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Strawberry Bread

This delicious Strawberry Bread is so moist and bursting with strawberry flavor.  I like mine toasted for breakfast with a big pat of salted butter.

strawberry bread next to a bowl of fresh strawberries

Are you a fan of fruit desserts?  I love apple hand pies and flaky cherry turnovers.  The other day I was craving something sweet and fruity but didn’t want to take the time to make a homemade crust or get out puff pastry. 

I had a few cans of pie filling leftover from making my Blueberry Snack Bars and wondered how the strawberry filling would taste in bread. The answer: delicious.  This Strawberry Bread is SO moist. 

I seriously had to drop it off at the fire station minutes after I finished photographing it or I would have eaten both loaves by myself!  (Bonus: It makes two loaves, so if you feel like sharing, you can easily gift one away!).

pouring strawberry pie filling into a mixing bowl

What’s in This Strawberry Bread?

This strawberry quick bread requires just a handful of ingredients, making it dangerously easy to whip up at a moment’s notice. Here’s what goes into this strawberry bread recipe:

  • Vegetable oil
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Granulated sugar
  • Baking soda
  • Salt
  • Strawberry pie filling

bowl of mixed strawberry bread batter

How to Make Strawberry Bread

  1. Beat together the wet ingredients.
  2. Mix in the flour, sugar, baking soda, and salt.
  3. Gently fold in the strawberry pie filling.
  4. Pour into two greased loaf pans.
  5. Bake until done.

baked strawberry bread in a loaf pan

Can I Use Fresh Strawberries Instead?

Perhaps, but I’ve only made it using strawberry pie filling so I can’t say for certain how using fresh berries would affect the end results. I imagine you’d need to tweak this recipe quite a bit since the canned pie filling is much more moist and sweeter than plain fresh berries.

How to Store Strawberry Bread

You can keep this easy strawberry loaf on your counter for three to four days. You can also freeze one of the loaves to enjoy later! To thaw a frozen loaf of strawberry quick bread, place on your counter overnight.

overhead view of sliced strawberry bread

Tips for Making Strawberry Bread

The quick bread batter will look thick (like cookie dough) before adding the strawberry pie filling.  Mix the two together completely (the batter will turn bright pink) and gently (so as to not crush the strawberry pieces); it will have a beautiful swirled look after baking! 

You’ll know your strawberry loaf is finished when a toothpick inserted into the middle comes out clean. You’re essentially baking a loaf cake, so you don’t want the middle to be soft at all.

This Strawberry Bread would be amazing with some whipped strawberry butter or cream cheese. I like to toast my fruit breads for breakfast with a big pat of salted butter!

baked strawberry quick bread next to a bowl of strawberries

More Strawberry Recipes:

overhead view of sliced strawberry bread

Strawberry Bread

4 from 9 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 16 slices
Calories: 252kcal
Author: Emily Grace

Ingredients

  • 1 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 20 oz strawberry pie filling

Instructions

  • Preheat oven to 350ºF.
  • Beat together oil, eggs and vanilla in a stand mixer until well combined.
  • Whisk the dry ingredients together. Gradually add to the egg mixture, mixing after each addition until well combined. (The batter will be thick, like cookie dough.) 
  • Fold in strawberry pie filling by hand. You want it combined completely, being careful not to crush the strawberry pieces. 
  • Pour into 2 greased and floured loaf pans. (I use Pam Baking with Flour Spray for best results.)
  • Bake at 350°F for 50 minutes to 1 hour.

Nutrition

Serving: 1slice | Calories: 252kcal | Carbohydrates: 53g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 235mg | Potassium: 36mg | Fiber: 1g | Sugar: 33g | Vitamin A: 45IU | Vitamin C: 8mg | Calcium: 16mg | Iron: 1mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!
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