Fresh Strawberry Bread

Less than six months ago very few of my co-workers knew of my blog; however, the cat made its way out of the bag and now pretty much everyone knows. I don’t really know why I did not tell people, I guess I’m kind of weird {read: anxious} like that and did not want anyone to judge my work.

Now that My Baking Addiction is common knowledge in my workplace, my coworkers seek me out to make their cakes, cupcakes and even search for recipe ideas. My coworker Janet also loves to bake and approached me asking for recommendations for a strawberry quick bread recipe. Her son is getting married this summer and she is interested in baking and serving a variety of breakfast items to their wedding guests. Her son loves strawberries, so she definitely wants to incorporate this fruit into her breakfast menu.

I had never made strawberry bread, so of course I was compelled to get into the kitchen start experimenting. I just so happened to have a pound of stunning organic strawberries in the fridge…if you have never experienced an organic berry, definitely pick them up sometime, the flavor is truly amazing. I cannot wait until organic berries are readily available at my local farmers market!

After a little trial and error, I came up with a super moist, semi-dense, flavorful bread bursting with strawberry flavor. This strawberry bread is perfect for breakfast and is quite brilliant when lightly toasted and smeared with a little cream cheese. I love the texture of this recipe base and have plans to incorporate some wild blueberries into it in the very near future.

Have a delectable day, thanks so much for stopping by My Baking Addiction!

Fresh Strawberry Cream Cheese Bread

Yield: 1 loaf


1/2 cup butter, softened
1 cup sugar
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup buttermilk
1 1/2 cups strawberries, rinse, dried and chopped


1. Grease and flour a 9x5 inch loaf pan.

2. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.

3. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.

4. Carefully fold in strawberries. Dough mixture will be thick.

5. Bake in a 350°F oven for 50 to 60 minutes.

135 Responses to “Fresh Strawberry Bread”

  1. Jennifer H — June 27, 2014 at 1:09 pm

    Oh my.. baking 4 mini loaves now. Licked the batter bowl clean! ::shifty:: :) Can’t wait to try the bread.

  2. Fraisiperles — June 30, 2014 at 6:31 pm

    It’s in the oven, can’t wait 50 minutes! Batter taste so good, thank you for sharing.


  3. Amy A. — July 2, 2014 at 7:52 pm

    Delicious! I am a gluten-free baker and made just a few adjustments to make this work; coupled with the remainder of the strawberries my kids and I picked last week this is definitely a keeper. Thanks!

  4. Kitty — July 7, 2014 at 7:55 pm

    Turned out GREAT. I made it with regular milk (in lieu of buttermilk) and ran the strawberries through a food processor. Baked perfectly at 60 minutes.

    • Jamie — July 9th, 2014 at 12:18 am

      I am so glad to hear you enjoyed the recipe, thanks so much for reporting back!

  5. Tammy — August 29, 2014 at 7:09 pm

    Wow! The batter tastes sooooo good! I can’t wait for it to come out of the oven!!!

    Thanks for sharing :)

    • Jamie — August 30th, 2014 at 10:04 am

      Thanks for stopping by Tammy!


  6. Claudia — September 4, 2014 at 5:37 pm

    Hi! I just made this recipe and let me tell you that it was AMAZING! I also gave it a little twist with Nutella and it was so good! Thank you so much for this recipe!!

    • Jamie — September 4th, 2014 at 8:23 pm

      Oooooh Nutella sounds just perfect! Thanks so much for stopping by and leaving feedback on the recipe! Have a great night.

  7. Sophia — September 25, 2014 at 11:31 pm

    I made this 2x this week. The second time I puréed the strawberries to give it more of a banana bread consistency. I liked the chunks, but it got a little soggy surrounding the fruit. Both ways are deliciously moist. Thank you for the recipe.

    • Jamie — September 26th, 2014 at 9:43 am

      I am so glad the recipe worked for you. Thanks for visiting!


  8. Lee — January 28, 2015 at 3:36 am

    Can this be made in a muffin tin? If so how long do I bake the muffins for and at what temperature? Thank you :)

    • Jamie — January 28th, 2015 at 11:35 pm

      Hi Lee,

      You could probably make these into muffins. The temperature would be the same. I would think the time would probably be around 35 minutes, but that’s just a guess. Watch it closely, and when the muffins appear to be golden brown, stick them with a toothpick to see if the center comes out clean. When it does, they’re fully cooked.

      – Jamie

  9. Jennifer — May 17, 2015 at 5:28 pm

    I just made this recipe, and it turned out fantastic! Instead of one 9×5 loaf, I wanted two 8×4 loaves so I increased the recipe by 50% (3/4c butter, 1 1/2c sugar, etc.) and cut the bake time down to 45 minutes, and my two loaves turned out perfectly.

    • Jamie — May 22nd, 2015 at 11:16 am

      I’m so glad that the recipe was a success for you. Thanks so much for stopping by.



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