Strawberry Bread

This easy strawberry quick bread is made with Greek yogurt, buttermilk, and fresh strawberries. It is tender, moist, and great for breakfast, brunch, or snacking. 

Strawberry Bread Recipe

Caleb and Maxwell were on a huge strawberry kick so Josh stocked up big time at the store. The boys ate a few and then decided to break up with strawberries. I don’t know what went wrong in their relationship, but they wouldn’t eat strawberries for a few days. So, I ate as many strawberries as I could and then I made Strawberry Bread. I wasn’t about to let the beautiful red berries go to waste and I am always looking for an excuse to bake, especially this Strawberry Quick Bread. It is my favorite!

Strawberry Bread Recipe

I love making this bread because it is easy to whip up and it makes our house smell amazing, you can’t beat the smell of freshly baked bread.

The quick bread is made with Greek yogurt, buttermilk, oil, and an egg so it is super moist and has the perfect tender crumb. The juicy strawberries inside the loaf add the perfect amount of sweetness and add a nice pop of color too!

The bread isn’t overly sweet so I like to sprinkle Turbinado sugar over the top before it goes into the oven. When the bread is done baking, it has a pretty, sugary crust. Don’t skip this step because you will love the sweet crunch!

A few tips for this bread:

  • I use all-purpose flour, but you can use whole wheat if you wish. I do recommend using white whole wheat flour or 1 cup all-purpose flour and 1 cup whole wheat flour so the bread still has a light and tender texture.
  • You can use vanilla Greek yogurt instead of plain Greek yogurt. It will be a little sweeter and enhance the vanilla flavor.
  • Vegetable oil, canola oil, and melted coconut oil all work well in this recipe.
  • Use ripe, juicy strawberries for the best strawberry flavor!
  • If the bread starts browning before the center is done, lightly tent the bread with aluminum foil while it is in the oven. I usually do this at 45 minutes, so make sure you check the bread while it is baking.

Strawberry Bread Recipe

As soon as the Strawberry Bread came out of the oven Caleb and Maxwell came running into the kitchen. They wanted to know what I baked. I told them Strawberry Bread and they said they LOVED strawberries and wanted a piece. I guess they are back on good terms with strawberries because they both devoured their piece:)

Pick up a some fresh strawberries from the store and make this delightful Strawberry Bread. It is the perfect bread for spring and summer.

If you like this easy Strawberry Bread, you might also like:

Strawberry Bread Recipe

Strawberry Bread

This easy Strawberry Quick Bread is made with Greek yogurt, buttermilk, and fresh strawberries. It is tender, moist, and great for breakfast, brunch, or snacking.
4.91 from 11 votes


  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1/2 cup plain Greek yogurt
  • 1/2 cup buttermilk
  • 1/3 cup canola vegetable, or melted coconut oil
  • 1 1/2 teaspoons vanilla extract
  • 1 heaping cup chopped strawberries plus 1 tablespoon flour
  • 3 tablespoons turbinado sugar for sprinkling on top


  • Preheat the oven to 350 degrees F. Spray a 9x5 loaf pan with nonstick cooking spray and set aside.
  • In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a medium bowl, whisk together the brown sugar, granulated sugar, and egg. Whisk until smooth and there are no brown sugar clumps. Whisk in the Greek yogurt, buttermilk, oil, and vanilla extract.
  • Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Don’t overmix. Gently toss the strawberries in the tablespoon of flour and add them to the batter. Gently fold in the strawberries.
  • Pour batter in prepared pan and sprinkle the top with turbinando sugar. Bake for 60 minutes, loosely covering the bread with aluminum foil after 45 minutes to prevent the top from getting too dark.  A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool for 15 minutes on a wire cooling rack. Use a knife to loosen the bread around the edges in the pan. Carefully remove the bread from the pan and cool completely.
  • Note-the bread will keep covered on the counter for up to 3 days.


Calories: 210kcal, Carbohydrates: 32g, Protein: 3g, Fat: 7g, Cholesterol: 15mg, Sodium: 208mg, Potassium: 58mg, Sugar: 16g, Vitamin A: 35IU, Vitamin C: 0.6mg, Calcium: 30mg, Iron: 1.1mg
Keywords strawberry bread

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Get the best of the best!
4 Recipes Guaranteed to be New Favorites


I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

Vegetarian Summer Spring Kid Friendly Desserts

Other recipes you may like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. When you say melted coconut oil do you mean the liquid coconut oil or do I need to melt the more solid coconut oil?   This looks so good. I need to make it asap! 

