eggless Strawberry Bread.
- Gently Fold the Strawberries: Add the strawberries last, then gently fold them into the batter with a spatula. Overmixing can break down the fruit and release excess moisture.
Following these simple tips will help ensure your Eggless Strawberry Bread has strawberries beautifully distributed throughout every slice.
FAQs
This usually happens if the bread is underbaked or if the ingredients are not measured correctly. Also, adding too many strawberries can also cause this issue.
Overmixing the batter or adding too much flour can cause a dense texture.
You can reduce the sugar slightly, but it may affect the texture and moisture.
More Eggless Loaf Cakes
Strawberry Bread (Eggless)
Ingredients
- 1¾ cups (210g) all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (190g) chopped fresh strawberries
- 1 tablespoon all-purpose flour (for coating the strawberries)
- ¾ cup (150g) granulated sugar
- ½ cup + 2 tablespoon (150ml) buttermilk
- ⅓ cup (80ml) oil (sunflower, canola, or vegetable)
- 2 teaspoon vanilla extract
For the Icing
- ½ cup (60g) icing sugar
- 1½ tablespoon heavy cream (or milk)
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Spray an 8×4-inch loaf pan with non-stick spray, then set it aside.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Set aside.
- In a small bowl, toss the chopped strawberries with 1 tablespoon of flour and set aside.
- In a medium bowl, whisk together the buttermilk, sugar, and vanilla until combined. Whisk in the oil.
- Slowly pour the wet ingredients into the dry ingredients, and gently whisk until no lumps remain. Avoid overmixing. Gently fold in the strawberries.
- Transfer the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Ensure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown.
- Every oven is different, so begin checking every 5 minutes around the 45-minute mark.
- Remove bread from the oven and allow it to cool completely in the pan.
Icing the Strawberry Bread
- Whisk the icing sugar, heavy cream, and vanilla in a bowl or cup until smooth. Drizzle over the strawberry bread and let it set for 10 minutes before slicing.
Storing Suggestions
- Room Temperature: Store the bread in an airtight container for 2 days.
- Refrigerator: Keep refrigerated for up to 5 days.
- Freezer: Wrap slices individually and freeze for up to 2 months.
Notes
- Measuring: Ensure the ingredients are measured correctly, preferably using a kitchen scale.
- Buttermilk: For the buttermilk substitute, mix 2 teaspoons of white vinegar with 150ml of milk. Stir well, let it sit for 5 minutes, and then use it for the recipe.
- Strawberries: Use fresh strawberries when possible, as they provide the best texture and flavor. If using frozen strawberries, do not thaw them before adding them to the batter.
- Coat Strawberries in Flour: Tossing strawberries in flour helps distribute them evenly throughout the loaf and prevents them from sinking.
- Do Not Overmix: Do not overmix the batter, as overmixing can develop gluten and make the bread dense. Mix just until the ingredients are combined.
- Baking: Since every oven is different, begin checking around the 45-minute mark.
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.😊