This moist, melt-in-your-mouth strawberry bread is made with wholesome ingredients and finished with a simple powdered-sugar glaze. Roasting the strawberries concentrates their natural sweetness and reduces excess moisture, so this loaf works well year-round as breakfast, a snack, or an easy dessert.
This recipe was originally shared around Valentine’s Day, but it’s not about red food coloring or gimmicks. Instead, it celebrates real strawberry flavor. Strawberries aren’t at their peak for much of the year in many regions, so roasting them for 20 minutes at 400°F helps develop sweetness and a jammy texture without adding extra sugar.
The loaf uses white whole wheat and oat flours for a slightly heartier crumb, with Greek yogurt and applesauce replacing some of the fat for a more nutrient-dense quick bread. Unsweetened coconut flakes add texture and a hint of tropical flavor, while an optional vanilla glaze brightens the presentation when you want something a little more special.
Strawberry Quick Bread
This version keeps the ingredient list more wholesome than many sweet quick breads, making it versatile enough for breakfast or dessert. Highlights include:
- A moist crumb that isn’t soggy.
- Unsweetened coconut flakes for texture.
- Greek yogurt and applesauce in place of heavier fats.
- Roasted strawberries for concentrated, natural sweetness.
- An easy glaze to dress it up, if desired.
- A great way to use extra berries during peak season.
Why Roasted Strawberries Work Better Than Raw
Using raw strawberries in quick breads often introduces too much water, causing the fruit to sink and the loaf to become dense. Roasting concentrates the berries, evaporates excess liquid, and creates deeper, caramelized flavor. That condensed, jammy texture folds into the batter without weighing it down.
How to Make This Strawberry Bread
The method follows a classic quick bread approach: mix dry ingredients in one bowl, wet ingredients in another, combine, fold in the fruit, and bake. The roasting step is the main difference that produces a more flavorful, well-textured loaf. Steps at a glance:
ROAST THE STRAWBERRIES
Spread chopped strawberries on a parchment-lined baking sheet in a single layer. Roast at 400°F for about 20 minutes until the berries have released most of their liquid, become condensed and slightly caramelized. Remove from the oven and let cool while you prepare the batter.
PREPARE THE DRY & WET INGREDIENTS
Whisk the dry ingredients—white whole wheat flour, oat flour, coconut flakes, baking soda, and salt—in a large bowl. In another bowl, lightly beat the eggs, then whisk in Greek yogurt, applesauce, vanilla and almond extracts, maple syrup, and melted coconut oil until smooth.
MAKE THE BATTER
Fold the dry mixture into the wet ingredients until just combined. Gently fold in the roasted strawberries so they stay distributed through the batter without being crushed.
BAKE IN A LOAF PAN
Grease or line a loaf pan and spread the batter evenly. Top with a few fresh strawberry slices if you like. Bake at 350°F for about 55 minutes, or until a toothpick inserted in the center comes out clean. Allow the loaf to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
My Pro Tip
Recipe Tip
A light-colored loaf pan yields a paler crust. If you plan to skip the glaze and prefer a more attractive exterior, use a lighter pan.
ADD THE GLAZE
The vanilla glaze is optional but makes the loaf feel more dessert-like. Whisk powdered sugar, whole milk, and vanilla together until smooth. Place the completely cooled loaf on a wire rack with parchment underneath and drizzle the glaze over the top. Let it set before slicing.
For a pink-tinted glaze, mash a few extra roasted strawberries and mix them into the glaze before adding powdered sugar and milk. The result is a delicate strawberry color and extra flavor.
Variations to Try
The recipe is lovely as written, but you can adapt it to suit preferences:
- Add chopped nuts — roasted pecans, walnuts, or sliced almonds add crunch. If you include nuts, you may want to omit the coconut so the crumb isn’t overloaded.
- Swap berries — roast other berries the same way. Blueberries, raspberries, or blackberries work well; roasting remains the key step.
- Make muffins — spoon the batter into greased or lined muffin cups about 3/4 full and bake 20–25 minutes, checking for doneness with a toothpick. Glaze the cooled muffins if you like.
Storage
Because of the fruit and potential glaze, store the cooled loaf in the refrigerator. Wrap it tightly in plastic wrap and then foil; it will keep for up to five days.
Freezing
Slice the loaf before freezing and separate slices with parchment paper. Store in an airtight, freezer-safe container or bag with excess air removed. The bread freezes well for up to three months; thaw slices at room temperature.
More Strawberry Ideas
Roasted strawberries shine in savory salads with feta and greens, or in sweet baked goods like scones and bread pudding. For a protein-packed start to the day, add roasted or fresh strawberries to oatmeal or yogurt bowls.
Strawberry Bread
Ingredients
- 1 cup white whole wheat flour
- 2/3 cup oat flour
- 1/4 cup unsweetened coconut flakes
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup plain full-fat Greek yogurt
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil
- 1 cup chopped roasted strawberries (see directions)
- Extra sliced strawberries for topping (optional)
For the Glaze:
- 1/2 cup powdered sugar
- 2 teaspoons whole milk
- 1/4 teaspoon vanilla
Instructions
- Place chopped strawberries on a baking sheet and roast at 400°F for 20 minutes. Remove from oven, set aside and lower temperature to 350°F.
- In a large bowl, combine the flours, coconut flakes, baking soda and salt.
- In a medium bowl, lightly beat the eggs then add the yogurt, applesauce, extracts, maple syrup and coconut oil and whisk until smooth.
- Add the wet ingredients to the dry and mix until fully incorporated.
- Gently fold in the roasted strawberries.
- Grease a loaf pan and pour the batter into the pan. Top the batter with strawberry slices if desired.
- Bake at 350°F for about 55 minutes, until a toothpick inserted in the center comes out clean. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
For the Glaze:
- Whisk together powdered sugar, milk, and vanilla until smooth. Adjust sugar or milk for desired thickness. Drizzle over a completely cooled loaf and let set before slicing.
Nutrition
Serving: 1 | Calories: 163 kcal | Carbohydrates: 26 g | Protein: 5 g | Fat: 5 g | Sugar: 11 g
Nutrition information is an approximation.
Additional Info