Pin it
Turn ordinary strawberries into a juicy, nutritious quick bread blending roasted fruit with wholesome grains. This tasty loaf packs intense strawberry flavor from the roasting process, giving you an incredibly damp bread that's great for morning meals, afternoon pick-me-ups, or after-dinner treats. Finished with a light vanilla drizzle, it offers natural sweetness without going overboard.
While trying to make a healthier quick bread version, I found that popping strawberries in the oven was the best way to get strong flavor without adding extra sweeteners.
Key Ingredients
- Fresh strawberries: Oven-roasted for deeper sweetness
- White whole wheat flour: Adds rustic texture
- Greek yogurt: Brings moisture and extra protein
- Pure maple syrup: Sweetens naturally
- Quality coconut oil: Makes for a soft texture
Baking Steps
- Cook The Berries
- Put diced strawberries on parchment paper, bake at 400°F for 20 minutes until they get sticky and brown.
- Combine Dry Stuff
- Mix flours, baking soda, and salt together thoroughly.
- Prepare Wet Components
- Stir eggs, yogurt, applesauce, maple syrup, and coconut oil until they're well combined.
- Mix Everything Together
- Add dry mix to wet ingredients just until they come together, then carefully add the roasted berries.
- Ready For Baking
- Transfer to greased pan, add some fresh berry slices on top if you want.
- Watch While Baking
- Cook at 350°F for 55 minutes until a stick comes out clean when poked in.
- Finish With Topping
- Pour simple vanilla glaze over cooled bread if you're feeling fancy.
My grandma always told me quick breads need a gentle touch - hurrying through makes them turn out tough.
Pin it
Enjoyment Ideas
Make this bread extra special at breakfast or brunch by cutting slices onto pretty plates with some fresh berries and mint leaves. Put out some whipped honey butter or cream cheese for spreading. You might want to make both glazed and plain versions. Try setting up a breakfast spread with different toppings, fresh fruit, and cups of yogurt with granola.
Tasty Twists
Jazz up this flexible bread with fun additions. Throw in some chopped pecans or walnuts for extra crunch, or grate in lemon peel for a fresh kick. Try making it with a mix of different roasted berries, or toss in some dark chocolate pieces for a treat. You can also sprinkle streusel or coconut on top before it goes in the oven.
Keeping It Fresh
Keep your bread tasting great by storing it right in your fridge. Wrap the cooled loaf tightly in plastic then aluminum foil for up to 5 days. If you want to freeze it, cut it into slices first and put parchment paper between each piece before placing in an airtight container. Let it warm up on the counter and heat slightly before eating.
Pin it
Final Thoughts
This strawberry bread has become my favorite way to use fresh berries in a healthy treat. Though it's easy to make, taking time to roast the strawberries creates an outstanding quick bread with natural sweetness you can enjoy anytime. Just remember, the secret to perfect results every time is roasting those berries and mixing everything with care.
Frequently Asked Questions
- → Can I skip roasting the strawberries?
- While roasting adds sweetness and takes out excess water, you can leave them fresh if that's easier for you.
- → Is there a gluten-free option?
- You can swap the flours with any gluten-free baking mix for a similar result.
- → What's the best way to store it?
- Keep it in a sealed container at room temp for 2–3 days, or in the fridge for up to 5.
- → Can I freeze leftover slices?
- Absolutely! Wrap it tight in plastic wrap, freeze for up to 3 months, and thaw at room temperature.
- → What can I use instead of coconut oil?
- Try melted butter or another neutral choice like vegetable or avocado oil.