    1. They’re both the same thing 🙂 coconut oil is like butter, it hardens as it cools down and melts as it warms up.

  2. Has anyone made this with whole wheat flour?  

    I have too many strawberries rapidly going bad and not enough all purpose flour to get these made.

  3. I made this yesterday and everyone just loved it. I didn’t have the yogurt so I used sour cream. It was very moist. This recipe is a keeper and will make again and again.

  4. I made this with white whole wheat flour and it turned out fine! I also substituted aqua faba (leftover liquid in a can of beans) for the egg since my husband is allergic and that worked fine too! Thanks for the recipe!

  5. This looks amazing!! I can’t wait to try this tomorrow with the fresh strawberries I brought home today.

  6. looks great, have danced around strawberry bread, that is, tried everything around it like banana, blueberry, boysenberry and probably others! But never strawberry, like the Greek yogurt too, thank you!

  7. Totally love the idea ! To be honest, your photo and styling got me hooked ! Will do. Thank you so much !

  8. 5 stars
    I never tasted strawberry and bread combo before. After seeing this recipe, definitely will try this out. This looks so much great to me and believe me , i’m already drooling after seeing this. Thanks for the recipe.

  9. 5 stars
    Oh what a recipe……
    Strawberry with bread, sound interesting to me. Thanks for sharing the recipe.

  10. strawberry is my favorite and this kind of recipe is really helpful for me. I will try this today. Hope it will be super…

  11. Subbed apple sauce for eggs and cashew milk for buttermilk and used vegan strawberry soy yogurt .
    Turns into an amazing vegan strawberry quick bread. Thanks so much for the recipe 🙂
    So yummy!

  12. What is turbine to sugar and where can u find it; ? Is it expensive? Is there something u can use in place of?

  13. I have so many frozen strawberries … would they work as long as they weren’t thawed? This sounds so GOOD!!

  14. I want to make it but I don’t buy buttermilk–only need 1/2 cup and the smallest my store carries is a quart! I saw someone had used cashew milk–my roommate uses almond and I got some coconut milk by mistake when I ordered groceries-would either of those work? Love your site and have made a lot of your recipes!

  15. Has anyone tried using frozen strawberries? I am worried they would ruin it because they are more watered down than fresh? 

  16. Does the fat content of the yogurt matter? I’ve got 0% in the fridge and could do this now if that works. Judging by some of the liberal substitutions, I’m guessing it would work.

  17. I just made this bread early am,  and it is awesome.
    the tenting of foil huge tip and worked as it started to brown too early.
    It is excellent and not dry at all as some quick breads can be. I made one for us and one for a real nice neighbor.

  18. A couple of people have asked about frozen strawberries. Can you please advise if it’s ok to use them in place of fresh strawberries?

    1. Frozen strawberries will have a little more moisture in them so you might need to bake the bread a little longer.

  19. I made this bread and it was fantastic. Such a nice change from the normal banana bread or pumpkin bread. I made it another time using diced canned peaches in place of the strawberries. Very very good. Definitely don’t skip the sugar on top.

  20. would coconut milk (the thick canned kind) be an acceptable replacement for the dairy? this sounds soooo good, but the dairy will be no bueno for my family

  21. 5 stars
    Just loved this uncomplicated recipe – really lovely and we are enjoying it at work for our morning tea. Thank you 🙂

  22. Great recipe! I used mixed berries today and made my own buttermilk. 1 cup of milk + 1 T of either lemon juice or vinegar = buttermilk

  23. 5 stars
    Strawberries just started coming in and I’ve already made this 3 times! It is so good. Light and not too sweet. We all love it!

  24. 5 stars
    Wonderful bread, absolute favorite. My older son would eat a loaf in one sitting if allowed. Thank you!

  25. 5 stars
    I actually found this recipe on your site a few weeks ago and made it. It’s absolutely delicious! My husband said it’s one of the best things I’ve ever made 🙂

  26. 5 stars
    Made this Saturday night for Sunday. Great recipe and taste 🙂 Did not have buttermilk on hand so did my own with the fresh lemon juice. Got rave reviews.

  27. Do you think I can substitute strawberry yogurt in place of plain yogurt? I have a 5.4 oz container. I think that’s equivalent to 3/4 cup which is a little more than 1/2 a cup. Can I sub it in that yogurt and use the entire container even though it’s a bit more than the recipe calls for and a different flavor?