This strawberry bread is a soft, moist quick bread made with strawberry gelatin for bold flavor and a beautiful pink color. Topped with a simple strawberry icing, it's an easy, nostalgic treat that feels a little extra special, much like this strawberry jello cake that’s so popular.
A No-Fuss Strawberry Treat That Always Works
This is one of those recipes that surprises people in the best way, maybe as much as my strawberry brownies recipe. It's simple, dependable, and gives you that old-fashioned quick bread texture with a fun strawberry twist. The crumb is dense but soft, the flavor is balanced, and it slices beautifully for sharing.
It's perfect for spring gatherings, baby showers, brunch tables, or just a "something sweet on the counter" kind of day. And if you're used to quick breads turning out dry or bland, this one fixes that. The yogurt and oil combo keeps it tender every single time.
FAQs
Store tightly covered at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to 5 days.
Yes. Wrap the whole loaf tightly in plastic wrap and foil, or freeze individual slices. Freeze for up to 3 months and thaw at room temperature. Add glaze after thawing for best results.
You can, but oil gives a softer, more moist texture. Butter adds flavor but creates a slightly firmer crumb.
Yes. For a similar result, add 1 tablespoon of lemon juice or vinegar to milk and let it sit for 5 minutes before using.
Yes. Add about ½ cup finely chopped strawberries, patted dry, and gently fold them in at the end.
This usually means it needed more bake time or the batter had too much moisture. Always check doneness with a toothpick before removing from the oven.
Ingredients
See the recipe card below that has the printable, full ingredient list, and instructions.
- All-purpose flour (1 ¾ cups) - gives the bread structure
- Baking powder (1 teaspoon) - helps it rise
- Baking soda (½ teaspoon) - adds tenderness and lift
- Salt (½ teaspoon) - balances the sweetness
- Oil (½ cup) - keeps the bread moist and soft
- Granulated sugar (¾ cup) - sweetens and helps with texture
- Eggs (2, room temperature) - bind everything together
- Greek yogurt (¾ cup) - adds richness and keeps the crumb tender
- Buttermilk (¼ cup) - adds moisture and slight tang
- Vanilla extract (1 teaspoon) - adds warmth
- Almond extract (¼ teaspoon) - enhances the strawberry flavor
- Strawberry Jello powder (1 box, divided) - provides flavor and color
For the Strawberry Icing (Optional but recommended)
- Powdered sugar (1 cup) - creates a smooth glaze
- Reserved strawberry Jello powder (1 tablespoon) - adds color and flavor
- Milk (1-2 tablespoons) - thins the glaze to desired consistency
Instructions
- Preheat oven to 350°F. Grease and line a loaf pan with parchment paper.
- Set aside 1 tablespoon of strawberry Jello powder for the glaze.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, whisk oil, sugar, and eggs until smooth and slightly thickened.
- Add Greek yogurt, buttermilk, vanilla, and almond extract. Mix until smooth.
- Stir in remaining strawberry Jello powder until fully combined.
- Gently fold dry ingredients into wet ingredients in batches. Do not overmix.
- Pour batter into prepared pan.
- Bake for 55-60 minutes, until a toothpick comes out clean.
- Let sit in pan 10-15 minutes, then transfer to a wire rack to cool.
- For the glaze, whisk powdered sugar with reserved Jello powder. Add milk slowly until desired consistency is reached.
- Drizzle or pipe glaze over cooled bread, then slice and serve.
Tips
- Don't skip the almond extract. It quietly makes the strawberry flavor pop.
- Use full-fat Greek yogurt for the best texture.
- The pink color can trick you. Always rely on a toothpick test for doneness.
- Avoid overmixing to keep the bread tender.
- Fluff powdered sugar before measuring for a smoother glaze.
More Recipes You'll Love
If you love this soft, nostalgic dessert, these are perfect to try next:
- Strawberry Pound Cake - Soft, moist texture with strawberries baked right in
- Strawberry Cream Cheese Dump Cake - An easy, no-fuss dessert that's perfect for busy days
- Strawberry Cheesecake Poke Cake - Fresh strawberries, creamy pudding, and whipped topping in this easy cake from a cake mix.
- Strawberry Heaven - Angel food cake, pudding, and strawberry pie filling all come together in a heavenly dessert.
Recipe
Strawberry Bread Recipe
Ingredients
- 1 ¾ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup oil neutral flavor like vegetable or avocado oil
- ¾ cup sugar
- 2 eggs room temperature
- ¾ cup Greek yogurt
- ¼ cup buttermilk or milk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 ounces box strawberry Jello powder, divided
Optional Glaze
- 1 cup powdered sugar
- 1 tablespoon reserved strawberry Jello powder
- 1-2 tablespoons milk
Instructions
- Preheat oven to 350 degrees F. Grease and line a loaf pan with parchment paper, set aside.
- Set aside 1 tablespoon of the strawberry Jello powder for the glaze.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, whisk together oil, sugar, and eggs until smooth and slightly thickened.
- Whisk in Greek yogurt, buttermilk, vanilla extract, and almond extract until smooth.
- Stir in the remaining strawberry Jello powder until fully incorporated and evenly colored.
- Gently fold dry ingredients into the wet mixture in batches until just combined. Do not overmix.
- After filling the pan with batter, bake it for 55 to 60 minutes, or until a toothpick comes out clean.
- Before glazing, let the pan sit for ten to fifteen minutes before moving it to a wire rack to cool for a further fifteen to twenty minutes.
- Whisk together powdered sugar and reserved Jello powder. Add milk slowly until the desired consistency is reached.
- Pipe or drizzle glaze over cooled bread. Slice and serve.
Notes
- Don't skip the almond extract. It doesn't make the bread taste like almond but it really brings out the strawberry flavor.
- Use full-fat Greek yogurt for the best texture. It keeps the bread soft and rich instead of dry.
- Mix the batter just until everything is combined. Overmixing can make the bread dense and tough.
- The pink color can make it tricky to tell when it's done. Always check the center with a toothpick before removing from the oven.
- If the top starts browning too quickly, loosely cover it with foil during the last part of baking.
- Let the bread cool before adding the glaze so it doesn't melt and run off.
- For a thicker glaze, use less milk. For a thinner drizzle, add a little more milk until it reaches the consistency you like.
- Fluff the powdered sugar before measuring to help prevent lumps in the glaze.
- If you want to add fresh strawberries, fold in about ½ cup of finely chopped berries after the batter is mixed. Pat them dry first.
- If freezing, wait to add the glaze until after thawing for the best texture and appearance.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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