Banana bread is often the first quick bread people think of when using fruit in a loaf. This One-Bowl Strawberry Bread borrows that same easy, homey concept but swaps mashed banana for pureed strawberries. The result is a straightforward quick bread that’s bursting with fresh strawberry flavor, ideal for brunch, tea time, or a simple dessert during strawberry season.
This recipe works especially well for berries that are slightly past their peak or less visually perfect. Save the prettiest strawberries for shortcakes, and toss the softer or slightly blemished fruit into the blender or food processor. If you prefer to use frozen strawberries, thaw them completely and drain any excess liquid before pureeing so the batter isn’t too wet.
Although the name emphasizes “one bowl,” there are two practical ways to prepare the loaf. First, you can make the entire batter in a food processor, pulsing the ingredients together and scraping down the sides as needed so the flour fully incorporates. Second, you can simply puree the strawberries in the food processor and then combine the rest of the ingredients in a single mixing bowl. Both approaches are quick and clean, and both yield a fragrant, tender loaf.
Once the strawberries are pureed, the batter comes together quickly and fills the kitchen with a wonderful strawberry-and-vanilla aroma that carries through baking. The loaf bakes into a slightly flatter shape in a standard 9×5-inch pan; if you prefer a taller, narrower loaf use an 8×4-inch pan instead. Texture is tender and moist, with just enough sweetness to highlight the berry flavor without overwhelming it.
This bread is delicious served plain, lightly toasted, or spread with cream cheese for a richer treat. It’s great for slicing and packing for picnics, offering at brunch, or enjoying as a family snack. The recipe yields about 10–12 slices, making it convenient to share or to enjoy over several days when stored tightly wrapped.
One-Bowl Strawberry Bread
1 cup sugar
1 cup pureed strawberries (about 1 1/2 cups coarsely chopped fresh strawberries)
1 large egg
1/4 cup vegetable oil
1 tsp vanilla extract
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
Preheat the oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan.
Food processor method: Puree the strawberries until smooth. Add the sugar, egg, vegetable oil, and vanilla, and pulse to combine. Add 1 cup of the flour, the baking powder, and the salt; pulse until incorporated, scraping down the bowl as necessary. Add the remaining 1 cup flour and pulse until the batter is uniform and no streaks of dry flour remain. Transfer the batter to the prepared pan.
By-hand method: In a large bowl, whisk together the sugar, strawberry puree, egg, vegetable oil, and vanilla until well combined. Stir in 1 cup of the flour, the baking powder, and the salt until combined. Add the remaining 1 cup flour and mix just until no streaks of dry ingredients remain. Pour the batter into the prepared loaf pan.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs attached. Allow the loaf to cool in the pan for at least 20 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
Serves 10–12. Store wrapped at room temperature for up to 2 days, or refrigerate for longer keeping; slices can be lightly toasted and spread with cream cheese or butter before serving.