Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 3 large eggs, room temperature
- 1 cup granulated sugar
- ¾ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 cups fresh strawberries, diced
- Zest of 1 lemon (optional)
For Glaze (optional):
- 1 cup powdered sugar
- 2-3 tablespoons strawberry puree or milk
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F and prepare 9×5-inch loaf pan with parchment paper
- Hull and dice strawberries into ½-inch pieces, pat dry with paper towels
- Toss strawberries with 1 tablespoon flour from measured amount
- Whisk together flour, baking soda, baking powder, salt, and cinnamon
- In separate bowl, whisk eggs and sugar until combined and lightened
- Add oil and vanilla to egg mixture, whisk until emulsified
- Make well in dry ingredients, pour in wet ingredients
- Fold gently with spatula just until no dry flour remains (don’t overmix)
- Fold in flour-dusted strawberries with 6-8 gentle motions
- Pour into prepared pan and smooth top
- Bake 55-65 minutes until toothpick comes out with moist crumbs
- Cool in pan 15 minutes, then transfer to wire rack
- Cool completely before glazing or slicing
Notes
- Pat strawberries dry to prevent soggy bread
- Don’t overmix—lumpy batter is perfect for tender texture
- Tent with foil if top browns before center is done
- Use frozen berries without thawing; add 5-10 minutes baking time
- Bread is more flavorful on day 2 as flavors meld
- Freezes beautifully for up to 3 months wrapped tightly
- Can be made into 12-14 muffins at 375°F for 18-22 minutes
- Measure flour by spooning and leveling for accuracy
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfasts
- Method: Baking
- Cuisine: American
- Diet: Kosher